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Recipes

Corn Tortillas

Making your own tortillas takes practice – but once you get the hang of the motions, you’ll never go back to store-bought.

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You can’t have tacos without the right base – and that’s a tortilla. But instead of picking up a stack of pre-made flour or corn tortillas from your local grocery store, why not try your hand at making them fresh at home? It’s easier than it seems, and it can take your taco night to new heights.

Corn tortillas might be smaller than their flour counterparts, but they’re a great choice if you’re looking for extra nutrients. This type of tortilla can provide you with fiber, whole grains, a little protein, and minerals like calcium and iron. They also tend to be lower in total fat and calories, if you’re keeping these nutritional factors in mind. And best of all, if you’re sensitive to gluten or have a gluten disorder like celiac disease, corn tortillas that are made from 100 percent corn are totally gluten-free.

Plus, making tortillas at home isn’t as challenging or time-consuming as it might look. While you do need to create and knead your dough, let it rest for 10 to 15 minutes, and prepare your tortillas one at a time in a skillet, it’s easy to get into a rhythm. Once you start the process, you’ll likely find yourself making a big batch so you can keep fresh tortillas on hand all week long.

The best way to enjoy your homemade corn tortillas? Make your favorite kind of tacos! We love these recipes:

Corn Tortillas

Ingredients

  • 2 cups masa harina (such as Masienda)
  • ½ tsp salt
  • 1¾ cups warm water (about 90°F)

Preparation

  1. In a large bowl, whisk together the masa harina and salt. Make a well in the center; add ⅔ cup water. Mix well, kneading when necessary. Dough should feel thick, stiff and slightly damp. If dry, mix in 1 tablespoon water at a time (be careful not to add too much). Cover; rest until dough feels pliable and holds together, 10 to 15 minutes. (If it’s crumbly, knead in more water 1 teaspoon at a time.)
  2. Divide dough into 8 pieces, rolling each into a ball. Place back in bowl; cover loosely. Warm a cast-iron skillet over medium-low heat until hot. Line a tortilla press with 2 sheets of parchment. Place a ball of dough in the middle and press flat. (You can also roll it out with a rolling pin.)
  3. Place tortilla in the skillet and cook until it starts to gently come up at the edges, 30 to 45 seconds. Carefully flip and cook on the other side for 30 seconds, pressing down lightly with a spatula. Transfer to a plate; cover with a slightly damp kitchen towel. Repeat with the remaining masa.