I’m sharing my easiest Homemade Corn Tortillas method, using only two ingredients and step-by-step photos plus a short video that reveal how simple they are.

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I still remember the first time I squished masa harina with warm water and thought, nah, this won’t be like the tortillas I remember. It is, and it kind of blew my mind.

The smell, the little brown spots, the way it folds without tearing, it’s addictive. I filmed the process for my Homemade Corn Tortillas post because people always ask How To Make Tortillas that actually taste like real corn, not cardboard.

It’s a tiny bit messy, totally worth it, and if you like hands-on stuff you’ll want to try one straight off the griddle.

Ingredients

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Masa harina: whole corn treated with lime, its got fiber and earthy corn flavor.
Masa harina: good source of complex carbs and some protein, filling not greasy.
Masa harina: nixtamalization boosts calcium and bioavailable nutrients, tastes more complex.
Warm water: hydrates the flour, simple role but vital for soft pliable tortillas.
Water: zero calories, no flavor, just helps bind, keeps dough tender.
Salt (optional): brightens flavor, tiny amount makes tortillas taste homemade.
Oil (optional): not needed usually, adds softness if used, but can change crispness.
Overall: simple ingredients, wholesome and gluten free, very versatile, tastes like home.

Ingredient Quantities

2 cups masa harina (nixtamalized corn flour for tortillas, about 240 g)

1 1/4 cups warm water (about 300 ml)

How to Make this

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1. In a bowl mix 2 cups masa harina with about 1 1/4 cups warm water until a shaggy dough forms, then knead with your hands 1 to 2 minutes till it feels soft and not sticky. If it cracks add water a teaspoon at a time, if it’s sticky add a pinch more masa.

2. Cover the dough with a damp towel or plastic wrap and let it rest 10 to 20 minutes so the masa fully hydrates, this makes tortillas less likely to crack.

3. Divide the dough into golf ball sized portions, about 12 to 16 balls depending how big you want your tortillas. Roll each into a smooth ball and keep them covered so they dont dry out.

4. Set up a press or flattening station: cut two pieces of parchment, freezer bag or plastic wrap to line a tortilla press or the bottom of a heavy pan. Place a ball in the middle, top with the plastic, and press until about
1.5 to 2 mm thick. If you dont have a press, use a heavy skillet or rolling pin pressing between the plastic.

5. Preheat a cast iron skillet or nonstick griddle over medium-high heat until hot. It should be hot enough that a drop of water sizzles and evaporates quickly.

6. Peel the tortilla from the plastic carefully and place it on the hot skillet. Cook about 30 to 45 seconds until edges lift and small bubbles appear, flip and cook another 30 to 45 seconds. Press gently with a spatula for even contact if needed.

7. If the tortilla puffs up a little thats perfect, it means the layers formed. Both sides should have light brown spots and still be soft and pliable, not brittle.

8. Stack finished tortillas and wrap them in a clean kitchen towel or place in a tortilla warmer to keep warm and moist while you cook the rest.

9. To store, let cool then keep wrapped in plastic in the fridge up to 3 days or freeze between layers of parchment. Reheat on a hot skillet for a few seconds each side or steam wrapped in a damp towel to restore pliability.

Equipment Needed

1. Large mixing bowl
2. Measuring cups (and a kitchen scale if you like more exact)
3. Mixing spoon or bench scraper for stirring and portioning
4. Clean hands for kneading and rolling (yes, you are a tool here)
5. Damp towel or plastic wrap to cover the dough so it dont dry out
6. Parchment sheets or cut freezer-bag pieces to line the press or pan
7. Tortilla press or a heavy skillet / rolling pin for flattening
8. Cast iron skillet or nonstick griddle for cooking
9. Spatula (or tongs) plus a clean kitchen towel or tortilla warmer to keep them soft and warm

FAQ

Q: What kind of masa harina should I use? A: Use nixtamalized masa harina that's labeled for tortillas, like Maseca or Bob's Red Mill masa. Do not use regular cornmeal or masa for tamales, they behave different and wont make proper tortillas.

Q: Whats the right dough texture and how do I fix it? A: The dough should feel like soft playdough, not sticky and not crumbly. If its too dry add warm water 1 teaspoon at a time then knead. If its too wet knead in a little more masa 1 teaspoon at a time. Let it rest 5 to 10 minutes so the flour fully hydrates.

Q: How do I press and cook them if I dont have a tortilla press? A: Use two sheets of plastic or parchment and press the ball flat with a heavy skillet or by sandwiching between cutting boards and pushing down. Cook on a hot cast iron or nonstick skillet about 30 to 45 seconds per side until brown spots appear, flip and cook another 30 seconds, then warm each side briefly so it stays pliable.

Q: Why dont my tortillas puff up? A: Puffing shows good steam and even cooking but it wont always happen. Make sure the dough is evenly thin, the griddle is very hot, and the tortilla is flat and not stretched when you flip it. Even without puffing theyll still taste great.

Q: How do I store and reheat them? A: Stack tortillas with a clean kitchen towel, keep in a zip bag. At room temp they last a day, in the fridge 3 to 4 days, freeze up to 3 months. Reheat on a hot skillet or briefly over a gas flame, or microwave wrapped in a damp towel for 15 to 30 seconds.

Q: Are corn tortillas gluten free and can I change the recipe? A: Masa harina is naturally gluten free but check labels for cross contamination. You can scale the recipe up by keeping the same ratio: about 2 cups masa to 1 1/4 cups water, and add a pinch of salt or a teaspoon of oil if you want softer tortillas.

Authentic Corn Tortillas Recipe Substitutions and Variations

Fresh masa (masa fresca) from a tortillería or homemade nixtamalized corn masa — swap by weight for masa harina, you might need a touch less water.
Blue corn masa harina or other colored/varietal masa harina — 1 for 1 swap, just expect a slightly different flavor and color.
Warm whole milk or diluted buttermilk instead of water — makes tortillas richer and softer, use the same volume but they may brown quicker.
Warm low sodium chicken or vegetable broth instead of water — gives a savory boost, use equal amount as the water called for.

Pro Tips

– Get the dough by feel not by counting spoons, its the single best trick. You want it soft and pliable, not sticky and not crumbly. If it cracks when you press, add water a teaspoon at a time, if it sticks add a pinch more masa until it behaves. Letting it sit a bit after mixing helps the flour absorb moisture so fewer cracks later.

– Use plastic or parchment on both sides when you press, even if you use a heavy pan instead of a press. That little layer of plastic stops sticking, and you can reuse freezer bags cut to size. If the tortilla sticks to the plastic, peel from the edge and flip the whole sheet onto the hot skillet then peel away slowly.

– Heat is everything. Your pan should be hot enough to sizzle a drop of water but not so hot it chars instantly. Adjust the flame if the tortillas brown too quickly, and press gently with a spatula for even contact if some spots arent heating. If they puff up a bit thats perfect, dont worry if they dont puff every time.

– Keep finished tortillas snug and warm so they stay soft. Wrap them in a clean towel or a tortilla warmer as you go. For longer storage, freeze between layers of parchment and thaw in the fridge before reheating. To revive slightly dry ones, steam wrapped in a damp towel or pop in a hot skillet for a few seconds each side.

Authentic Corn Tortillas Recipe

Recipe by Dan Coroni

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I’m sharing my easiest Homemade Corn Tortillas method, using only two ingredients and step-by-step photos plus a short video that reveal how simple they are.

Servings

servings

Calories

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups (and a kitchen scale if you like more exact)
3. Mixing spoon or bench scraper for stirring and portioning
4. Clean hands for kneading and rolling (yes, you are a tool here)
5. Damp towel or plastic wrap to cover the dough so it dont dry out
6. Parchment sheets or cut freezer-bag pieces to line the press or pan
7. Tortilla press or a heavy skillet / rolling pin for flattening
8. Cast iron skillet or nonstick griddle for cooking
9. Spatula (or tongs) plus a clean kitchen towel or tortilla warmer to keep them soft and warm

Ingredients

2 cups masa harina (nixtamalized corn flour for tortillas, about 240 g)
1 1/4 cups warm water (about 300 ml)

Directions

In a bowl mix 2 cups masa harina with about 1 1/4 cups warm water until a shaggy dough forms, then knead with your hands 1 to 2 minutes till it feels soft and not sticky. If it cracks add water a teaspoon at a time, if it’s sticky add a pinch more masa.
Cover the dough with a damp towel or plastic wrap and let it rest 10 to 20 minutes so the masa fully hydrates, this makes tortillas less likely to crack.
Divide the dough into golf ball sized portions, about 12 to 16 balls depending how big you want your tortillas. Roll each into a smooth ball and keep them covered so they dont dry out.
Set up a press or flattening station: cut two pieces of parchment, freezer bag or plastic wrap to line a tortilla press or the bottom of a heavy pan. Place a ball in the middle, top with the plastic, and press until about
5 to 2 mm thick. If you dont have a press, use a heavy skillet or rolling pin pressing between the plastic.
Preheat a cast iron skillet or nonstick griddle over medium-high heat until hot. It should be hot enough that a drop of water sizzles and evaporates quickly.
Peel the tortilla from the plastic carefully and place it on the hot skillet. Cook about 30 to 45 seconds until edges lift and small bubbles appear, flip and cook another 30 to 45 seconds. Press gently with a spatula for even contact if needed.
If the tortilla puffs up a little thats perfect, it means the layers formed. Both sides should have light brown spots and still be soft and pliable, not brittle.
Stack finished tortillas and wrap them in a clean kitchen towel or place in a tortilla warmer to keep warm and moist while you cook the rest.
To store, let cool then keep wrapped in plastic in the fridge up to 3 days or freeze between layers of parchment. Reheat on a hot skillet for a few seconds each side or steam wrapped in a damp towel to restore pliability.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.