Make authentic homemade corn tortillas with just three ingredients—masa harina, water, and salt. Perfect for tacos, enchiladas, or as a side dish, these gluten-free tortillas are soft, flavorful, and easy to prepare. Elevate your meals with this traditional recipe made fresh in your kitchen.

Ingredients

2 cups (240 grams) masa harina
1½ to 1⅔ cups hot water*
¾ teaspoon fine sea salt

Instructions

Prepare the Dough:
- In a large mixing bowl, whisk together the masa harina and salt.
- Gradually pour in 1½ cups of hot water while stirring with a wooden spoon or silicone spatula until the mixture begins to form a cohesive dough.
- Use your hands to knead the dough for 2-3 minutes until smooth and firm, resembling the texture of Play-Doh.
- Adjust the consistency as needed: add a few tablespoons of masa harina if the dough is too wet, or a bit more hot water if it feels dry and crackly.
Rest the Dough:
- Cover the bowl with a damp kitchen towel or paper towel and let the dough rest for 10 minutes.
Portion the Dough:
- Use a spoon or medium ice cream scoop to divide the dough into 2-tablespoon portions (35–40 grams each, about the size of a golf ball).
- Roll each portion into a smooth, round ball.
Press the Tortillas:
- Place a dough ball between two sheets of plastic wrap or a cut-open ziplock bag in a tortilla press.
- Press gently to form a tortilla about 4–5 inches in diameter.
Cook the Tortillas:
- Heat a non-stick skillet or comal over medium-high heat until hot.
- Peel the tortilla from the plastic wrap and place it in the skillet.
- Cook for 40–60 seconds on each side, flipping once brown specks appear on the bottom.
- Bubbles may form while cooking, especially on the second side—this is a good sign!
- Transfer cooked tortillas to a tortilla warmer or a bowl wrapped in a clean kitchen towel to keep them soft.
Repeat the Process:
- Continue pressing and cooking the tortillas, maintaining a cycle of pressing one dough ball while cooking another.
- Adjust the skillet heat if it becomes too hot.
Serve:
- Let the tortillas soften in the stack as they rest. Use the tortillas at the bottom of the stack first for maximum softness. Serve warm with your favorite fillings or dishes.

Why You’ll Love This Recipe

Homemade corn tortillas are fresher, tastier, and more authentic than store-bought versions. With only three simple ingredients, they’re naturally gluten-free and easy to make. Perfect for tacos, quesadillas, or as a side for your favorite meals, they bring a delicious homemade touch to your table.

Tips

Use Warm Water: Ensures the masa harina hydrates properly for a smooth dough.
Consistent Thickness: Use a tortilla press for evenly shaped tortillas, or a rolling pin as an alternative.
Work Quickly: Press and cook tortillas efficiently to maintain softness and avoid drying out.

Variations and Substitutions

Flavor Additions: Add a pinch of chili powder, cumin, or finely chopped herbs to the dough for extra flavor.
Size Adjustments: Make smaller or larger tortillas to suit your dish.
Storage Option: Freeze cooked tortillas for later use; reheat directly on a skillet.

FAQs

Can I make these without a tortilla press?
Yes, use a rolling pin and two sheets of parchment paper to flatten the dough.

How do I store leftovers?
Store in an airtight container or ziplock bag in the refrigerator for up to 3 days.

Can I freeze the dough?
Yes, portion the dough into balls, wrap individually in plastic, and freeze for up to 3 months. Thaw in the refrigerator before pressing and cooking.

Serving and Suggestions

Pair these homemade tortillas with grilled meats, beans, or vegetables for tacos or fajitas. They’re also great as a base for enchiladas or to accompany soups and stews. For a sweet twist, serve with butter and a sprinkle of cinnamon sugar!