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+ servings
stack of homemade corn tortillas

Homemade Corn Tortilla Recipe

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!
Course Side Dish
Cuisine latin, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Servings 20
Calories 85kcal


  • tortilla press


  • 4 cups maseca
  • 2 cups warm water
  • 1 teaspoon sea salt


  • Mix together the ingredients in a large bowl until combined and knead in the bowl or on a clean surface for 5 minutes. Form into a ball, cover with a towel and let rest for 10 minutes.
  • Form the dough into 20 golf ball-sized balls.
  • Using a corn tortilla press place down a plastic zip bag and place a dough ball on top, cover with another plastic zip bag and press down until flattened.
  • Cook them 1 at a time in a large frying pan over medium-low heat for 45 to 60 seconds on each side or until lightly browned on the outside edges.
  • Serve warm.


Chef Notes:
  • 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.


Calories: 85kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 1mg