Homemade Corn Tortillas Recipe (Tortillas de Maíz)
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Updated May 12, 2026
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There’s something incredibly comforting about making homemade corn tortillas from scratch. Growing up in El Paso, warm tortillas and frijoles de la olla and salsa were an everyday meal in our home. My grandma could make corn tortillas completely by hand, gently patting and rotating the masa between her palms until each tortilla was perfectly round. No tortilla press. No measuring. Just years of practice and instinct.
Today, I still love the ritual of making fresh corn tortillas at home. These authentic homemade corn tortillas are soft, flavorful, and made with only 3 simple ingredients, masa harina, salt, and warm water. You can make authentic homemade corn tortillas that are soft, flavorful, naturally gluten-free, and far better than anything store-bought.
Today, I still love the ritual of making fresh corn tortillas at home. These authentic homemade corn tortillas are soft, flavorful, naturally gluten-free, and made with only 3 simple ingredients: masa harina, salt, and warm water. Unlike Homemade Flour Tortillas, traditional corn tortillas are naturally gluten-free and have a deeper earthy corn flavor that pairs perfectly with Birria Tacos, Carne Asada Tacos, or Cochinita Pibil Tacos, and everyday Mexican meals.
Table of Contents
- What Are Tortillas de Maíz?
- Why This Is Muy Bueno
- Ingredients & Substitutions
- Tools You’ll Need
- What Is Masa Harina?
- How to Make Homemade Corn Tortillas
- Why Do Corn Tortillas Puff?
- Expert Tips & Tricks
- Storage & Reheating Instructions
- Troubleshooting Homemade Corn Tortillas
- More Mexican Recipes
- Homemade Corn Tortillas Recipe (Tortillas de Maíz)
What Are Tortillas de Maíz?
Homemade corn tortillas are traditional Mexican flatbreads made from masa harina, water, and salt. Masa harina is a special corn flour made from nixtamalized corn, giving tortillas their signature flavor and texture.
In Mexico, corn tortillas, or tortillas de maíz, are an everyday staple and are used for recipes like Birria Tacos, Chicken Enchiladas, Chilaquiles Verdes, and crispy homemade Tostada Shells.
Freshly made tortillas are soft, earthy, slightly chewy, and have an aroma that instantly transports me back to my grandma’s cocina.
Why This Is Muy Bueno
- Only 3 simple ingredients: No preservatives or unnecessary additives.
- A taste of tradition — Fresh homemade corn tortillas instantly transport me back to my grandma’s cocina.
- Authentic flavor: Fresh homemade tortillas taste worlds better than store-bought.
- Naturally gluten-free: Perfect for gluten-free diets.
- Budget-friendly: Inexpensive and made with pantry staples.
- Freezer-friendly: Make a batch and save extras for later.
- Versatile: Use for tacos, enchiladas, quesadillas, tostadas, and more.
Ingredients & Substitutions
You only need a few simple ingredients to make homemade corn tortillas.
- Masa harina: Masa harina is the foundation for many traditional Mexican recipes, including Corn Tortillas, Masa for Tamales, Champurrado, and homemade Sopes. I typically use Masienda or Maseca.
- Warm water: Helps hydrate the masa harina and create a soft dough.
- Salt: Adds flavor.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
- Add a little hot water if the dough feels dry or cracks around the edges.
- Use blue corn masa harina for blue corn tortillas.
- Add a tablespoon of rendered lard for slightly softer tortillas.
Tools You’ll Need
Tortilla Press
A tortilla press makes shaping tortillas much easier and more consistent. My grandma made tortillas entirely by hand, patting the masa back and forth between her palms until perfectly round, but a press is wonderful for beginners.
If you do not own a tortilla press, you can also flatten tortillas using a heavy skillet or pie dish.
Comal
There is nothing quite like the smell of freshly cooked corn tortillas warming on a comal. A comal is a traditional flat griddle used throughout Mexican cooking. Cast iron works beautifully because it retains heat evenly and helps tortillas puff properly.
You can also use a heavy-bottomed skillet.
Tortilla Warmer
A tortilla warmer or basket lined with a clean kitchen towel helps keep tortillas soft and warm while you continue cooking the remaining batch.
What Is Masa Harina?
Masa harina is a special corn flour made from dried corn that has been cooked and soaked in limewater (calcium hydroxide), a traditional process called nixtamalization.
This process gives tortillas their signature flavor, aroma, and texture while also making the corn easier to digest.
Where To Buy Masa Harina
You can find masa harina at most grocery stores, Mexican markets, or online. It is usually located near flour or Hispanic ingredients.
How to Make Homemade Corn Tortillas
Step 1: Heat the comal: Place a comal, cast-iron skillet, or griddle over medium-high heat and allow it to get very hot before cooking the tortillas.
Step 2: Make the masa dough: In a large bowl, combine masa harina, salt, and warm water. Mix with your hands for about 3 to 4 minutes until a soft dough forms.
The dough should feel like soft Play-Doh, moist but not sticky.
If the dough cracks around the edges when rolled, add a little more water, 1 tablespoon at a time.
Step 3: Divide the dough: Divide the masa into 12 to 14 equal dough balls. Cover with a clean kitchen towel to prevent the dough from drying out.
Step 4: Prep the tortilla press: Line both sides of the tortilla press with plastic cut from a freezer bag or produce bag to prevent sticking.
Step 5: Press the tortillas: Place a ball of masa in the center of the tortilla press. Close the press and gently flatten. If the tortilla looks uneven, rotate it 180 degrees and press again lightly.
Step 6: Cook the tortillas: Carefully peel the tortilla from the plastic and place it on the hot comal. Cook for about 20 to 30 seconds on the first side. Flip and cook another 20 to 30 seconds on the second side. Flip one final time and gently press with your fingers or spatula if needed to encourage the tortilla to puff.
Once cooked, transfer tortillas to a tortilla warmer or basket lined with a towel. Continue with the remaining masa.
Watch this video to see how simple it is to make.
Why Do Corn Tortillas Puff?
That beautiful puff is a sign that your tortilla dough is properly hydrated and cooked at the right temperature.
As the tortilla cooks, steam builds inside, separating the layers and creating a soft, airy center.
To help tortillas puff:
- Make sure your dough is moist enough.
- Press tortillas evenly.
- Use a very hot cooking surface.
- Avoid overcooking the first side.
Even if your tortillas do not puff perfectly, they will still taste delicious.
Expert Tips & Tricks
- Keep the dough covered — Masa dries out quickly.
- Use very hot heat — A properly heated comal helps tortillas puff.
- Do not overpress — Tortillas that are too thin may dry out.
- Use your hands — Mixing by hand helps you feel when the dough is properly hydrated.
- Practice makes perfect — Homemade tortillas get easier every time.
- If your first tortilla doesn’t puff perfectly, don’t worry. Even experienced tortilla makers occasionally need to adjust the heat or dough hydration.
Storage & Reheating Instructions
- Store leftover tortillas wrapped tightly in the refrigerator for up to 4 days.
- To freeze, stack tortillas with parchment paper between them and place in a freezer-safe bag for up to 3 months.
- Reheat tortillas on a hot comal or skillet for about 20 seconds per side.
Troubleshooting Homemade Corn Tortillas
Your masa likely needs more water. The dough should feel soft and moist, not dry.
Usually the comal is not hot enough, the dough is too dry, or the tortillas were pressed unevenly.
Yes! Use a heavy skillet, pie dish, or rolling pin to flatten the dough between plastic sheets.
Yes. Corn tortillas made with masa harina are naturally gluten-free.
Fresh corn tortillas are delicious served warm with sliced avocado, a sprinkle of salt, or alongside recipes like Birria Tacos, Carne Asada Tacos, and Cochinita Pibil Tacos.
More Mexican Recipes
If you tried this Homemade Corn Tortillas recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Homemade Corn Tortillas Recipe (Tortillas de Maíz)
Ingredients
- 2 cups masa harina, (nixtamalized corn flour)
- 1/2 teaspoon salt
- 1 1/4 cups warm water
Instructions
- Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
- In a large mixing bowl, combine masa harina, salt, and warm water. Mix with your hands for about 3 to 4 minutes until a soft dough forms. If the masa (dough) doesn’t come together well add 1 tablespoon of water at a time and mix some more.
- Divide the masa into 12 to 14 dough balls. Keep the masa covered with a clean kitchen towel so it does not dry out while you press the tortillas.
- Line both sides of the tortilla press with plastic cut from a freezer bag or produce bag to prevent sticking. Place a ball of masa in the center, close the press, and gently flatten into a tortilla.
- Place the tortilla on the hot comal and cook for 20 to 30 seconds. Flip and cook another 20 to 30 seconds. Flip one final time and gently press if needed to encourage the tortilla to puff. Transfer to a tortilla warmer or towel-lined basket to keep warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jenna Sparks / Video by Pure Cinematography
This recipe is also published in the Muy Bueno cookbook.
I made your corn tortillas this weekend and was SO happy that they didn’t crack and held up beautifully even when loaded with too many taco fillings! It was so great to have homemade corn tortillas that were delish and pliable!
Just trying to replicate my mother’s tortillas which were light and fluffy. Just wondering if she used lard mixed in with masa. This was way back in the 60s.
I was trying to make gorditas but the recipe only shows how to make a corn tortilla. I thought that gorditas were deep fried.
Here is a recipe for Gorditas: https://muybuenoblog.com/gorditas-de-chile-verde-con-carne-y-papas/ You can also find an incredible recipe for Gorditas in my cookbook.
Great instructions
My recipe is a tweak of yours. I use 2 cups masa flour, 2 tbsp shortening and chicken broth. I’ve been making my own now for about 5 times and I think I have it. But some of my tortillas crack while cooling and some crack when I use them the next day for tacos and enchiladas. I do give them a little fry in a bit of oil after allowing them to come to room temperature. Any tips to keep that from happening would be great. I use a cast iron skillet to cook them. I also use a press. Thanks for your help. Michele. Maliano
Any tips on making the tortillas soft and pliable? We keep the dough and cook tortillas covered but they still break apart when we try to fold them.
I know the fridge life for fresh tortillas is pretty short so would freezing uncooked tortillas between parchment paper be a possibility?