Corn Tortillas // Easy Step by Step 

Making corn tortillas at home is easier than you think. With just a few simple ingredients, you can enjoy fresh, soft tortillas that taste far better than store-bought. This step-by-step recipe shows you exactly how to make traditional corn tortillas using masa harina.

Ingredients

• 1½ cups masa harina (Maseca – white or yellow corn)

• ¼ teaspoon salt (or to taste)

• 1¼ cups warm water (warm, not hot)

Instructions

1. Prepare the masa dough

In a medium bowl, combine the masa harina and salt. Mix well to evenly distribute the salt.

Gradually add the warm water a little at a time, mixing with your hands until a soft dough forms. Knead gently for a few minutes until the dough is fully hydrated.

The dough should feel:

• Soft and slightly damp

• Not sticky

• Not dry or crumbly

If the dough feels dry, add water 1 teaspoon at a time until the texture is just right.

2. Rest the dough

Wrap the dough tightly in plastic wrap and let it rest for 30 minutes.
This allows the masa to fully hydrate and improves the texture of the tortillas.

3. Shape the dough balls

After resting, divide the dough into balls about the size of a golf ball.
This recipe makes about 7–8 tortillas, depending on size.

Keep the dough balls covered with plastic wrap or a damp towel to prevent drying.

4. Prepare your tools

You will need:

• A tortilla press

• Two pieces of plastic (cut from a zip-top bag)

• A basket or towel to hold cooked tortillas

Preheat a griddle or large skillet over medium-high heat until very hot.

5. Press the tortillas

Place one piece of plastic on the tortilla press.
Add one dough ball, flatten slightly, then place the second piece of plastic on top.

Press firmly to flatten.
Rotate the press slightly and press again for an even thickness.

Carefully peel off the plastic to release the tortilla.

6. Cook the tortillas

Place the tortilla on the hot griddle.

• Cook 25–28 seconds, then flip

• Cook the second side for about 30 seconds, then flip again

• The tortilla should puff up as steam cooks the inside

Let it cook 5–10 seconds more, then remove.

If a tortilla does not puff, it will still be soft and delicious.

7. Keep warm and repeat

Place cooked tortillas in a basket or wrap them in a towel to keep warm.
Repeat until all tortillas are cooked.

Serving Suggestions

• Breakfast tacos

• Huevos rancheros

• Refried beans

• Crispy tacos

• Enchiladas or tostadas

• Simply spread with butter

Storage Tips

• Unused masa dough can be wrapped tightly and stored in the refrigerator for up to 2 days

• Before using again, moisten slightly and knead briefly

Helpful Tips

• Griddle must be hot to prevent dry tortillas

• Always keep dough covered

• Press evenly for consistent cooking

Final Thoughts

Fresh homemade corn tortillas are soft, flavorful, and incredibly satisfying. Once you try making them at home, you’ll never want to go back to store-bought again.