Homemade corn tortillas

Ingredients

• 240 g (2 cups)masa harina
• 355 ml (1½ cups), plus more as neededwarm water
• 4.5 g (¾ teaspoon), optionalsalt

Instructions

1. 1

   Mix dry ingredients

   Combine the masa harina and salt.

2. 2

   Add water

   Pour in the warm water gradually, mixing until a soft dough forms.

3. 3

   Knead the dough

   Knead for 2 minutes, adding water or masa harina as needed to adjust the consistency.

4. 4

   Rest the dough

   Cover the dough and leave it to rest for 20–30 minutes.

5. 5

   Shape the tortillas

   Divide the dough into balls and flatten each one between plastic or sheets of waxed paper.

6. 6

   Cook on the griddle

   Cook on a hot griddle for 30 seconds per side, flipping once more to encourage the tortilla to puff.

7. 7

   Keep them warm

   Place the cooked tortillas in a tortilla warmer.

What are corn tortillas?

Corn tortillas are a staple of Mexican cooking, with roots in the long history of maize-based foods in Mesoamerica. They are made from masa, a dough traditionally prepared from corn that has been treated with lime.

Masa harina is dried masa flour, so it makes this home version convenient while keeping the characteristic corn flavour. Water brings it together into a dough that can be pressed thin and cooked quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 219 calories, 4g protein, 48g carbs, 2g fat.

Most of the carbohydrates and fibre come from the masa harina; it also provides a little protein and fat. The optional salt is the main source of sodium, while the recipe contains no added oil. Pair a portion with beans or another protein and vegetables for a more balanced plate.

Choosing the ingredients

Masa harina: Use flour specifically labelled for tortillas rather than ordinary cornmeal, which has a different texture and will not form the same pliable dough.

Warm water: Add it gradually because the amount absorbed can vary between brands and kitchens. The dough should hold together without feeling wet or sticky.

Salt: It is optional, but a small amount seasons the tortillas without covering the flavour of the corn.

Getting the dough right

Soft dough: After kneading, it should feel smooth and supple and be easy to shape into balls. If it cracks around the edges, work in a little more water; if it sticks to your hands, add a little masa harina.

Resting time: Covering the dough for 20–30 minutes gives the masa time to absorb moisture evenly. Keep it covered so the surface does not dry out while it rests.

Flattening without sticking

Plastic or waxed paper: Flatten the balls between sheets so the dough releases cleanly. Peel the covering away carefully before transferring each tortilla to the griddle.

Even thickness: Aim for a round, thin tortilla with no thick centre or ragged edges. Consistent thickness helps it cook evenly and makes it easier to turn.

Cooking and puffing

Hot griddle: The cooking surface needs to be hot before the tortillas go on, so they cook quickly rather than drying out. Cook for 30 seconds per side, then flip once more as directed.

Doneness cues: Look for a tortilla that has set and developed light toasted spots. Some may puff during the final turn; the recipe calls for this as a cue, but a tortilla can still be usable if it does not inflate.

Serving and keeping warm

Fresh tortillas are especially useful for tacos, quesadillas and enchiladas, or for scooping up beans and stews. Their mild corn flavour also pairs well with grilled vegetables, eggs or savoury fillings.

As each one finishes cooking, stack it in a tortilla warmer to retain heat and softness. If you do not have one, a clean tea towel can help keep the stack covered until serving.

Recipe notes & tips

• Keep the dough covered during resting and shaping to stop it drying out.
• Add water a little at a time so the dough does not become sticky.
• Flatten tortillas between plastic or waxed paper for easier release.
• Preheat the griddle well so each tortilla cooks quickly.
• Stack cooked tortillas in a warmer as you go to help them stay pliable.

Variations

• Skip the salt: Leave it out for a simpler corn flavour.
• Make smaller tortillas: Divide the dough into more balls for smaller rounds.
• Make larger tortillas: Shape fewer, bigger balls and flatten them carefully.
• Serve with beans: Fill the tortillas with beans and vegetables for a simple meal.
• Use for quesadillas: Add a filling between two cooked tortillas and heat until warm.

Common mistakes to avoid

• Using cornmeal: It does not make the same cohesive dough; choose masa harina.
• Adding water too quickly: The dough can turn sticky; pour it in gradually.
• Leaving the dough uncovered: It can dry and crack; cover it while it rests.
• Griddle not hot enough: The tortillas may dry before cooking through; preheat the surface.
• Forcing a stuck tortilla: It may tear; use the plastic or paper to release it gently.

How to store

Keep cooked tortillas in a covered tortilla warmer while serving. Once cool, store them in an airtight container in the fridge and use within 3 days; reheat briefly on a hot, dry griddle until warm and pliable.

Frequently asked questions