How to Make: Corn Tortillas

While I understand that many of the plastic-enclosed foods we buy at the store require a long list of preservative ingredients in order to extend their shelf-life, I don’t understand why we may actively choose these products when we can make some of them at home!

Homemade corn tortillas are one of the easiest things to make and do taste so much better than the plastic-enclosed ones! Only three ingredients are required: Masa Harina (corn flour), water and salt – that’s it! Masa Harina is very finely-ground corn flour, which is not the same as corn flour or cornmeal… so look out for that specific name when shopping.

Mix everything together and shape into a ball. The dough should be soft and pliable, but not sticky or crumbly, so add more water or flour until you have the right consistency. Then let the dough rest for about 30 minutes. | Homemade corn tortillas

When you’re ready to make the tortillas, divide the dough into 8 or 10 equal pieces. I made ten 6-inch tortillas from this batch.

You can buy a fancy-dancy tortilla press, which will make this process easier, but who needs another gadget in the house, when you have two plates and a rolling pin! Roll the dough into a little ball, place between two pieces of parchment paper, then flatten into a thin disc between the bottom of two plates. I start the tortillas this way to get them flat-ish and round-ish, then I use a rolling pin to press them further. Aim for a thickness of a few millimetres.

Heat a non-stick pan over medium heat (once I tried a regular stainless steel frying pan – it did not go well – so use non-stick!). Place a tortilla in the pan and cook for 2 to 3 minutes, flip and cook for another 2 minutes.

Completely wet a cotton dish-cloth with water then wring it out. As the tortillas finish cooking, wrap them in the damp dish cloth until you are ready to eat. This keeps them from drying out. I have also started wrapping the warm tortillas in a piece of aluminum foil (it makes clean-up much easier!). | Homemade corn | Homemade corn tortillas

Time to eat! We made salmon tacos with a pile of slaw and guac, so very tasty!

We froze half of this batch, which will save a run to the store the next time we have a taco-craving. Bonus! 🙂 | Homemade corn tortillas

Easy, Homemade Corn Tortillas
Nutrition Information
  • Serves: 10 tortillas
  • Serving size: 1 tortilla
  • Calories: 83
  • Fat: 0.8 mg
  • Saturated fat: 0.1 mg
  • Carbohydrates: 17.5 g
  • Sugar: 0 g
  • Sodium: 2.1 mg
  • Fiber: 1.5 g
  • Protein: 1.9 g
  • Cholesterol: 0 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 2 cups Masa Harina
  • 1 cup water (plus more, as needed)
  1. Mix the Masa Harina and sea salt together. Add the water and stir until a dough forms. Mix/knead with your hands until a soft, pliable dough forms. If the dough is too dry, add more water. If too wet, add a bit more corn flour. Form into a ball and cover for 30 minutes, if desired. Feel free to make the tortillas right away, though.
  2. When ready to cook, evenly divide the dough into 8 to 10 pieces. Flatten each piece between two pieces of parchment paper. Either use a tortilla press, two plates, or a rolling pin. Flatten the tortillas until they are a few millimetres thick.
  3. Heat a non-stick pan (or griddle) over medium heat. Place a tortilla on the pan and cook for 1 to 2 minutes, flip and cook for another 2 minutes.
  4. Remove the tortilla from the pan and wrap in a damp cotton dish-cloth until ready to eat. Repeat with the remaining tortillas.
Keep any uneaten tortillas sealed in a zip-lock bag, as they will dry out fairly quickly. They freeze well, too.



    1. I know what you mean! I really love the recipies that are so easy to make and have only a handful of ingredients!

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