Corn Tortillas
Make authentic, soft, and gluten-free corn tortillas at home with just 3 ingredients: masa harina, warm water, and a pinch of salt. These easy-to-make tortillas are perfect for tacos, enchiladas, or any Mexican-inspired meal. Ready in under 30 minutes, they’re fresh, flavorful, and a must-try addition to your kitchen!
Equipment
- 1 Mixing Bowl – To combine the masa harina, water, and salt.
- Measuring Cups and Spoons: For accurate measurements of ingredients.
- 1 Tortilla Press (optional) – To flatten the dough balls into tortillas. Alternatively, use: Rolling Pin – If you don’t have a tortilla press. / Parchment Paper or Plastic Wrap – To prevent sticking when flattening the dough.
- 1 Skillet or Griddle – A cast-iron skillet or non-stick griddle works best for cooking tortillas.
- 1 Spatula – To flip the tortillas during cooking.
- 1 Kitchen Towel – To keep cooked tortillas warm and soft.
- 1 Damp Cloth or Plastic Wrap – To cover the dough while it rests, preventing it from drying out.
Ingredients
- 2 cups Masa harina (corn flour, not cornmeal)
- 1½ cups Warm water
- ¼ tsp Salt
Instructions
- Mix the Dough: In a large bowl, combine masa harina and salt. Slowly add the warm water, mixing with your hands or a spoon until a soft, pliable dough forms. The dough should feel like Play-Doh—if it’s too dry, add a bit more water; if it’s too sticky, add a touch more masa harina.
- Let It Rest: Cover the dough with a damp cloth and let it rest for 20–30 minutes. This allows the masa harina to fully hydrate.
- Divide the Dough: Divide the dough into 12 equal portions and roll each piece into a ball.
- Flatten the Tortillas: Use a tortilla press or place each dough ball between two sheets of parchment paper and flatten with a rolling pin. Aim for a thin, even circle about 6 inches in diameter.
- Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30–60 seconds on each side until lightly browned and puffed. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
Notes
Storage and Reheating for Homemade Corn Tortillas
Proper storage and reheating ensure your homemade corn tortillas stay fresh, soft, and delicious. Here’s how to do it:Storage Instructions:
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Room Temperature:
- If you plan to use the tortillas within a day, store them in a tortilla warmer or wrap them tightly in a clean kitchen towel and place them in an airtight container. Keep them at room temperature.
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Refrigerator:
- For longer storage (up to 5 days), let the tortillas cool completely before stacking them. Place them in an airtight container or resealable plastic bag, separating each tortilla with a piece of parchment paper to prevent sticking.
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Freezer:
- Homemade corn tortillas freeze beautifully for up to 3 months. Place cooled tortillas in a resealable freezer bag with parchment paper between each tortilla. Remove as much air as possible before sealing.
Reheating Instructions:
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Skillet Method (Best for Texture):
- Heat a dry skillet over medium heat. Place one tortilla in the skillet and warm for 20–30 seconds per side, or until pliable and slightly toasted.
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Microwave Method (Quick and Easy):
- Wrap a stack of tortillas in a damp paper towel and microwave in 20-second intervals until warm and soft.
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Oven Method (For Larger Batches):
- Preheat your oven to 300°F (150°C). Wrap a stack of tortillas in foil and heat for 10–15 minutes, or until warmed through.
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Direct Flame (Optional):
- For an authentic touch, briefly toast the tortillas over an open flame on a gas stovetop for a few seconds on each side, using tongs to flip. This method adds a slightly charred, smoky flavor.
Pro Tips:
- Always cover the tortillas with a clean towel or place them in a tortilla warmer after reheating to retain their softness.
- Avoid overcooking when reheating, as this can make the tortillas dry or brittle.
- Frozen tortillas can be reheated directly without thawing, though you may need slightly more time.