Easy homemade corn tortillas recipe! It’s easier than you think to make tortillas at home. Master plain corn tortillas or add ancho chile and lime.
Hello hello, Rhubarbarians! Today we are making TORTILLAS! Not just any tortillas... HOMEMADE corn tortillas.
I started to make my own tortillas when I was pregnant a few years ago. I was really wary of all of the ingredients I couldn't pronounce in the store bought ones, and giving up tacos was NOT AN OPTION!
When we lived in Seattle, there was a Mexican restaurant that we would go to that served hot off the pan fresh tortillas with just a dab of salsa when you walked in the door. Homemade tortillas are so good, you'll want to eat them on their own! Not just for tacos. 🙂
I want you to just imagine how much better homemade tortillas would be than store bought. Fresher, tastier, softer, warm and absolutely delightful. And not loaded with a gazillion ingredients you can't pronounce.
I guarantee you it's easier to make them than you think. Only masa flour, water, and a bit of salt. roll them out and heat them up in a pan. Soooooo easy.
Taco Tuesday favorites:
- Sheet pan butternut squash and black bean tacos
- Loaded vegan tofu tacos
- Corn and bean tacos with smoky sour cream
- Sheet pan vegetarian fajitas
Need more Taco Tuesday inspo? Here are our ten favorite vegetarian tacos!
How to make homemade corn tortillas
- First, Combine the masa flour, water, and salt. Mix together with your hands until the dough holds together, but doesn't stick to your hands at all.
- Form the dough into a large ball and cut it into 8 pieces like a pie. Roll each of those pieces into a ball.
- Line a tortilla press with plastic wrap and press each ball into a flat tortilla about 4" in diameter.
- Heat the tortillas in a skillet until both sides are cooked.
How to make ancho chile and lime tortillas
I love the flavor of ancho chile! It adds such a rich flavor to so many things like vegan posole or pan fried tofu tacos. it's sooooo easy to add flavor to your tortillas. All you do is follow the instructions above for making plain corn tortillas, but add some ancho chile powder and lime juice to your dough.
The easiest way (for a newbie tortilla maker) to make tortillas is with a tortilla press.
- I recommend this 8" cast iron tortilla press! It's large enough to make small or large tortillas and can be seasoned like a cast iron skillet. If you plan on regularly making tortillas, you need one of these!
Must make flavored tortilla recipes!
- Sun dried tomato, spinach, or roasted garlic flour tortillas
- 10 corn tortilla flavors
- Red chile corn tortillas
Can I make homemade tortillas without a tortilla press?
Of course you can! But, it's much more difficult. Here are some options:
- Use a rolling pin. Place the ball of dough in between 2 sheets of plastic wrap and roll it out with a rolling pin.
- Use the bottom of a skillet. Place the ball of dough in between 2 sheets of plastic wrap and press down with the bottom of the pan until it's as thin as you'd like.
- Use your hands. Obviously the most difficult, but some people swear by this method. You basically pat the dough back and forth in your hands until it flattens out.
I tried a while back to press my own tortillas with the back of a large sauce pan. It um.... kind of worked. The tortillas were tasty, but so thick! I just couldn't press them thin and even enough! I also tried with a rolling pin and I just wasn't skilled enough to get the correct even thickness.
My husband got me a tortilla press for Xmas a while back. Yay hubs! I absolutely recommend one of these to anyone who wants to start making their own (you absolutely DO want to).
Tips for making your own corn tortillas
- Get a feel for the consistency of the dough. You want the dough to hold together, but be dry enough so that it doesn't stick at all. No sticking to your hands, no sticking to the counter. Think: the consistency of play dough.
- Get yourself a tortilla press. They are pretty cheap and definitely worth the money!
- Make sure the dough balls are very round. This help you get round tortillas when they are flattened.
- Know that you are going to ruin your first tortilla. It will tear. It just will. Be patient and enjoy the practice! It doesn't take long to get the hang of it, but it does take a bit of practice.
Can I freeze tortillas?
YES! Although, it might not be necessary. Corn tortillas will last for 7-10 days on the counter, and about 6 weeks if stored in the refrigerator.
You could make a day of it and make a gazillion tortillas and store them in your freezer though.
- Separate each tortilla with parchment paper before freezing them so they don't stick together.
- Make sure to freeze your stack of tortillas in a tupperware, so you don't break them when you move things around in your freezer.
- Frozen tortillas will last about 6 months in the freezer.
- Let them thaw overnight and then reheat in the oven or in a skillet.
What to eat with chile flavored tortillas
You'll want to keep the flavors really simple! Here are some great ideas:
- Corn and black bean tacos
- Simple veggie and cheese quesadillas
- Sheet pan veggie fajitas
- Breakfast tacos
- Make tortilla chips!
Homemade corn tortilla recipe
Homemade corn tortillas (with optional chile and lime)
- 1 cup yellow corn masa flour
- ¾ cup hot water
- ½ teaspoon salt
- 1 tablespoon ancho chile powder (optional)
- 1 ½ tablespoon fresh lime juice (optional)
- Combine the masa flour, water, and salt (and chile powder and lime if using) in a large bowl and mix well with your hands to form a dough. The dough should be slightly on the dry side, and should not stick to your hands. If the dough sticks to your hands, add a bit more masa flour and blend again.
- Form the dough into a large ball. Divide the ball into 8 "pie" pieces, cutting in half, then dividing each half evenly, then dividing evenly again. Roll each piece into a small ball with the palm of your hand.
- Line a tortilla press with plastic wrap* and cover a large surface with plastic wrap. Press each tortilla to about 3 ½-5" in diameter. Set aside on the covered surface. Continue until all of the tortillas are pressed.**
- Heat a non-stick skillet over medium-high heat. Place a few tortillas in the skillet, being very careful not to tear them. Cook until the edges curl upwards, about 3-4 minutes. Flip. Cook until the tortilla is browned on both sides, and easily removes from the pan, about another 1-2 minutes. Set aside and continue until all of the tortillas are cooked.
- Serve immediately with your favorite fillings!
**This process can take quite a bit of practice. If your dough tears, just roll it into a ball and try again.
If you make this recipe, please let me know on social media or in the comments below! Leave a star rating in your comment or tag me on Instagram with #Rhubarbarians.
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Hope you enjoy making your own homemade tortillas. You'll never buy store bought again!
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