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Learn how to make fresh, authentic corn tortillas that are naturally gluten-free, soft, foldable, and irresistibly delicious with this simple step-by-step guide.
Why You’ll Love This Recipe
Having mastered flour tortillas (perfect for homemade burritos (like these sweet potato burritos)), learning how to make corn tortillas was the logical next step for any Mexican food lover. But, did you know you only need three simple, inexpensive ingredients to prepare soft, pliable, delicious, homemade corn tortillas that are naturally gluten-free, delicious, and so much better than store-bought?
While it may take a little time to get ‘the feel’ of preparing the dough and how much liquid is needed, with just a few top tips and simple step-by-step instructions, you’ll be knocking out perfectly fluffy and flavorful corn flour tortillas in no time (with or without a tortilla press!) – perfect for vegan tacos, enchiladas, and more.
Once you’ve mastered masa harina tortillas, I highly recommend using leftover masa harina for vegan pupusas and vegan tamales.
Looking for more vegan Mexican-inspired recipes? Try out easy plant-based veggie fajitas, vegan black bean tacos, fully-loaded burrito with mole sauce, and vegan calabacitas.
Ingredient Notes
This recipe for homemade corn tortillas comes together with just 3 ingredients – masa harina, warm water, and salt.
What Is Masa Harina?
Meaning ‘dough flour’ in Spanish, it’s a nixtamalized corn flour made by soaking corn kernels in limewater (calcium hydroxide) to soften and enhance their flavor, then drying and grinding them. Masa harina is ideal for making corn tortillas, tamales, empanadas, gorditas, and more.
How to Make Corn Tortillas
Step 1: Combine the masa harina and salt in a large bowl. Gradually add the warm water, ½ at first, then a tablespoon at a time, until a soft, Play-Doh-like dough forms—firm, springy, and not sticky. Adjust the water/masa as needed.
Step 2: Cover the bowl with a clean kitchen towel and rest for 20–30 minutes. Divide the dough into balls using a 2-tbsp scoop (30–35g) for 5–6 inch tortillas (or 3–4 tbsp for 8–9 inch ones). Meanwhile, preheat a pan/comal over medium heat with an optional light oil coating.
Step 3: Working one at a time, place a dough ball between sheets of parchment/a Ziplock cut in half.
Step 4: Place in the center of the press and press until fully flattened. Cook corn tortillas in the skillet by first peeling away the top layer of parchment/plastic, flipping it onto your palm, and peeling away the other side. Carefully transfer the tortilla to the hot pan and cook for about 1 minute per side until puffed up with some brown spots. While one cooks, press the next one. Transfer cooked tortillas to a tortilla warmer or plate/basket, wrapped in a clean kitchen towel. Repeat with the remaining tortillas.
If you don’t have a tortilla press, use a heavy skillet or flat-based dish instead. A rolling pin will work, but it is more fiddly and time-consuming.
Alternatively, heat it for 20 seconds, flip for 50-60 seconds, then flip again for 30 seconds – for slightly fluffier results.
FAQs
Yes, masa corn tortillas are naturally gluten-free and made entirely from corn flour. However, double-check the ingredients of store-bought versions for gluten (or lard – non-vegan)
The dough may be too dry. Press a test tortilla – if the edge cracks exceed ¼-inch, sprinkle the dough with more water.
Wrap in damp paper towels and microwave for 10-20 seconds (30-60 for a stack) or heat in a dry pan, spritzed with water (more/less depending on how dry they are). This steams them for pliable, soft corn tortillas.
Tips for Making Perfect Corn Tortillas
- Use warm water: It hydrates the flour better than cold water for fewer cracks and softer homemade corn tortillas.
- Water amount varies: Based on the flour, climate, etc. Focus on the dough feel, adding water incrementally until Play-Doh-like – neither sticky nor dry/cracking when pressed.
- To press the tortillas: If you make them often, a tortilla press ensures quick, even, round tortillas. Alternatively, use a flat-based skillet/dish, placing the dough between layers of plastic/parchment paper.
- Use a preheated pan: That way, the tortillas puff up and cook quickly/evenly. Cast-iron pans/comals work best, but a non-stick pan works, too. Adjust the heat if needed so brown spots appear on the underside in about 60 seconds.
- Keep warm before serving: Use a tortilla warmer or wrap it in a tea towel. They soften more while warming so use the lowest of the stack first.
What To Do With Corn Tortillas
- Tacos – like Vegetable Fajita Tacos or Cauliflower Tacos
- Enchiladas – like Sweet Potato Enchiladas or a vegetarian Enchilada Casserole
- Vegan flautas
- Vegan quesadillas – like these vegan bean quesadillas
- Tostadas
- Vegan huevos rancheros
- At breakfast with the best vegan tofu scramble with veggies
- To scoop/dip vegan refried beans, easy mole poblano, vegan white bean chili, etc.
You can also use leftover vegan corn tortillas to make crispy baked tortilla bowls or corn air fryer tortilla chips – for dipping, vegan nachos, chilaquiles, topping soup, and more.
Storage Information
Make ahead: Wrap the prepared dough ball in plastic wrap in the fridge for 3-4 days – ready to press and cook as needed. If the dough dries, sprinkle it with water while re-kneading. Avoid freezing tortilla dough, as it becomes crumbly.
Fridge: Let homemade corn tortillas cool and store in a Ziplock/Stasher for up to 5 days.
Freeze: Freeze corn tortillas stacked, with layers of parchment between, in a Ziplock/Stasher for up to 3 months. Thaw in the fridge before reheating.
Reheat: Heat corn tortillas in a dry skillet over medium heat for 30-50 seconds per side until warm. Spritz with water if they’re dry.
Homemade Corn Tortillas
Equipment
Ingredients
- 1 cup of masa harina
- ½ teaspoon of salt
- ¾ cups of warm water plus more as needed
- Oil for cooking
Instructions
- In a large bowl, mix the masa harina with the salt.
- Gradually add the warm water, mixing until a soft and smooth dough forms. If the dough feels too dry, add water 1 tablespoon at a time until the consistency is soft but not sticky. Set the dough aside to rest.
- Heat a large pan over medium heat. Once hot, lightly coat the surface with oil.
- Using a 2-tablespoon measuring spoon, scoop out portions of dough and roll each into a ball. Repeat until all the dough is used, placing the balls on a clean surface.
- If using a tortilla press, line it with parchment paper on both sides. Place a dough ball in the center and press until fully flattened. Gently peel the tortilla off the parchment paper and transfer it to the hot pan.
- Cook each tortilla for 1 minute on each side. Avoid overcooking, as this will dry them out. If needed, you can cook them slightly longer before serving.
- Place the cooked tortillas in a basket or container lined with a clean kitchen towel to keep them warm.
Notes
- Use warm water: It hydrates the flour better than cold water for fewer cracks and softer homemade corn tortillas.
- Water amount varies: Based on the flour, climate, etc. Focus on the dough feel, adding water incrementally until Play-Doh-like – neither sticky nor dry/cracking when pressed.
- To press the tortillas: If you make them often, a tortilla press ensures quick, even, round tortillas. Alternatively, use a flat-based skillet/dish, placing the dough between layers of plastic/parchment paper.
- Use a preheated pan: That way, the tortillas puff up and cook quickly/evenly. Cast-iron pans/comals work best, but a non-stick pan works, too. Adjust the heat if needed so brown spots appear on the underside in about 60 seconds.
Love making these homemade corn tortillas!