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The Ultimate Guide to Homemade Soft Corn Tortillas (3 Ingredients)

A stack of warm, yellow corn tortillas with charred spots, wrapped in a white cloth.
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Learn how to make authentic, soft, and pliable homemade corn tortillas from scratch using only three simple ingredients. These naturally gluten-free tortillas are perfect for tacos and enchiladas.

Ingredients

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  • 2 cups Masa Harina (best corn flour for tortillas)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt (optional)

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the hot water while mixing with your hands until a soft dough forms. Add a little more water if the dough seems too dry, or a little more masa if it is too sticky. The dough should feel like playdough.
  3. Knead the dough for about 3 minutes until smooth. Cover the bowl with a damp cloth and let the dough rest for 30 minutes. This step helps the masa fully hydrate, making the tortillas pliable.
  4. Divide the dough into 16 equal balls, about 1 inch in diameter. Keep the dough balls covered with the damp cloth while you work to prevent drying.
  5. Heat a comal or heavy skillet (cast iron works well) over medium-high heat. Do not add oil.
  6. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it is about 1/8 inch thick. If you do not have a press, place a plate over the dough ball and press down firmly, rotating the plate to flatten the dough evenly.
  7. Carefully peel off the top layer of plastic wrap, then gently flip the tortilla (still on the bottom plastic layer) onto your preheated comal. Peel off the second layer of plastic.
  8. Cook for 30 seconds, then flip. The tortilla should start to show light brown spots.
  9. Flip a second time. Cook for about 1 minute. If the tortilla puffs up, it is cooking correctly. Gently press down on the edges with a spatula to help it puff fully.
  10. Remove the 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 foldable.
  11. Repeat with the remaining dough balls. Serve your freshly made corn tortillas immediately for tacos or enchiladas.

Notes

  • To keep your tortillas soft after cooking, stack them inside a tortilla warmer or wrap them tightly in a clean kitchen towel while you finish cooking the batch.
  • If your tortillas crack when you try to fold them, the dough was likely too dry. Next time, add a tiny bit more water.
  • To reheat tortillas that have cooled, warm them briefly (15-20 seconds per side) on a dry, hot skillet until soft.
  • Masa Harina is essential; do not substitute it with regular cornmeal, as it will not yield the correct texture for these authentic corn tortillas.

Nutrition

Find it online: https://kingscook.com/best-corn-tortillas-recipe-soft-from-scratch/