My favorite corn tortilla recipe makes soft, foldable, and incredibly delicious tortillas. They’re so much better than store-bought!
Fresh, homemade corn tortillas are a real treat. The texture is softer, the corn flavor is richer, and they taste better in every way.
If you’ve never made them before, don’t worry. The dough comes together quickly, and cooking each tortilla takes only a minute or two in the pan. For our flour version, check out our homemade flour tortilla recipe.
Key Ingredients
- Masa Harina: The main ingredient for authentic corn tortillas. It’s made from nixtamalized corn, which gives tortillas that signature toasty corn flavor and aroma. Look for quality brands like Masienda, Maseca, or Bob’s Red Mill. (Read more about masa harina below.)
- Warm Water: Used to rehydrate the masa harina and help bring out its flavor, creating a soft, pliable dough.
- Salt: This brings out the flavor of the corn. Even a small pinch makes a noticeable difference.
Find the full recipe with measurements below.
How to Make the Best Corn Tortillas
Tip 1: Use good-quality masa harina. Masa harina is the key ingredient in this recipe. It’s made from corn that’s been treated to bring out its natural flavor and texture (nixtamalization). Not all brands taste the same, so choose a good one. My favorite is Masienda, which is what I’m using in the photos below.
Tip 2: Knead the dough until it is smooth. Combine masa harina with a pinch of salt, then slowly stir in warm water until no dry bits remain. Knead the dough by hand until it’s smooth, soft, and evenly hydrated. You’ll know it’s just right when it feels moist but not sticky, similar to playdough.
Tip 3: Use a tortilla press. I bought my press for about $10 from a local Mexican grocery store. There are also plenty sold online. I highly recommend using one for the best tortillas, as it gets them perfectly thin. If you do not have one, check the tips section of the recipe where I explain how to use baking sheets to press them instead.
Tip 4: Use parchment or plastic to prevent sticking. When pressing the dough with your press, place it between two sheets of parchment paper or a large ziptop bag cut into two squares. This prevents the dough from sticking to the tortilla press, making it easier to lift each tortilla.
Tip 5: Press and cook as you go. Press one tortilla while the previous one cooks. Flatten each ball of dough into a thin disk and gently transfer it to a hot skillet. Work carefully, though, the dough is delicate.
Tip 5: Look for the puff. As the corn tortillas cook, they should puff slightly in the middle. That’s a sign it’s perfectly cooked and airy inside. If it doesn’t, use a spatula to gently press the center. Watch our video to see me do this.
Tip 6: Keep them soft and pliable. If the tortillas look dry or start to crack while in the skillet, lightly spritz them with water from a spray bottle to keep them tender.
Ways to Use Homemade Corn Tortillas
Our family loves these corn tortillas! We eat them for breakfast with scrambled eggs and a little pico de gallo. I also love using them for our favorite taco recipes, such as our favorite taco meat, shrimp tacos, roasted cauliflower tacos, ground turkey tacos, beef tacos, and easy pork tacos. They are also amazing with our crispy carnitas.
If you have any tortillas left over, you can turn them into chips. Here’s our recipe for homemade tortilla chips!
Easy Corn Tortillas
- PREP
- COOK
- TOTAL
Freshly made corn tortillas are such a treat. Watch our video to see us go through the whole process. If you have never seen a tortilla press, the article has some photos to guide you.
Watch Us Make the Recipe
You Will Need
1 cup masa harina (115g)
¼ to ½ teaspoon fine sea salt, optional
1 cup warm water (237ml)
Directions
1Mix the dough: In a large bowl, whisk the masa harina and salt together until well blended. Switch to your hands or a spoon, and slowly pour in the warm water while mixing. When the dough is moist and starting to hold together, stop adding water, you’ll likely have a little left over. If the dough feels dry, add more water a teaspoon at a time. If it’s sticky, sprinkle in a little more masa harina.
2Knead until smooth: Knead the dough for a few minutes until there are no dry or powdery spots left. The dough should feel moist but not tacky, similar to playdough. When you press your finger into it, it shouldn’t stick.
3Divide and rest the dough: Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press and cook each tortilla to prevent them from drying out. If they start to dry, spritz with a little water.
4Preheat the skillet: Preheat a wide, heavy-bottomed skillet over medium-high heat for a few minutes.
5Press the tortillas: Cut two pieces of parchment paper or plastic (from a freezer bag) to fit your tortilla press. Place one sheet on the press, add a dough ball, and gently flatten it with your fingers. Cover with the second sheet and press down until you have a thin, even disk about 1/16 inch thick.
6Cook the tortillas: Carefully peel the tortilla off the paper and place it on the hot skillet. Cook for about 10 seconds, flip, and cook the second side for 1 minute. Flip once more and cook until it begins to puff, about 30 to 60 seconds more. If it looks dry or cracks, mist lightly with water. Adjust the temperature as needed. If the tortillas brown too quickly, lower the heat to medium.
7Keep tortillas warm: Transfer cooked tortillas to a tortilla warmer or a bowl lined with a clean towel. Cover to keep them warm and soft while you cook the rest.
Adam and Joanne's Tips
- Storing: Fresh tortillas taste best right away, but you can store them in an airtight container for up to 2 days. Reheat on a skillet over medium heat. If they seem dry, spritz or brush lightly with water before warming.
- Masa harina: This is dehydrated masa dough made with nixtamalized corn. Do not use cornmeal. Read our article above explaining masa harina and providing suggestions for where to buy it. Common brands found in the United States are Maseca, Bob’s Red Mill, and, if you are willing to purchase online, Masienda.
- No tortilla press: You can use a baking dish to press the tortilla dough instead of a tortilla press. Place a ball of dough between two sheets of parchment paper and then slowly and evenly press a baking dish down on top until the dough is about a sixteenth-inch thick.
- Spray bottle: A spray bottle filled with water is helpful to have close by. If you notice the dough beginning to dry out, spray it with a bit of water. You can also do this when cooking the tortillas. If they are cracking or look too dry, spray them with water (we do this in our video).
- The nutrition facts provided below are estimates.
Do You Use Cooking Oil
No, you want a nicely preheated pan, but you do not need oil to cook them. I like a cast iron pan or a heavy-bottomed skillet.
I bought the MASECA flour. I saw nothing about it bring nixtamalized on the package. My tortillas crumbled fell apart when I tried to turn them. Would not hold together. Could it be that the flour was not instantly I have not idea what I did wrong. Please give me some ideas. Thanks
Hi Mary, It sounds like your dough needed more water. It should feel like playdough.
These were so delicious and easy to cook! My husband was born in Mexico and said they tasted so traditional. They were the softest corn tortillas I’ve ever had, and just like my husband remembered. We liked them so much that we want to make some for family members to enjoy. Thank you for sharing this recipe!!
Mine won’t puff up. Am I doing something wrong?
Hi Brittany! It’s a common issue, and there are a few simple fixes. The puff is caused by steam getting trapped inside, so you’ll want to focus on three things: dough moisture, heat, and thickness. Your dough might be a little dry, so try adding a bit more water until it feels like soft, pliable play-doh. Make sure your pan is very hot, as a quick sear on both sides is what traps that steam. Also, ensure your tortillas are pressed to a uniform thickness; an uneven spot can let the steam escape. With a little practice, you’ll get it to work!
crazy recipe wow
Did you make the tortilla press?
No, we bought it from a local Mexican grocery store.
Made the cirn tortillas. Wow!! Delish and sooooo easy. Went ahead and baught a press streight away. Thanks for the great recipies guys! Love from South Africa
I made Blueberry crisp so easy and delious
a tortilla press. Wow! WHo has those for sale? LOVE YOUR COOKING/BAKING. Fantastic!
Thank you so much for posting this. I thought I was a complete corn tortilla failure. Turns out, I was using organic cornmeal not realizing I needed Masa Harina! You always have great recipes and I love your new kitchen. Can’t rate this now because I haven’t made the corn tortillas but I will as soon as I have the right ingredients.
I can’t wait to try these! I appreciate how you explained the process of the corn.
Love freshly cooked corn tortillas and look forward to making this straight-forward recipe.