Homemade Corn Tortillas – Everything you need to know about making authentic tortillas at home! What you need, step-by-step process from start to finish and how to keep them warm. They’re easy to make and perfect for taco night! This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan or griddle! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Nothing beats homemade real corn tortillas made from scratch! The packaged tortillas you get at big supermarkets don’t even come close to a good, freshly homemade tortilla. Making homemade tortillas is actually almost ridiculously too easy, once you get the hang of it, you will always crave fresh tortillas.
All you need is masa harina corn flour, water, a tortilla press (can use a rolling pin, but a tortilla press is helpful), and a hot griddle surface. What could be easier? You, too, can have best-ever tacos with homemade tortillas on your table tonight — here is a step-by-step recipe that explains exactly what to do.
Freshly made tortillas are such a tasty treat. Have you ever wondered how to make homemade tortillas? Whether they are for wrapping around your favorite taco filling, homemade quesadillas, or just snacking right off the griddle, making a tortilla is a lot easier than you would think and so much better than the store bought tortillas, complete different flavor and texture.
This is a step-by-step process for making corn tortillas, to see how we make flour tortillas, look at this recipe. These corn tortillas go great with Beef Carnitas Tacos, Slow-Cooker Shredded Chicken Tacos, Air Fryer Tacos or Marinated Hot Pork: Carne Adovada Tacos.
Homemade Corn Tortillas – Everything you need to know about making corn tortillas at home!
- Store Them: spread them in a single layer on the counter to cool.
- Once cool, stack and store in a plastic bag for 3 days in the refrigerator or 1 month in the freezer.
- To Reheat Them: Rewarm one at a time on dry, hot comal or skillet until soft and pliable.
- Prep Time: :15
- Cook Time: :15
- Total Time: :30
- Yield: 4-6 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- 2 cups Masa Harina
- 1/2 teaspoon salt
- 1.5 cups warm water
- Add 2 cups Masa Harina and 1/2 teaspoon salt to a mixing bowl. Add 1 cup of the warm water and stir until the water is absorbed. Add the rest of the water incrementally until the flour melds into a dough. Use your hands to knead the dough into a cohesive ball.
- If the dough is sticking to your hands simply add a few sprinklings of Masa Harina to dry it out. Conversely, if the dough is still crumbly then you can add splashes of water until it becomes cohesive.
- Separate the dough into golf ball sized chunks, this will make tortillas approximately 4 inches across.
- Flatten the dough balls using a flat bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces. I usually just cut off the top of a gallon sized Ziploc bag and then make slits down the sides, leaving it connected at the bottom.
- Heat a skillet or comal to medium-high heat. (Lately I use a tad over medium heat on my stove and this will have brown spots forming in about 60 seconds.)
- Add a tortilla to the skillet and flip it after 10 seconds. Then cook each side for about a minute or until light brown spots are forming on the underside.
- Continue cooking the rest of the tortillas. I usually put one in the skillet and flatten the next one to expedite the process. Once cooked you can keep them warm by wrapping them in a tea towel or using a dedicated tortilla warmer. Serve immediately.
- Store leftovers tortillas in an airtight container in the fridge. To reheat, cook them in a dry skillet over medium heat until warm and crispy.
- You do NOT need a tortilla press to make these corn tortillas. You can use a skillet or flat-bottomed casserole dish to squish them.
- Sometimes it can take some fiddling to get the heat right on the stove. If the tortillas are forming black spots quickly then dial down the heat. Ideally, each side takes about a minute to form light brown spots on the underside.
Keywords: Corn Tortilla