Homemade Corn Tortilla Recipe (2024)

Published April 25, 2022.This post may contain affiliate links. Please read my disclosure policy.

This foolproof Homemade corn tortilla recipe comes out perfectly puffed up and full of flavor and it’s only 3 ingredients. You will never buy pre-made storebought tortillas again after making these.

We absolutely love using this recipe to make homemade tacos like Chicken Tinga or Mahi Mahi, and you should definitely use it in your favorite taco recipe as well.

Corn Tortillas

Contrary to what you may think it’s corn tortillas, not flour tortillas, that are most commonly used throughout Latin cuisine.In fact, they are known as Mexico’s everyday bread. With its warmer climate, corn is a staple throughout these countries and is readily available all year round. It is essentially as important as our wheat is here in the United States.

Corn tortillas are made from finely ground corn kernels, also known as masa, and are then mixed with water and salt. It is no more difficult than that. They can be eaten plain or wrapped around various fillings.

Ingredients and Substitutions

• Masa Harina – Any good finely ground masa harina we’ll do. If you can buy fresh, all the better.
• Water – I like to use warm water roughly around 100°.
• Salt – Any salt will work for this.

What’s the Difference Between Masa Harina and Maseca

Maseca is the “brand name” for corn flour which is finely ground dried corn that is made into a meal known as masa. Masa Harina is dried hominy, which is corn kernels treaded in a lime alkaline solution, that are then dried and finely ground. You can use both to make corn tortillas, but I find Maseca to be easier to work with.

How to Make Sure They Puff Up

I’ve identified four crucial procedures to ensuring the corn tortillas puff up.

• Moisture – The dough should be moist but not stick to your hands.
• Kneading – Take the time to knead this, at least 7 to 8 minutes. When you press the dough there should not be any cracks around the outside edges.
• Cooking Temperature – My perfect temperature for these is just a hair over medium. You may need to test out a corn tortilla to get it right.
• Cooking Time – I do 45 seconds on the first side, 1:30 on the other side, and then flip to a final 45 seconds.

If the corn tortillas do not puff up then they are not prepared correctly and it could be any of these procedures.

Do I need a Tortilla Press to Make Them?

You do not need a certified tortilla press to make these. As long as you have a plastic zip bag, you can flatten out each tortilla using the bottom side of a frying pan or a cake pan. You simply will use your weight to press down to flatten them.

How to Make Corn Tortillas

Follow these super-simple visual instructions below:

Add the maseca, warm water, and salt to a large bowl and combine ingredients using your hand until completely mixed together.

Either in the bowl or on a countertop, knead the dough for 7-8 minutes or until it is moist but does not stick to your hands. If you squeeze it, there should be no cracks.

Divide the dough into 15-20 individual golf ball-sized dough balls. Cover with a damp towel.

Using 2 parchment rounds, place one down onto the bottom of the tortilla press.

Place a golf ball-sized round corn dough ball onto the parchment round and top off with the other parchment and place the top part of the tortilla press over top and press down until flattened.

Layer the tortillas onto a piece of parchment paper so they are easy to grab or do one at a time and cook them immediately.

Cook them in a large frying pan over medium-low heat for 45, flip and cook for 1 minute and 30 seconds and then flip again and cook for a further 45 seconds. If they do not puff up then they did not cook correctly. Keep warm stacked underneath towels or in a tortilla warmer.

What are Blue Corn Tortillas

Blue corn tortillas are the exact same thing but instead use azul maseca or blue corn flour. Blue corn is said to have more nutrients and higher protein than white or yellow corn.

Make-Ahead and Storage

Make-Ahead:You can make this recipe up to 1 day ahead of time, simply store it in the refrigerator and reheat it. They are best cooked, kept warm, and served immediately.

How to Store:Place wrapped in plastic or in a container for up to 5 days in the refrigerator. These will freeze very well wrapped in plastic or in a container for up to 3 months. Place in the refrigerator to thaw until soft, about 4 to 6 hours.

How to Reheat:Wrap the desired amount of tortillas in aluminum foil and cook in the oven at 350° for 5-7 minutes or until warm. Likewise, you can heat them 1 at a time on a microwave-safe plate until hot.

How to Use Them in Taco Recipes

• Birria Tacos
• Mojo Pork
• Mahi Mahi Tacos
• Fish Tacos
• Baja Fish Tacos