Homemade Corn Tortillas – Cooking Classy Recipe

I perfected Homemade Corn Tortillas using only three humble ingredients and a tortilla press, resulting in the freshest flavor and a perfectly tender texture in minutes.

I never thought three simple things could change my taco nights until I made this. The Homemade Corn Tortilla Recipe from Cooking Classy promised the freshest flavor and a texture that actually holds up, and it honestly does.

With masa harina (maseca) and warm water the dough has a weird, satisfying spring to it, even when you mess up a little. They cook fast, look rustic, and the smell alone makes you stop whatever you’re doing.

I burned a few, folded an awkward one, but every imperfect round made me more curious about what really makes them taste different. Give it a try.

Ingredients

• Masa harina: ground nixtamalized corn flour, good carbs and fiber, it’s kinda earthy.
• Water: hydrates dough, controls texture and pliability, no calories but it’s essential.
• Fine salt: boosts flavor, balances taste, small sodium, don’t overdo or it’s salty.

Ingredient Quantities

• 2 cups masa harina (maseca)
• 1 1/4 cups warm water
• 1/2 teaspoon fine salt

How to Make this

1. In a medium bowl mix 2 cups masa harina and 1/2 teaspoon fine salt until well combined.

2. Pour in 1 1/4 cups warm water slowly while stirring with a spoon, then use your hands to knead until a smooth, slightly tacky dough forms, about 1 to 2 minutes; if it feels dry add water 1 teaspoon at a time, if too sticky add a pinch more masa.

3. Cover the dough with a damp towel or plastic wrap and let it rest 10 to 15 minutes so the masa hydrates and the dough firms up.

4. Divide the dough into 12 equal pieces and roll each into a smooth ball, roughly the size of a golf ball, cover the balls so they dont dry out.

5. Preheat a heavy skillet, griddle, or comal over medium high heat until very hot, about 3 to 5 minutes, you want it hot enough to make little brown spots but not so hot the tortillas burn instantly.

6. Cut open a zip top bag or use two pieces of parchment to line a tortilla press, place a dough ball in the center, close the press and press into a thin round about 1/16 to 1/8 inch thick; if you dont have a press, place the ball between plastic and press with a heavy skillet or roll gently with a rolling pin.

7. Peel the tortilla from the plastic and transfer to the hot skillet using a spatula or tongs, cook the first side 40 to 60 seconds until edges lift and small brown spots appear, then flip and cook the second side 30 to 45 seconds.

8. Flip once more for 10 to 15 seconds to encourage puffing, its okay if some dont puff, they will still taste great.

9. Stack cooked tortillas in a towel or tortilla warmer to keep them soft while you finish the rest, serve warm or store cooled tortillas in an airtight bag in the fridge for up to 4 days or freeze for longer.

Equipment Needed

1. Medium mixing bowl for the masa
2. Spoon or wooden spatula for stirring and light kneading
3. Measuring cups plus a 1/2 teaspoon (for the salt)
4. Small dish or cup for warm water, or a liquid measuring cup
5. Plastic wrap or a damp kitchen towel to cover the dough
6. Tortilla press, or a rolling pin / heavy skillet if you dont have one
7. Zip top bag or two sheets of parchment to line the press
8. Heavy skillet, griddle, or comal for cooking
9. Spatula or tongs for flipping, plus a clean towel or tortilla warmer to keep them soft

FAQ

Homemade Corn Tortillas – Cooking Classy Recipe Substitutions and Variations

• Fresh masa (masa fresca) instead of masa harina – use about the same weight, you might need a touch less water since fresh masa is already moist.
• All purpose flour instead of masa harina if you don’t mind flour tortillas instead of corn ones – use 2 cups AP flour, 1/2 tsp salt, ~3/4 cup warm water and 2 tbsp oil, knead and let rest 15 minutes.
• Warm milk or unsweetened plant milk instead of warm water – 1 to 1 swap, gives richer, softer tortillas.
• Kosher or flaky sea salt instead of fine salt – they’re less dense so use a bit more, start with about 3/4 tsp then taste.

Pro Tips

– Test the water with your wrist or finger so its warm not hot, that little temp change makes the masa absorb better. If the dough feels dry add 1 teaspoon of water at a time, if it gets too sticky sprinkle a pinch of masa and fold it in, dont knead forever or the tortillas get tough.

– Let the dough rest longer than 10 minutes if you can, 20 to 30 minutes really helps the masa hydrate and the dough firms up so you get fewer cracks when you press. Keep the balls covered with a damp towel or plastic so they dont form a crust.

– Use a cut zip top bag or two sheets of parchment in the press and press in one firm motion, dont wiggle around or youll tear the edges. If the edges crack, press gently and add a few drops of water to the cracked spot then smooth it with your thumb.

– Heat the comal or skillet until a droplet of water sizzles away, then cook till small brown spots appear and flip a couple times so they can puff. Stack cooked tortillas in a towel to steam and stay soft; cool fully before sealing in a bag to refrigerate or freeze with parchment between each so they dont stick.