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Simple 3-Ingredient Homemade Corn Tortillas (Soft and Pliable)

A stack of warm, freshly cooked corn tortillas wrapped partially in a white cloth on a granite countertop.
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Learn the straightforward method for making authentic, soft, and pliable corn tortillas from scratch using only three basic ingredients. These fresh tortillas are naturally gluten-free and perfect for tacos or enchiladas.

Ingredients

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  • 2 cups Masa Harina (corn flour)
  • 1 1/2 cups warm water (plus more if needed)
  • 1/4 teaspoon salt (optional)

Instructions

  1. In a medium bowl, combine the Masa Harina and salt, if using.
  2. Gradually add the warm water to the dry ingredients, mixing with your hands until a soft dough forms.
  3. Knead the dough for about 3 to 5 minutes until it is smooth and no longer sticky. If the dough feels dry or crumbly, add water one teaspoon at a time. If it feels too wet, add a small amount of Masa Harina.
  4. Divide the dough into 12 equal balls, about the size of a golf ball. Keep the dough covered with a damp cloth while you work to prevent drying.
  5. Heat a comal or a heavy skillet (cast iron works well) over medium heat. Do not add oil.
  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 shape, about 5 to 6 inches in diameter. If you do not have a press, place the dough ball between two sheets of parchment paper and flatten it using a rolling pin or the bottom of a heavy pan.
  7. Carefully peel the dough from the plastic and place it directly onto the hot comal or skillet.
  8. Cook for about 30 seconds until bubbles start to form on the surface.
  9. Flip the tortilla and cook for another 45 to 60 seconds until the bottom side has light brown spots.
  10. Flip the tortilla one last time and cook for about 15 to 20 seconds. The tortilla should puff slightly.
  11. Remove the tortilla from the heat 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 fresh corn tortillas soft after cooking, stack them wrapped inside a clean kitchen towel while you finish the batch. This traps the steam.
  • For the best results, use warm water when mixing the dough. This helps the masa hydrate properly, leading to softer tortillas.
  • If your tortillas crack when folding, they are likely too dry. Reheat them briefly on the comal or sprinkle a few drops of water on them before pressing again.
  • Warm tortillas just before serving by heating them for 15 seconds per side on a dry, hot skillet until they are pliable.

Nutrition

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