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Homemade Corn Tortillas

These corn tortillas are the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you've ever tasted. The secret is to use a cast iron pan. You can buy masa harina at Mexican grocery stores or in the baking aisle of large supermarkets.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine Mexican
Servings 5 people
Calories 1264.8 kcal

Equipment

  • 1 Medium Bowl
  • 1 Cast-Iron Skillet or Griddle
  • 1 Tortilla Press Alternatively, a rolling pin can be used for flattening.
  • 1 Plastic Wrap For covering dough and pressing tortillas.
  • 1 Plate To keep cooked tortillas warm and moist.

Ingredients
  

Main

  • 1 ¾ cups masa harina
  • 1 ⅛ cups hot water

Instructions
 

  • Gather the ingredients. Dotdash Meredith Food Studios
  • Mix together masa harina and hot water in a medium bowl until throughly combined. Dotdash Meredith Food Studios
  • Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes. Dotdash Meredith Food Studios
  • Preheat a cast iron skillet or griddle over medium-high heat.
  • Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap. Dotdash Meredith Food Studios
  • Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas. Dotdash Meredith Food Studios

Notes

Achieving the correct dough consistency is paramount; it should be pliable and smooth, not sticky or crumbly. Adjust with small amounts of masa harina or water as needed during kneading. The resting period is crucial for hydration, ensuring tender tortillas. When cooking, a preheated cast iron skillet provides consistent heat for proper browning and puffing, indicating the tortilla is cooked through and flavorful. Avoid overcooking, which can lead to dry, brittle tortillas. Serve immediately, wrapped in a clean cloth to maintain warmth and flexibility.