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Authentic Homemade Corn Tortillas: Soft and Simple from Scratch

A stack of freshly cooked, slightly charred corn tortillas resting on a white plate in natural sunlight.
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You can make authentic, soft, and pliable corn tortillas at home using just three simple ingredients. This recipe proves that fresh tortillas are superior to store-bought ones and are easy enough for any weeknight.

Ingredients

Scale
  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. In a large bowl, mix the Masa Harina and salt together.
  2. Gradually add the hot water to the flour mixture, mixing with your hands until a soft dough forms. You may need to add slightly more or less water to achieve the right consistency.
  3. Knead the dough for about 5 minutes until it is smooth and holds together without sticking excessively to your hands.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting period is important for hydration.
  5. Divide the dough into 16 equal balls, about 1 ounce each. Keep the dough balls covered while you work to prevent drying.
  6. Heat a comal or heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round shape, about 5 to 6 inches in diameter. If you do not have a press, you can flatten it between two pieces of wax paper using a heavy pot or rolling pin.
  8. Carefully peel off the top layer of plastic wrap and gently flip the tortilla onto your hot comal. Cook for 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook for another 30 to 45 seconds.
  10. Flip the tortilla one last time and cook for about 15 to 20 seconds more. The tortilla should puff slightly and feel soft.
  11. Remove the cooked tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it warm and pliable while you cook the remaining tortillas.
  12. Use your fresh corn tortillas immediately for tacos or enchiladas.

Notes

  • If your tortillas crack when you fold them, they need more moisture. Lightly mist them with water before reheating.
  • To reheat tortillas later, warm them briefly on a dry, hot skillet or wrap them in a damp paper towel and microwave for 15-20 seconds.
  • This recipe yields naturally gluten-free tortillas.

Nutrition

Find it online: https://littlekitchendiary.com/homemade-corn-tortillas-from-scratch/