Homemade Corn Tortillas

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.

Course Bread

Cuisine Mexican

Keyword Corn Tortillas, Homemade Corn Tortillas

Prep Time 15

Cook Time 20

Total Time 35

Servings tortillas

Calories 41kcal

Author Michelle

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