There’s something magical about homemade corn tortillas—soft, pliable, and bursting with earthy, authentic flavor. Unlike store-bought versions, these are fresh, warm, and slightly nutty, with a delicate texture that cradles fillings perfectly.
In just 1 hour and 20 minutes, you can create a batch that elevates tacos, enchiladas, or even a simple snack to a whole new level. The process is surprisingly simple, yet the results are deeply satisfying, making every bite a celebration of tradition and taste.
With their golden edges and tender centers, these tortillas are a sensory delight—warm, fragrant, and irresistibly comforting. Whether you’re a seasoned cook or a beginner, this recipe invites you to connect with the joy of making something from scratch.
The 20-minute cook time ensures you’ll have fresh tortillas ready to enjoy in no time, filling your kitchen with the inviting aroma of toasted corn. Once you try them, you’ll understand why homemade is always worth the effort.
What You’ll Need
- 1 cup (5 oz/142 g) masa harina (corn flour, essential for authentic flavor)
- 1¾ cups (8¾ oz/247 g) all-purpose flour (for added texture)
- 1 teaspoon salt (optional, for seasoning)
- ¼ cup (2 fl oz/60 ml) olive oil (or substitute with vegetable oil)
- ¾ cup (6 fl oz/180 ml) very warm water (helps bind the dough)
How to Make Homemade Corn Tortillas
- In a medium bowl, combine the flour, masa harina, and salt (if using).
- Pour in the olive oil and rub it into the flour mixture until evenly combined.
- Stir in the warm water and mix until a dough forms. (If the dough seems dry, add water, one teaspoon at a time, until it comes together.)
- Divide the dough into 12-15 equally sized balls (about 1½ oz/45 g each), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- Heat a cast iron skillet or pan over medium/low heat.
- Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle. (Alternatively, use a tortilla press with plastic sheets for even thickness.)
- Cook the tortilla for 30-45 seconds, then flip and cook the other side for 30-45 seconds. Flip it back over for a few seconds until it puffs up slightly.
- Transfer to a plate and cover with a clean tea towel to keep warm while you make the rest.
- Use immediately for tacos, quesadillas, etc., or store leftovers in a ziplock bag in the refrigerator for up to 5 days or freeze for up to 4 weeks. Rewarm on a hot, dry skillet before serving.
Perfect Pairings: Sauce and Topping Ideas
These homemade corn tortillas are incredibly versatile! Try them with classic toppings like salsa verde, pico de gallo, or guacamole. For a heartier meal, add shredded chicken, beef, or roasted veggies. Don’t forget a sprinkle of cotija cheese or a drizzle of crema for extra flavor!
Quick Storage and Reheating Tips
Store leftover tortillas in a ziplock bag in the fridge for up to 5 days or freeze for up to 4 weeks. To reheat, simply warm them on a dry skillet over medium heat for 10-15 seconds per side. This brings back their soft, pliable texture—perfect for tacos or quesadillas!
Time-Saving Tricks for Busy Cooks
Short on time? Skip the rolling pin and use a tortilla press to flatten the dough quickly. You can also prepare the dough ahead of time and refrigerate it for up to 24 hours. Just let it come to room temperature before rolling and cooking.
Equipment Essentials for Tortilla Success
A cast iron skillet is ideal for cooking tortillas, as it distributes heat evenly. If you’re serious about tortilla-making, invest in a tortilla press—it’s a game-changer for achieving consistent thickness. Don’t forget to use plastic wrap or parchment paper to prevent sticking!
Common Questions Answered
Can I use only masa harina? Yes, but the texture will be denser. The all-purpose flour adds a bit of softness. Why let the dough rest? Resting allows the flour to fully hydrate, making the dough easier to roll out. If you’re in a rush, 15 minutes will do, but 30 is ideal.
Homemade Corn Tortillas Recipe
Equipment
- cast iron skillet
- tortilla press
Ingredients
- 1 cup masa harina
- 1¾ cups all-purpose flour
- 1 teaspoon salt optional
- ¼ cup olive oil
- ¾ cup very warm water
Instructions
- In a medium bowl, combine the flour, masa harina and salt. Pour in the olive oil and rub this into the flour mixture until evenly combined.
- Stir in the water and mix until a dough is formed. (If the dough seems very dry, add a touch more water, one teaspoon at a time, until it comes together).
- Divide the dough into 12 – 15 equally sized balls (about 1 ½ oz/45 g), place on a plate, and cover with plastic wrap. Let rest for 30 minutes at room temperature.
- Heat a cast iron skillet or pan over medium/low heat.
- Roll out the tortillas: On a lightly floured surface, roll each ball into a 6-inch (15 cm) circle. (If you have a tortilla press, place the dough between two pieces of plastic, close the lid, and press down hard until you get a 6-inch tortilla.)
- Cook the tortilla for only 30-45 seconds, then flip and cook the other side for 30-45 seconds. Lastly, flip it back over on the original side for a few seconds, and you will see the tortilla puff up a little. Transfer to a plate, and cover with a clean tea towel to keep warm while you make the rest.
- You can use the tortillas immediately for tacos, quesadillas, etc. Store leftovers in a ziplock bag in the refrigerator for up to 5 days or freeze for up to 4 weeks. Rewarm on a hot, dry skillet before serving.