Corn tortillas made at home are far better than the store-bought ones. They are easy to make, and the flavor has no comparison. These are corn tortillas made using masa-harina. But for the best corn tortillas, you can make them using fresh nixtamal masa, the way we still make them in many places in Mexico.
Authentic Homemade Corn Tortillas
If you want to learn how to make corn tortillas from scratch, you came to the right place. This step by step tutorial will guide you all the way until you can make your corn tortillas at home. Corn tortillas are a healthier option compare to flour tortillas.I remember long ago (25 years!) a lady was asking me about my country, our culture, and our food. When we started talking about recipes, she asked me how she could make “Tortillas de Harina” (wheat flour tortillas).
The woman couldn’t believe it when I told her that I didn’t know how to make them. She said: “But you are Mexican!”, and then I said: “Yes, but wheat flour tortillas are more common in Northern México, most people in central and south Mexico consume mainly corn tortillas” And usually from the tortilla factory, but homemade corn tortillas a real treat.
How to make corn tortillas from scratch
We use wheat flour tortillas occasionally to make “quesadillas” or traditional “burritos,” but these are not an everyday meal. Later on, I learned how to make my wheat flour tortillas too. But, at home, I make corn tortillas more often.
Corn tortillas have been around for a long, long time, and are made of white, yellow or blue corn kernels. They are not just our daily tortilla; they are a meal by themselves.
To prepare corn tortillas, you only need 2 Ingredients, Masa-harina, and water. Not baking powder, wheat flour, sugar or any fat is needed. For this corn tortillas recipe, I will use masa-harina because I know that many of you would not have access to fresh corn masa — Masa-Harina” which is readily available in Latin grocery stores nowadays.
I prefer the real thing (fresh corn masa) since the results will be considerably different, the corn tortillas will be less dry than those from masa-harina. If you have access to fresh corn masa, please do make your tortillas with it the flavors are incomparable.
Check this post if you want to know how to make your own masa at home. Enjoy it!
These are some of the types of corn tortillas sold in Mexico. Top left with the oval shape is used for "flautas", then the white taco tortilla top right. Yellow corn tortilla bottom left and regular everyday uses white corn tortilla bottom right. Corn Tortillas used for tacos are commonly smaller.
As I mention above, corn tortillas are a healthier option compare to flour tortillas, they are gluten-free, low fat, vegan, and you can store them in your fridge for at least five days or in your freezer up to 3 months is you store them in a freezer bag. You can also make the dough ahead of time and store in the fridge if it looks dry when you are ready to make the tortillas, add a little water and knead again.
Some tips while making your corn tortillas.
- You do not need a tortilla press to make corn tortillas, many women in Mexico and other Central America countries shape the tortillas by hand.
- If you see that the edge of your tortillas look a little cracked, add more water to the dough.
- If the tortillas stick to the press, maybe you added too much water. Knead the dough well.
- If your tortillas do not puff, you need to knead the dough very well. You can try to press down the tortilla with a spatula while it is in the final cooking to force the puffing. Also, check your cooking time and the heat. Making tortillas is a matter of practice. Keep practicing, and you will get the hang of it.
- To reheat you tortillas, place them in a hot skillet, and heat them for about 45 seconds per side depending how hot is your skillet, wrap them in a cloth napkin to keep them warm.
How to make Homemade Corn Tortillas
How to form the tortillas with a heavy glass dish
DIRECTIONS:
- Use a large bowl to combine the masa-harina (corn flour) and water. Mix well until the water is absorbed evenly and the dough forms a ball. (Please check the ingredients list below)
- Preheat a griddle or heavy skillet over medium flame.
- After kneading the dough, form a small ball the size of a golf ball. Using a tortilla press or a heavy dish.
- Open the tortilla press or remove the heavy dish if using to press the tortillas.
- Lift the plastic with the pressed tortilla, place the dough in your hand closer to your fingers and carefully peel the plastic off the dough. If the dough doesn’t come out so easily then the dough could be a little too wet. Add some more masa-harina to the dough mix again until it becomes easy to handle.
- Place the tortilla on the griddle and cook for about 30 -40 seconds. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds.
- Turn your corn tortilla over again and cook for another 15 seconds. The cooking time is about 1:45 minute’s total. Cook until the tortilla begins to puff.
ENJOY YOUR CORN TORTILLAS!
Did you like this recipe tutorial to make homemade corn tortillas? Please let me know in the comments section, do you have questions, or share the link with your friends. I hope you have an incredible time cooking!
Provecho!
Mely Martinez, the cook in Mexico in my Kitchen!
Homemade Corn Tortillas
Ingredients
- 1-½ cups masa-harina I use the "Maseca" brand
- 1-¼ cups of warm water this may vary depending on air humidity and other wheatear conditions. Have some extra tablespoons of water to add as needed.
YOU WILL ALSO NEED:
- 2 pieces of round plastic cut out from a bag. freezer bags are ideal for this purpose.
- Tortilla press or a Glass pie dish
Instructions
- Use a large bowl to combine the masa-harina (corn flour) and water. Mix well until the water is absorbed evenly and the dough forms a ball.
- Preheat a griddle or heavy skillet on medium flame. This has to be ready when you start pressing the tortillas.
- After kneading the dough, form a small ball the size of a golf ball. Using a tortilla press or a heavy dish, (pie dish as I do), place the ball of the dough about 1 ½ inch in diameter between the two plastic pieces and press to form a 6 inch round tortilla.
- Open the tortilla press or remove the heavy dish if using to press the tortillas, peel the top plastic off. Lift the tortilla from the tortilla press holding it from the bottom part. If the dough is too dry, the edges of your tortilla will look cracked and you will need to add a little water.
- Somehow when using the tortilla press my tortillas come out very thin. Some people in the South of Mexico eat thicker tortillas and some grandmas still make them by hand.
- Lift the plastic with the pressed tortilla, place the dough in your hand closer to your fingers and carefully peel the plastic off the dough. If the dough doesn’t come out so easily then the dough could be a little too wet. Add some more masa-harina to the dough mix again until it becomes easy to handle.
- Place the tortilla on the griddle and cook for about 30 -40 seconds. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds until brown patches form. This time will vary depending on how thick is your tortilla and the temperature of your griddle.
- Turn over again and cook for another 15 seconds. The cooking time is about 1:45 minute’s total. Cook until the tortilla begins to puff. Tap lightly with your fingertips to allow even puffing. Wrap with a napkin or clean towel, and serve. Tortillas keep warm when placed in a basket made of natural fibers.
Kieran
I’ve been struggling to make corn tortillas for years. Tried again today after seeing your video. I think it’s the temperature of the comal and timing I s
have isses with. But I’ll keep trying.
Kieran Carrero
I have struggled to make corn tortillas for years. Thank you for sharing your video. Where can I get a quality prensa?
tom west
thank you for this. I have made my own tortillas many times, but I don't get much of a corny taste. I have been using store bought masa, trying several different brands.
Any tips on getting a nice corn flavor?
Also, I sometimes replace some of the water with the juice of two limes, which give them a nice flavor.
Mely Martínez
Hello Tom,
There are now many Organic brands of Masa-Harina in the market. But the one that I think has the most flavor is the Nixtamasa from Maseca, no organic, but good flavor. You can find it at local grocery stores or Latin Stores.
Shimora
Hi Mely,
I made tortillas from your recipe and looking at your video again, I think I made them too thin. How thick should the tortillas be? They puff just slightly, not like yours! I would like to also ask you, if these can be frozen successfully, like commercial ones. We have issues and dietary problems, sometimes it’s just easier to pull something from the freezer and reheat it.
I appreciate any advice,
Thank you,
Shimora
Mely Martínez
Hello Shimora,
About 1/8 of an Inch thick. Yes, they can be frozen.
Shimora
Hi Mely,
I made your corn tortillas today, they turned out really well.
I live in a small town, have dietary restrictions, is there any way to make them and freeze them, and have them thaw as well as the commercial ones? The ones I made today from your recipe are exceptional in flavour and texture. I appreciate your recipes and the time you put into them, the blog is so well done.
Thank you again, I appreciate your help,
Shimora
Gina Bisaillon
I have to confess that now that commercial tortillas are available in many stores even in the small Quebec town where I live I no longer make my own tortillas. But when I’m in Mexico I go to the market and buy tortillas from the ladies there who make them from fresh masa that they cook themselves and my oh my, what a difference!
Mely Martínez
Hello Gina,
those tortillas are the best. I just brought a few of them from my recent trip to Mexico. The flavors is delicious.
Pam
So informative. She even tells you what they look like cooking. Thank you so much.
Mely Martínez
Hello Pam.
Thank you for your comment about the corn tortillas.
paula
I made these tonight. Used my Tortilla Press my brother brought me from his trip to Oaxaco, Mexico. They came out delicious and couldn't be more easy to make. Can't wait to make them again!
Mely Martínez
Hello Paula,
Thank you for trying the corn tortilla recipe. And for taking the time to come back and leave a comment. Enjoy your corn tortillas!
Jade
Mely, is there a favorite brand of cookware you recommend? For instance, your favorite brand to purchase a comal?
Mely Martínez
Hello, Jade,
I sent an email to our subscribers a couple of weeks ago with a list of my kitchen favorites. I'll send you that via email.
Lissy
Hola Mely,
Vivo en Portugal y no consigo la masa harina. ¿Crees que me quedarán bien con Semolina de maíz?
¡Gracias por tus recetas tan deliciosas!
Mely Martínez
Hola Lissy,
La semolina esta hecha de maiz sin nixtamalizar. Cuando se nixtamaliza el maíz, este desprende una sustancia un poco gelatinosa que hace que al moler el maíz este se pueda hacer masa. Eso no pasa con la semolina. La puedes mezclar con harina y hacer una tortilla mitad harina de trigo y mitad semolina.
tim miller
Hola!
Gracias, amiga! I have a question, please. I made mine with a plate and they are thicker. Most never puffed up before getting quite brown. Can you tell me what might cause this? Comal too hot? Not enough water? Thank you! Tim
Mely Martínez
Hello Tim,
Knead the dough very well, heat to medium-high, the dough has to be smooth and manageable. If the edges of your tortillas are cracked, the dough needs more water.
Glen Spencer
Dear mrs. Martinez followed your recipe the only puffed up about a quarter they came out soft they had brown spots the reason why I chose you recipe over the others is because you said 6 in tortillas and that's what size my press makes wish I could send you a picture of my press I'm really proud of this thing but thank you for that recipe I'll be back for more hope you and your family are safe and well God's peace
Mely Martínez
Hello Glen,
I'm glad to know you tried the recipe. You can send me a picture via our Instagram account.https://www.instagram.com/mexicoinmykitchen/?hl=en
glen spencer
hello Ms Martinez hope you and your family are well and safe I found a bag of Maseca white corn flour it's got a red top on the bag I do believe it's white corn flour not yellow and it works well with the wooden press I haven't tried making the flour tortillas yet we'll be making this recipe again thank you
Mely Martínez
Hello Glen,
Yes, this type of masa harina is to make corn tortillas using the tortilla press. I hope you enjoy your time cooking and the tortillas.
Yadira Deese
Thank you for the recipe, very easy to follow. I pressed them and seperated them with wax paper and put them in a ziplock bag. Can I refrigerate them raw and take them out to heat up, if so do they harden a little? If they do, do I simply wet my hand a little? I'm really excited to incorporate homemade tortillas in my everyday living. You're amazing, and I'm very grateful for your page.
Gracias,
-Yadira
Mely Martínez
Hello Yadira,
It is better to cook all the tortillas, then you store them in the fridge in the ziploc bag. You only need to reheat them in the coma.
let me know how that worked out for you.