Fresh homemade corn tortillas offer a taste of authenticity that is hard to beat. The texture of these fresh corn tortillas is soft, yet sturdy enough to hold all your taco fillings. Plus, they have that warm, earthy flavor that takes your taco night to the next level. Whether you’re serving them with your favorite taco toppings or cutting them into squares and frying them up for homemade tortilla chips, they elevate any meal. Another great thing about this recipe is that it uses just two simple ingredients—masa harina and water—making it foolproof for anyone, even if you’re not a kitchen pro yet! Making freshly cooked tortillas also gives you full control over the thickness and size, ensuring they are just right for whatever you’re serving. With just a little practice, you’ll be whipping up the best corn tortillas faster than you can say “Taco Tuesday!” Want some delicious ideas for these homemade tortillas? You’ll love my favorite recipes for Easy Jalapeño Popper Quesadillas, Huevos Rancheros, Steak Fajitas, and Chicken Flautas!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Masa Harina – This is the key ingredient, made from corn that has been treated with lime (calcium hydroxide), giving the tortillas their unique flavor. Maseca is what I use but Bob’s Red Mill has a good one too. Both are great options. Warm Water – Helps bind the masa harina into dough and gives it the right consistency for rolling and pressing. Salt (Optional) – A little bit of salt can enhance the flavor of your tortillas if you prefer a slightly seasoned dough.
How to Make Homemade Corn Tortillas
Tips for Success
Make sure your dough feels like smooth playdough—if it’s cracking, add a little more water; if it’s too sticky, sprinkle in more masa harina. Keep the dough balls covered with a damp towel while you work to prevent them from drying out. Use parchment paper or a plastic resealable bag to line your tortilla press or rolling pin to prevent the dough from sticking. I actually find plastic wrap harder to work with, so the thicker Ziploc bag approach works well for me. For the best flavor, cook your tortillas on a cast-iron skillet or griddle. Don’t overcook! Tortillas should be soft and pliable. For a gluten-free option, stick to masa harina—it’s naturally gluten-free and perfect for this recipe. To make homemade tortilla chips, cut cooked tortillas into wedges, then fry or bake them until crispy. Great for nachos or dipping in salsa!
Must-Try Recipes Using Tortillas
Blackened Salmon Tacos Recipe Grilled Pork Tacos al Pastor Grilled Chicken and Steak Fajitas Smoky Chicken Tinga Tacos Green Chili Chicken Chimichangas BEST Baja Fried Fish Tacos Recipe
They’re also great for homemade tortilla chips—just fry them up and serve with Mexican Restaurant-Style Salsa, Homemade Guacamole, or 7 Layer Dip. Don’t forget to use them for Ground Beef Enchiladas, Grilled Summer Vegetable Quesadillas, and Cheesy Chicken Tortilla Soup too!
