Easy Homemade Corn Tortilla Recipe | 3 Ingredients (+Video)

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This homemade corn tortilla recipe is so easy to make! With just corn masa flour, salt, and water, you’ll have delicious soft, foldable tortillas perfect for taco night!

Learn how to make this corn tortilla recipe. Pictured is a stack of golden brown corn tortillas on top of a gray and white striped towel. The text overlay reads, "Homemade Corn Tortillas".

When it comes to making Slow Cooker Chicken Fajitas for Tex-Mex night, my family’s favorite way to enjoy them is with my Homemade Flour Tortillas. They are so much tastier and healthier than buying store-bought!

After all, who wants to eat something as simple as a flour tortilla that has hydrogenated oils in it? Not me! Once I made them myself, I found that they were so easy that I have never bought them from the grocery store again.

So when it comes to family taco night, it’s only natural that I would want to try making my own corn tortillas too, right? You bet! And let me tell you, making corn tortillas is just as simple, easy, and healthy as Homemade Flour Tortillas. The bonus? They’re gluten-free too!

Try this corn tortilla recipe and your family will absolutely LOVE having taco night, even more than they already do!

HOMEMADE CORN TORTILLA RECIPE

Not only is this corn tortilla recipe super easy to make, but it is also:

Simple. These corn tortillas literally have 3 ingredients. Corn masa + salt + water. That’s it!
Healthy. With a recipe so simple, minus hydrogenated oils and preservatives, it’s a no-brainer!
Gluten-free. Your gluten free family members or guests can enjoy tacos and fajitas with corn tortillas!
Freezer-friendly! You can freeze them too! So make a big batch, and you’ll always have them on hand for taco night, breakfast burritos, or Enchilada Casserole!
Frugal. With only 3 simple ingredients, this homemade corn tortillas recipe is super affordable, even more so if you make a big batch and freeze them ahead.

INGREDIENTS CORN FOR TORTILLAS

There are only 3 simple ingredients of corn tortillas (and do salt and water even really count?), so you’ll be ready for taco night in no time!

Corn Masa Flour. To make these easy corn tortillas, you’ll need corn for tortillas, AKA corn masa flour or corn flour. Maseca is one brand you’ll commonly find at the grocery store near the other flours and baking products. Look for masa harina or corn flour for corn tortillas, not corn meal.
Salt. Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
Warm Water. Start with 1 cup and add more if you need to for the correct texture in the dough.

Perfectly simple!

HOW TO MAKE CORN TORTILLAS

Step 1. Preheat a skillet (I use a cast iron pan) or griddle to 400F (high heat).

Step 2. Combine the corn masa, salt, and warm water in a large bowl using a spatula.

Step 3. Using your hands, knead the mixture into a dough with a texture resembling playdough. If necessary, add water to the mixture by wetting your hands and kneading. If you add water directly to the mixture it might become too wet and sticky. You will either have to let it sit to dry (approximately 5-10 minutes) or add more masa.

Step 4. Pinch a small portion of dough and roll it into 1-2″ dough balls in the palm of your hand. Place in a tortilla press and press into a 6″ round tortilla. (Or use a rolling pin or a glass jar – this method may require pieces of parchment paper so the rolling pin or jar won’t stick to the dough ball.)

Step 5. Cook the tortillas on the hot griddle for 1 minute. Flip and cook again for 1 more minute.

Step 6. Remove from the medium-high heat and keep covered with a clean kitchen towel. Serve warm.

6 corn tortillas on a striped towel and white plate.

FREEZING CORN TORTILLAS

Freezing corn tortillas is a great idea, especially if you make a big batch and have taco night a few times on your monthly meal plan.

Remember that cooked tortillas should only be frozen once they are fully cooled. You can freeze them on a tray first, and then gently stack them in a freezer bag (some people like to also wrap the stack in plastic wrap before you place them in the zip-sealed freezer bag). Or freeze them stacked in a freezer bag with wax paper or parchment in between each tortilla.

I prefer to freeze them on a tray first because wax paper and parchment paper can be expensive. After flash freezing, you can stack them without getting stuck together.

A hand taking three tortillas from a stack of 7. They are served on a towel with a plate underneath it.

HOMEMADE CORN TORTILLAS FOR TACO NIGHT

Want to have an affordable taco night at home? Here are instructions on how:

1. Offer several taco filling options.

For a family of four, start by offering at least two fillings to go inside the tacos. Serve at least three fillings for groups of six or more. Taco night is ideal for serving small amounts of leftover meat, so freeze and save even the smallest amounts!

Coconut Rice
Ground Beef Taco Meat
Salsa Chicken
Carnitas (shredded pork)
Grilled fish

Next, offer two or three different relishes to also go inside the taco.

Then, offer a few different types of salsa.

Finally, serve a few traditional (and non-traditional) toppings for everyone to finish their tacos. Fresh ingredients taste better, so aim for fresh produce whenever possible.

Sour cream
Shredded cheese
Fresh cilantro
Fresh chopped tomatoes
Lime wedges
Chopped olives
Bacon pieces
Shredded lettuce
Lime Crema

2. Serve everything in its own dish, pre-measured before dinner.

I’m not saying skimp out on the food by any means, but I am saying to be conservative with your serving bowls. Usually, 1 ½ cups of each item you’re serving (including the relishes, salsa, and toppings) is more than sufficient.

You can only fit so much food inside a tortilla at one time, so why have all of that food out at once, right? Just in case someone is extra hungry, cook extra chicken and leave it in the kitchen for the next serving. Or add a bowl of Tortilla Chips to go with the salsa!

3. Mix and match tortillas.

It’s easily a toss-up between homemade corn tortillas and flour tortillas. We like to mix it up between the two, giving us even more variety in our tacos. Plus, we like to entertain guests, and some people are gluten-free. Here is the recipe for our favorite Flour Tortillas.

Note: As a clear-out-the-fridge kind of meal, tacos work great when you are trying to stretch the budget just a bit at the end of the month. If you need more help saving on groceries, sign up here for the FREE Fight Inflation Workshop. I can’t wait to share three AMAZING sessions focused on saving money on groceries NOW – despite the rising cost of food!

A stack of corn tortillas shown from the side. They are sitting on a striped towel waiting to be devoured.

TRACKING MACROS ON TACO NIGHT

Tacos are one of my favorite meals to eat, not only because of the flavor but also because they’re so versatile when I’m tracking my macros. I can make taco night fit with whatever I need!

Need more protein? Add more meat or beans directly to your tacos or on the side.

What about fat? Sour cream, cheese, and avocado will all add healthy fats to your plate. On the flip side, if you need a lower-fat meal, salsas and seasoned vegetables provide plenty of flavor, so you won’t be missing out if you need to skip the higher-fat condiments!

Watching your carbs? Enjoy corn tortillas (or flour tortillas, or rice) in moderation, and fill your plate with protein and plenty of fresh veggies. Pile your favorite taco toppings on a big pile of shredded lettuce for a yummy taco salad.

RECIPE CORN TORTILLA FAQS

Is corn flour the same as corn meal? What about masa harina?

Not quite. Masa harina has been soaked in a lime solution, making it perfect for forming dough for tortillas or tamales. Corn flour and cornmeal are simply ground corn – corn flour is finely ground, and corn meal is coarser. You can find corn flour in the baking aisle in most grocery stores. Choose corn flour or masa harina as your corn for tortillas. Save the cornmeal for Cast Iron Skillet Cornbread.

How do you heat corn tortillas so they don’t break?

Corn tortillas are most pliable when they are warm. To re-warm them, toss them one at a time into your skillet and warm for 15-30 seconds per side, just until you see light brown spots.

Some people use tortilla warmers, but I think that using the skillet is the quicker and easier way.

Besides tacos, how else can I use this recipe corn tortillas?

Homemade corn tortillas are delicious with breakfast – pack them full of scrambled eggs, bacon, cheese, and salsa. Wrap them around a yummy filling like in these Sweet Potato Black Bean Enchiladas. And leftover tortillas also make great Tortilla Chips!

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Corn Tortilla Recipe

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4 from 3 reviews

This homemade corn tortilla recipe is so easy to make! With just corn masa flour, salt, and water, you’ll have delicious soft, foldable tortillas perfect for taco night!

Author: Tiffany
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 10 tortillas 1x
Category: Breads
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

1 ½ cups corn masa flour (180g)
scant ¼ tsp salt (2g)
1 cup warm water, plus extra as needed (237g)

Cook Mode Prevent your screen from going dark

Instructions

Preheat a skillet to 400F.
Combine 1 ½ cups corn masa + ¼ tsp salt + 1 cup warm water in a large bowl.
Using your hands, knead the mixture into a dough whose texture resembles play-dough. If necessary, add water to the mixture by wetting your hands and kneading. If you add water directly to the mixture it might become too wet and start sticking to your hands. You will either have to let it sit to dry (approx 5-10 minutes) or add more masa.
Pinch a small portion of dough and roll into a ball, 1-2″ in diameter. Place in a tortilla press and press into a 6″ round tortilla. (Or use a rolling pin and a glass jar.)
Cook on the griddle for 1 minute. Flip and cook again for 1 more minute.
Remove from the heat and keep covered. Serve warm.

Notes