Homemade Corn Tortillas from Masa Harina

Fresh corn tortillas taste remarkably better than most store-bought ones, and they make every enchilada, taco and quesadilla better. The good news is that you do not need to cook and grind corn yourself. Masa harina, a flour made from corn that has been treated with an alkaline solution (nixtamalized) and dried, lets you make tortillas at home with just water and salt.

Why nixtamalization matters

Nixtamalization is the traditional process of cooking dried corn in an alkaline solution, usually water with calcium hydroxide (cal), before grinding. It softens the hulls, changes the flavor and allows the dough to hold together. That is why ordinary cornmeal or corn flour will not work for tortillas: you need masa harina, which is widely sold in supermarkets and Latin American grocery stores.

Ingredients (about 16 tortillas, 5–6 inches)

• 2 cups masa harina
• About 1 1/2 cups warm water, plus more as needed
• 1/2 teaspoon salt

Equipment

• A tortilla press (or a heavy flat-bottomed pan or a rolling pin)
• Two pieces of plastic cut from a zip-top bag, or parchment paper
• A comal, cast-iron skillet or heavy non-stick pan
• A clean kitchen towel or tortilla warmer

Method

1. Mix the dough. Combine masa harina and salt, then add the warm water gradually, mixing with your hands. Knead for 1–2 minutes until smooth.
2. Check the texture. The dough should feel like soft play dough: moist but not sticky. Press a small ball flat; if the edges crack badly, add water a tablespoon at a time. If it sticks to your hands, add a little more masa harina.
3. Rest. Cover the dough with a damp towel and let it rest for 15–30 minutes so the masa fully hydrates.
4. Heat the pan. Preheat your comal or skillet over medium-high heat for several minutes. It should be hot and dry, with no oil.
5. Shape. Roll the dough into balls about the size of a golf ball, keeping them covered.
6. Press. Place a ball between the plastic sheets in the press and press firmly to about 1/16 inch thick. Rotate and press again for an even round.
7. Cook. Peel off the plastic and lay the tortilla on the hot pan. Cook about 30–45 seconds until the edges begin to dry, flip and cook 45–60 seconds, then flip again for 15–30 seconds. A well-made tortilla often puffs up on the final flip.
8. Keep warm. Stack the cooked tortillas in a towel or tortilla warmer. The steam finishes softening them.

Troubleshooting

• Cracked edges: the dough is too dry. Knead in more water.
• Sticks to the plastic: the dough is too wet, or the plastic is not smooth. Add a little masa harina.
• Tortillas are stiff: they may be overcooked or too thick, or the pan is not hot enough. Cook hotter and faster, and always rest them in a towel.
• Raw taste in the center: press them thinner or cook slightly longer on the second side.

Storage and reheating

Fresh tortillas are best the day they are made. Cooled tortillas can be wrapped and refrigerated for a few days or frozen for longer. Reheat on a hot dry pan for a few seconds per side, or wrap a stack in a damp towel and microwave briefly.

Using your tortillas

Day-old tortillas are ideal for enchiladas, chilaquiles and tortilla chips. For enchiladas, soften them briefly in hot oil before filling; our rolling and saucing guide explains why. Try them with our cheese enchiladas with chili gravy.

Flavor variations

Once you are comfortable with the basic dough, small additions change the character of your tortillas. Knead in a spoonful of finely chopped cilantro, a little chile powder for color, or swap part of the water for a puree of cooked spinach or beet for green or pink tortillas.

Big Red Enchilada is an independent recipe site, not a restaurant. Recipes are for home cooks; adjust seasoning to taste and follow safe food-handling practices.

Updated October 17, 2026.