Ditch the refined, ultra-processed, store-bought tortillas and make your own! This homemade corn tortillas recipe is so simple, they’re so fun to make, and they’re totally gluten-free. If you have kids and they enjoy getting in the kitchen, this is a great recipe to make together! Plus, these homemade corn tortillas really are SO much tastier than any tortillas you can buy. You get to enjoy more of the actual flavor of corn, which is deliciously savory with a hint of natural sweetness.
And, believe it or not, these homemade corn tortillas are actually very soft and pliable. (Unlike plenty of packaged corn tortillas that have a rougher texture and just fall apart in my hand.) These babes won’t tear—even when you load up your tacos with ALL the fixin’s! Which, of course, I always have to do… They’re lighter, fluffier, and you’ll definitely notice a difference between homemade and store-bought.
Clean, Easy, & No Junk Added!
I know, if you’ve never made tortillas, it might seem difficult. We’re so used to buying items like tortillas and bread at the grocery store. It’s more convenient and saves us the time and effort of having to make our own. But, we pay a price for that convenience—by consuming highly processed foods with preservatives, sneaky added sugars, and all sorts of food additives. That’s not the kind of fuel our bodies need!
With these homemade corn tortillas, you can know exactly what you’re putting into your body. And you can feel good about it! Seriously, making tortillas at home is SO much easier than you might think. You don’t even need a fancy tortilla press! (Of course, if you have a tortilla press, feel free to use it!) I’ve got an awesome DIY tortilla press hack for you that I’ve shared in the recipe below. All you need are some large zip-top bags, a pair of scissors, and a flat-bottom pot! Or, you can just use a good old-fashioned rolling pin.
Best of all, you only need ONE INGREDIENT to make them: masa harina! (And you’ll need water and salt…but those don’t count!) Masa harina is a traditional flour used in Mexican cuisine to make tortillas, tamales, and other dishes. The flour itself is made from dried masa—a special type of dough that comes from field corn (a.k.a. maize). The corn is dried and treated with a solution of lime and water, which actually helps our bodies to better digest its nutrients!
Simple, clean, nutritious—why wouldn’t you give these homemade corn tortillas a whirl?! TACO ’bout a no brainer!
2 cups masa harina
1 cups water (plus more if necessary)
½ tsp salt
Mix flour, water and salt together until a dough forms. Add 1-2 tablespoons of water to adjust consistency, if needed.
Shape into balls and cover with a moist towel to prevent drying. (I made about 20 dough balls for mini corn tortillas, but you could make 12-14 dough balls for larger tortillas!)
Flatten dough balls using a tortilla press, or try my tortilla press hack! Take a plastic zip-top bag, cut off the zip top, then cut along the 3 edges so you’re left with 2 square sheets of plastic. Tape one piece of plastic to the countertop, and one to a flat-bottom pot (or any flat surface will work). Place each dough ball onto the plastic sheet on the countertop, then press it flat using your flat-bottom pot. (A rolling pin would work just fine here if you prefer!)
Carefully transfer to a plate and continue pressing the rest. (Keep your tortillas moist under a damp towel so they don’t dry out.)
To cook, place one flattened tortilla onto an ungreased pan and heat for 30 seconds, flip for one minute, and then flip once more for 30 more seconds.
Transfer cooked tortillas to a plate to cool and continue cooking remaining tortillas.