Easy Homemade Corn Tortilla (3 Ingredients!)

GermanInsightsByInsights Team Published Updated
Corn Tortilla

Craving soft, fresh corn tortilla? This simple recipe uses just 3 ingredients to make naturally gluten-free, foldable tortillas that beat store-bought every time. Perfect for tacos, enchiladas, or chips!

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yields: 15 tortillas

What You’ll Need

Ingredients

  • 2 cups (240g) masa harina (look for Maseca or Bob’s Red Mill in the Latin American or baking aisle)
  • 1 ½ to 1 ⅔ cups hot water (amount varies by masa brand)
  • ¾ tsp fine sea salt (use slightly less if using table salt)

Equipment

  • Non-stick skillet, comal, or griddle (cast-iron works great)
  • Tortilla press (optional but recommended; or use a flat skillet/rolling pin)
  • Plastic wrap (like a trimmed Ziploc bag) or beeswrap
  • Tortilla warmer or bowl with a clean kitchen towel
  • Medium cookie scoop (optional, for consistent dough portions)

Let’s Make Corn Tortilla!

Mix the Dough
In a large bowl, whisk masa harina and salt. Slowly add 1 ½ cups hot water, stirring with a spoon or spatula. Knead by hand for 2-3 minutes until smooth, like Play-Doh.

  • Too sticky? Add 1-2 tbsp more masa harina.
  • Too dry? Add 1-2 tbsp more water.
  1. Rest the Dough
    Cover with a damp towel and rest for 10 minutes.
  2. Shape Dough Balls
    Scoop 2-tbsp portions (35-40g, golf-ball size) and roll into smooth balls.
  3. Press Tortillas
    Place a dough ball between two sheets of plastic in a tortilla press. Gently press to form a 4-5 inch tortilla.
  • No press? Use a flat skillet or rolling pin.
  • Sticky dough? Knead in a bit more masa harina.

Cook Tortillas
Heat a skillet over medium-high. Peel tortilla from plastic and cook 40-60 seconds per side until speckled brown spots appear. Flip when it bubbles slightly.

  • Transfer to a tortilla warmer or towel-wrapped bowl to keep soft.
  • Pro tip: Cook one tortilla while pressing the next.

Serve & Enjoy
Serve warm from the bottom of the stack (they’re the softest!). Use for tacos, enchiladas, or chips.

Quick Tips for Success

  • Gluten-Free & Vegan? Yes! This recipe is naturally both.
  • White, Yellow, or Blue Tortillas? Choose your masa harina color.
  • Reheating? Warm in a skillet for 15-30 seconds per side. Avoid microwaves (they dry out).
  • Storage: Wrap tightly in plastic or a Ziploc and refrigerate for 2-3 days.
  • Carbs: ~12.5g per tortilla (based on 15 tortillas).
  • Freezing? Freeze dough balls, not cooked tortillas, for best texture.
  • High Altitude? Ensure dough is well-hydrated; adjust water as needed.

Fun Ways to Use Your Tortillas

  • Tacos: Fill with your favorite toppings.
  • Enchiladas: Roll with sauce and bake.
  • Chips: Cut, fry or bake, and salt.
  • Chilaquiles: Simmer chips in sauce with eggs.
  • Nachos: Load up with cheese and goodies!

Why You’ll Love This Recipe

These tortillas are soft, flavorful, and super versatile. With minimal ingredients and a little practice, you’ll be whipping up restaurant-quality tortillas at home. Say goodbye to brittle store-bought versions and hello to taco night perfection!

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