Homemade Corn Tortillas
Prep time
Cook time
Total time
Make your own fresh soft and delicious tortillas at home to avoid weird ingredients and abnormally long shelf lives
Recipe type: basic
Cuisine: Mexican
  • 1 cup masa harina
  • 2 tbsp olive oil
  • ¾- 1 cup warm water (start with ¾ cup)
  • ½ tsp salt (optional)
  • extra oil for cooking (optional)
  • gallon size plastic bag cut into two sheets (reuasable)
  1. Mix together masa and salt (optional) and then mix in olive oil with your hands
  2. Pour in ¾ cup of water and mix, slowly adding extra water as needed until a ball forms. You should not need the entire cup of water. The dough should feel kind of like play dough. Not too sticky but not crumbly.
  3. Cover and rest dough for 15 minutes
  4. Heat a cast iron or non stick skillet on medium high heat
  5. Pinch off and roll ~12-15 balls of dough
  6. Lay down one plastic sheet on the tortilla press, flatten a ball of dough and place slightly off center towards where the press opens up (it will squeeze away from the crease a bit)
  7. Lay the other plastic sheet over and press firmly
  8. Gently peel off the top sheet and flip over into your open palm. Gently peel off the the other sheet.
  9. Add some oil to heated skillet (optional) and lay tortilla in with a flip of your hand. Cook for 1-2 minutes on each side pressing bubbles down with a spatula. Do not overcook!
  10. Place into a towel lined dish or bowl and keep covered with the towel and a lid
  11. Continue pressing, cooking and keeping tortillas covered
  12. Enjoy plain or with beans, avocado, as tacos, as enchiladas, or as roll-ups!
*If the tortilla is sticking to the plastic too much, you may need to add a little bit more masa flour to the dough.
*If the tortillas are very thin and falling apart, you may need to press down a little less on the tortilla press.
Recipe by Plant Bellies at https://plantbellies.com/homemade-corn-tortillas/