Homemade Corn Tortilla Recipe

Name: Homemade Corn Tortilla Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 20 serving
Ingredients: 3 cups masa harina; 1 teaspoon sea salt; 2 2/3 cups warm water

User Reviews

4.9

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
20
Calories
85 kcal
Course
Side Dish
Cuisine
Mexican

Homemade Corn Tortilla Recipe

Frida Davis

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Homemade corn tortillas are so easy to make and tastes way better than anything you are going to get from the store, plus its only 3 ingredients!

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Ingredients

Servings

3 cups masa harina
1 teaspoon sea salt
2 2/3 cups warm water

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Instructions

Mix together the masa harina and salt in a large bowl until combined. Next slowly pour in the water in increments and knead in the bowl or on a clean surface for at least 7 to 8 minutes. See Notes.
Form the dough into 15 to 20 golf ball-sized balls and cover with a damp towel.
Using a corn tortilla press place down parchment round and place a dough ball on top towards the backside of it, cover with another parchment round, and press down firmly until flattened.
Cook them 1 at a time in a large griddle or non-stick pan over medium heat for 45 seconds, then flip and cook for 1:30, and then flip and cook for a final 45 seconds. The edges should be browned and it should puff up. See Notes.
Keep warm stacked up in towels or in a tortilla warmer.

Notes

Make-Ahead: You can make this recipe up to 1 day ahead of time, simply store in the refrigerator and reheat it. They are best cooked, kept warm, and served immediately.
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 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.
If you do not have parchment paper, use 1 plastic zip bag simply cut around the outside of the bag following the creases to make 2 plastic square pieces.
The four biggest components of successful tortillas are:
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.

Nutrition Information

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Calories 85kcal (4%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 119mg (5%) Potassium 61mg (2%) Fiber 1g (4%) Sugar 1g (2%) Calcium 32mg (3%) Iron 1mg (6%)