These 3-ingredient homemade corn tortillas are so delicious, you may never buy store-bought ones again! Perfect for taco night or your next Mexican-inspired meal.
Have you ever had tortillas made from scratch? If you have, then you know how incredible they are compared to store-bought brands.
One day, I found myself craving the tortillas from a local restaurant. Unfortunately, the spot was closed for the season. That’s when I decided to try my hand at making my own homemade corn tortillas.
Turns out, the process is super easy, and the result is so worth it! All you need is corn masa flour (try the Latin aisle of your local grocery store), a way to flatten the dough, and a griddle or skillet.
I like to use my tortilla press, but if you don’t have one, feel free to use a rolling pin instead. As long as you can evenly flatten the dough, you’re all set.
Once you try these wonderful tortillas from scratch, you may never want to buy them from the store again. And best of all, they’re made without any unwanted fillers or preservatives!
How to make homemade corn tortillas
Ready to see how easy it is to make these 3-ingredient tortillas?
Step 1: Combine the flour, water, and salt in a large bowl and mix until well combined. If the dough feels dry, add more water, one teaspoon at a time.
Step 2: Divide the dough into eight equal portions, then shape each one into a ball. Cover with a damp paper towel to keep from drying out.
Step 3: Line both plates of a tortilla press with plastic wrap, then place a ball of dough in the center. Press until the tortilla measures 5-6 inches in diameter. Carefully peel off the plastic wrap.
Step 4: Preheat an ungreased griddle or skillet over high heat.
Step 5: Cook the tortillas one at a time, about a minute per side, then set aside and keep warm until you’re ready to serve.
That’s it! Enjoy them for taco night or your next Mexican-inspired meal.
What to serve with these tortillas
These tortillas are perfect for make-your-own taco night. You can add all your favorite toppings and dig in!
One of my favorite options is filling these tortillas with flavor-packed Cuban braised beef. Top with avocado, extra cilantro, and enjoy.
I’ve also been known to use pulled pork tenderloin as filling for my tacos. It’s a delicious twist on traditional carnitas that’s always a crowd-pleaser. You can even top it with coleslaw if you’re feeling adventurous!
Feel free to use these homemade tortillas however you normally use store-bought ones. They’re great for turning any tasty dish into finger food.
Storage
Tortillas are best enjoyed fresh, but they will certainly keep for a few days. I recommend wrapping them in plastic wrap, then storing them in a plastic zippered bag with the air pressed out. They’ll stay fresh in the refrigerator for 2-3 days.
When you’re ready to enjoy, you can reheat the tortillas in a skillet or in the microwave. If they seem to be drying out, try placing a damp paper towel over the tortilla and microwaving for 10 seconds.
Other healthy side dish recipes
I love finding recipes for healthier versions of my favorite foods. Whether making it myself means lowering the carbs or simply eliminating fillers and preservatives, it’s always so rewarding! Here are a few of my favorite recipes I think you’ll enjoy:
When you’ve tried these tortillas, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Homemade Corn Tortillas
Ingredients
- 1 cup instant corn masa flour
- ⅔ cup water
- ⅛ teaspoon salt
Instructions
- Combine the flour, water, and salt in a large bowl and mix until well combined. If the dough feels dry, add more water, one teaspoon at a time.
- Divide the dough into eight equal portions, then shape each one into a ball. Cover with a damp paper towel to keep from drying out.
- Line both plates of a tortilla press with plastic wrap, then place a ball of dough in the center. Press until the tortilla measures 5-6 inches in diameter. Carefully peel off the plastic wrap.
- Preheat an ungreased griddle or skillet over high heat.
- Cook the tortillas one at a time, about a minute per side, then set aside and keep warm until you’re ready to serve.
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