Homemade Corn Tortillas Are Easier Than You Think To Make

A taco is only as good as the tortilla used, and with so few ingredients needed to make homemade corn tortillas, there’s very little reason not to. Fresh tortillas are softer and more flavorful than what you’ll find packaged at the store. They would take any taco night to another level, and if you’ve put in the work to make great tacos al pastor, you need great corn tortillas to go with it. Have 30 minutes and two ingredients? Then join me in making these homemade corn tortillas.

Yields: 12

Prep Time: 5 mins

Total Time: 30 mins


  • 2 c.

    (185 g.) masa harina

  • 1 tsp.

    kosher salt


  1. In a large bowl, whisk masa harina and salt. Slowly add 1¼ cups hot water, stirring with a wooden spoon and adding more water 1 tablespoon at a time as needed, until a dough forms. Dough should easily stick together when squeezed, but shouldn’t feel wet.

  2. Turn out dough onto a clean work surface and knead with your hands until a soft, smooth ball forms, about 2 minutes.

  3. Divide dough into 12 pieces, about 2 tablespoons each, and roll into a ball. Cover dough with a damp towel.

  4. Heat a cast-iron skillet over medium-high heat. Cut a zip-top plastic bag in half. Place one half down on a tortilla press, place one piece of dough on top, and cover with a second piece of plastic. Close tortilla press and firmly press to make a 6” tortilla.

  5. Place tortilla in preheated skillet and cook, turning once, until browned spots form, 1 to 2 minutes per side. Transfer to a plate. Repeat with remaining dough, adjusting heat as needed if tortillas start to brown too quickly.

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