Fresh, healthy homemade tortillas are a simple and delicious way to make any Mexican meal even better!
You know how when you go to a good Mexican restaurant, the tortillas are just soo 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 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 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 tortillas…and the results were amazing! They made everything sooo much better. I like to think that our Tex-Mex game is already pretty strong, but adding fresh, homemade tortillas took it to the next level! Fajitas, tacos, enchiladas…they are all so much better with homemade tortillas. And they keep pretty good in the fridge and freezer so you can make a bunch at once and use them as you need them.
These couldn’t be any simpler to make. It’s just masa harina
(cornmeal that has been treated with lime- found in the Hispanic aisle of most grocery stores), water, and salt. That’s it! Just mix, roll into balls, flatten, and cook.
If your dough feels too dry, add a little more water, one tablespoon at a time.
If you want perfectly round tortillas, you’ll need a tortilla press
. I don’t have one, so I rolled mine out with a rolling pin. A lot of them turned out square-ish and lopsided. But they still taste delicious! Use them for carnitas, fish tacos, or skillet fajitas. Please try making these at least once, I promise you won’t regret it!
Homemade Corn Tortillas
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 tortillas 1x
Ingredients
- 1 cup masa harina
- 2/3 cup water
- 1/8 tsp salt
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.
- Roll mixture into 8 small 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 golden, then flip and cook the other side, about 1 minute per side or until cooked through. Keep warm until ready to serve.
Keywords: tex-mex. bread
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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!
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!
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! 🙂
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!
Awesome!! Corn tortillas are essential to this celiac girl!
Definitely! I love ’em! 🙂
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!