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Authentic Homemade Corn Tortillas Using Masa Harina

A tall stack of freshly cooked, slightly charred corn tortillas resting on a white plate.
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Make soft, pliable, and flavorful corn tortillas from scratch using only three simple ingredients. These homemade tortillas surpass store-bought versions and are naturally gluten-free.

Ingredients

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  • 2 cups Masa Harina (corn flour)
  • 1 1/2 cups warm water
  • 1/4 teaspoon salt (optional)

Instructions

  1. In a medium bowl, combine the Masa Harina and salt, if using.
  2. Gradually add the warm water to the flour mixture, mixing with your hands until a soft dough forms.
  3. Knead the dough for about 3 minutes until it is smooth and no dry spots remain. If the dough feels sticky, add a tiny bit more Masa Harina; if it crumbles, add a few drops more water.
  4. Cover the dough with a damp cloth and let it rest for 20 minutes. This step helps hydrate the flour for softer tortillas.
  5. Divide the dough into 16 equal balls, rolling each into a smooth sphere. Keep the unused balls covered with the damp cloth to prevent drying.
  6. Heat a comal or heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disk about 5 to 6 inches in diameter. If you do not have a press, place the dough between two sheets of parchment paper and use a heavy rolling pin.
  8. Peel off the top layer of plastic/paper and carefully place the tortilla onto the hot comal. Cook for 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook for another 30 to 45 seconds.
  10. Flip the tortilla one last time and cook for about 15 seconds more. The tortilla should puff slightly.
  11. Remove the tortilla from the heat and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining tortillas.
  12. Serve warm for tacos, enchiladas, or quesadillas.

Notes

  • To keep your tortillas soft after cooking, stack them inside a clean kitchen towel and wrap them tightly. The trapped steam keeps them pliable.
  • If you are not using a tortilla press, you can flatten the dough balls between two pieces of parchment paper using a heavy rolling pin or the bottom of a heavy pan.
  • These fresh tortillas store well. Place cooled tortillas in an airtight container in the refrigerator for up to 5 days, or freeze them between sheets of wax paper for up to 3 months.
  • If you are planning meals ahead, consider using this recipe as part of your weekly meal planning for authentic Mexican dishes.

Nutrition

Find it online: https://blissbatter.com/best-corn-tortillas-recipe-homemade-masa-harina/