Homemade Corn Tortillas (Perfect Every Time + Foolproof Tips)
These Homemade Corn Tortillas puff beautifully every time, giving you that soft, tender texture you expect from authentic tortillas. They're perfect for tacos, tostadas, or dipping into soups!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup masa harina (150g )
- 1 cup water
- ½ tsp kosher salt
Instructions
- 1
Combine 1 cup (packed) masa harina, ½ tsp salt, and between ¾ to 1 cup of warm water in a mixing bowl. Mix for 2 minutes to hydrate the dough evenly.*The amount of water depends on the brand of masa harina you are using. Maseca uses less water, while Masienda uses a bit more.
- 2
Check the texture. It should feel soft and smooth like Play-Doh. If it cracks when pressed, add a little more water. If it's too sticky, add a little more masa.
- 3
Let the dough rest for at least 30 minutes (1 hour is better), covered or wrapped in plastic so it doesn't dry out.
- 4
Re-knead briefly and add water or masa if needed. Then roll the dough into balls about the size of a golf ball and keep them covered.
- 5
Prepare your press by lining it with parchment paper on the bottom and plastic on top. Press the ball gently to flatten.
- 6
Turn the tortilla over so the parchment paper is now facing up. Press gently one more time to make it even all around. Then peel the parchment paper away.
- 7
Gently cradle the exposed side of the tortilla in your hand, then carefully peel the plastic away from the other side.
- 8
Heat a non-stick skillet or comal over medium-high heat. Cook the tortilla for 15 seconds.
- 9
Flip and cook the other side for 40 seconds.
- 10
Flip again and the tortilla should puff within 10-15 seconds.
- 11
Flip one last time to finish cooking the tortilla for 10 seconds.
- 12
Keep the tortillas wrapped in a towel or tortilla warmer before serving. This step is extremely important, don't skip it!