Name: Homemade Corn Tortilla Recipe
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 cups maseca; 2 cups warm water; 1 teaspoon sea salt

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Homemade corn tortillas are so easy to make and tastes way better than anything you are going to get from the store, plus its only 3 ingredients!

We absolutely love using this recipe to make homemade tacos like Chicken Tinga or Mahi Mahi, and you should definitely use it in your favorite taco recipe as well.

Corn Tortillas

Contrary to what you may think it’s corn tortillas, not flour tortillas, that are most commonly used throughout Latin cuisine. With its warmer climate, corn is a staple throughout these countries and readily available all year round. It is essentially as important as our wheat here in the United States.

Corn tortillas are made from finely ground corn kernels, also known as maseca, and mixed with water and salt. It is no more difficult than that.

What’s the Difference Between Masa Harina and Maseca

Maseca is corn flour which is finely ground dried corn that is made into a meal. Masa Harina is dried hominy, which is corn kernels treaded in a lime alkaline solution, that is then dried and finely ground. You can use both to make corn tortillas, but I find Maseca to be easier to work with.

Do I need a Tortilla Press to Make Them

You do not need a certified tortilla press to make these. As long as you have a plastic zip bag, you can flatten out each tortilla using the bottom side of a frying pan or a cake pan. You simply will use your weight to press down to flatten them.

How to Make It

Follow these super-simple visual instructions below:

Add the maseca, warm water, and salt to a large bowl.

Combine the ingredients using your hand until completely mixed together.

Either in the bowl or on a countertop, knead the dough for 4-5 minutes or until it sticks together.

Form it into a ball and let it rest under a kitchen towel for 10 minutes.

Divide the dough into 20 individual golf ball sized dough balls.

Using a plastic zip bag that has been cut in half to form 2 individual plastic squares, place one down onto the bottom of the tortilla press.

Place a golf ball-sized round corn dough ball onto the plastic and top off with the other plastic zip bag square and place the top part of the tortilla press over top and press down until flattened.

Layer the tortillas onto a piece of parchment paper so they are easy to grab.

Cook them in a large frying pan over medium-low heat for 45 seconds to 1 minute per side or until the outside edges are browned. keep warm.

What is Blue Corn Tortillas

Blue corn tortillas are the exact same thing but instead uses azul maseca or blue corn flour. Blue corn is said to have more nutrients and higher protein than white or yellow corn.

Recipe Chef Notes + Tips

Make-Ahead: You can make this recipe up to 1 day ahead of time, simply store in the refrigerator and reheat. They are best cooked, kept warm and served immediately.

How to Reheat: Wrap the desired amount of tortillas in aluminum foil and cook in the oven at 350° for 5-7 minutes or until warm. Likewise, you can heat them 1 at a time on a microwave-safe plate until hot.

How to Store: Place wrapped in plastic or in a container for up to 5 days in the refrigerator.

How to Freeze: These will freeze very well wrapped in plastic or in a container for up to 3 months. Place in the refrigerator to thaw until soft, about 4 to 6 hours.

To only use 1 plastic zip bag simply cut around the outside of the bag following the creases to make 2 plastic square pieces.

How to Use Them in Taco Recipes

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