Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can purchase a package of cheap corn tortillas from the local grocer, but homemade corn tortillas offer a fresh corn flavor that makes them vastly superior. They’re also extremely easy to make. You really only need 3 ingredients: Masa Harina, Water and Salt. Masa harina is a corn flour used widely in Mexica cuisine, and essential for making homemade corn tortillas. It doesn’t take much time, and it really is worth making your own tortillas at home. There are many good ones on the market available at your local grocery store, but these are so much better, and far more satisfying since you made them from scratch. Clean up is easy, and once you experience the flavor, you’ll want to make them fresh all the time. Let’s talk about how to make corn tortillas, shall we?
Masa Harina. Masa harina is made from nixtamalized corn that is ground into flour. Learn more about it. Warm Water. Salt.
The dough ball should have the consistency of playdough or soft clay, holding its shape without cracking. If the dough feels too dry, add 1 teaspoon water at a time and continue kneading. It should not be too wet as to be too sticky. Rest the masa, then form the tortilla dough into 16 golf-ball-sized balls. Line a tortilla press with plastic wrap - I like to use a thick sealable baggie that I slice open - and press each of the balls into a flat tortilla. If you do not have a press, use a rolling pin and get them nice and flat. Keep the tortillas on a plate covered with a damp cloth so they do not dry out. It is best to cook your corn tortillas right away or else they can dry out. You can cook them know and warm them up later for serving. You don’t need oil. It is best to use a dry skillet. NOTE: The pan cooking time can vary depending on the heat level. Just look for the tortillas to brown and grow puffy. Keep warm and enjoy! Time to make some tacos! Corn tortillas can be frozen in vacuum sealed bags for 3 months or longer. Be sure to keep them very dry while packaging for freezing. Then, thaw and warm as needed. I do not recommend freezing unused masa dough. Keep it in the fridge in a sealed container for 1-2 days. That’s it, my friends. I hope you enjoy this homemade corn tortillas. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Use Top Quality Masa Harina. You’ll get the best results from a high quality brand of masa harina. I recommend Bob’s Red Mill or Maseca. Do not use masa that is expired. Do I Need a Tortilla Press to Make Corn Tortillas? You do not need a tortilla press to make homemade corn tortillas, but it does make the job easier. The tortilla press makes it much easier to get a flat, consistent tortilla. If you do not have one, use a rolling pin or a heavy pan to flatten the dough into tortillas. How Can I Prevent My Corn Tortillas From Drying Out? If you are making a large batch of tortillas, cover the stack of freshly pressed dough with a slightly damp towel to keep them slightly moist. If you do not cook them right away, they may dry out rather quickly.
You can use different colors of masa harina to make your tortillas, including white, red, and blue. You can add dried spices and herbs to your masa dough as well or flavoring, and also use different liquids instead of water. We had multiple options, like carrot juice, spinach juice, and beet juice, which affects the flavor and color of your corn tortillas. Here’s me working with carrot juice and white masa, along with other combinations, for some fun and interesting results!
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Homemade corn tortillas are naturally gluten free! NOTE: This recipe was updated on 6/24/24 to include new information and photos. It was originally published on 4/26/14.
