Recipe

Modern Corn Tortilla Recipe

Warm, flexible, and full of real corn flavor. These quick homemade corn tortillas use masa harina and hot water for reliable dough, easy pressing, and crisp, toasty edges in minutes.

By Matt Campbell

•

4.8

A stack of warm homemade corn tortillas wrapped in a clean kitchen towel on a wooden cutting board

Jump to Recipe

Homemade corn tortillas sound like a weekend project. In reality, they are a weeknight flex. The ingredient list is tiny, the process is fast, and the payoff is huge: tortillas that smell like toasted corn, bend without cracking, and somehow make even basic scrambled eggs feel like a meal.

This is my modern, low-drama method for corn tortillas using masa harina (not cornmeal), warm to hot water, and one small trick that makes the dough easier to work with. If you have ever made tortillas that crumble, tear, or taste flat, this recipe is the reset.

Hands pressing a ball of masa dough in a tortilla press lined with plastic

Why It Works

Warm water hydrates masa faster, so you get smooth dough without a long rest.
A touch of fat (optional but very helpful) improves flexibility and helps tortillas stay tender even after reheating.
High heat, short cook gives you toasted flavor and those speckled brown spots without drying them out.
Steam finish (straight into a towel) softens the tortillas and keeps them bendy for tacos.

Pairs Well With

Black beans simmered with garlic and cumin
Sheet pan chicken fajitas with peppers and onions
Pico de gallo or your favorite salsa verde
Quick lime crema or sliced avocado

Storage Tips

Best rule: keep tortillas covered so they do not dry out.

Fridge

Cool completely, then store in a zip-top bag or airtight container with a paper towel to catch moisture.
Refrigerate up to 4 days, for best quality.

Freezer

Stack tortillas with small squares of parchment between them.
Freeze in a bag up to 2 months, for best quality.

Reheat (the good way)

Skillet: medium-high heat, 20 to 30 seconds per side until warm and slightly toasty.
Microwave: wrap in a damp paper towel and heat in 15-second bursts, then hold in a towel to steam.

Common Questions

Is masa harina the same as cornmeal?

No. You need masa harina (nixtamalized corn flour) to make corn tortillas. Cornmeal will not hydrate the same way and the tortillas will crack and fall apart.

Why are my corn tortillas cracking?

Usually the dough is too dry or under-hydrated. Add more hot water 1 tablespoon at a time until the dough feels like soft Play-Doh and the edges of a pressed tortilla look smooth, not jagged. Also keep dough balls covered while you cook.

Do I need a tortilla press?

No, it just makes life easier. You can press between two pieces of plastic using a heavy skillet or a cutting board. Aim for about 5 to 6 inches wide for tacos.

Can I make them without salt or fat?

Yes. Salt boosts corn flavor. Fat makes them more flexible and forgiving. If you skip the fat, be extra careful not to overcook, and keep them steaming in a towel.

Why are they sticking to the plastic?

The dough is too wet or the plastic is not smooth. Lightly oil the plastic or let the dough rest 5 minutes so the masa finishes hydrating. Also peel the plastic off slowly, starting from one edge.

What is the best masa harina to buy?

Any fresh, reputable brand works. Look for a good aroma and a recent best-by date. If you see options like white, yellow, or blue masa harina, pick the one you like. The method stays the same.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or griddle (or any heavy skillet)
Tortilla press (optional but helpful)
Two pieces of plastic (cut from a zip-top bag) or parchment
Mixing bowl
Kitchen towel for steaming and holding warm tortillas
Thin spatula for flipping

I wanted to be the kind of cook who makes tortillas from scratch because it feels like the smallest, loudest upgrade you can do at home. The first time I tried, I made a stack of beautiful little corn frisbees that cracked the second I folded them. Not great for tacos, unless you enjoy eating fillings off your plate like a raccoon.

What fixed it was simple: warmer water, a dough that feels soft instead of stiff, and actually letting the tortillas steam in a towel after cooking. Now I make these when the fridge is low and I need dinner to feel intentional. Plus, pressing tortillas is weirdly satisfying, like kitchen fidget spinning with snacks at the end.

Modern Corn Tortilla Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 12 tortillas

Ingredients

2 cups (240g) masa harina
1/2 teaspoon kosher salt
1 1/2 cups (360g) warm to hot water (about 110 to 130°F, or as hot as you can comfortably handle)
1 tablespoon neutral oil or melted butter, cooled slightly (optional, for extra flexibility)
More warm to hot water as needed (1 to 3 tablespoons)

Note: Masa harina brands vary. You might need a splash more water, or occasionally a touch less. Trust the dough cues.

Optional add-ins (choose one, or combine):

1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 to 2 tablespoons finely chopped cilantro

Instructions

Mix the dry ingredients. In a bowl, whisk together masa harina and salt.
Add warm to hot water. Pour in the water and oil (if using). Stir with a spoon until a shaggy dough forms, then knead by hand for 1 to 2 minutes until smooth.
Dial in the texture. The dough should feel soft and pliable, not crumbly. If it feels dry or cracks at the edges when you pinch it, knead in more warm water 1 tablespoon at a time. If it feels sticky or overly wet, knead in 1 teaspoon masa harina at a time.
Rest briefly. Cover the bowl with a damp towel and rest 5 minutes while you heat the skillet.
Preheat the skillet. Heat a dry skillet over medium-high for 3 to 5 minutes. You want it hot enough that a tortilla sizzles lightly when it hits the surface. If tortillas are not browning, nudge the heat up. If they scorch before the surface looks set, lower it slightly.
Portion the dough. Divide into 12 balls (about 2 tablespoons each). Keep them covered with the damp towel.
Press. Line your tortilla press with two sheets of plastic (top and bottom). Place one dough ball in the center, press firmly, and open. Aim for 5 to 6 inches wide and evenly thick.
Transfer cleanly. Peel off the top plastic. Then flip the tortilla onto your hand (or the other sheet of plastic) and peel off the second plastic. This usually prevents tearing.
Cook, first side. Lay the tortilla on the hot skillet. Cook 35 to 45 seconds until the edges look set and the bottom has light brown spots.
Flip, second side. Flip and cook another 35 to 45 seconds. You should see more browning and a toasty smell.
Flip once more. Cook 10 to 20 seconds on the first side again. If it puffs a little, that is a nice bonus. If not, it is still great.
Steam and hold warm. Transfer to a towel-lined plate or a tortilla warmer and cover. Repeat with remaining dough.

Matt’s quick troubleshooting: If tortillas cook up stiff, your heat is too low or you are cooking too long. If they tear during transfer, the dough is too wet. Knead in a teaspoon of masa harina and try again.

A corn tortilla cooking on a hot cast iron skillet with light brown toasted spots

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes