Homemade Corn Tortillas
This post may contain affiliate links which might earn us money. Please read my Disclosure and Privacy policies hereHomemade corn tortillas are easier to make than you might think. You only need two basic ingredients to prepare them from scratch.
These tortillas are soft, warm, and flexible. Their fresh corn flavor also makes them a great choice for tacos and other Mexican-inspired meals.
What Are Corn Tortillas?
Corn tortillas are thin, round flatbreads made from corn masa. They are a staple in Mexican cooking and are used for tacos, enchiladas, tostadas, and many other dishes.
Homemade corn tortillas have a rustic texture and fresh corn flavor. They are also naturally simple since the dough does not require yeast or a long rising time.
For this recipe, you only need corn flour and warm water. You can also add salt if you prefer a little extra flavor.
Why You'll Love This Recipe
There is a lot to like about making corn tortillas at home. The ingredient list is short, and you do not need complicated equipment.
Fresh tortillas are soft enough to fold around your favorite taco fillings. You can also cook them a little longer if you prefer more toasted spots.
A tortilla press makes shaping them fast and consistent. Still, you can flatten the dough with a rolling pin and use a small bowl to help create a round shape.
Best of all, these tortillas work with many different fillings. Serve them with beef, chicken, beans, vegetables, or your favorite taco toppings.
Tips for Making the Best Corn Flatbreads
Pay attention to the texture of your dough. It should feel soft and easy to shape. Dough that is too dry may crack around the edges.
Add extra water a little at a time if needed. Small adjustments can make a big difference.
Use plastic on both sides of the dough when using a tortilla press. This keeps the masa from sticking to the press.
Keep the cooked tortillas covered with a kitchen towel. The trapped warmth helps keep them soft and flexible.
You can also add salt to the dough for more flavor. The original recipe suggests one teaspoon as an optional addition.
What to Serve With Homemade Corn Tortillas
Fresh corn tortillas give you plenty of options for an easy meal. Fill them with seasoned steak, shredded chicken, ground beef, beans, or roasted vegetables.
They also work well with Steak Tacos, Tacos al Vapor, or Tacos de Papas. Another option is to fill them with Salsa Verde Beef or Vegan Refried Beans.
Add your favorite toppings to finish the meal. Try shredded cabbage, tomatoes, onions, cilantro, avocado, salsa, or fresh lime.
These homemade corn tortillas are a simple addition to taco night. With only two basic ingredients, you can make fresh tortillas right in your own kitchen.
Use them for tacos, serve them alongside your favorite Mexican-inspired dishes, or add whatever fillings your family enjoys.
If you make these homemade corn tortillas, leave a rating or comment below. Let me know how they turned out!
Homemade Corn Tortillas
These homemade corn tortillas are a simple recipe for anyone making tortillas from scratch for the first time. You only need corn flour and warm water to prepare the dough. Once shaped, the tortillas cook quickly on a hot skillet until lightly toasted.
The result is warm, flexible corn tortillas with a fresh corn flavor. Use them for tacos, your favorite Mexican-inspired meals, or as an easy alternative to store-bought tortillas. Keep them wrapped after cooking so they stay warm and soft until serving.
Ingredients
- 2 cups corn flour
- 2 cups warm water
Instructions
- Add the corn flour and warm water to a large mixing bowl. Stir until the mixture starts to form a dough. Let it rest for 5 to 10 minutes.
- Transfer the dough to a floured surface. Knead it for about 5 minutes. The dough should feel smooth and flexible. If it feels too dry, add a little warm water. If it feels too wet, add a little corn flour.
- Divide the dough into portions and roll each portion into a ball. Cut two pieces from a sealable plastic bag. Place one piece on the tortilla press. Put a dough ball in the center. Cover it with the second piece of plastic. Close the press and gently flatten the dough.
- Lightly grease a griddle or skillet and heat it over high heat. Carefully remove the tortilla from the plastic. Place it on the hot surface. Cook for 30 to 60 seconds. Flip and cook the other side for another 30 to 60 seconds. The tortilla should have a few lightly toasted spots.
- Transfer the cooked tortilla to a clean kitchen towel or paper towels. Keep it covered to hold in the warmth. Repeat with the remaining dough until all the tortillas are cooked.
Notes
- The dough should feel smooth, soft, and flexible. If it feels dry, add a little warm water. If it feels too wet, add a little corn flour.
- Place plastic on both sides of each dough ball before pressing. This helps prevent the dough from sticking to the tortilla press.
- Make sure the skillet or griddle is hot before adding the tortillas. Cook each side for 30 to 60 seconds, or until lightly toasted.
- Keep cooked tortillas wrapped in a clean kitchen towel or paper towels. This helps them stay warm while you finish the remaining batch.
- Avoid adding too much extra flour or water at once. Make small adjustments until the dough reaches the right texture.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gSodium: 6mgCarbohydrates: 48gFiber: 6gSugar: 0gProtein: 4g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
This recipe for handmade corn tortillas is fantastic! Making them from scratch brings out the rich flavor of the maize, which is why it’s so fulfilling. Additionally, I’ve discovered that using fresh masa makes a huge difference. It resembles a kind of block blast art!