Soft Homemade Corn Tortillas
This recipe is for soft homemade corn tortillas made with masa harina, water, and salt, pressed and cooked until tender and perfect for taco tuesday.
Homemade corn tortillas might feel a little intimidating at first, but trust me when I say, it’s super easy. And if you want to take your tacos to the next level, make your own homemade corn tortillas. You can thank me later.
The texture is just so much better than store-bought, there are no ingredients you cannot pronounce, and it jsut feels like real, noutsing food. Have I convinced you yet?
What You’ll Need
Masa harina is the key here. It’s what gives corn tortillas their classic flavor and texture, and it’s not something I would substitute. It’s specially treated so it can absorb water properly and turn into that soft, pliable dough.
A little salt helps bring out the flavor without overpowering it, and the warm water is what brings everything together. It hydrates the flour, softens the dough, and helps you get that smooth, almost play-dough texture that makes the tortillas easy to press and cook.
How to Make It
In a bowl, combine the masa harina and salt.
Add about 1½ cups warm water to start and mix with a spatula until the dough comes together. Cover and let it rest for about 10 minutes so the flour can fully hydrate.
After resting, knead the dough with your hands until it becomes smooth and soft. It should feel like play-dough and not stick too much to your hands. Cover again and let it rest for another 20 minutes.
To check if the dough is ready, roll a small ball and press it flat. If the edges are smooth, it’s ready. If they crack, the dough is too dry and needs a little more water.
Roll the dough into balls, about 1.5 ounces each or roughly golf ball size.
Place each ball between two pieces of parchment paper and press using a tortilla press. Rotate and press again if needed to get an even thickness.
Heat a good carbon steel or cast iron skillet over medium-high to high heat.
Cook each tortilla for about 10 seconds on the first side, flip and cook for about 40 seconds, then flip again and cook for another 30 seconds. They should have light browning but still be soft and flexible.
Stack the cooked tortillas in a towel to keep them warm while you finish the rest.
Tips
- The dough texture is everything. It should feel soft and smooth, not dry and not sticky.
- If your tortillas crack when folding, they were likely too dry or overcooked.
- The timing is a guide, but trust how they look and feel. You want light browning, not dryness.
- Keep them wrapped in a towel to keep them soft and warm.
How I Use Them (Birria Style)
- For my Birria Style tacos, I like to dip the tortilla into the fat from the braised beef, then add shredded meat and a little mozzarella cheese.
- Fold it and cook it on a hot cast iron or carbon steel skillet until crispy on the outside. It’s messy, but really good.
To watch me make the full recipe, check out my YouTube video below!
Soft Homemade Corn Tortillas
Ingredients
Notes
- The dough texture is everything. It should feel soft and smooth, not dry and not sticky.
- If your tortillas crack when folding, they were likely too dry or overcooked.
- The timing is a guide, but trust how they look and feel. You want light browning, not dryness.
- Keep them wrapped in a towel to keep them soft and warm.
Method
- In a bowl, mix masa harina and salt. Add warm water and stir until a dough forms. Cover and let it rest for 10 minutes so the flour can fully hydrate.
- Knead the dough until smooth and soft. It should feel like soft play-dough and not stick too much to your hands. Cover and let it rest for another 20 minutes.
- Test the dough by rolling a small ball and pressing it flat. If the edges crack, add a little more water and mix again until smooth.
- Divide the dough into balls about 1.5 ounces each, roughly golf ball size.
- Place each ball between two pieces of parchment paper and press using a tortilla press until thin and even.
- Heat a skillet over medium-high to high heat.
- Cook each tortilla for about 10 seconds on the first side, flip and cook for about 40 seconds, then flip again and cook another 30 seconds until lightly browned but still soft.
- Stack the tortillas in a towel to keep warm while you cook the rest.
Video
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