Easy Homemade Corn Tortilla Recipe: Authentic Mexican Flavor in Minutes

Ultimate Homemade Corn Tortilla Recipe

Craving the perfect corn tortilla? This easy, 3-ingredient recipe uses masa harina and simple kitchen tools to bring authentic Mexican flavor to your table. Whether you’re making tacos for lunch or a gluten-free brunch option, these soft, pliable tortillas will steal the show.

Why You’ll Love This Corn Tortilla Recipe

• Quick & Simple: Just masa harina, water, and a pinch of salt.
• Gluten-Free: Naturally gluten-free, perfect for sensitive diets.
• Flexible Flavor: Great for tacos, enchiladas, quesadillas, and more.

Ingredients for Corn Tortillas

• 1 cup masa harina (plus extra as needed)
• 3/4 cup warm water (adjust as needed)
• 1/2 teaspoon salt

Step-by-Step Instructions

1. In a large bowl, combine masa harina and salt. Stir briefly to mix.
2. Gradually add warm water, stirring with your fingers until a soft dough forms.
3. Knead the dough for 2–3 minutes until smooth. If it’s dry, add a bit more water; if sticky, sprinkle extra masa harina.
4. Divide dough into 10 equal balls, rolling them lightly between your palms.
5. Preheat a skillet or griddle over medium-high heat.
6. Press each dough ball between two sheets of plastic wrap or parchment in a tortilla press until about 1/8-inch thick.
7. Carefully peel off the plastic and place the tortilla on the hot skillet. Cook 30–45 seconds per side, until lightly browned and puffed.
8. Stack cooked tortillas in a clean kitchen towel to keep warm and pliable.

Chef’s Tips & Tricks

• Consistency Counts: The perfect dough feels like playdough—soft but not sticky.
• Heat Matters: A sizzling hot griddle gives those signature charred spots.
• Storage: Freeze cooled tortillas between parchment layers in a zip-top bag.

Nutrition Facts (per tortilla)

• Calories: 42 kcal
• Carbs: 9 g
• Fiber: 2 g
• Protein: 1 g
• Fat: 0 g
• Sodium: 97 mg

With practice, you’ll master the art of homemade corn tortilla, bringing genuine Mexican flair to every meal.