Homemade Corn Tortillas with Masa Harina

Name: Homemade Corn Tortillas with Masa Harina
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 tortillas
Cuisine: Mexican
Ingredients: 2 cups masa harina; 1 1/2 cups warm water (plus more as needed)

45 min 12 tortillas Easy

All Recipes

Homemade Corn Tortillas with Masa Harina

Simple and authentic corn tortillas using masa harina and water for a perfect homemade touch.

Prep

15 min

Cook

20 min

Total

45 min

Servings

Difficulty

Easy

Corn tortillas are a staple in many cuisines, especially within Mexican cooking. There's something truly special about making them from scratch, starting with just masa harina and water. The simplicity of these ingredients belies the depth of flavour and texture you can achieve. Masa harina is a special corn flour treated with lime, giving these tortillas their unique taste and pliability. Making your own corn tortillas can be incredibly rewarding, allowing you to enjoy them fresh and warm, straight off the skillet. With a few tips and tricks, you can create perfectly puffed and delicious tortillas every time.

Ingredients

Servings

Corn Tortillas

Instructions

Mix masa harina and water

In a large mixing bowl, combine 2 cups of masa harina with 1 1/2 cups of warm water. Stir until the dough comes together.

Pro tip: The dough should feel like playdough—neither sticky nor crumbly. Adjust water as necessary.

Knead the dough

Knead the dough for about 5 minutes until smooth and pliable. Cover with a damp cloth and let rest for 10 minutes.

Pro tip: Resting helps the masa hydrate fully, making it easier to shape.

Divide the dough

Divide the dough into 12 equal pieces. Roll each piece into a ball.

Pro tip: Keep the dough balls covered with a damp towel to prevent drying out.

Press the tortillas

Place a dough ball between two pieces of plastic wrap and flatten using a heavy skillet or pot, aiming for about 15 cm (6 inches) in diameter.

Pro tip: Press evenly to ensure a uniform thickness.

Preheat the skillet

Heat a non-stick skillet or cast iron pan over medium-high heat (200°C / 390°F).

Pro tip: A hot skillet is key for creating puffed and charred tortillas.

Cook the tortillas

Place the pressed tortilla on the hot skillet. Cook for about 30 seconds on each side, until lightly charred and beginning to puff.

Pro tip: If the tortillas don't puff, try increasing the heat slightly.

Keep tortillas warm

Transfer cooked tortillas to a clean towel and cover to keep warm. Repeat with remaining dough.

Pro tip: Stacking them helps to maintain warmth and softness.

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Tips & Tricks

<ul><li>Use warm water for easier dough handling.</li><li>Plastic wrap helps prevent sticking when pressing.</li><li>Allow tortillas to rest under a towel to keep them soft.</li></ul>

Serving Suggestions

Serve these homemade corn tortillas with your favourite fillings like grilled chicken, sautéed vegetables, or spicy beans. They can be made ahead and stored in an airtight container at room temperature for up to two days. Reheat them on a skillet for the best texture. For longer storage, freeze the tortillas in a single layer, then transfer to a freezer-safe bag. Defrost them at room temperature and reheat on a hot skillet to bring back their delightful softness.