Tacos, quesadillas and enchiladas are all weeknight favorites. Up the ante on those quick-to-fix dinners with a simple upgrade by learning how to make corn tortillas.
Think you can’t make homemade tortillas on a weeknight? Think again! This three-ingredient recipe proves that good food doesn’t have to be complicated.
Use Masa Harina
To make homemade corn tortillas, you’ll need a kind of flour called masa harina. It’s a flour made from dried corn (also known as masa). Most supermarkets and grocery stores carry masa harina, but if you can’t find it there, stop by your local Mexican market. You can use the masa harina for all sorts of authentic Mexican dishes, including tamales—check out our guide on how to make tamales with masa harina.
Do You Need a Tortilla Press?
Using a tortilla press makes easy work of flattening the dough balls when you’re making homemade corn tortillas. Not sure if you want to buy a kitchen gadget just for tortillas? Understandable, but on the plus side they range in price from less than $10 to $30. If you’re skipping the press, you can flatten the dough using a heavy flat-bottomed pan.
How to Make Corn Tortillas
Ingredients
- 2 cups masa harina flour
- 1-1/2 cups hot water
- 1/2 teaspoon salt
Instructions
Step 1: Make the corn tortilla dough
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In a mixing bowl, combine flour, water and salt. Stir in additional water, 1 tablespoon at a time, until dough is firm but moist. Once the dough is soft, but not sticky, cover and let rest 1 hour.
Test Kitchen Tip: The dough should resemble and feel like Play-Doh.
Step 2: Divide the dough and flatten
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Divide the dough into 12 equal portions and roll into balls. Gently flatten one dough ball between two pieces of wax paper, using a tortilla press.
Test Kitchen Tip: You can use a large flat-bottomed pan in place of the tortilla press.
Step 3: Cook the tortillas until dry, yet soft
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Remove one piece of the wax paper and transfer the tortilla, paper-side up, to a preheated skillet or griddle over medium-high. Carefully remove the remaining piece of wax paper and cook the tortilla for 1 minute until it’s slightly dry. Flip the tortilla and cook 1 minute more until dry and light brown but still soft.
Step 4: Keep the corn tortillas warm
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Transfer the tortillas to a tortilla warmer or wrap in foil to keep warm; repeat the flattening and cooking process with your remaining dough balls.
Tips for Making Corn Tortillas
How do you make white, yellow and blue corn tortillas?
Making colored corn tortillas is as easy as buying different kinds of masa. To make white corn tortillas, pick up white corn masa; to make yellow corn tortillas, look for yellow corn masa; and to make blue corn tortillas, go for the blue corn masa.
Experiment with all kinds of masa to find your favorite for tacos, enchiladas, taquitos and more. Each kind of masa has a slightly different flavor, and you’ll quickly learn which kind you prefer the more often you make your own tortillas.
Can you make corn tortillas without masa harina?
Unfortunately, no—you really need masa harina to make corn tortillas. It’s not interchangeable with cornmeal or corn flour, because it’s soaked, rinsed, dried and then ground. Cornmeal and corn flour don’t go through that whole process. Luckily, you can typically find at least one kind of masa harina at most grocery stores.
How do you store homemade corn tortillas?
Keep cooked tortillas wrapped in foil in the refrigerator for up to 3 days. If you want to make a double batch and save some for a later date, you can freeze tortillas. Just wrap your cooked tortillas in plastic wrap and foil, transfer to a resealable zipper-lock bag and freeze for up to 4 months. Thaw tortillas overnight in the refrigerator before using.
How do you reheat corn tortillas?
Right after you’ve made your corn tortillas, you’ll want to keep them warm until they’re served—they taste best that way. You can use a tortilla warmer (on our list of handy Mexican cooking tools) or wrap them in foil or a clean towel until the rest of your meal is ready to go.
If you’ve made your corn tortillas ahead of time, take them out of the refrigerator and put them, one at a time, on a hot cast iron skillet over medium-high heat. Once each tortilla is a little toasty and has brown spots forming, flip it over and toast the other side. If you don’t have time to heat them up one by one, you can wrap a few corn tortillas in tin foil and pop them in the oven until they’re warm. Keep them wrapped in the tin foil after you take them out so they’ll stay warm until dinner is on the table.
When should you use corn tortillas instead of flour tortillas?
Have you ever seen a burrito or quesadilla made with a corn tortilla? On the flip side, have you ever made taquitos or tostadas with flour tortillas? Probably not!
Flour tortillas are necessary for recipes that need a little more support, since they’re thicker and sturdier. They have the strength to hold in all of the fixings you love in a burrito (hello, extra guac) and the ability to stabilize whatever you like in your quesadillas as you pick up each cheesy triangle.
Corn tortillas are perfect for recipes that need a more pliable tortilla. For example, taquitos and enchiladas require a tortilla that’s easily wrapped around the fillings. Corn tortillas also crisp up a lot more nicely than flour tortillas, which is why they’re better for making tortilla chips and tostadas.
When it comes to taco Tuesday (or a build-your-own-taco-board), the choice is up to you!
Ways to Use Homemade Corn Tortillas
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Once you learn how to make homemade corn tortillas, use them to level up your tacos, tostadas (we love these lime chipotle carnitas tostadas) and enchiladas (try these sweet potato and black bean enchiladas).
You can swap in homemade tortillas when making your own taquitos, or use the tortillas in zesty casseroles like a chicken tortilla bake or individually portioned chicken tostada cups. If you want to bust out the air fryer, make tortilla chips with your homemade corn tortillas! Check out our guide on how to make air-fryer tortilla chips for easy step-by-step directions.
For more inspiration, here are some of our favorite recipes with corn tortillas.
These Taco Recipes Call for Corn Tortillas
Slow-Cooker Chicken Tacos
Our fun, simple
slow-cooker chicken tacos are perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
Go to Recipe
Baja Pork TacosThis delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas. If you're a vegan, learn how to make these
vegan tacos.
Brisket TacosBirthday parties back home were big gatherings of cousins, aunts, uncles, grandparents and anyone else we considered family. As soon as guests arrived, hot pans of shredded brisket, or
carne deshebrada, appeared, along with huge bowls of salads, frijoles, tostadas and salsas. Brisket was the one dish we always counted on because it could be made in the oven or a slow cooker. —Yvette Marquez, Littleton, Colorado
Easy Fish TacosSearching for a lighter alternative to traditional fried fish, I came up with this crispy, crunchy
fish tacos recipe. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Quick Tacos al PastorWe loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumbs-up. —Lori McLain, Denton, Texas
Chili-Lime Mushroom TacosI used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
Cilantro Beef TacosWhen I have leftover steak, it’s time to make cilantro tacos. Set out bowls of toppings like lettuce, tomatoes, sour cream, avocado and salsa. That’s a fiesta. —Patti Rose, Tinley Park, Illinois
Tasty Lentil TacosWhen my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Easy Shrimp TacosI love preparing these easy shrimp tacos. Hatch chiles are a staple ingredient in my home state of Texas, and this was the very first recipe that I conquered with them. Mix and match your favorite toppings—salsa and avocado would be perfect additions. —Deborah Jamison, Austin, Texas
Easy Fry Bread TacosMy niece gave me this hearty recipe. Frozen bread dough makes the fry bread tacos easy to prep. —Robin Wells, Tulsa, Oklahoma
Slow-Cooker Caribbean Moo Shu ChickenA tropical twist on a takeout favorite, this slow-cooker creation is simple, satisfying and destined to become a new family favorite! —Shannon Kohn, Simpsonville, South Carolina
Short Rib TacosWhenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Pineapple Shrimp TacosTaste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. —
Taste of Home Test Kitchen
Roasted Butternut Squash TacosSpicy butternut squash makes such a great base for these vegetarian tacos. I’m always looking for quick and nutritious weeknight dinners for my family. These fit the bill and are so delicious! —Elisabeth Larsen, Pleasant Grove, Utah
The Ultimate Fish TacosThis recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. —Yvonne Molina, Moreno Valley, California
Veggie TacosThese vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
Zesty Chicken Soft TacosWe’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
Carne Adovada SopesI call this "dude food," as my husband and son would eat this weekly. The tender pork is great. —Johnna Johnson, Scottsdale, Arizona
Veggie Bean TacosIn the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
Jackfruit TacosThis jackfruit tacos recipe is my vegan spin on traditional pork carnitas tacos. The spicy cumin chipotle sauce is delicious and coats the shredded jackfruit so well that even meat eaters won't notice the difference! —Lila Cornelio, Morton Grove, Illinois
Slow-Cooker CarnitasWe shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
Walking TacosThese Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
Soft Fish TacosMy husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone’s hooked!—Carrie Billups, Florence, Oregon
Chicken Soft TacosMy family loves these tacos. The chicken cooks in the slow cooker, so it’s convenient to throw together before I leave for work. Then we just roll it up in tortillas with the remaining ingredients and dinner’s ready in minutes. —Cheryl Newendorp, Pella, Iowa
Black Bean and Corn TacosWe eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington
Popcorn Shrimp Tacos with Cabbage SlawI love combining classic recipes. This healthy dish brings together crispy popcorn shrimp and tacos! It’s one of my family’s favorites. To make the tacos lower in carbs, use lettuce instead of tortillas. —Julie Peterson, Crofton, Maryland
Slow-Cooked Pork TacosSometimes I'll substitute Bibb lettuce leaves for the tortillas to make crunchy lettuce wraps instead of tacos. —Kathleen Wolf Naperville, Illinois
Fish Tacos with GuacamoleFish tacos are my new favorite thing—lighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. —Deb Perry, Traverse City, Michigan
Beergarita Chicken TacosI was at my friend's bachelorette party the first time I had a beergarita, and I loved it! It was the inspiration for these delicious chicken tacos. I love that they have traditional taco flavors with a fun twist from the margarita! —Ashley Lecker, Green Bay, Wisconsin
Vegetarian Bean TacosI love Mexican food but was looking for a healthier option to share. My family devours these tasty tacos whenever I make them. —Amanda Petrucelli, Plymouth, Indiana
Chicken Tacos with Avocado SalsaA few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Pork Tacos with Mango SalsaI've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Heavenly Greek TacosThe first time I made these, my fiance and I were in heaven! I don’t think I’ve ever said “mmm” so many times. —Meagan Jensen, Reno, Nevada
Ginger-Curry Chicken TacosI love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! —Michael Cohen, Los Angeles, California
Texas TacosI created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
Slow-Cooker Beef BarbacoaI love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It’s an amazing alternative to ground beef tacos or even pulled pork carnitas. It’s also versatile. You can have a soft taco bar and let people make their own—or offer mouthwatering Mexican pizzas or rice bowls. —Holly Sander, Lake Mary, Florida
Grilled Chipotle Salmon TacosWhen fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. —Brenda Washnocok, Negaunee, Michigan
Thai Chicken TacosInspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
Barbecue Pork Tacos with Apple SlawWe celebrate taco Tuesdays, so I keep things interesting by switching up the varieties. These pork tacos are super simple to make. —Jenn Tidwell, Fair Oaks, California
Air-Fryer Fried Avocado TacosTacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. —Julie Peterson, Crofton, Maryland
Southwestern Fish TacosThese bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. —Joan Hallford, North Richland Hills, Texas
Taco Salad TacosI was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. —Cheryl Plainte, Prudenville, Michigan
Baja Fish TacosCrisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you’ll be hooked on these baja fish tacos! —Brooke Keller, Lexington, Kentucky
Up Next: How to make a build-your-own
taco board.
