Fresh, healthy homemade corn tortillas are a simple and delicious way to make any Mexican meal even better! (gluten-free, vegan, nut-free)
You know how when you go to a good Mexican restaurant, the tortillas are just so delicious? It makes everything better, a deliciously authentic flavor you just can’t get at home with store-bought tortillas.
When my husband and I went to Mexico for our honeymoon, one of the best things was the abundance of freshly made corn tortillas. At one particular restaurant, we had a table near the ladies making the tortillas, and I was fascinated. It inspired me to make my own homemade corn tortillas to spice up our dinners at home. (We make Tex-Mex a lot!)
After doing a little research, I finally got around to making homemade corn tortillas…and the results were amazing. So naturally, I had to share them with you!
Why You’ll Love These Homemade Corn Tortillas
- They make everything taste so much better! I like to think that our Tex-Mex game is already pretty strong, but adding fresh, homemade tortillas takes it to the next level! Fajitas, tacos, enchiladas…they are all so much better with homemade tortillas.
- They’re made with just a few simple ingredients – masa harina (cornmeal that has been treated with lime – found in the Hispanic aisle of most grocery stores or on Amazon), salt, water, and optional flaxseed. No additives, sugar, or funky ingredients.
- They’re naturally vegan, gluten-free, and nut-free, so they’re great for a number of dietary restrictions.
- They’re easy to make!
- Corn tortillas keep well in the fridge and freezer so you can make a bunch at once and use them as you need them.
How To Make Homemade Corn Tortillas
These couldn’t be any simpler to make. Just mix the dough, roll into balls, flatten, and cook.
Pro Tips for Making The Best Homemade Corn Tortillas
- If your dough feels too dry, add a little more water, one tablespoon at a time. If it’s too wet, add a touch more masa. I find that if I’m getting frustrated by the dough sticking to the plastic wrap, it’s too wet. It will take a couple of times making tortillas before you get the hang of it and start to know right where your dough should be.
- If you want perfectly round tortillas, you’ll need a tortilla press
. You can certainly roll them out with a rolling pin, but a press makes making homemade tortillas much faster, easier, and prettier! - Store tortillas in the refrigerator for a few days, or in the freezer to pull out anytime you plan on making Mexican food.
. You can certainly roll them out with a rolling pin, but a press makes making homemade tortillas much faster, easier, and prettier!
What to Serve With Homemade Corn Tortillas
Use these homemade corn tortillas for carnitas, fish tacos, or skillet fajitas. Or just eat them dipped in some fresh guacamole or roasted poblano corn soup. Please just try making these at least once, I promise you won’t regret it!
If you love this recipe, please give it a star rating in the comments below!
PrintHomemade Corn Tortillas
Homemade corn tortillas are much easier than you think! With just a few simple ingredients, you can make your own fresh, healthy corn tortillas at home. (gluten-free, vegan, nut-free)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: about 10 tortillas 1x
- Category: bread
- Cuisine: Mexican
Ingredients
- 1 cup masa harina
- 1/4 tsp salt
- 1 tbsp whole flaxseeds (optional)
- 3/4 cup lukewarm water
Instructions
- Mix all ingredients in a medium bowl until well masa is moist. If it is too dry, add extra water, 1 tbsp at a time until moist. If mixture is too wet, add a bit more masa.
- Roll mixture into about 1 1/2-inch balls. Put a damp towel over the bowl to keep dough moist.
- Press each ball flat with a tortilla press lined with plastic wrap, or roll out each ball between two sheets of plastic wrap with a rolling pin.
- Cook each tortilla on an oiled griddle or skillet over medium heat until just golden, about 1 minute, then flip and cook the other side until cooked through. Keep warm until ready to serve.
Notes
- You want the dough to form a cohesive ball, but not be too wet. If the dough is crumbly, it’s probably too dry. If it sticks to your hand or the plastic when pressing, it’s probably too wet.
- You don’t have to have a tortilla press to make these tortillas, but it sure helps things go faster! I bought this inexpensive one off of Amazon and it works great!
Keywords: tex-mex, tortillas, corn, Mexican
I’ve always wanted to try this now I know I can without a tortilla press! I’ve read others using their cast iron skillet to flatten it too!
For sure! Maybe I’ll have to try the skillet trick!
Awesome!! Corn tortillas are essential to this celiac girl!
Definitely! I love ’em! 🙂
These look great, and I can’t believe how simple they are to make. For some reason I’ve never attempted homemade tortillas, but you’ve inspired me to give it a try!
Yes, they are so easy Melanie! Let me know if you do!
These look so yummy! I have tried a few batches of whole wheat tortillas but never corn. Adding to my list of recipes to make soon! 🙂
Thanks Steph! Let me know if you do. I need to try whole wheat, too! 🙂
I actually have a tortilla press, given to me by an intern who worked with us! I’ve been meaning to make homemade tortillas, and now I have no excuse. 🙂
Awesome! I need to get one!
I actually tried to make corn tortillas today! But I didn’t have masa so I tried using polenta…yeah, that didn’t really work haha. I’ll have to try to find masa here 🙂
How funny! You can try Amazon if you can’t find it at the store!