These Homemade Corn Tortillas are soft, fresh, and incredibly easy to make with just a few simple ingredients! So much better than pre-packaged, and naturally gluten-free. Perfect for tacos, enchiladas, and more.
Homemade Corn Tortillas
Soft, warm, and incredibly simple, these Homemade Corn Tortillas are made with just a few pantry staples and come together in minutes. Once you try fresh tortillas, you’ll never want to go back to store-bought again!
Corn tortillas are a traditional Mexican staple made from masa harina (corn flour treated with lime), water, and salt. They’re naturally gluten-free and have a soft, slightly chewy texture with a rich corn flavor that pairs perfectly with tacos, enchiladas, and more.
They are infinitely softer and easier to work with when made fresh. This is a recipe every home cook and Mexican-food-lover needs in their recipe box!
Why You’ll Love This Recipe
- Only 3 ingredients - Simple pantry staples, plus water!
- Naturally gluten-free - Perfect for many diets.
- Quick to make - Ready in under 30 minutes
- Better than store-bought - Softer, fresher, and easier to work with on dishes like enchiladas or taquitos.
- Freezer-friendly - Make ahead and store for later.
How to Flatten Corn Tortillas
Getting evenly thin tortillas is key to soft, flexible results. Here are two easy methods:
Using a Tortilla Press (Recommended):
First, you need a tortilla press. I have this one from Amazon. I've had it for a decade, and it's simple and works great. It stores relatively flat, which is a huge perk for me, as my kitchen is pretty small.
Place a ball of dough between two sheets of parchment paper or plastic to prevent sticking. If using plastic, I prefer to use plastic baggies over plastic wrap because it's thicker and hold up better. Gently press until the tortilla is thin and evenly round. This method is the easiest and gives the most consistent results.
Using a Rolling Pin
If you don't have a tortilla press, you can roll the dough between two sheets of parchment paper or plastic. Use a rolling pin to flatten into a thin circle, about 5 to 6 inches wide. Try to keep the thickness even so they cook evenly.
For either method, if the edges of the dough crack while flattening, your dough is too dry. Add a little more water. If it sticks too much, it may be slightly too wet. Sprinkle in a bit more masa harina.
Tips & Variations
- Dough consistency matters: Your dough should feel like soft Play-Doh - smooth and not sticky. If it’s too dry, add a little more water. Too sticky? Add a bit more masa harina.
- Use hot (not boiling) water: Hot water helps hydrate the masa harina properly for soft, pliable tortillas.
- No tortilla press? You can flatten the dough between two plates or roll it out with a rolling pin.
- Prevent sticking: Always line your press with plastic (like cut freezer bags) or parchment paper so the dough doesn’t stick.
- Cook at the right heat: Medium heat is key. If you see black spots too quickly, your pan is too hot.
- Why flip multiple times? Cooking each side twice helps develop the texture and ensures the tortillas cook through evenly.
- Keep tortillas warm: Stack cooked tortillas in a clean kitchen towel to keep them soft and warm while you finish the batch.
- Add flavor (optional): A little lime juice adds subtle brightness, but you can also skip it for a more traditional flavor.
- Make them ahead: Store cooked tortillas in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet or microwave wrapped in a damp towel.
How to Serve
These tortillas are incredibly versatile and can be used in so many ways. Serve them warm for tacos, street tacos, or fajitas, or use them as a base for enchiladas, tostadas, or quesadillas. They’re also delicious simply warmed with a little butter or alongside eggs for breakfast.
Try them with any of these favorite Mexican recipes!
Storage & Freezer Directions
Store leftover tortillas in an airtight container in the refrigerator for up to 3 to 5 days. To freeze, stack tortillas with parchment paper between each one and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
More From Scratch Mexican Recipes You'll Love
- Homemade Tortilla Chips - Crispy, golden chips made from fresh tortillas with just the right crunch.
- Homemade Flour Tortillas - Soft, pillowy tortillas with a rich, buttery flavor. So much better than pre-packaged!
- Homemade Enchilada Sauce - Smooth, bold, and deeply flavorful sauce made with pantry spices. Perfect for enchiladas, casseroles, and more.
- Salsa Verde - Bright, tangy roasted tomatillo salsa with fresh lime and cilantro. Perfect for tacos, enchiladas, or dipping.
- Instant Pot Refried Beans - Ultra-creamy, flavorful beans made from dried beans with no soaking. Easy, budget-friendly, and better than canned.
Homemade Corn Tortillas Video
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina
- ½ teaspoon salt
- 1½ cups hot water
- 1 teaspoon lime juice optional
Instructions
- In a large mixing bowl, whisk together masa harina and salt.
- Add water and lime juice and stir with a fork until fully combined. The dough should be soft but not too sticky, similar to the consistency of Play-Doh.
- Roll the dough into balls that are approximately the size of ping pong balls. I just used a cookie scoop to scoop it out then roll into balls.
- Line your tortilla press with thick plastic, like freezer bags. Place a ball into the press and flatten.
- Transfer flattened dough to a hot skillet over medium heat, and cook for 30 seconds before flipping. Repeat flipping 3 more times (each side gets cooked twice for 30 seconds). Then repeat full step for remaining dough. If you're getting black spots on your tortillas, the skillet is probably too hot. Turn down the heat, just a little.
Notes
- Storage: Store leftover tortillas in an airtight container in the refrigerator for up to 3 to 5 days.
- Freezer Directions: To freeze, stack tortillas with parchment paper between each one and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen or thaw overnight in the fridge.
Nutrition
UPDATE INFO: This recipe was originally published in February 2016. It has been updated with new tips, pictures, and video and republished in July 2026.
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Swati @Watch What U Eat says
I never prepared tortillas at home before. Your recipe looks very easy to follow. I hope I will give it a try soon :). YUMMED!
Tamara KSA says
Pretty! This was an extremely wonderful post. Thanks for supplying this info
Joseph Donahue says
This is a topic that’s near to my heart… Thank you! Exactly where are your contact details though?
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