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The Ultimate Guide to Soft & Pliable Homemade Corn Tortillas (3-Ingredient Masa Harina Recipe)

A stack of freshly cooked, soft corn tortillas with light char marks resting on a marble countertop.
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Stop buying store-bought. Learn the simple method for making authentic, soft, and flavorful homemade corn tortillas from scratch using just three ingredients: Masa Harina, water, and salt. These naturally gluten-free tortillas are perfect for tacos and enchiladas. We share crucial tips on keeping them pliable and warming them correctly so they do not crack.

Ingredients

Scale
  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Slowly add the hot water while mixing with your hands. Continue mixing until a soft, uniform dough forms. The dough should feel like playdough and should not stick to your hands. If it is too dry, add water one teaspoon at a time. If it is too wet, add Masa Harina one teaspoon at a time.
  3. Cover the dough with a damp cloth or plastic wrap and let it rest for 20 to 30 minutes. This step allows the masa to fully hydrate, which is key for soft tortillas.
  4. Divide the dough into 16 equal balls, about 1 to 1.5 inches in diameter. Keep the unused dough covered so it does not dry out.
  5. Heat a dry cast-iron skillet or comal over medium-high heat. It should be hot enough that a drop of water sizzles immediately.
  6. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disk, about 5 to 6 inches across. If you do not have a press, place the dough ball between two sheets of parchment paper and press firmly with the bottom of a heavy pan.
  7. Peel off the top layer of plastic/paper and carefully place the tortilla onto the hot skillet. Cook for 30 seconds until bubbles start to form.
  8. Flip the tortilla. Cook for another 30 to 45 seconds until the back side has light brown spots.
  9. Flip the tortilla one last time. Cook for 15 to 20 seconds. The tortilla should puff slightly. This final flip sets the texture.
  10. Immediately transfer the finished corn tortilla to a tortilla warmer or wrap it tightly in a clean kitchen towel to trap the steam. The trapped steam keeps the tortillas soft and pliable for serving.
  11. Repeat with the remaining dough balls, stacking the finished, warm tortillas inside the towel.

Notes

  • For the softest corn tortillas, use hot water. The heat helps the masa hydrate faster, resulting in a more pliable final product.
  • If your tortillas crack when folding, they are likely too dry. Reheat them briefly on the comal and wrap them immediately in a damp towel to steam them back to softness.
  • Store leftover tortillas wrapped tightly in plastic wrap in the refrigerator for up to 4 days, or freeze them between sheets of parchment paper for up to 2 months. Reheat them in a dry skillet or microwave wrapped in a damp paper towel until warm.

Nutrition

Find it online: https://fooddexterity.com/best-corn-tortillas-homemade-soft-pliable/