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Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
For 4 servings
Prepare the Masa Dough
Portion and Shape the Dough
Press the Tortillas
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
This mexican recipe takes 35 minutes to prepare and yields 4 servings. At 219 calories per serving with 4.74g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Cook the Tortillas
Keep Warm and Serve
Add a teaspoon of lime juice to the water for a subtle citrus note that pairs well with tacos.
Experiment with different types of masa harina, such as blue or yellow corn, for varied flavor, texture, and color.
Made from 100% corn, these tortillas are an excellent bread alternative for individuals with celiac disease or gluten sensitivity.
Masa harina is a whole-grain flour, providing dietary fiber which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Homemade tortillas contain minimal fat and are free from the artificial preservatives and additives commonly found in packaged products, making them a cleaner, more wholesome choice.
Yes, homemade corn tortillas are a very healthy choice. They are naturally gluten-free, low in fat and calories, and made from whole-grain corn. They provide fiber and are free from the preservatives and sodium often found in store-bought versions.
One serving of four homemade corn tortillas contains approximately 230-250 calories, primarily from complex carbohydrates.
Puffing requires the right combination of heat and moisture. Ensure your comal or skillet is very hot (medium-high heat). The dough must also be sufficiently hydrated; if it's too dry, it won't create the internal steam needed to puff. Pressing them to a uniform, not-too-thin thickness also helps.
Yes, you can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. Let it come to room temperature for about 30-45 minutes before portioning and cooking.
Masa harina is made from corn that has been cooked in an alkaline solution (a process called nixtamalization), then dried and ground. This process unlocks nutrients and allows it to form a dough. Cornmeal is simply ground dried corn and will not work for this recipe as it cannot form a pliable dough.
Let the tortillas cool completely, then stack them and store in a sealed plastic bag or airtight container in the refrigerator for up to 3 days. To reheat, place them on a hot, dry skillet for 15-20 seconds per side until soft and warm.
This recipe goes great with these complete meals
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
A quintessential Mexican breakfast, featuring crispy corn tortilla triangles simmered in a vibrant, tangy salsa verde. Topped with cotija cheese, crema, and onion, this dish offers a perfect balance of textures and flavors, making it an unforgettable brunch centerpiece.
Tender, juicy, slow-cooked pork shoulder, crisped to perfection and served in warm corn tortillas with classic toppings. A beloved Mexican street food classic that's surprisingly easy to make at home.
