Homemade Masa Harina Corn Tortillas
Soft homemade corn tortillas made from masa harina, water and salt.
These corn tortillas are made with masa harina and warm water, pressed thin and cooked in a dry hot skillet. Masa harina is nixtamalised corn flour; ordinary cornmeal will not bind in the same way. Add water gradually because brands absorb differently, and keep pressed rounds covered so they do not dry out. Cook until the surface shows browned spots, then wrap the tortillas in a clean cloth to stay pliable. Stir masa harina and salt together. Add warm water gradually and mix until a soft dough forms. Cover and rest dough 10 minutes. It should feel like play dough and not crack at the edges. Divide into 12 balls. Press each between plastic sheets in a tortilla press or roll into thin rounds.
Recipe card
Homemade Masa Harina Corn Tortillas
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dough
Stir masa harina and salt together. Add warm water gradually and mix until a soft dough forms.
Rest
Cover and rest dough 10 minutes. It should feel like play dough and not crack at the edges.
Shape
Divide into 12 balls. Press each between plastic sheets in a tortilla press or roll into thin rounds.
Cook
Heat an ungreased skillet or griddle over medium-high. Cook each tortilla 30 to 45 seconds per side, turning once or twice until brown spots appear.
Keep warm
Stack in a clean towel-lined container and cover. Serve warm.
How to tell when it is ready
Stack in a clean towel-lined container and cover. Serve warm.
Tips
- Stir masa harina and salt together.
- Cover and rest dough 10 minutes.
- Divide into 12 balls.
- Heat an ungreased skillet or griddle over medium-high.
Troubleshooting
- If edges crack, knead in water a teaspoon at a time.
- If tortillas stick to the press, use plastic sheets on both sides.
Substitutions
- Use warm water as the only liquid; the recipe is naturally vegan.
- Use a little more water if the dough cracks.
Variations
- Add a pinch of cumin to the dough.
- Mix in finely chopped coriander for a fresh variation.
Serving suggestions
- Fill with beans and vegetables.
- Serve alongside soup or chilli.
- Add salsa and avocado.
- Use as a base for tostadas after crisping.
Make ahead
Prepare components ahead and store safely. Keep wrapped at room temperature for the day. Refrigerate up to 3 days or freeze up to 2 months; reheat on a skillet.
Storage
Keep wrapped at room temperature for the day. Refrigerate up to 3 days or freeze up to 2 months; reheat on a skillet.
Food safety
Use a clean surface and refrigerate cooked tortillas after they cool if storing beyond the day.
Frequently asked questions
Can I use cornmeal instead of masa harina?
No. Cornmeal does not hydrate into the same pliable dough; use masa harina labelled for tortillas.
How should I store corn tortillas?
Keep wrapped at room temperature for the day. Refrigerate up to 3 days or freeze up to 2 months; reheat on a skillet.
Fill with beans and vegetables. Keep wrapped at room temperature for the day. Refrigerate up to 3 days or freeze up to 2 months; reheat on a skillet.
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