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Authentic 3-Ingredient Homemade Corn Tortillas

A warm stack of freshly made corn tortillas wrapped partially in a white cloth on a wooden surface.
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Make soft, pliable, and authentic corn tortillas from scratch using only Masa Harina, water, and salt. These fresh tortillas are perfect for tacos and enchiladas.

Ingredients

Scale
  • 2 cups Masa Harina (corn flour)
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt

Instructions

  1. In a medium bowl, combine the Masa Harina and salt.
  2. Gradually add the warm water to the dry ingredients, mixing with your hands until a soft dough forms. You may need to add a little more or less water depending on the brand of Masa Harina.
  3. Knead the dough for about 3 to 5 minutes until it is smooth and no longer sticky. If the dough feels dry or cracks easily, add a teaspoon of water at a time. If it is too wet, add a teaspoon of Masa Harina.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 20 minutes. This resting period helps hydrate the flour, resulting in softer tortillas.
  5. Divide the dough into 16 equal balls, about the size of a golf ball. Keep the dough covered while you work to prevent it from drying out.
  6. Heat a comal or a heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disk about 5 to 6 inches in diameter. If you do not have a press, you can flatten it between two pieces of parchment paper using a rolling pin or the bottom of a heavy pan.
  8. Carefully peel the top layer of plastic off the tortilla and gently place the tortilla onto the hot comal. Cook for about 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook the second side for about 1 minute until it starts to brown slightly in spots.
  10. Flip the tortilla one last time. If you are lucky, the tortilla will puff up like a balloon; this means it is cooked perfectly. Cook for another 20 to 30 seconds.
  11. Remove the tortilla from the heat 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

  • To keep your fresh corn tortillas soft after cooking, stack them inside a clean kitchen towel while they are still hot, then place the wrapped stack inside a tortilla warmer or a covered bowl. The trapped steam keeps them pliable.
  • If your tortillas crack when folding, they are likely too dry. Reheat them briefly on the comal or sprinkle them with a tiny bit of water before heating.
  • These homemade corn tortillas are excellent for tacos, enchiladas, or cutting into strips for chilaquiles.

Nutrition

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