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Authentic Homemade Corn Tortillas from Scratch

A stack of freshly made, lightly charred corn tortillas resting on a white plate.
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Make soft, pliable corn tortillas at home using only three ingredients. These fresh tortillas have superior flavor compared to store-bought versions and are perfect for tacos or enchiladas.

Ingredients

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

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the hot water while mixing with your hands until a soft dough forms. Add a little more water if the dough seems too dry or crumbly.
  3. Knead the dough for about 3 to 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 allows the masa to fully hydrate.
  5. Divide the dough into 16 equal balls, about 1 inch in diameter. Keep the unused balls covered 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, even circle about 5 to 6 inches wide. If you do not have a press, place the dough between two pieces of parchment paper and flatten it carefully using the bottom of a heavy pan.
  8. Peel off the top layer of plastic/paper and gently place the tortilla onto the hot comal. Cook for 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook for another 45 to 60 seconds until the second side is lightly spotted.
  10. Flip one last time and cook for about 30 seconds more. The tortilla should puff slightly. This final flip helps it become pliable.
  11. Remove the finished corn tortilla from the heat and wrap it immediately in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining batch.

Notes

  • For soft, pliable tortillas that do not crack, ensure your water is hot and that you let the dough rest after kneading.
  • If your tortillas crack when folding, they are likely too dry. Reheat them briefly and try pressing them slightly thinner next time.
  • Store fresh corn tortillas wrapped tightly in plastic wrap in the refrigerator for up to 5 days, or freeze them between layers of parchment paper for up to 3 months.
  • Use these fresh corn tortillas for authentic tacos, enchiladas, or chilaquiles.

Nutrition

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