Corn Tortillas Recipe — Only 3 Ingredients
These corn tortillas have only three ingredients, are easy to use, stay soft and taste great in any dish you need them for.
Don’t let making your own tortillas intimidate you! These homemade corn tortillas are soft, flexible, and taste amazing with any dish—plus, they only need 3 ingredients. Once you try them, you won’t want to go back to store-bought tortillas filled with preservatives. Let’s dive into this super simple recipe that’ll take your tacos, enchiladas, and burritos to the next level!
Ingredients
- Masa harina
- Hot water
- Salt
Recipe Substitutions And Notes for Corn Tortillas
- Customize: Want extra flavor? Add a pinch of garlic powder or a squeeze of lime juice to the dough!
What is Masa Harina?
Masa harina is a type of flour made from dried hominy, which is corn that has been treated with an alkali. The corn used for masa harina is typically a special variety called dent corn. The process of treating the corn with an alkali, usually lime, is known as nixtamalization. This process improves the nutritional quality of the corn and also makes it more easily ground into flour.
To use masa harina, it is typically mixed with water or another liquid to form a dough. This dough can then be shaped and cooked into various dishes. The nixtamalization process not only transforms the corn’s flavor but also makes the nutrients more bioavailable.
Mixing the Corn Tortilla Dough
In a large bowl, combine masa harina, hot water, and salt. Use your hands to knead the dough until it’s smooth and no longer sticks to your hands. You’re looking for a playdough-like consistency. Once it’s perfect, cover the dough with a damp paper towel and let it rest for 30 minutes.
Tip: Resting the dough lets the masa harina fully absorb the water, giving you that soft, pliable texture you want in tortillas.
Shaping the Dough
After resting, roll the dough into golf ball-sized portions. You should get about 20 balls from this recipe. Cover them with a damp towel while you work to prevent drying out.
Flatten the Dough
There are two ways to shape your tortillas:
- Tortilla Press: Line the press with plastic (a cut-up Ziploc bag works perfectly). Place the dough ball in the center and press gently until it’s thin but not too delicate.
- Rolling Pin: If you don’t have a press, use a rolling pin. Roll out each ball by hand, and if the shape isn’t perfect, you can trim it with a knife or small bowl
Cooking the Tortillas
Preheat a cast-iron skillet to medium-high heat. No need for oil—just toss the tortillas straight onto the dry pan. Cook each one for about 45 seconds on the first side, then flip and cook for another 30 seconds. They should have small brown spots but still be soft.
Serve and Store
If you’re serving immediately, place the tortillas in a tortilla warmer or a bowl lined with a damp paper towel to keep them steamy and soft. For storage, let them cool completely before placing them in an airtight bag. They’ll stay fresh in the fridge for 5-7 days or freeze for longer storage.
Georgie’s Tips
Frequently Asked Questions About Corn Tortillas
Prefer Flour Tortillas?
So do my children. Flour tortillas are super easy to make.
Dishes to Use Your Corn Tortillas
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Corn Tortillas
Equipment
- Tortilla Press
- Wet paper towel
Ingredients
- 2 cup Masa herina
- 1¾ cup Hot water
- 1½ teaspoon salt
Instructions
- Place the 2 cup Masa herina, 1¾ cup Hot water and 1½ teaspoon salt in a large bowl. Using your hands mix the dough until well incorporated and it stops sticking to you hands. You know it is ready when its the consistency of playdoh and you can mold it easily. Place a wet paper towel over the bowl and let the dough rest for 30 minutes.
- Preheat cast iron skillet to medium-high heat.
- Roll up golf ball sized pieces of dough between your palms. This recipe will make around 20 pieces of dough.
- Using a tortilla press lined with ziploc baggies, press the dough into a circle. Do not over press or it will tear.
- Place it in the hot skillet for 45 seconds to 1 minute. Flip and cook an additional 30 seconds. Don't overcook or they will be stiff when you use them. Remove to a tortilla warmer that has a damp paper towel in it to produce steam. Repeat with remaining balls.
- Store cooled tortillas in a airtight baggie for up to 7 days.
