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Homemade tortillas are super-easy to prepare and cook, and they are so much better than store-bought. Make them any size you like, from very small for street tacos, or make them large for standard tacos.
I add a small amount of fat to mine for flavor, but feel free to make them fat-free if you prefer. You can even leave the salt out and make them with only two ingredients: masa harina and water.
They’re endlessly versatile—perfect for tacos, tostadas, quesadillas, enchiladas, or for serving warm with butter. One big advantage of making them yourself is the ability to choose the exact size you prefer, from mini street tacos to larger wraps.
What is Masa Flour?
Masa harina is a flour made from corn. The corn flour is made by soaking dried field corn in an alkaline solution (this process is known as nixtamalization), such as lime water or water with lye. The soaked corn is then thoroughly rinsed, dehydrated, and processed to make the flour.
What You’ll Like About This Dish
Fresh and flavorful. Homemade tortillas have better taste and texture than packaged ones.
Simple ingredients. Just masa harina, water, salt, and a touch of fat.
Custom size. Make small street tortillas or larger taco shells.
Freezer-friendly. Extra tortillas store and reheat beautifully.
Ingredient Notes
- Masa harina: Use white or yellow. Make sure it’s labeled nixtamalized corn flour (e.g., Maseca).
- Salt: Just a small amount enhances flavor.
- Hot water: Helps hydrate the masa evenly.
- Butter, lard, or oil: Adds tenderness and helps tortillas stay pliable.
Steps to Make Homemade Corn Tortillas
- Combine the masa harina and salt in a bowl.
- Add hot water and melted butter, lard, or oil. Mix with your hands until combined.
- Knead briefly on a lightly floured surface until smooth.
- Wrap the dough and let it rest for 30 minutes to 1 hour.
- Press a small test ball of dough between two sheets of plastic to check texture.
- Adjust by adding more masa if the dough is too sticky.
- Divide the dough into equal balls and press each one into a thin tortilla.
- Heat a skillet over medium heat.
- Cook tortillas one at a time, flipping as they brown lightly.
- Allow each tortilla to puff, then transfer to a towel to keep warm.
Tips
- If the dough sticks to the plastic, add a teaspoon of masa harina at a time until it’s workable.
- If tortillas crack at the edges when pressed, the dough is too dry—add a splash of warm water.
- Use a food storage bag cut into two sheets for easy tortilla pressing.
- Keep cooked tortillas wrapped in a towel to retain moisture and warmth.
- Letting the dough rest ensures hydration and smoother texture.
- Cook tortillas just until lightly browned—overcooking makes them brittle.
Recipe Variations
- Garlic or herb tortillas. Mix a pinch of garlic powder or dried Mexican oregano into the dough.
- Spiced tortillas. Add smoked paprika or chili powder for color and flavor.
- Butter-enriched tortillas. Use all melted butter for a richer, softer result.
- Oil-based tortillas. Vegetable oil makes the texture a bit more flexible.
- Larger tortillas. Press slightly bigger portions for burrito-style wraps.
Serving Suggestions
- Serve warm with butter for a simple snack.
- Pair with tacos, carnitas, grilled chicken, or roasted vegetables.
- Add to enchiladas, quesadillas, or tostadas.
- Garnish soups or stews with strips of toasted tortillas.
How to Store
Refrigerate: Wrap cooled tortillas in foil or a sealed bag and refrigerate for up to 4 days.
Freeze: Stack with parchment between each tortilla, wrap tightly, and freeze for up to 2 months.
Reheat: Warm in a dry skillet or wrap in a damp towel and heat in the microwave in short bursts.
How To Use Homemade Corn Tortillas
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina, white or yellow (plus more for dusting)
- ¼ tsp fine salt
- 1 ¼ cups hot water, 10 ounces
- 1 ½ tbsp melted butter, lard, or oil
Recommended Equipment
Instructions
- In a large bowl, combine the masa harina with the salt; blend well.2 cups masa harina | 1/4 tsp fine salt
- Gradually add the hot water and melted butter, lard, or oil and mix with your hands until well combined.1 1/4 cups hot water | 1 1/2 tbsp melted butter, lard, or oil
- Dust a surface with masa harina and knead for about 2 minutes, or until smooth.
- Wrap the dough in plastic wrap and let it rest for 30 minutes to 1 hour.
- Tear off 1 piece of dough (about 1 1/2 ounces). Shape the piece of dough into a ball and dust very lightly with masa harina. This will be your test tortilla.
- Cut a food storage bag to make two sheets of plastic.
- Place one sheet of the storage bag on the tortilla press. Place the dough ball on the plastic and then top it with another sheet of plastic. Press to flatten the tortilla. Carefully remove the tortilla to a towel dusted with masa harina. If it sticks to the plastic, the dough is too wet.
- If necessary, knead in a little more masa harina (1 tablespoon at a time) into the dough. Divide the remaining dough into 1 1/2-ounce pieces and shape them into balls.
- Press each ball of dough.
- Meanwhile, heat an iron skillet (or heavy, nonstick skillet) over medium heat.
- When the pan is hot (a drop of water should sizzle and quickly evaporate), add a tortilla. Cook on one side for about 45 to 55 seconds, or until there are some light brown spots on the bottom. Flip and cook for another 45 to 55 seconds. Flip one more time, then press the tortilla with a spatula. It will puff up. Remove it to a towel and keep warm if you will be eating immediately.
- Repeat with the remaining tortillas.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
