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Authentic and simple homemade corn tortillas with a chewy and slightly crispy texture, perfect for tacos, enchiladas, tostadas, and more.

  • Total Time: 45 minutes
  • Yield: 15 tortillas 1x

Ingredients

Scale
  • 2 cups masa harina (finely ground corn flour, not cornmeal or instant polenta)
  • ½ teaspoon salt
  • 1½ to 2 cups warm water

Instructions

  1. Mix the masa harina and salt together in a medium bowl.
  2. Pour in 1½ cups warm water and stir until absorbed.
  3. Knead the dough by hand, adding up to ½ cup additional water a few tablespoons at a time until forming a soft but not sticky dough ball. Add more masa harina if sticky.
  4. Divide the dough into 15 small balls (about 1½ ounces each) and roll smooth between palms.
  5. Cover dough balls with a damp cloth to prevent drying.
  6. If using a tortilla press, cut a gallon-size ziplock bag in half to create plastic sheets to line the press.
  7. Place one dough ball between plastic sheets in the press, gently press until flattened but not too thin.
  8. If no press, place dough ball between plastic sheets and press using a glass baking dish or pie plate by applying firm even pressure while shifting side to side.
  9. Transfer each flattened tortilla onto a parchment-lined baking sheet, layering with parchment sheets to avoid sticking.
  10. Cover uncooked tortillas with a damp towel or cook immediately.
  11. Heat a dry skillet or griddle over medium-high heat until hot.
  12. Cook 1-2 tortillas at a time for 60-90 seconds per side until golden with some cracks, flipping carefully, tortillas may puff and then deflate as they cool.
  13. Stack cooked tortillas on a plate and cover with a kitchen towel to steam and remain soft while cooking remaining tortillas.
  14. Use immediately or store in an airtight container in the fridge up to 4 days, warming before serving.
  15. To freeze: wrap dough or cooked tortillas tightly in plastic wrap and freeze up to 3 months. Thaw dough on the counter before shaping and cooking.

Notes

Masa harina is specially treated corn flour and cannot be substituted by cornmeal or instant polenta., Using plastic sheets on the tortilla press or glass dish prevents sticking and facilitates handling., Lightly brushing cooked tortillas with oil and warming covered with a damp paper towel microwave for 60-90 seconds helps prevent tearing and makes them pliable for enchiladas and tacos., Making dough ahead is possible; store covered at room temperature for up to a day., Cooked tortillas warm best on a dry skillet before serving to soften if refrigerated or frozen.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 tortillas
  • Calories: 119
  • Fat: 1 g
  • Carbohydrates: 25 g
  • Protein: 3 g