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The Ultimate Soft & Pliable 3-Ingredient Homemade Corn Tortillas

A stack of freshly made, warm corn tortillas wrapped partially in a light cloth on a wooden board.
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Make authentic, soft corn tortillas from scratch using just Masa Harina and water. This simple recipe yields pliable, gluten-free tortillas perfect for tacos and enchiladas, addressing common issues like cracking.

Ingredients

Scale
  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt (optional)

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the warm water while mixing with your hands until a soft, pliable dough forms. You may need slightly more or less water; the dough should feel like playdough and not stick to your hands.
  3. Let the dough rest, covered with a damp cloth, for 15 minutes. This step helps hydrate the masa fully.
  4. Divide the dough into 16 equal balls, about 1 inch in diameter.
  5. Place one dough ball between two sheets of plastic wrap or inside a plastic bag.
  6. Press the dough using a tortilla press or a heavy skillet until it forms a thin, round tortilla, about 5 to 6 inches across. If you do not have a press, place the dough between two pieces of parchment paper and press firmly with the bottom of a heavy pan.
  7. Heat a dry cast-iron skillet or griddle (comal) over medium-high heat. Do not add oil.
  8. Carefully peel the tortilla from the plastic and place it on the hot skillet. Cook for 30 seconds until bubbles start to form.
  9. Flip the tortilla and cook the second side for about 1 minute until light brown spots appear.
  10. Flip one last time and cook for 30 seconds more. The tortilla should puff slightly.
  11. Remove the tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft and pliable. Repeat with the remaining dough balls.

Notes

  • To keep your fresh corn tortillas soft after cooking, store them wrapped tightly in a clean kitchen towel inside a tortilla warmer or a covered bowl.
  • If your tortillas crack when folding, the dough is too dry. Add a tiny bit more water to the remaining dough. If they are too sticky, add a small sprinkle of Masa Harina.
  • Warm tortillas perfectly before serving by heating them briefly (15-20 seconds per side) on a hot, dry skillet just before filling them for tacos.

Nutrition

Find it online: https://cookincorner.com/best-corn-tortillas-recipe-soft-pliable/