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Easy Homemade Corn Tortillas Recipe

Nothing beats the taste of Easy Homemade Corn Tortillas! Learn to whip up these soft, flavorful delights in just a few simple steps.

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 16
Calories: 46 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 3/4 cups masa harina
  • 1 tsp. salt
  • 1 1/8 c. water

Instructions

    Cup of Yum
  1. Measure 1 ¾ cups of masa and add it to a large bowl. Stir in a teaspoon of salt, and then slowly drizzle in the measured water while stirring with a wooden spoon.
  2. Form the dough into a ball with your hands.
  3. Then, cover the ball of dough with plastic wrap and let it relax for 30 minutes to activate the instant masa.
  4. After 30 minutes, divide the dough into 16 portions and form them into balls.
  5. Preheat a skillet or large frying pan to medium-high heat.
  6. Place the parchment paper on your tortilla press.
  7. Place a ball of tortilla dough on the press, just slightly left of center.
  8. Set the second piece of parchment paper on top of the dough, then set the round metal top down on top of the parchment. You don’t need to press it down hard; just let it rest on top of the dough.
  9. Now press down the round top of the press a few inches and press the handle down towards the middle of the press. Press it all the way down to flatten the tortilla, then release the handle and open the press by lifting the top metal plate.
  10. Take off the top piece of parchment or plastic, then pick up the bottom piece of parchment while still stuck to the tortilla. Slowly peel the paper or plastic away from the tortilla, then hold it over the preheated griddle so the tortilla falls onto it as you peel away all the paper.
  11. Let it cook for about 30-45 seconds or until the bottom has brown spots and the edges are curving away from the griddle. Turn it over and let it cook for another 30-45 seconds, then use a pancake turner or large spatula to transfer it to a plate and cover it with a towel to keep it warm.
  12. Keep repeating the process of pressing out the tortillas, frying them, and transferring them to a plate until all 16 tortillas are finished. Serve warm.

Notes

  • You can store Homemade corn tortillas in an airtight container or sealed plastic bag at room temperature for up to 2-3 days or refrigerated for up to a week. For longer storage, freeze them with parchment paper between each tortilla to prevent sticking. They can be frozen for up to 3 months.
  • To reheat, simply warm them on a dry skillet over medium heat for about 30 seconds on each side. You can also wrap them in a damp paper towel and microwave for 10-15 seconds.

Nutrition Information

Serving 1serving Calories 46kcal (2%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 0.5g (1%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.1g Sodium 121mg (5%) Potassium 33mg (1%) Fiber 1g (4%) Vitamin A 27IU (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 46

% Daily Value*

Serving 1serving
Calories 46kcal 2%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 0.5g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 0.1g 1%
Sodium 121mg 5%
Potassium 33mg 1%
Fiber 1g 4%
Vitamin A 27IU 1%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.