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Tablescape of Homemade Corn Tortillas

Homemade Corn Tortillas

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  • Author: Monkey and Me Kitchen Adventures
  • 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


Just 3 simple ingredients come together to create this delicious Homemade Corn Tortilla recipe that is perfect for all your tortilla needs.


  • 2 cups masa harina *
  • 1 ½ cups hot water
  • ½ to 1 teaspoon sea salt (+/-) *


  1. Place the masa harina and the sea salt in a mixing bowl, whisk to combine.
  2. Add 1 ½ cups hot tap water to the masa harina mixture and mix together using your hands.
  3. 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.
  4. Cover with a damp tea towel, let rest for 10 minutes.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. 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!


*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