Easy Homemade Corn Tortillas
- Brianne Thomas
- 10 hours ago
- 4 min read
You're just three simple ingredients away from having delicious, pliable homemade corn tortillas on your dinner table!
I’ve been wanting to try my hand at making my own corn tortillas for a while now. But when I saw Michelle over at More Than Farmers make tortillas from their own homegrown corn, I knew I needed to get into the kitchen and make my own! I was not disappointed. Not only is this three-ingredient recipe so simple to make, but these tortillas are also leaps and bounds above what you’ll find in your local grocery store!
Why You’ll Love This Easy Homemade Corn Tortillas Recipe
Budget-Friendly. Basic pantry staples keep this recipe super affordable.
No Junk. Unlike store-bought tortillas, there’s no additional stuff.
Easy. With just a few simple steps, you’ll have fresh, homemade corn tortillas on the table in no time!
Helpful Tips for Making Homemade Corn Tortillas
Check for Consistency. The dough should be smooth and slightly moist. Adjust with water or masa harina as necessary.
Use a Scoop. For uniform, 5 to 6-inch tortillas, use a 2 Tablespoon cookie scoop to easily measure out the proper amount of dough.
Parchment Paper. Use this to help keep the dough from sticking to your tortilla press or skillet when shaping.
Wrap Them Up. Wrap the cooked tortillas in a clean kitchen towel. Not only will this help to keep them warm, but it will also keep them soft and pliable.
How to Serve Homemade Corn Tortillas
Use them as the vessel for Hatch Chile and Lime Chicken, or Slow Cooker Chili Lime Pork Carnitas, or with your favorite taco filling!
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How to Make Tortilla Chips from Homemade Corn Tortillas
Use a sharp knife to slice each day-old tortilla into six wedges. Place a heavy-bottom, high-sided skillet or Dutch oven over medium-high heat. Fill Dutch oven or skillet with 1/2 inch of a neutral oil such as avocado, olive, or vegetable.
When oil has reached 350°F on an instant-read thermometer, carefully add tortilla triangles to the Dutch oven. The oil should sizzle and bubble when the tortillas are added.
Fry the chips for approximately 2 minutes or until golden. Remove with a spider or a large, slotted spoon and transfer to a paper-towel-lined plate. Sprinkle with salt to your desired taste preference and serve warm.
Ingredients
2 cups masa harina (corn flour)
1 ½ cups warm water
¼ teaspoon salt
Directions
In a large mixing bowl, combine 2 cups of masa harina and ¼ teaspoon salt. Gradually add 1 ½ cups of warm water, stirring with your hands or a spoon until a dough forms. The dough should be soft, not sticky, and should hold together when pressed.
Knead the dough for about 2-3 minutes to ensure it's well-mixed and pliable. If the dough feels too dry, add a little more water, a tablespoon at a time. If it feels too sticky, add a bit more masa harina.
Divide the dough into 12 equal portions and roll each portion into a ball. Cover the dough balls with a damp cloth to prevent them from drying out.
Using a tortilla press, place a piece of plastic wrap or parchment paper on the press, then position a dough ball in the center. Cover with another sheet of plastic wrap or parchment paper, then press down firmly to flatten the dough into a thin, round tortilla. If you don't have a tortilla press, use a heavy skillet or a rolling pin.
Heat a non-stick skillet or a cast-iron pan over medium-high heat. Carefully peel off the plastic wrap from the tortilla and place it on the hot skillet. Cook for about 30 seconds to 1 minute until the edges begin to lift and the surface shows some brown spots. Flip the tortilla and cook for another 30 seconds to 1 minute.
As you cook each tortilla, place them in a clean kitchen towel to keep them warm and pliable.
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How to Store Homemade Corn Tortillas
Store cooked tortillas in a sealed plastic bag or container in the refrigerator for up to 3 days. Reheat them in a skillet before serving.
How to Freeze Homemade Corn Tortillas
Seal completely cooled tortillas in a freezer-safe storage bag and use within 3 months.
To reheat: If the tortillas are frozen, wrap them in a clean kitchen towel and thaw them
in the microwave. Then, reheat them in a dry cast-iron skillet or over a gas flame until
warm and pliable.
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