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Easy, Soft, 3-Ingredient Homemade Corn Tortillas (Tips for Pliability)

A warm stack of freshly made corn tortillas wrapped partially in a white towel on a wooden surface.
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Stop buying store-bought! Learn the simple method to make authentic, soft, and flavorful homemade corn tortillas from scratch using only three ingredients. These naturally gluten-free tortillas are perfect for tacos and enchiladas.

Ingredients

Scale
  • 2 cups Masa Harina (plus more for dusting)
  • 1 1/2 cups very warm water
  • 1/2 teaspoon salt (optional)

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the warm water while mixing with your hands until a soft, uniform dough forms. You may need slightly more or less water depending on your brand of masa.
  3. Knead the dough for about 3 minutes until it is smooth and no longer sticky. If the dough feels dry or cracks easily, add water one teaspoon at a time. If it feels too wet, add masa one tablespoon at a time.
  4. Roll the dough into small balls, about 1 to 1.5 inches in diameter. Cover the dough balls with a damp cloth to prevent drying while you work.
  5. If you have a tortilla press, place a dough ball between two sheets of plastic wrap or parchment paper inside the press. Press firmly until the tortilla is about 1/8 inch thick.
  6. If you do not have a press, place the dough ball between two sheets of plastic wrap on a cutting board. Use the bottom of a heavy skillet or a rolling pin to press the dough into a flat circle, about 5 to 6 inches wide.
  7. Heat a dry cast-iron skillet or comal over medium-high heat until it is hot.
  8. Carefully peel the tortilla off the plastic and place it on the hot skillet. Cook for 30 to 45 seconds until small bubbles appear.
  9. Flip the tortilla and cook the second side for about 1 minute until it develops light brown spots.
  10. Flip one last time and cook for 30 seconds more. This final flip helps the tortilla puff slightly and become pliable.
  11. Remove the tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining tortillas.

Notes

  • To keep your **homemade corn tortillas soft** after cooking, stack them immediately and wrap them tightly in a clean kitchen towel. Store them in a tortilla warmer or a covered bowl.
  • For the best texture, use very warm water when mixing the dough. This helps hydrate the masa properly.
  • If your tortillas crack when folding, they are likely too dry. Re-knead the dough with a tiny bit of water, or lightly mist the cracked edges with water before reheating.
  • To reheat tortillas for tacos, place them directly on a dry, hot skillet for 15 seconds per side, or wrap a stack in a damp paper towel and microwave for 30 seconds.

Nutrition

Find it online: https://magazinemeal.com/easy-soft-homemade-corn-tortillas-recipe/