Go Back
+ servings
Homemade Corn Tortillas

Homemade Corn Tortillas

Once you make homemade corn tortillas, you will never buy them again. Corn tortilla making from scratch is a simple two-ingredient process.
Course Main Course
Cuisine Mexican
Keyword Homemade Corn Tortillas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 tortillas
Calories 61kcal
Author Cathy


  • 1-1/4 cups masa (I used Maseca brand Instant Corn Masa Flour) available everywhere
  • 1 cup water (additional water may be needed)


  • In a medium-sized bowl, combine masa and water. Mix until combined. If needed, continue to add water, a few teaspoons at a time, until dough is smooth and slightly sticky, but holds together when pressed.
  • Roll the masa into 1-inch balls and set aside. Cover the balls with a damp towel so they do not dry out.
  • In the meantime, heat a clay comal or a nonstick griddle over medium heat.
  • Prepare the tortilla press by lining the bottom plate with parchment paper.
  • Place one masa ball in the middle of the press and cover with another sheet of parchment paper. Press the top plate down firmly and evenly to flatten the dough. Open the press and flip the dough before pressing a second time (you want the tortilla to be about 1/8” thick).
  • Carefully peel the tortilla off of the parchment paper and place it on the hot comal or griddle.
  • Once the edges of the tortilla start to dry and turn opaque, flip the tortilla (this takes about 30 seconds). Once the tortilla starts to blister and rise (about 45 seconds), flip the tortilla again.
  • The tortilla should puff up after about 10 seconds, once this happens the tortilla is ready to be removed and placed in a tortilla warmer.
  • Repeat until all of tortillas are made.


Calories: 61kcal | Carbohydrates: 12.2g | Protein: 1.1g | Fat: 0.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Potassium: 53mg | Fiber: 1.1g | Calcium: 2.2mg | Iron: 1.1mg