Corn tortillas are a staple in our household. We use them for tacos, tostadas and tasty homemade tortilla chips. Tortillas made from scratch are amazing. And they’re super easy and fun to make!
Traditional corn tortillas (and homemade ones) are made with masa flour, water and salt—that’s it!
Masa harina is a special kind of flour made from ground corn, and can’t be substituted with other things like corn meal.
A 4-word ingredient list is something to write home about. That’s the benefit of making it yourself—you know exactly what’s in it!
Let’s take a moment to look at the ingredients in your standard store-bought corn tortilla. Corn flour or masa harina, water, cellulose gum, propionic acid (to preserve freshness), benzoic acid (to preserve freshness), phosphoric acid (preservative), guar gum, amylase.
Most of these are preservatives (no wonder the store-bought tortillas last so long…) and are certainly ingredients that I don’t want in my body. Don’t even get me started on flour tortillas – have you looked at that ingredient list lately? Yikes!
Luckily, by making corn tortillas from scratch, we can avoid ALL of those ingredients!
You do not NEED special equipment to make tortillas, but using this tortilla press is EXTREMELY helpful and makes the process much, much faster. I love my tortilla press—beautiful cast iron, durable and long-lasting. If you don’t have a tortilla press, use a rolling pin to roll out the tortillas—sprinkling in a little elbow grease.
Why buy standard tortillas when making them from scratch is so simple? Keep it homemade.
Warm, fresh, soft. Just the way corn tortillas are supposed to be!
- 2 cups Masa harina
- 1 1/2 cups warm water (warm tap water is fine)
- In a medium bowl, combine masa harina and water. Mix until combined – it should form a soft dough, similar in texture to Playdoh. If the dough feels dry, add teaspoons of water, one at a time and mix until combined
- Form the dough into 1-inch balls and cover with a damp cloth to keep from drying out
- Line a tortilla press with parchment paper (a gallon-sized plastic bag also works), individually place each ball between the paper/bag and press until the dough is flat and about 5 inches in diameter
- Heat skillet/griddle over medium heat and cook each tortilla for about 1 minute each side. Wrap tortillas in a cloth to keep soft and warm
- Use however you normally use your tortillas!
Seal and store these tortillas in the fridge to keep fresh for up to one week!
Have you tried your hand at homemade tortillas yet? I’d love to hear your thoughts!