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Recipe Heather Teoh of Eat the Wind
Corn tortillas

Homemade Corn Tortillas

There’s something about freshly made corn tortillas. Their texture and flavor surpass that of store-bought tortillas, and they help to add authenticity to any Mexican meal. Homemade corn tortillas are incredibly easy to make, even without a tortilla press! In no time at all, you can be dining on Broccoli & Potato Tacos, huevos rancheros or even homemade chips.

Homemade Corn Tortillas Recipe

Yield: 12 tortillas
Supply List
Printable Recipe
Video tutorial: Facebook or YouTube


  • 2 cups masa harina corn flour 
  • ½ teaspoon salt
  • 1 ½ cups really warm water

Instructions for Adults

Assist with handling warm water and stovetop.

Instructions for Kids

  • Mix the masa harina and salt together. Then slowly add the really warm water and mix with a fork. If it’s too dry, add a little more water.
  • When everything is mixed together, use your hands and form into a ball. It should be firm and springy, not dry and falling apart.
  • Cover it and set it aside for an hour.
  • After an hour, form 12 balls out of the dough (should be a little bigger than golf balls). If you have a tortilla press, great! Just press it between two sheets of plastic. Next, warm a skillet to medium heat. Place each pressed dough one at a time on the skillet, 1 minute or so on each side until cooked and beginning to brown.
  • If you don’t have a press: Cover the back of a large heavy frying pan with cling wrap and place another strip of cling wrap on the counter. Place a dough ball on the plastic on the counter. Press down with the frying pan. Then, heat the pressed dough on a second frying pan warmed on the stovetop to medium heat, as described in the instruction above.
  • After cooking each tortilla, place inside a folded tea towel to keep warm.


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