Authentic Homemade Corn Tortillas
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.
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.
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!
HOW TO MAKE HOMEMADE CORN TORTILLAS
Easy step by step photo tutorial and video to enjoy homemade corn tortillas. You only need 2 ingredients. If you want to learn how to make corn tortillas from scratch, you have arrived at the right place. This step by step tutorial will guide you all the way to make your own corn tortillas at home.
Add to Collection Print Pin Rate Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 (5 IN)
Calories: 52kcal
Ingredients
- 1-1/2 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.
Video
Notes
• You do not need a tortilla press to make tortillas, many women in Mexico and other Central America countries shape the tortillas by hand. But, here is a little trick I often use, a glass pie dish. Like in the picture below. • Traditionally, salt is not added to the dough for making tortillas. That will be your personal choice. We are looking for a soft dough consistency; it should not stick to your hands. If it does, add a little more of masa-harina. If it looks dry, breakable or crumbly, add more water. Cover with a moistened towel to prevent the dough from drying.
Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!
Nutrition
Serving: 1Tortilla | Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Potassium: 37mg | Vitamin A: 0.6% | Calcium: 1.9% | Iron: 5.9%
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!
If you like our recipes follow us on Instagram @mexicoinmykitchen
Stacy
January 4, 2018 at 11:08 amIm really excited to try this 🙂
Vivian Orr
January 4, 2018 at 6:01 pmI found this tutorial very helpful. I am going to try making tortillas this weekend. I need to get the hot plate. Any suggestions on a brand or type? Easier is better for me 😊
Also it’s just the shape that defines if it’s for a flauta it taco? Same recipe? Thanks for your information and help.
mmartinez
January 10, 2018 at 5:19 pmHello Vivian,
If this is your first time making tortillas a nonstick griddle – comal works best. The shape for a tortilla to make “flautas” is an oval shaped one. But you can use a regular round tortilla to make these much loved crispy tacos.
Cebele
January 4, 2018 at 8:51 pmSo wonderful! Learned something new about the Mexican cooking culture. Can’t wait to try to make these corn tortillas! Thank you so much for the recipe!
Zsuzsi
May 4, 2018 at 2:23 amHello I’m from south Africa and would love to make the corn tortillas but we do not have masa harina available. How can I make it here with just corn meal?
Thank you and looking forward to your early reply
Best regards
ZSUZSI
mmartinez
May 8, 2018 at 6:37 amHello Zsuzsi,
Cornmeal is coarse and corn tortillas come out crumbly. Masa harina is corn that had already been cooked and them ground. The consistency is different, like a very fine sand.
Terri
July 6, 2018 at 10:46 pmI like my corn tortillas alittle thinker and bigger too. This crap in the store are tiny and very dry. I miss in Santa Barbars Ca. They had a factory that made them fresh. You buy a dozen warm evertime
mmartinez
July 7, 2018 at 4:54 pmHello Terri,
Nothing beats freshly made corn tortillas.
Shan
April 28, 2019 at 1:21 pmI just had to tell you that you’re amazing! Your tip to use a pie plate works perfectly! <3 We're still working on the timing and temp to get the final pretty puff, but our tortillas for carnitas last night were amazing, and SO good this morning in migas!
I follow a few good groups on facebook, and have linked to your site more times than I can count. If there's something I want to make but am not quite comfortable "winging it" (99% of my cooking) I always check here. (I'm from western Texas, and your recipes just have that "home" taste, for me. Thanks for the delicious recipes you share.
Sandra
May 19, 2019 at 2:49 pmI want to try this recipe but as it is only foe myself can I adjust the quantity’s or can I freeze the dough and use it as and when I want more which is best