Homemade Corn Tortillas

These homemade corn tortillas are soft, pliable, and perfectly cooked, with the classic flavor of fresh tortillas made in Mexico. Made easily from scratch with masa harina and water.

📝 Ingredients

• 3 cups masa harina
• 2 1/4 cups water (read notes)

👨‍🍳 Instructions

1. 1Heat a comal or cast-iron skillet over medium-high heat.
2. 2Add masa harina to a bowl and slowly mix in the water with your hands until a dough forms. Knead for 3-5 minutes until smooth and soft. The dough should feel like play-dough and not stick to your hands.
3. 3Take a small portion of dough (about 2-3 tablespoons) and roll it into a ball. Place it between two plastic sheets and flatten slightly with your hand.
4. 4Press the dough with a heavy dish or tortilla press until you have a thin tortilla about 5.5 inches (14 cm) wide.
5. 5Carefully remove the plastic sheets. If needed, lightly moisten your hands with water to help handle the tortilla without sticking or tearing.
6. 6Place the tortilla on the hot comal with a quick sliding motion. Cook for about 40-45 seconds, until it removes easily from the hot surface.
7. 7Flip and cook for another 40-45 seconds. Flip once more and cook for 10-15 seconds until the tortilla starts to puff. Gently press the surface with a spatula if needed to help it inflate.
8. 8Place the cooked tortilla inside a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough.