simple corn tortilla recipe

Written ByJenny Smyth Posted on
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The Best simple corn tortilla recipe

I have to say, there’s something special about a freshly made corn tortilla that just can’t be replicated by store-bought ones. Maybe it’s the smell of the masa harina as it cooks on the griddle, or the way the tortilla seems to come alive in your hands as you shape it into its perfect, pliable form. Whatever it is, I’m hooked. My kids love helping me make tortillas, and they’re always so proud of themselves when they get to eat one hot off the griddle. As for me, I just love how versatile these little wonders are – from tacos to quesadillas to wraps, the possibilities are endless. I’ve been making corn tortillas for years now, and I still get a kick out of watching my family enjoy them.

My husband’s favorite is a simple taco with carne asada and some sliced radishes on top. My kids like theirs with scrambled eggs and shredded cheese. And me? Well, I’m a bit of a purist – give me a good ol’ fashioned street-style taco with some crispy chicharrón and a sprinkle of fresh cilantro, and I’m set. One thing that always impresses my family (and friends!) is how easy it is to make these tortillas from scratch.

It’s really just a matter of mixing together some masa harina, water, and salt, then kneading it until it comes together in a nice ball. From there, it’s just a matter of dividing the dough into smaller pieces and rolling each one out into a thin circle. It’s not rocket science, but trust me – it does take some practice to get them just right. As for why I love this recipe so much? For starters, it’s just so darn healthy! Masa harina is essentially just corn flour that’s been treated with lime (or calcium hydroxide), which makes it easier to grind into a fine powder.

And let’s be real – who doesn’t love the idea of making their own food from scratch? There’s just something special about knowing exactly what goes into each bite. Of course, there are plenty of other reasons why I adore this recipe. For one thing, it’s incredibly versatile – want tacos? Use these tortillas! Want quesadillas?

Use these tortillas! Want… well, you get the idea. But beyond all that? This recipe just feels like home to me. Maybe it’s because my abuela used to make tortillas for us when we were growing up.

Maybe it’s because there’s something special about taking an ingredient as simple as corn flour and turning it into something truly amazing. Whatever the reason, I’m glad I can share this recipe with all of you today.

Simple Corn Tortillas

4.7 from 951 votes

These simple corn tortillas are a staple in Mexican cuisine. They are soft, pliable, and perfect for tacos, enchiladas, or enjoying with your favorite dip.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups masa harina
1 1/2 cups warm water
1 tsp salt
1 tbsp vegetable oil

👨‍🍳Directions

1Combine masa harina, warm water, salt, and vegetable oil in a mixing bowl.
2Stir until a soft dough forms.
3If the dough is too sticky, add more masa harina.
4If it is too dry, add a bit more water.
5Cover the bowl and let the dough rest for 10 minutes.
6Divide the dough into 12 equal pieces and roll them into balls.
7Place a ball between two sheets of plastic wrap in a tortilla press.
8Press firmly until the dough is thin and round, about 1/8 inch thick.
9If you do not have a tortilla press, you can use a rolling pin to roll out the dough between two sheets of plastic wrap.
10Heat a griddle or cast-iron skillet over medium-high heat.
11Place a tortilla on the griddle and cook for about 1 minute, or until bubbles form on the surface and the underside is lightly browned.
12Flip and cook for an additional 30 seconds to 1 minute, until the other side is lightly browned and the tortilla is pliable.
13Transfer the cooked tortilla to a clean kitchen towel to keep warm while you cook the remaining tortillas.
14Repeat with the remaining dough.
15Keep the cooked tortillas warm in a towel until ready to serve.
16If desired, you can reheat them in a dry skillet over medium heat for a few seconds before serving.
17Enjoy your homemade corn tortillas with your favorite fillings or dips.

🔧Equipment

Mixing bowl
Tortilla press
Griddle or skillet
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Simple Corn Tortillas Works

This simple corn tortilla recipe is always a good idea for any occasion. They are perfect for family gatherings, potlucks, or even a quick weeknight meal.

You can customize them with your favorite fillings and toppings, making them a versatile and delicious addition to any meal. Plus, making them at home allows you to control the ingredients and ensure they are fresh and healthy.

I love serving them with a side of guacamole, salsa, or beans for a complete and satisfying meal. These tortillas are a staple in my family’s meals and I know they will be a hit with your family too.

❓ Frequently Asked Questions About Corn Tortillas

Q: What type of flour should I use for this recipe?

For this recipe, you’ll want to use masa harina – also known as corn flour or corn meal. You can find this at most grocery stores in the international foods section.

Q: How do I store leftover tortillas?

After you’ve made your tortillas and used some of them up in your favorite dish, be sure to store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I use this recipe for anything other than tacos?

This recipe is super versatile – you can use these tortillas for quesadillas, wraps, even pizza crusts!

Q: Why do my tortillas keep breaking when I try to roll them out?

Ahh – this is probably due to overworking the dough! Try letting your dough rest for a few minutes before rolling out your tortillas.

Q: Can I substitute almond flour or coconut flour in place of masa harina?

Nope! These types of flours won’t work quite right for making traditional corn tortillas.

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