Homemade Corn Tortilla Recipe
Published April 25, 2022. This post may contain affiliate links. Please read my disclosure policy.
This foolproof Homemade corn tortilla recipe comes out perfectly puffed up and full of flavor and it’s only 3 ingredients. You will never buy pre-made storebought tortillas again after making these.
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. In fact, they are known as Mexico’s everyday bread. With its warmer climate, corn is a staple throughout these countries and is readily available all year round. It is essentially as important as our wheat is here in the United States.
Corn tortillas are made from finely ground corn kernels, also known as masa, and are then mixed with water and salt. It is no more difficult than that. They can be eaten plain or wrapped around various fillings.
Ingredients You’ll Need
- Masa Harina – Any good finely ground masa harina we’ll do. If you can buy fresh, all the better.
- Water – I like to use warm water roughly around 100°.
- Salt – Any salt will work for this.
What’s the Difference Between Masa Harina and Maseca
Maseca is the “brand name” for corn flour which is finely ground dried corn that is made into a meal known as masa. Masa Harina is dried hominy, which is corn kernels treaded in a lime alkaline solution, that are then dried and finely ground. You can use both to make corn tortillas, but I find Maseca to be easier to work with.
How to Make Sure They Puff Up
I’ve identified four crucial procedures to ensuring the corn tortillas puff up.
- Moisture – The dough should be moist but not stick to your hands.
- Kneading – Take the time to knead this, at least 7 to 8 minutes. When you press the dough there should not be any cracks around the outside edges.
- Cooking Temperature – My perfect temperature for these is just a hair over medium. You may need to test out a corn tortilla to get it right.
- Cooking Time – I do 45 seconds on the first side, 1:30 on the other side, and then flip to a final 45 seconds.
If the corn tortillas do not puff up then they are not prepared correctly and it could be any of these procedures.
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 Corn Tortillas
Follow these super-simple visual instructions below:
Add the maseca, warm water, and salt to a large bowl and combine ingredients using your hand until completely mixed together.
Either in the bowl or on a countertop, knead the dough for 7-8 minutes or until it is moist but does not stick to your hands. If you squeeze it, there should be no cracks.
Divide the dough into 15-20 individual golf ball-sized dough balls. Cover with a damp towel.
Using 2 parchment rounds, place one down onto the bottom of the tortilla press.
Place a golf ball-sized round corn dough ball onto the parchment round and top off with the other parchment 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 or do one at a time and cook them immediately.
Cook them in a large frying pan over medium-low heat for 45, flip and cook for 1 minute and 30 seconds and then flip again and cook for a further 45 seconds. If they do not puff up then they did not cook correctly. Keep warm stacked underneath towels or in a tortilla warmer.
What are Blue Corn Tortillas
Blue corn tortillas are the exact same thing but instead use azul maseca or blue corn flour. Blue corn is said to have more nutrients and higher protein than white or yellow corn.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time, simply store it in the refrigerator and reheat it. They are best cooked, kept warm, and served immediately.
How to Store: Place wrapped in plastic or in a container for up to 5 days in the refrigerator. 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.
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.
chef notes + tips
- If you do not have parchment paper, 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
Video
Homemade Corn Tortilla Recipe
Equipment
- tortilla press
Ingredients
- 3 cups masa harina
- 1 teaspoon sea salt
- 2 2/3 cups warm water
Instructions
- Mix together the masa harina and salt in a large bowl until combined. Next slowly pour in the water in increments and knead in the bowl or on a clean surface for at least 7 to 8 minutes. See Notes.
- Form the dough into 15 to 20 golf ball-sized balls and cover with a damp towel.
- Using a corn tortilla press place down parchment round and place a dough ball on top towards the backside of it, cover with another parchment round, and press down firmly until flattened.
- Cook them 1 at a time in a large griddle or non-stick pan over medium heat for 45 seconds, then flip and cook for 1:30, and then flip and cook for a final 45 seconds. The edges should be browned and it should puff up. See Notes.
- Keep warm stacked up in towels or in a tortilla warmer.
Notes
- Moisture – The dough should be moist but not stick to your hands.
- Kneading – Take the time to knead this, at least 7 to 8 minutes. When you press the dough there should not be any cracks around the outside edges.
- Cooking Temperature – My perfect temperature for these is just a hair over medium. You may need to test out a corn tortilla to get it right.
- Cooking Time – I do 45 seconds on the first side, 1:30 on the other side, and then flip to a final 45 seconds.
So easy and good!
so good!!
These are awesome!
I’m confused as to which kind of flour you actually used. Your recipe calls for masa harina. However, near the beginning of the article you mentioned, “I find Maseca to be easier to work with”; which implies that the Maseca is what you would use.
Maseca is the brand of masa harina.
First time making these, couldn’t get them to rise but the taste was delicious Practice makes perfect (so they say) Thank you for showing that it really isn’t that hard
I have been trying to make home made corn tortilla for years and this the best and I mean best recipe ever. They tasted just like we got in Mexico several years ago. Thank you chef Billie. Great receipt.
Do yours puff up? They don’t look like they do. I have seen Mexicans prepare them and I do the exact same thing but some puff just a little and most don’t. Also they say to use a med high heat.
My favorite way to use this masa is to make fried stuffed tacos/empanadas. Just add your favorite filling* (I stuff with refried beans and cheese – I like either Chihuaha or panela) to the tortilla round. Fold over, seal and fry until golden brown. Drain on paper towels and serve with your favorite salsa. OMG so good!!
*dry fillings work best.