tacos with corn tortillas recipe

Written ByJenny Smyth Posted on
tacos with corn tortillas recipe
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The Best tacos with corn tortillas recipe

This recipe has been passed down through generations of my family.

Classic Tacos with Corn Tortillas

Classic Tacos with Corn Tortillas

4.9 from 1637 votes

These tacos feature warm, soft corn tortillas filled with seasoned ground beef, fresh salsa, and creamy toppings. They are quick to prepare and perfect for a weeknight dinner or casual gathering.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Corn Tortillas

2 cups masa harina
1/2 teaspoon salt
1 1/4 cups warm water

For the Filling

1 pound ground beef
1 tablespoon vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 cup tomato sauce
Salt and pepper to taste

For the Toppings

1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sour cream
1/2 cup crumbled queso fresco
Fresh cilantro, chopped
Lime wedges

👨‍🍳Directions

1Prepare the corn tortilla dough.
2In a large bowl, combine masa harina and salt.
3Gradually add warm water and mix with your hands until a soft, pliable dough forms.
4If the dough is too dry, add a tablespoon more water; if too sticky, add a little more masa harina.
5Cover with a damp cloth and let rest for 10 minutes.
6While the dough rests, cook the filling.
7Heat vegetable oil in a skillet over medium-high heat.
8Add the diced onion and cook for 2 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
9Add the ground beef and cook, breaking it apart with a spatula, for 5 to 7 minutes until browned and no longer pink.
10Season the beef with chili powder, cumin, smoked paprika, salt, and pepper.
11Stir in the tomato sauce and reduce heat to low.
12Simmer for 5 minutes, stirring occasionally, until the sauce thickens and coats the meat.
13Remove from heat and keep warm.
14Form and cook the corn tortillas.
15Divide the dough into 8 equal balls.
16Place one ball between two pieces of plastic wrap or parchment paper and press with a tortilla press or flatten with a rolling pin to a 6-inch round.
17Heat a dry griddle or cast iron pan over medium-high heat.
18Cook each tortilla for 30 seconds on the first side until it puffs slightly and has brown spots, then flip and cook for another 20 seconds.
19Transfer to a plate and cover with a clean towel to keep warm.
20Assemble the tacos.
21Place two warm tortillas on each plate and divide the seasoned beef among them.
22Top with shredded lettuce, diced tomatoes, a dollop of sour cream, crumbled queso fresco, and fresh cilantro.
23Serve immediately with lime wedges on the side for squeezing over the tacos.

🔧Equipment

Mixing bowl
Skillet
Tortilla press or rolling pin
Griddle or cast iron pan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 650mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For a lighter version, substitute ground turkey or chicken for the beef. To make the tortillas ahead, stack them with parchment paper and reheat in a dry skillet before serving.

Watch Video Of How Classic Tacos with Corn Tortillas Works

This tacos with corn tortillas recipe is always a good idea for any occasion because it is flexible, quick, and full of flavor. Whether you are hosting a casual family dinner or a larger gathering, everyone can customize their own tacos exactly how they like.

I have served these at birthday parties, game nights, and even simple weeknight meals, and they always disappear fast. For storing leftovers, keep the tortillas and fillings separate in airtight containers in the fridge.

To reheat, warm the tortillas in a dry skillet and reheat the fillings in a pan or microwave. You can also use leftover fillings for burrito bowls or salads the next day.

Serve these tacos with sides like Mexican rice, refried beans, or a simple slaw for a complete and satisfying meal that your whole family will love.

❓ Frequently Asked Questions About Tacos with Corn Tortillas

1. Can I use store bought corn tortillas for this recipe?

Yes, you can use store bought corn tortillas. Just make sure to warm them on a dry skillet or comal before serving to improve their texture and flavor. Look for brands that list masa harina as the main ingredient for the best results.

2. What is the best way to keep corn tortillas from breaking when folding?

The best way is to warm them properly. Heat each tortilla on a dry skillet over medium high heat for about 30 seconds per side until they become pliable. You can also wrap a stack of warm tortillas in a clean kitchen towel to keep them soft and steamy while you prepare the fillings.

3. Can I make these tacos ahead of time?

You can prep the fillings ahead of time, but it is best to assemble the tacos just before serving. Cooked meat, beans, and vegetables can be stored in the refrigerator for up to three days. Warm the tortillas and fillings separately, then let everyone build their own tacos fresh.

4. What are some good vegetarian fillings for corn tortilla tacos?

Great vegetarian fillings include seasoned black beans, roasted sweet potatoes, sauteed mushrooms, or grilled zucchini. You can also use crumbled tofu or tempeh with taco seasoning. Top with fresh salsa, avocado, and cilantro for a complete meal.

5. How do I store leftover corn tortillas?

Store leftover corn tortillas in an airtight container or resealable plastic bag in the refrigerator for up to a week. You can also freeze them for up to three months. To reheat, warm them in a dry skillet or microwave wrapped in a damp paper towel for about 30 seconds.

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