Soft, warm, and perfectly golden — homemade corn tortillas bring the authentic flavor of Mexico right to your kitchen! 🌽 Whether you’re making tacos, quesadillas, or enchiladas, these simple tortillas are made with just three ingredients and can be ready in minutes. Fresh, gluten-free, and unbelievably delicious — once you make them from scratch, you’ll never go back to store-bought again!
Corn Tortilla
12
servings10
minutes15
minutesNothing beats the taste of freshly pressed corn tortillas straight off the skillet! 🫓 Made with masa harina, water, and a pinch of salt, these tortillas are naturally gluten-free and full of rich, nutty corn flavor. Perfectly pliable for wrapping your favorite fillings or crisped up for homemade chips — this recipe is a must-try for every home cook who loves authentic Mexican cuisine!
Ingredients
2 cups masa harina (corn flour for tortillas)
1 ½ cups warm water (plus more if needed)
½ teaspoon salt
Directions
- In a large bowl, combine masa harina and salt. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. If it feels dry, add a little more water (1 tablespoon at a time).
- Cover the dough with a damp towel and let it rest for about 10 minutes to hydrate fully.
- Divide the dough into 12 equal portions and roll each into a ball. Place a ball between two sheets of plastic wrap or parchment paper, and flatten it using a tortilla press or a heavy skillet until about 6 inches wide.
- Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 45 seconds on the first side, flip, and cook another 45 seconds. Flip one more time for 15–20 seconds to puff it slightly.
- Stack cooked tortillas in a clean towel to keep them soft and warm until ready to serve.
