Homemade Mexican Corn Tortillas Recipe with Masa Harina

Ingredients

• 2 cups masa harina (corn flour, not cornmeal)
• 1 1/2 cups warm water (adjust as needed)
• Pinch of salt (optional)

Instructions

1. Mix dough: In a mixing bowl, combine masa harina and salt. Slowly add warm water while mixing with your hands until a soft, pliable dough forms—not sticky, not dry. Cover with a damp cloth and rest for 10 minutes.

2. Shape tortillas: Divide dough into 10 equal balls. Use a tortilla press (or rolling pin between plastic sheets) to flatten each ball into a thin round tortilla, about 5–6 inches wide.

3. Cook tortillas: Heat a dry cast iron skillet or griddle over medium-high heat. Cook each tortilla for 45–60 seconds per side until lightly browned and puffed in spots. Avoid overcooking.

4. Keep warm: Stack cooked tortillas in a clean kitchen towel or tortilla warmer to keep soft and warm.

Notes

• If dough cracks, add a little more water; if too sticky, add a bit more masa
• Best enjoyed fresh, but can be refrigerated in a sealed bag and reheated
• Naturally gluten-free and vegan
• Use for tacos, tostadas, enchiladas, or tortilla chips