Homemade Corn Tortillas

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Bread

Cuisine: Spanish

Diet: Vegan

Servings: to 12

Calories: 42kcal

Author: Toni Okamoto

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.

Nutrition