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Authentic Homemade Corn Tortillas: Soft and Pliable

A warm stack of homemade corn tortillas, slightly browned, wrapped partially in a white cloth on a wooden surface.
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Make soft, authentic corn tortillas from scratch using just three simple ingredients. This recipe delivers fresh flavor superior to store-bought versions, perfect for your next taco night.

Ingredients

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  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the hot water to the flour mixture, mixing with your hands until a soft, cohesive dough forms. If the dough is too dry, add water one teaspoon at a time; if too wet, add Masa Harina one teaspoon at a time.
  3. Knead the dough for about 3 to 5 minutes until it is smooth and no longer sticky.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This resting period is key for soft, pliable corn tortillas.
  5. Divide the dough into 16 equal balls, rolling each one smooth between your palms. Keep the unused dough covered.
  6. Preheat a comal or cast-iron skillet over medium-high heat.
  7. Place one dough ball between two sheets of plastic wrap or inside a tortilla press lined with plastic. Press the dough into a thin, round tortilla, about 5 to 6 inches in diameter.
  8. Carefully peel off the top layer of plastic and gently invert the tortilla onto your preheated skillet. Cook for 30 seconds until bubbles start to form.
  9. Flip the tortilla and cook the second side for about 1 minute until lightly browned in spots.
  10. Flip one last time and cook for 30 seconds more, pressing gently with a spatula to help it puff slightly.
  11. Remove the cooked corn tortilla and wrap it immediately in a clean kitchen towel or place it in a tortilla warmer to keep it soft.
  12. Repeat with the remaining dough balls. Serve your homemade corn tortillas warm.

Notes

  • If you do not have a tortilla press, you can flatten the dough balls between two pieces of parchment paper using the bottom of a heavy skillet or pot.
  • To keep your finished tortillas soft for serving, stack them inside a tortilla warmer or wrap them tightly in a clean kitchen towel placed inside a bowl covered with foil.
  • These fresh corn tortillas are ideal for making authentic tacos, enchiladas, or crisping up for tostadas.

Nutrition

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