Homemade corn tortillas are delicious and simple! Only 3 ingredients and about 45 minutes to prepare.
Making your own tortillas sounds daunting, but it doesn't have to be.
Plus, homemade corn tortillas are 100% totally worth it! They're so delicious!
It does take a few tries to get the hang of making your own tortillas, but once you figure it out, it's simple!
You just need 3 ingredients, and you can get those three ingredients anywhere: instant corn masa flour (found in most large stores flour section), salt, & water
Here is a very detailed step-by-step photo:
How To Make Homemade Corn Tortillas
Time needed: 45 minutes
Homemade corn tortillas are delicious and simple! Only 3 ingredients and about 45 minutes to prepare.
- Measure out the flour.
Add salt.
- Add water.
- Stir.
- Roll into balls.
- Flatten into tortilla shapes.
Using a tortilla press or rolling pin.
- Cook in a skillet or on a griddle.
- Enjoy!
Homemade Tortillas Tips
I think it's easier to use a tortilla press, but you can totally do these without one!
Half of my tortillas were rolled out and the other half were flattened with a tortilla press.
They taste just as good either way.
Variations
Water: Add a few teaspoons of fresh squeezed lime juice to a measuring cup then fill the rest with water to make one cup.
How To Make Allergy-Friendly
Corn tortillas are naturally gluten-free, dairy-free, nut-free, soy-free, and egg-free.
Make sure you're using a flour that is certified gluten-free if needed.
Storage Suggestions
Store the cooked tortillas in a zip-top bag in the refrigerator for up to 1 week.
They can also be frozen for up to 4 weeks. It helps to separate them with parchment paper when freezing so they don't stick together.
RECIPES WITH CORN TORTILLAS YOU'LL LOVE:
Homemade Corn Tortillas
Ingredients
- 1.5 cups instant corn masa flour
- ¼ teaspoon salt {optional}
- 1 cup water
Instructions
- Stir together the corn flour and water.
- Pour in the water and stir until completely combined.
- Roll into 12 balls, and loosely cover with plastic wrap.
- Lay a piece of parchment. orplastic wrap on a work surface and put one ball of dough onto the plastic wrap. Top with another piece of plastic wrap, and using a rolling pin, roll out into a circle about 5 to 6 inches in diameter.
- Heat a dry skillet or griddle over medium-high heat.
- Carefully peel the plastic wrap off of the tortilla and transfer the tortilla to a skillet or griddle over medium-high heat.
- Cook for 45 seconds and flip. Cook another 45 seconds. Transfer to a plate and cover loosely with a napkin to keep from drying out.
- Repeat with remaining tortillas.
- Use immediately or let cool completely and transfer to a zip top bag. Keep in the refrigerator for up to one week or freeze for up to one month. Reheat in a microwave, wrapped in a damp paper towel, for 30-45 seconds. Or reheat in a dry skillet over medium heat for about 20-30 seconds per side.
Jason @ Cook Train Eat Race
Thank you very much for making these statements. I couldn't agree with you anymore than. Do. I started making my own tortillas about a year ago. First with whole wheat flour, water and salt. Now I use masa haring because I have chosen to go wheat free. They taste better and take no time at all to make.
I will also say the same goes for granola. I don't I dear stand the oil in granola. What is the point?
Anyway, just wanted to stop by and not go. A rant bout today's list of ngredients I food.
memeinge
I completely agree with you! I've been making both whole wheat flour & corn tortillas and they are both so much better than store bought.
Same goes for granola! I hate all the added oil and sugar in the store bought ones, too!!