Homemade Corn Tortilla! There’s nothing quite like a fresh-tasting homemade corn tortilla that’s sure elevate any Mexican and Southwestern dish.
Just 3 simple ingredients come together to create these delicious Homemade Corn Tortillas recipe that is perfect for all your tortilla needs. Show off to family and friends with these easy to make tortillas.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We love anything Mexican and Southwestern! These homemade corn tortillas are easy to make and even better to eat! Plus, the size is totally customizable for tacos, enchiladas, Mexican pizzas, and so much more!
You gotta give this one a try!
Tips for Success:
- Flavor Profile: This is a traditional homemade corn tortilla recipe. It is a very common recipe. This corn tortilla recipe is virtually identical across all Southwestern and Mexican cuisines.
- Corn Tortillas: The size and thickness of the tortillas is totally within the cook’s control. If you are looking for a thin taco-sized tortilla, then use a small cookie scoop size. This will yield about 14 taco-sized tortillas. The cooking time is reduced to approximately 1 minute on each side. You really can’t go wrong with the size. You may have to give it a practice size run on the first tortilla to get the perfect size you are looking for.
- Flexibility of the Tortillas: The thinner the tortillas, the more flexible it is.
- Corn Tortilla Crispness: The crispness of the tortilla is within the cook’s control. If want a super crisp tortilla, after making the tortillas on the stove top, switch to the oven and bake them at 350 F on a parchment paper lined baking sheet until you reach the desired crispness.
- Flipping the Tortillas: These tortillas flip very easily. If you lightly place your fingertips on the top tortilla while in the skillet and give it a little push, it should slide very easily along the surface of the skillet. You can then use a very thin spatula or tongs to peek underneath to see if the tortilla is getting the slight brown speckling. Be careful, the skillet is very hot.
- Storage: Store the tortillas in a plastic bag to avoid them from drying out. Keep them stored in the refrigerator for up to 3 days.
- Reheating: The tortillas can be reheated on the stovetop in a skillet. Heat over medium-high heat, about 30 seconds on each side.
- Victoria 10-inch Cast Iron Tortilla Press: We have hand rolled out tortillas with a rolling pin in the past with great success; however, we recently purchased a Victoria 10-inch Commercial Grade Cast-Iron Tortilla Press. We absolutely love it. It makes making tortillas a breeze. We also purchased the Parchment Paper Rounds which really make life easy as well. You certainly do not need to use a tortilla press to make beautiful tortillas. We have hand rolling them with a rolling pin and wax paper for quite some time before jumping in and buying a tortilla press.
- Skillet: We do not recommend using a ceramic/enamel-lined skillet because the tortillas tend to brown and leave a few dark spots on the skillet that are difficult to remove. We used a large flat non-stick skillet.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftover tortillas should be placed in a plastic bag with the air pressed out and will generally keep up to 3 days in the refrigerator.
These tortillas freeze well.
Pantry Products:
- Masa Harina: We used Bob’s Red Mill Golden Masa Harina Corn Flour. Feel free to use your favorite brand of masa harina.
Kitchen Products:
- Large skillet
- Wax paper (or parchment paper)
- Rolling pin (or tortilla press)
We certainly hope you give these wholesome tortillas a try! If you try them, please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Homemade Corn Tortillas
- Prep Time: 15 Minutes
- Cook Time: 4-6 Minutes
- Total Time: 20 Minutes (+Rest Time)
- Yield: 4 (10 in) Tortillas 1x
- Category: Side
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
Just 3 simple ingredients come together to create this delicious Homemade Corn Tortilla recipe that is perfect for all your tortilla needs.
Ingredients
- 2 cups masa harina *
- 1 ½ cups hot water
- ½ to 1 teaspoon sea salt (+/-) *
Instructions
- Place the masa harina and the sea salt in a mixing bowl, whisk to combine.
- Add 1 ½ cups hot tap water to the masa harina mixture and mix together using your hands.
- Knead the masa harina dough in the bowl until it starts to form a ball and stays together, about one minute. Form a ball in the mixing bowl. The dough should feel firm and somewhat like Play-Doh.If too wet, add some masa harina, one tablespoon at a time. If too dry, add an additional tablespoon of hot water.
- Cover with a damp tea towel, let rest for 10 minutes.
- Divide the dough into fourths for four 10-inch tortillas. (Divide the dough into sixths for six 6-inch tortillas). For taco-sized tortillas, roll into golf-balled sized balls. See blog notes for additional details.
- In your hands, pick up one of the dough balls and form it into a smooth ball. Place it back into the bowl. Continue until all the dough has been hand rolled and placed back in the bowl. Cover the top of the bowl with a slightly damp towel (not touching the dough).
- Take one of the masa harina dough balls, then place it between two pieces of wax paper and roll it out with a rolling pin until it has reached it has reached the desired thickness and/or size, or use a tortilla press.
- Preheat a dry skillet to slightly medium-high.Pull off the wax paper from the top of a tortilla, then while holding the tortilla in your hand in a swift motion flip the dough-side down over onto the hot skillet. Then when the tortilla is in the skillet, remove the wax paper from the top of the tortilla and fry (oil-free) for 2 to 3 minutes, then flip and fry for another 2 to 3 minutes (Important note, if you are making thinner tortillas, then the time will vary significantly), or until they are speckled with brown spots and the tortilla is toasted. You may need to flip over again. See blog notes for additional details.
- Place the hot tortillas onto a tea towel lined plate, cover with another tea towel to keep them hot.Continue until all the tortillas have been made. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 – 10-inch tortillas or 6 to 8 – 6-inch tortillas
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