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Hand Holding Corn Tortillas

How to Make Corn Tortillas

$0.26 recipe | $0.02 serving
Mitch and Justine
Learn how to make corn tortillas from scratch that taste soft, tender, and authentically delicious. After this, you'll never want to buy them from the store again.
4.85 from 19 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish, Snack
Cuisine Gluten-Free, Mexican, Vegan
Servings 14 servings
Calories 58 kcal

Equipment

  • Measuring cups
  • Mixing bowl
  • Freezer bag
  • Tortilla press or rolling pin
  • Skillet

Ingredients
 

  • 2 cups masa harina ($0.25)
  • 1 ½ cups hot water ($0.00)
  • ¼ teaspoon salt ($0.01)

Instructions
 

Dough

  • Add the masa harina and salt to a mixing bowl and combine. Then, add in 1 ½ cups (approximately 330 grams) of very warm water to start with and mix together using your hands.
  • Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes to hydrate the flour (like you would when kneading bread dough).
  • If the dough appears too crumbly, add a tablespoon of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

Rolling

  • Next, start breaking off pieces of the dough to form small balls (about 40g each). Roll each piece of dough in between your palms until smooth. Note: keep the rest of the dough under a towel so it stays moist.

Tortilla press

  • If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the tortilla).
  • Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down gently to form tortillas about 5 inches in diameter.

Other techniques

  • If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or flat plate, then begin flattening it out with a rolling pin until quite thin (again, about 5 inches in diameter).
  • If you don't have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

To cook

  • Preheat a seasoned cast-iron skillet for starting on low and slowly working your way up to just over medium or medium-high. If you are using a regular frying pan, preheat it with no oil as you normally would.
  • Gently add a tortilla to the hot pan and cook on the first side for 10 seconds. Flip and cook for another 40-50 seconds, then flip once more and cook until brown spots are forming and the tortilla puffs up, about 40 seconds.
  • Remove your tortilla from the heat and wrap it in a tea towel to keep warm while you cook the rest.
  • When they are all cooked, serve your corn tortillas warm with your favorite meals. Enjoy!

Video

Notes

  • The measurements in this recipe are a starting place, but the specific ratios will depend on the brand of masa harina you use, the climate, etc. Play around with the ratios until it feels just right.
  • Optional ingredients are not reflected in the price or calories of our recipes.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Serving: 1tortilla | Calories: 58kcal | Carbohydrates: 12.3g | Protein: 1.4g | Fat: 0.6g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 40.1mg | Potassium: 41.9mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.8IU | Calcium: 22.1mg | Iron: 0.2mg
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