Homemade Corn Tortillas

My boys enjoy making homemade tortillas with me. It’s fun for them since they get to use their hands to mix and knead the dough. The texture is just like play-doh!

Homemade Corn Tortillas

Yield: 20


  • 2 cups masa harina
  • 1/2 teaspoon salt
  • 1 1/2 -2 cups warm water


  1. In a large bowl, mix together masa harnia and salt. Pour in the water and stir to combine.
  2. Using your hands, knead the dough for a minute in the bowl. The dough is ready when it is smooth and no longer sticky. It will feel like play-doh. If the dough is dry and crumbly, add water 1 tablespoon at a time. Or if the dough is too wet and sticky, add additional masa 1 tablespoon at a time. Allow dough to rest for 15 minutes.
  3. To make the tortillas, roll 2 tablespoons of dough into a ball.
  4. Line a tortilla press with wax paper. Place the ball in the center of the press between two pieces of wax paper. Flatten the dough to about 1/8” thick. Peel away the wax paper.
  5. Cook tortillas in a dry hot pan over medium-high heat until air bubbles form.
  6. Flip and cook both sides, about 1-2 minutes on each side.
  7. Wrap the warm tortillas in a clean towel, allowing the heat to steam and soften the them.
  8. Serve immediately or store in an airtight container in the refrigerator up to the 3 days.