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    Home > Blog > Dinner > Homemade Corn Tortillas

    Homemade Corn Tortillas

    by Teri Lyn Fisher · Published: Mar 30, 2016 · Modified: Oct 14, 2020

    Jump to Recipe
    Homemade corn tortillas a hand towel on a wooden cutting board.

    Today’s recipe is so simple I feel bad even calling it a “recipe”. Today we’re making fresh corn tortillas. If you’ve ever had fresh corn tortillas you know they’re a world of difference from the packaged kinds and the difference is found in the taste, smell, texture…basically everything.

    Before I actually learned how tortillas were made I thought the process was extremely labor intensive and tedious. I was totally wrong. Not only does making fresh corn tortillas only take two basic ingredients (unless you decide to use fresh masa or even make your own masa, but today we’re going super simple and basic), but they take absolutely not time at all.

    I have a tortilla press, but you definitely don’t need one. I bought one from amazon years ago and while it’s not necessary, it’s not expensive and I’ve actually used it to make my own wonton wrappers and press my homemade rice crackers too, so for m it’s been worth it. Plus, it doesn’t take up very much storage room, which is one of my least favorite things about extra kitchen “gadgets”.

    I swear, once you make your own corn tortillas and really see how easy it is, it’ll be hard to go back to the packaged kinds, not impossible, but a little bit of a bummer for sure. Did I mention that a giant bag of masa harina, which makes hundreds and hundreds of tortillas, is only a few bucks?? PLUS, in about a week or so I’ll be showing you how to turn these fresh and tasty tortillas into some bomb-ass hard shells and puffy shells…to then be filled with very “midwest-style” ground beef goodness ingredients! So stay tuned!..But for now, I highly recommend running to the grocery store and grabbing a big bag of masa harina (in the baking aisle) and whipping up some fresh corn tortillas. They’re so easy and SO SO GOOD! Enjoy! xx, Jenny

    Homemade corn tortilla process, dough, press and finished tortilla.
    Homemade corn tortillas on a cutting board with toppings next to it.

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    DIY hard and puffy corn tortillas, flat and folded on a cutting board.

    Homemade Corn Tortillas

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings: 16

      INGREDIENTS  

    • 2 cups masa harina
    • 1 ¾ cups warm water

      INSTRUCTIONS  

    • Place masa in a large mixing bowl. Pour water over masa and gently stir.
    • Allow mixture to sit for about 5 minutes.
    • Continue to mix masa until no lumps remain and a dough forms.
    • Taking 1 ½ -2 tablespoon of dough at a time, form a ball.
    • Take a piece of wax paper or plastic wrap and place it onto a clean surface. Place the ball of dough onto the plastic wrap and top with another piece of plastic wrap.
    • Taking the back of a heavy bottom skillet, press the skillet evenly and firmly over the covered ball of dough until a flat and round, raw tortilla forms, about ⅛ inch thick. (if you have a tortilla press you can use it in place of the skillet). Repeat until all tortillas have been pressed.
    • Heat a large skillet or griddle over medium heat. Place tortillas onto the hot surface, a few at a time, and cook for 3 to 4 minutes on each side.
    • Store cooked tortillas covered in a clean towel to keep warm and pliable. Repeat unto all tortilla have been cooked. Serve.
    Calories: 52kcal Carbohydrates: 11g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 2mg Potassium: 37mg Fiber: 1g Vitamin A: 30IU Calcium: 20mg Iron: 1mg
    CUISINE: Mexican
    KEYWORD: corn tortillas, homemade tortillas
    COURSE: dinner, lunch

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    March 30, 2016 / 15 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Browned Butter Braided Cinnamon Roll Cake
    Next Post: DIY Hard and Puffy Corn Tortilla Shells Next Post >

    Reader Interactions

    March 30, 2016 / 15 Comments

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    1. Debra Mahoney

      October 30, 2020 at 9:02 am

      Love your recipes, but was not successful with making the masa dough, tried everything and they still stick

      Reply
      • Jenny Park

        October 30, 2020 at 6:06 pm

        Hi! I’m sorry it didn’t work out for you , that’s a huge bummer! If the dough was still pretty sticky after it rested i would add another tablespoon or two of masa and knead it into the dough and let it rest again for another 5-7 minutes.

        Reply
    2. Stephen Venneman

      April 05, 2016 at 8:06 am

      I tried making these, and I could not peel them off of the plastic without them sticking, tearing, etc. I even tried dusting the surfaces with corn meal, but that did not help. Any suggestions?

      Reply
      • Jenny Park

        April 05, 2016 at 12:10 pm

        Yes! Cornmeal in this situation will actually make things a little more difficult. If you’re having a little bit of trouble I recommend two things. You can pop the plastic wrap lined tortillas in the fridge for 30 minutes, which will make them much easier to handle, peel off….OR….you can lightly grease the parts of the plastic wraps that will be touching the tortillas….they should peel right off with either or the above tips!

        Reply
        • Celia Bancroft

          April 11, 2016 at 12:48 pm

          Instead of plastic wrap you can use wax paper or the paper used to line cookie sheets or jelly roll pans. I usually use the kind Costco sells to cover things in the microwave– precut squares that are a good size for this.

          Reply
          • Jenny Park

            April 12, 2016 at 1:00 pm

            Thanks for the rec!

            Reply
    3. Catherine

      April 02, 2016 at 10:14 am

      I tried hand made corn tortilla once. I even bought a press. The press did not impress me. And the recipe called for frying the tortillas in a little corn oil. Which ruined my pan. I gave up and gave that press away. I see here that you used a dry pan. I just may try his again. They WERE delicious.

      Reply
    4. Katie

      March 30, 2016 at 9:32 am

      How long will they stay fresh? If longer than immediate use, what is your recommendation for best storage?

      Reply
      • Jenny Park

        March 31, 2016 at 9:46 am

        I like to wrap my extra (cooked)tortillas in plastic wrap or just stick them in a small, resealable plastic bag, with all the air pushed out and then refrigerate them. They should be good for about 5 days. You can heat them up on the stovetop for a couple minutes on each side to refresh them. :)

        Reply
    5. Bella B

      March 30, 2016 at 9:24 am

      So easy! and they look so yummy, I must try making these

      http://xoxobella.com

      Reply
    6. Cheese and Chinese

      March 30, 2016 at 8:05 am

      It’s been on our to do list for a while now to make our own tortilla’s, I can totally imagine how much better they are! Can’t wait to try!

      Reply
    7. Lisa

      March 30, 2016 at 7:30 am

      I started making my own about a year ago and they are far better than anything you can buy. I’ve been keeping a press in my Amazon cart for quite a while too but have been using a rolling pin. They aren’t always symmetrical but they taste great.

      Reply
      • Jenny Park

        March 31, 2016 at 9:42 am

        Lol, I had a press in my Amazon cart for the longest time and finally pulled the trigger. I’m glad I did, but a rolling pin totally works just fine. Let me know if you end up buying one and if you think it’s worth it or not! Curious to see what others think!

        Reply
      • mary watts

        July 17, 2016 at 11:31 am

        I found one at Mexgrocer.com for 18.99 and after I registered I got an email the next day with a free shipping code. It would have cost a lot to ship since its cast iron.

        Reply
    8. Holly Deffenbaugh

      March 30, 2016 at 6:52 am

      It doesn’t sound or look that difficult. I can only image that the taste these add to some tacos is rustic and authentic (versus the dry store bought ones). I can’t wait to give this a try.

      Reply

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