Corn Tortillas Recipe
Few culinary experiences compare to the simple joy of warm, homemade corn tortillas, straight off the skillet and into your hands. Whether you’re planning taco night or need the perfect companion for soups, these gluten-free beauties are delightfully soft, deliciously nutty, and endlessly versatile. Making Corn Tortillas at home is about embracing flavor and tradition with just three humble ingredients — I promise, you’ll never look at store-bought the same way again!
Ingredients You’ll Need
All it takes to craft irresistible Corn Tortillas are a few staple ingredients, but each one is crucial. These pantry basics work together to deliver that signature chew, subtle sweetness, and gorgeous golden hue unique to homemade tortillas.
- Masa Harina (2 cups): The heart and soul of Corn Tortillas, this traditional corn flour gives your tortillas authentic taste and texture. Look for varieties labeled “for tortillas” for best results.
- Salt (1/2 teaspoon): A pinch brings out the fresh, earthy flavor of the corn, enhancing every bite.
- Warm Water (1 1/2 cups, plus more as needed): Heat helps masa hydrate evenly, ensuring supple dough that presses beautifully and cooks up pillowy-soft.
How to Make Corn Tortillas
Step 1: Mix the Masa Dough
In a large mixing bowl, combine the masa harina and salt. Begin stirring in the warm water gradually, using your hands or a sturdy spoon, until the mixture starts to come together. Don’t rush — the dough should be soft but not sticky, and you might need an extra splash of water if it feels at all dry or crumbly. The secret is kneading until everything is smooth and pliable, almost like soft play clay.
Step 2: Shape the Dough Balls
Once your dough is just right, divide it into 12 roughly equal pieces and gently roll them into balls. This helps ensure each of your Corn Tortillas cooks evenly and is the perfect size for stuffing or folding.
Step 3: Press or Roll Your Corn Tortillas
Place each dough ball between two pieces of parchment or plastic wrap to prevent sticking. Use a tortilla press to flatten them — you’re aiming for a thin, round disc. If you don’t have a press, a rolling pin and a little patience totally do the job. Don’t worry if they aren’t perfectly symmetrical; that’s part of their homemade charm!
Step 4: Cook on a Hot Skillet
Heat a dry skillet or medium-high heat. Carefully peel off the top sheet, flip the raw tortilla onto your hand, then into the pan. Cook the first side for 45 to 60 seconds — you should see it puff slightly — then flip and cook another 30 to 45 seconds. Each batch will fill your kitchen with the most incredible aroma.
Step 5: Keep Warm & Serve
As each tortilla finishes, wrap it in a clean kitchen towel to hold in moisture and heat while you finish the batch. This final touch keeps your Corn Tortillas soft and ready to enjoy by the stack!
How to Serve Corn Tortillas
Garnishes
The beauty of Corn Tortillas is that they work with almost any topping. Dress them simply with a swipe of butter and a sprinkle of sea salt for an instant treat, or add finely chopped cilantro, pickled onions, or a squirt of lime juice to highlight their earthy flavor.
Side Dishes
Corn Tortillas are born to be served with classic Mexican favorites. Pair them with hearty beans, a fresh pico de gallo, or creamy guacamole for a feast. They’re the perfect accompaniment for soups, stews, and grilled meats too. Try them alongside huevos rancheros for an epic brunch spread!
Creative Ways to Present
Don’t just stop at tacos! Transform Corn Tortillas into crisp tostadas by baking or frying until golden. Or tear them up for chilaquiles, roll into enchiladas, or layer with cheese for gooey quesadillas. You can even turn extra tortillas into homemade tortilla chips for snacking — the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you have extra Corn Tortillas, let them cool, then stack and wrap them in an airtight container. Stored in the refrigerator, they’ll stay fresh and flexible for up to three days, making weeknight dinners a breeze.
Freezing
Corn Tortillas freeze beautifully. Cool them completely, separate with parchment paper so they don’t stick, then seal in a freezer bag. They’ll keep their flavor and texture for up to three months, ready for quick meals whenever you need them.
Reheating
To revive your Corn Tortillas, sprinkle a few drops of water on each and warm in a hot skillet, or wrap in a damp towel and microwave for 10-15 seconds. They’ll steam up tender, almost as if freshly made.
FAQs
Can I use all-purpose flour instead of masa harina?
No, for Corn Tortillas, masa harina is essential — it gives authentic flavor and texture you simply can’t replicate with regular flour. All-purpose flour is best reserved for flour tortillas instead!
How do I keep my Corn Tortillas from cracking when I press them?
If the dough is cracking, it usually needs a bit more moisture. Add warm water one tablespoon at a time, working it in until your dough feels smooth and pliable; this makes for perfect, flexible tortillas.
What if I don’t have a tortilla press?
No worries! A rolling pin (even a flat-bottomed pot) will flatten your dough just fine. Just press between sheets of plastic or parchment and take care not to roll too thin.
Can I double the recipe?
Absolutely! Corn Tortillas are perfect for meal prep or feeding a crowd. Double or triple the ingredients, then shape and cook as usual — just keep batches covered with a towel so they stay soft.
Are homemade Corn Tortillas really gluten-free?
Yes! Corn Tortillas made from masa harina are naturally gluten-free. Just double-check your masa bag to ensure it isn’t processed in a facility with wheat, especially for severe sensitivities.
Final Thoughts
I can’t recommend whipping up a fresh batch of Corn Tortillas at home enough — the difference is truly remarkable. Next time your menu calls for a little extra love, give this recipe a try and enjoy the irresistible taste of homemade tradition!
Print
Corn Tortillas Recipe
- Total Time: 35 minutes
- Yield: 12 tortillas 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade corn tortillas with just three simple ingredients. These gluten-free and vegan tortillas are perfect for tacos, quesadillas, and more!
Ingredients
Masa Dough:
- 2 cups masa harina (corn flour)
- 1/2 teaspoon salt
- 1 1/2 cups warm water (plus more as needed)
Instructions
- Mix Ingredients: In a large bowl, combine masa harina and salt. Gradually add warm water, mixing until a soft dough forms.
- Form Dough: Divide dough into 12 pieces, roll into balls, and press each ball into a thin tortilla shape.
- Cook Tortillas: Heat a skillet, cook each tortilla for about a minute on each side.
- Serve: Keep warm in a towel until ready to enjoy!
Notes
- If you don’t have a tortilla press, a rolling pin works too.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 60
- Sugar: 0g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
