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The Ultimate Soft & Pliable 3-Ingredient Homemade Corn Tortillas Recipe

A stack of freshly made, soft corn tortillas wrapped partially in a white cloth, kept warm.
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Learn how to make authentic, soft, and pliable homemade corn tortillas from scratch using only three simple ingredients. These naturally gluten-free tortillas are perfect for tacos and enchiladas.

Ingredients

Scale
  • 2 cups Masa Harina (e.g., Maseca)
  • 1 1/2 cups warm water (plus more if needed)
  • 1/2 teaspoon salt (optional)

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the warm water while mixing with your hands until a soft dough forms. The dough should feel like playdough and should not stick to your hands. If it is too dry, add water one teaspoon at a time. If it is too wet, add Masa Harina one teaspoon at a time.
  3. Let the dough rest, covered with a damp cloth, for 15 minutes. This allows the masa to fully hydrate.
  4. Divide the dough into 16 equal balls, about 1 inch in diameter. Roll each piece between your palms to form a smooth ball.
  5. Set up your tortilla press. Place one dough ball between two sheets of plastic wrap or inside a plastic bag cut open.
  6. Press the dough firmly until it forms a thin, round tortilla, about 5 to 6 inches across. If you do not have a press, place the dough ball between two sheets of plastic wrap and press down firmly with the bottom of a heavy skillet or a rolling pin.
  7. Heat a dry comal or cast-iron skillet over medium-high heat until hot.
  8. Carefully peel the tortilla off the plastic and place it on the hot comal. Cook for 30 to 45 seconds until small bubbles appear.
  9. Flip the tortilla and cook the second side for about 1 minute until light brown spots appear.
  10. Flip one last time and cook for 30 seconds more. The tortilla should puff slightly.
  11. Remove the tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft and warm while you cook the remaining tortillas.

Notes

  • Use warm water; it helps the masa hydrate evenly, leading to softer tortillas.
  • If your tortillas crack while cooking, the dough is too dry. Keep a small bowl of water nearby to lightly moisten your hands when shaping them.
  • To keep your fresh corn tortillas soft after cooking, stack them and wrap them tightly in a clean kitchen towel, then place them in a tortilla warmer or a covered bowl.
  • To reheat, place tortillas directly on a dry, hot skillet for about 15 seconds per side until they are warm and pliable.

Nutrition

Find it online: https://tastethisplate.com/easy-homemade-corn-tortillas-recipe/