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Easy Homemade Corn Tortillas From Scratch (Soft and Never Breaking)

A warm stack of freshly made corn tortillas wrapped partially in a white cloth on a wooden surface.
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Make authentic, soft corn tortillas using just three simple ingredients. This recipe ensures your homemade corn tortillas are pliable and perfect for tacos, enchiladas, or quesadillas, tasting much better than store-bought versions.

Ingredients

Scale
  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. In a medium bowl, combine the Masa Harina and salt.
  2. Gradually add the hot water while mixing with your hands until a soft, uniform dough forms. If the dough is too dry, add water a teaspoon at a time; if too wet, add a small amount of Masa Harina.
  3. Knead the dough for about 3 minutes until it is smooth and holds together without sticking excessively to your hands.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 15 to 30 minutes. This step is key for soft corn tortillas that do not break.
  5. Divide the dough into 16 equal balls, about the size of a golf ball. Keep the unused balls covered to prevent drying.
  6. Heat a comal or heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disc about 5 to 6 inches in diameter. If you do not have a press, place the dough between two pieces of parchment paper and press firmly with a heavy pot or rolling pin.
  8. Carefully peel off the top layer of plastic wrap and invert the tortilla onto your hot comal. Cook for 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook the second side for about 1 minute until it is lightly browned in spots.
  10. Flip one last time and cook for 30 seconds more. The tortilla should puff slightly.
  11. Remove the finished corn tortilla from the heat and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft and warm.
  12. Repeat with the remaining dough balls, stacking the cooked tortillas inside the towel.

Notes

  • For the softest, most pliable results, ensure your water is hot and allow the dough to rest for the full 30 minutes.
  • If your tortillas crack when folding, they need more moisture. Reheat them briefly or sprinkle a few drops of water on them before warming again.
  • You can use these fresh tortillas immediately for tacos, or crisp them up for tostadas or tortilla chips.

Nutrition

Find it online: https://completelyyummy.com/easy-homemade-corn-tortillas-recipe/