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Corn Tortillas
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Homemade Corn Tortilla recipe is so easy to make once you have a batch fresh, homemade corn tortillas you will never buy them from the store again.

Course: Main Course, Side Dish
Cuisine: Mexican
Servings: 15 tortillas
Calories: 48 kcal
Author: Sandra
  • 1 3/4 cups masa harina
  • 1 cup + 2 tablespoons hot tap water
  1. In a medium bowl, mix together with a wooden spoon masa harina and hot water until thoroughly combined. 

  2. Turn dough onto a clean surface and knead until pliable and smooth. If the dough is too sticky, add more masa harina; if too dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes. 

  3. Preheat a cast iron skillet or skillet to medium-high heat. 

  4. Divide dough into 15 equal-size balls, I use a cookie dough scooper and generously scoop, sometimes I get less than 15.

  5. Using a tortilla press, I have one but you can just roll out with a rolling pin, I use parchment paper not wax paper but everyone else I know uses plastic wrap or Ziplock bags, use what works for you. 

  6. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on the second side for approximately 30 seconds more, then transfer to a clean towel and Repeat process with each ball of dough. Keep tortillas covered with the towel, I just fold the towel in half and place it on one half and cover with the other. This allows them to stay warm and moist until ready to serve.

Nutrition Facts
Corn Tortillas
Amount Per Serving
Calories 48
% Daily Value*
Potassium 34mg 1%
Total Carbohydrates 10g 3%
Protein 1g 2%
Vitamin A 0.6%
Calcium 1.8%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.