• Kim Campbell

Homemade Corn Tortillas

Updated: Aug 28, 2018

Making fresh corn tortillas is pretty simple and the final product is well worth the effort! These fresh corn tortillas are slightly thicker than a typical store-bought corn tortilla and the flavor is so much better. You can customize them by adding the spices you enjoy such as garlic, chili powder, or cumin. The key to this recipe is masa harina which is traditional corn flour. I purchased mine at a mainstream grocery store, but there are many brands on the market to choose from online.


2 cups masa harina flour

1/2 teaspoon sea salt

1 teaspoon garlic powder

2 teaspoons chili powder

Juice of one lime

1 1/2 cups warm water


1. Combine the flour, sea salt, garlic powder, and chili powder and mix thoroughly.

2. Add the lime juice and warm water and mix with your hands. Knead the dough for 1-2 minutes until the dough forms into a ball. The dough should have the feel of play dough and be slightly springy to the touch. If the dough feels too dry and is breaking up, add a bit more water.

3. Allow the dough to rest for 20-30 minutes.

4. Form the dough in 15-20 equal sized balls.

5. Using a tortilla press or plate, sandwich the dough balls between parchment paper or plastic (I cut a gallon baggie). Press until you have tortillas about the size of a small pancake.

6. Place the tortillas on a hot nonstick skillet over medium-high heat. Cook the tortillas 1-2 minutes on each side. The tortillas should bubble and puff up slightly, this means they are cooking on the inside as well. Both sides should be dry to the touch and have a slightly golden toasted look.

7. Serve them warm or form them into tacos by placing them into a 400° oven for 5-8 minutes. You can also cut them into triangles and bake

them in the oven for 5-8 minutes making corn tortillas chips.

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