Homemade Corn Tortilla Recipe 
"You've Got To Try These"

corn tortilla recipe  www.cooking-mexican-recipes.com
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Why buy tortillas from the store when you can make my delicious corn tortilla recipe right at home?

Sure the store bought ones are fast. But homemade ones have a flavor and aroma you can't buy at the grocery store. And this corn tortilla recipe is amazingly quick. My last batch took less than 35 minutes from start to finish.

When someone mentions the word tortilla. most people think of flour tortillas. And while they are excellent let me make you aware that corn tortillas, especially homemade ones from scratch are just as good and even healthier.

Just in case you were wondering, here is some dietary information for our corn tortilla recipe. Keep in mind these numbers don't take into consideration the 1 tsp. of shortening in my recipe.

There are about 60 calories in a 6 1/2 inch tortilla, 12 grams of carbohydrates, 1 gram of protein, 44 milligrams of calcium, and 1 gram of fat. They are also gluten free. Sounds pretty good doesn't it?

Just wait till you taste them.

The Popular Tortilla

Did you know there is an association called the Tortilla Industry Association (TIA)? It was created in 1990 to promote the ever growing tortilla industry. Tortillas have become so popular that they outsell bagels, croissants, muffins, pita bread and all other ethnic breads combined. It's amazing this traditional Mexican bread has become such a mainstay in the U.S. market.

So are you ready to give these a try? They are the perfect accompaniment to fajitas, enchiladas, chile verde or even eggs. In fact you can serve our corn tortilla recipe with just about any kind of meal. And you can stuff just about anything you can think of in a warm tortilla, and create your own special taco or burrito.

Homemade Corn Tortilla Recipe
Makes 10 to 12 tortillas (6 to 7 inch)


  • 2 cups Maseca Corn Masa Mix
  • 1 tsp. sea salt
  • 1 1/4 cup hot water plus 2 to 3 tablespoons
  • 1 tsp. shortening


Mix the masa harina (corn flour, not to be confused with corn meal) and salt in a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl. Stir until the shortening is melted.

Pour this mixture into the bowl of corn flour and mix with a fork.

When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.

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Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky. 

A Tortilla Press Is A Wonderful Thing

Have you ever heard of a tortilla press? They are designed to help you create perfect corn tortillas fast.

This corn tortilla recipe can be made without one but they sure make tortilla making a snap. And they are fun to use. If you have kids, ask them to help you press tortillas. The'll love it.

Here is the one I use and I love it. If you don't have a press yet, you can simply roll out the dough with a rolling pin. Just make sure you cover the dough with plastic, as per these directions .

tortilla press
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Make Golf Balls

Pinch off some dough and roll into smooth round balls (golf ball size) with your hands. Masa for tortillas is not like pie dough so don't worry about over handling it.

I would suggest covering the dough you're not working with, with either plastic saran wrap or damp paper towels to keep the dough from drying out while you are making golf balls.

Flatten the ball a bit in the palm of your hand. Did I mention that you should be pre-heating a cast iron or comal pan over medium high to high heat? Now's the time. And don't put anything in the pan like shortening or Pam. You don't need it.

Pressing The Dough

If you are using a tortilla press, first get yourself a Ziploc type bag. Sandwich size or gallon size will work. I like to use this type of plastic because it is thicker and easier to work with.

Cut it in half so you have two separate pieces. Lay one piece on the press and then place the slightly flattened dough on top, a little bit closer to the hinge of the lid like in the picture.

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Cover the dough with the second piece of plastic and close the lid to flatten the tortilla.

Notice how nice this came out.

Carefully peel the top piece of plastic from the tortilla. Lift the tortilla and the bottom piece of plastic from the press and place it in your hand, dough side down. Now carefully peel the bottom piece of plastic from the tortilla.

I did not have any problem with the dough sticking to the plastic. If you do, it probably means your dough is too wet. Try adding a sprinkle of corn flour and kneading the dough a bit more.

Cooking The Tortillas

Place your tortilla in the preheated cast iron pan or comal and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.

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Place cooked tortillas in foil and cover with a clean kitchen towel to keep warm. Store tortillas in a Ziploc bag in the refrigerator for several days.

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Here are the results of our corn tortilla recipe. These are absolutely the best served with chicken fajitas.

Looking for flour tortillas instead of corn? 

More recipes to compliment our corn tortilla recipe 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California