Homemade Corn Tortillas

Today, I’m sharing how to make corn tortillas at home with only four ingredients. If you’ve never made corn tortillas, you’ll see how easy they are to make with my pictures and a video made just for you.

My video is at the bottom of the post. I love making videos because I learn so much more if I can see how things are done by way of a video! Enjoy.

These taste much different than the ones you can buy at the store. Once you make these, you may never go back to buying them.

I’m trying hard to show people how to cook from scratch when they want to eat at home.

These are soft, pliable, and crispy around the edges. They’re the perfect finishing touch for any Mexican taco meal.

What You Need In The Kitchen

• Mixing bowl
• Plastic wrap
• Parchment paper
• Tortilla Maker /Press (optional)
• Frying pan or griddle
• Tortilla Keeper

Only Four Ingredients

• Maseca (Mexican Corn Flour)
• Chili powder
• Garlic salt
• Buttermilk

Corn Tortillas You Can Make At Home

Step One

In a bowl, combine Meseca (Mexican Corn Flour), chili powder, and garlic salt. Mix thoroughly.

Step Two

Add the warm buttermilk to the dry ingredients.

Step Three

Stir until the mixture is wet. Cover and let sit 10-15 minutes. 

Step Four

Knead lightly and add Maseca until a finger is pressed into the dough ball and it comes out mostly clean.

Step Five

Make balls about two inches in diameter with the dough. 

Step Six

Use plastic wrap or parchment paper to roll out the 2-inch balls of dough. Roll them out according to how big you want them to be.

The bigger the dough circle rolled out, the thinner the corn tortillas will be.

Step Seven

Look how beautiful these corn tortillas are! I promise they are so easy to make. This recipe makes about 12 tortillas.

Step Eight

Now, cook each tortilla for about 50-60 seconds on each side. My mouth is watering right now—these are so good!

Step Nine

Serve warm with your favorite taco meat or vegetables with the toppings listed below.

Finished Product

Corn Tortilla Toppings

• Shredded cooked pork
• Shredded chicken
• Grilled sliced steak
• Sliced and grilled onions
• Bell peppers, grilled (green, red, and yellow ones)
• Refried beans
• Black beans
• Pinto beans
• Shredded cheese
• Finely chopped lettuce
• Chopped cabbage
• Chopped tomatoes
• Sour cream
• Salsa
• Taco sauce
• Pico de gallo
• Chopped black olives
• Guacamole
• Limes (squeezed on tacos)

How do I store Maseca corn flour?

I store mine in an airtight container in the freezer for up to a year.

How can I keep these warm while I cook the rest?

I use this tortilla keeper with a damp kitchen towel. It makes the tortillas soft by steaming them in the warm towel heated by the hot off-the-griddle tortillas. Tortilla Keeper is great for French toast, grilled cheese sandwiches, pancakes, and waffles.

How do I store these corn tortillas?

Let them cool completely, then put them in freezer bags and store them in your refrigerator for up to 3 days. When you want to reheat them later, dampen a towel, place the tortillas between the towels, and microwave for 30-second increments.

Serve immediately. You can also reheat them on a griddle until heated through. Serve immediately.

How long can I store these safely?

After they are completely cooled, you can store them in the refrigerator in a plastic freezer bag for up to 3 days.

Why do my tortillas turn out dry?

Please remember to use a warm, damp towel to stack your freshly cooked corn tortillas in the tortilla warmer/keeper. The steam from the tortillas makes them soft, not dry, inside the damp towel.

Can I use cornmeal instead of Maseca Mexican corn flour?

There may be a way to do that, but I have only used Maseca corn flour.

Why are my tortillas so thick?

Here’s the deal: If you use a tortilla press with plastic wrap or parchment paper, you can press harder to make the tortillas thinner. You can also use a rolling pin and roll it out until you reach the desired thickness.

Can I freeze my homemade corn tortillas?

Yes, you can, but they taste so much better hot off the griddle. If you have too many and want to freeze them, make sure they are cool and place them in a freezer bag for up to two months in your freezer.

Corn Tortillas

Final Word

There is something extraordinary about making your own homemade corn tortillas. Once you make these, you will never rebuy them, I promise.

These are so delicious because you make them from scratch. Please let me know if you’ve tried making corn tortillas; I would love to hear about it. May God bless this world, Linda