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3-Ingredient Corn Tortillas

Learn how to make authentic Mexican corn tortillas in only 30 minutes of hands-on time and with 3 simple ingredients: masa harina, water, and sea salt. This homemade, traditional flatbread recipe is perfect for tacos, empanadas, enchilada casserole, fried into tortilla chips, or made into chicken wraps. The lunch and meal ideas are endless, and your kids will love helping with the tortilla press!

Course Breads
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 30 minutes
Servings 12 tortillas
Author Haniya Cherry

Ingredients

Instructions

  1. Heat water over medium-high heat until warm, but not too hot to touch.
  2. Combine masa harina and salt in a medium size mixing bowl.
  3. Add hot water.
  4. Combine all ingredients until you form a soft and pliable, not too dry but not too wet, ball of dough.
  5. Let dough rest, covered, for 1 hour.
  6. Once dough has rested, divide evenly into 12 balls.
  7. Preheat a dry cast iron skillet over medium to medium-high heat.
  8. Roll a ball of dough between the palms of your hands, until it is smooth and round.
  9. Place it between 2 pieces of parchment paper and flatten it using a tortilla press (mine is 8" across). Or, place dough between 2 pieces of parchment paper and roll it out with a rolling pin.

  10. Gently peel it away from the parchment paper.
  11. Place tortilla on the preheated skillet for about 1 minute, until it starts to loosen and peel away from the skillet and has nice brown marks.
  12. Flip tortilla and cook for 1 minute on the other side.
  13. Remove and place it in a clean towel or napkin to keep warm.
  14. Repeat until all tortillas are made.