Making Homemade Corn Tortillas is much easier than you think with this easy step-by-step tutorial. These tortillas are gluten free and pair perfectly with most Mexican dishes.
Have you ever wanted to make Homemade Corn Tortillas but thought they’d be way too hard to make? They are really much simpler than you think and they taste so much better and fresher than the store-bought varieties. This simple recipe will make buying corn tortillas a thing of the past! You can even make a larger batch and freeze some for use later with your favorite Mexican dishes.
Homemade corn tortillas are pressed between wax paper in a tortilla press and then cooked to perfection in a skillet in about a minute. You can pick up a tortilla press at your local kitchen accessories store, but if you don’t have one, you can roll them out with a rolling pin. Leftover Corn Tortillas can also be turned into your own homemade tortilla chips.
- 1¾ cups Masa Harina
- 1⅛ cups water - increase if needed
- In a medium bowl, mix together the Masa Harina and hot water thoroughly.
- Knead the dough until it is pliable, adding water if it begins to feel dry.
- Cover dough with plastic wrap and allow to stand for 30 minutes.
- Preheat a skillet to medium high heat.
- Divide the dough into 15 equal-sized balls.
- Using a tortilla press, press each ball of dough flat between two sheets of plastic wrap. If you do not have a tortilla press, you can do this with a rolling pin, but it will take a little more time.
- Place tortilla in the pan for about 30 seconds, flipping and allowing to cook another 30 seconds.
- Place in between paper towels until ready to eat.
These Homemade Corn Tortillas are sure to please your family and friends. If you love this recipe, be sure to subscribe to our newsletter so you never miss a single recipe. And for daily recipe inspiration, like us on Facebook, follow along on Twitter, and find us on Pinterest. Enjoy!