Homemade Corn Tortillas Recipe

Photo of Homemade Corn Tortillas

Homemade Corn Tortillas

Makes 2 dozen

Corn tortillas are made of masa harina, ground corn which has been cooked with lime, making it tastier, easier to work with, and more nutritious. Simply stir it up with water and salt, and you're ready to start rolling and pressing your way to delicious, homemade goodness!


  • 2 cups masa harina
  • 1 teaspoon kosher salt


  1. In a large bowl, combine masa harina and salt. With a fork (or clean fingertips), slowly stir in 1 cup water. Blend well, adding a little more water at a time (up to about 1/3 cup), until you reach the consistency of playdough.
  2. Form dough into 24 balls, each about the size of a ping pong ball. Place them on a sheet pan and cover with a damp cloth to keep moist.
  3. Heat a dry griddle or skillet over medium to medium-high heat.
  4. Center a quart-size plastic bag on bottom of tortilla press (see Cook's Tip). Place one dough ball in bag. Close press to flatten dough into a 4-inch circle. Carefully peel tortilla from plastic bag and place in hot griddle.
  5. Cook tortilla 30 to 60 seconds on each side, until dry and cooked through. Place in a tortillero or basket lined with a cloth napkin to keep tortillas warm and pliable.
  6. Cook's Tip:
  7. To make it easy to transfer dough, line tortilla press with a quart-size plastic bag. With scissors, cut off sealable top and both side seams of bag (from top to bottom) so you can flip it open. Center cut bag on bottom of tortilla press. Place a dough ball in middle of bag, and close press to flatten.
  8. If you don't have a tortilla press, use the bottom of a heavy-bottomed pan or clear pie plate to flatten dough.


Amount Per Serving (based on 24 servings)
Calories: 40
Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 40 mg
Carbohydrates: 9 g
Fiber: 1 g
Sugar: 0 g
Added Sugars: 0 g
Protein: 1 g
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