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Easy, Authentic Homemade Corn Tortillas From Scratch (3 Ingredients)

A stack of freshly made, warm yellow corn tortillas with light brown char marks on a light gray plate.
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Make soft, pliable, authentic corn tortillas using just three simple ingredients: masa harina, water, and salt. This recipe delivers fresh flavor superior to store-bought versions and is naturally gluten-free.

Ingredients

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  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually pour in the hot water while mixing with your hands until a soft dough forms. If the dough seems dry, add water one tablespoon at a time. If it is too sticky, add masa harina one tablespoon at a time.
  3. Knead the dough for about 5 minutes until it is smooth and holds together without cracking.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This step is crucial for soft, pliable tortillas.
  5. Divide the dough into 16 equal balls, about 1 ounce each. Keep the dough covered while you work to prevent drying.
  6. Heat a comal or heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disk about 5 to 6 inches in diameter. If you do not have a press, place the dough between two pieces of plastic wrap on a cutting board and use a heavy skillet or rolling pin to flatten it evenly.
  8. Carefully peel off the top layer of plastic wrap, then flip the tortilla (still on the bottom plastic layer) onto your hot comal. Peel off the second layer of plastic.
  9. Cook the tortilla for 30 seconds until small bubbles appear. Flip it over.
  10. Cook the second side for about 1 minute until it looks dry and slightly puffed. Flip it one last time and cook for 30 seconds more. The tortilla should be soft and flexible.
  11. Remove the finished corn tortilla from the heat and wrap it immediately in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining tortillas.
  12. Serve your fresh corn tortillas immediately for tacos, enchiladas, or quesadillas.

Notes

  • If your tortillas crack when folding, the dough was likely too dry. Next time, add a little more water.
  • To reheat tortillas, warm them briefly on a dry, hot skillet until soft and pliable before serving.
  • These homemade corn tortillas are naturally gluten free.

Nutrition

Find it online: https://mayaplate.com/easy-authentic-corn-tortillas-recipe/