Description
Learn how to make easy homemade corn tortillas with just three simple ingredients. These gluten-free and vegan tortillas are perfect for tacos, enchiladas, or enjoying on their own.
Ingredients
Scale
Masa Harina Dough:
- 2 cups masa harina (corn flour for tortillas)
- 1/2 teaspoon salt
- 1 1/2 cups warm water (plus more if needed)
Instructions
- Prepare the Dough: In a large bowl, whisk together masa harina and salt. Slowly add the warm water, mixing with your hands until a soft dough forms.
- Divide and Shape: Divide the dough into 12 equal pieces and roll each into a ball. Cover with a damp towel to prevent drying.
- Cook the Tortillas: Heat a skillet over medium-high heat. Flatten a dough ball into a thin circle, transfer to the skillet, cook until brown spots appear, then flip and cook the other side.
- Serve: Keep cooked tortillas warm in a clean kitchen towel while repeating with the remaining dough. Serve fresh with your favorite fillings.
Notes
- If you don’t have a tortilla press, use a heavy skillet or rolling pin to flatten the dough balls.
- Store leftover tortillas in an airtight container in the refrigerator for up to 3 days; reheat on a skillet before serving. They can also be frozen with parchment paper between layers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
