Corn Tortillas Recipe
Masa harina is just corn that's been nixtamalized (cooked in lime water) and dried, so it's naturally gluten free with no wheat added, and it hydrates into a smooth, pliable dough with nothing more than warm water and salt. Pressing the dough thin and cooking it on a screaming-hot dry skillet is what makes the tortillas puff and stay soft instead of turning stiff or cracker-like.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 12
Ingredients
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 tsp salt
Nutrition per serving
- Calories
- 69
- Protein
- 1g
- Carbs
- 15g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1In a large bowl, whisk together the masa harina and salt.
- 2Add the warm water and mix with your hands until a soft, smooth dough forms, it should feel like play dough, not sticky and not crumbly.
- 3Cover the bowl with a damp towel or plastic wrap and let the dough rest for 15-20 minutes so the masa fully hydrates.
- 4Divide the dough into 12 equal balls, about 1.5 ounces each, and keep them covered with a damp towel so they don't dry out.
- 5Preheat a dry cast-iron skillet or comal over medium-high heat, no oil needed.
- 6Line a tortilla press with two pieces of cut zip-top bag and press each ball into a 6-inch round.
- 7Peel the tortilla off the plastic and lay it on the hot skillet. Cook 30-45 seconds, flip, cook another 30-45 seconds, then flip once more for about 15 seconds; it should puff slightly and show light browned spots.
- 8Stack the cooked tortillas inside a clean folded kitchen towel as you go, this traps steam and keeps them soft and pliable.
Tips & variations
- If fresh masa (not dried masa harina) is available from a local tortilleria, it makes an even softer, more flavorful tortilla and needs little to no added water.
- A splash of neutral oil, about 1 tablespoon per batch, worked into the dough makes it slightly more forgiving and less prone to cracking at the edges.
- If the dough cracks when pressed, it's too dry; knead in warm water a tablespoon at a time until the edges stay smooth.
- No tortilla press? A heavy flat-bottomed skillet or a rolling pin works, just aim for an even 1/8-inch thickness.
Storage & reheating
Cool tortillas completely, then stack with parchment between them and store in a sealed bag in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on a dry hot skillet for about 20 seconds per side, or wrap a stack in a damp paper towel and microwave for 30-45 seconds.
Tips from the Tulo kitchen
- Cutting open a gallon zip-top bag along the seams gives two reusable sheets for the tortilla press that won't tear as easily as parchment.
- Keep pressed, uncooked tortillas covered while you work through the batch; masa dough dries out and cracks quickly once exposed to air.
FAQ
Are corn tortillas gluten free?
Yes, traditional corn tortillas made from masa harina (corn, water, and lime/cal) or fresh masa contain no wheat, barley, or rye, so they're naturally gluten free when made from those three ingredients alone.
Can store-bought corn tortillas contain gluten?
Some commercial brands add a small amount of wheat flour as a binder or to improve shelf life, so it's worth checking the ingredient label; if wheat flour isn't listed, the tortillas are gluten free, but always confirm rather than assuming based on the word 'corn' in the name.
Is there a risk of cross-contamination with corn tortillas at restaurants?
Yes, this is a common issue for people with celiac disease: many kitchens cook corn tortillas on the same flat-top or comal used for flour tortillas, or fry them in shared oil, so cross-contact is possible even when the tortilla itself is gluten free.
Is masa harina naturally gluten free?
Yes, masa harina is ground, dried corn that has been nixtamalized (soaked and cooked in an alkaline lime solution), and it contains no wheat-based ingredients. Always check for a certified gluten-free label if manufacturing cross-contact is a concern.
Can people with celiac disease eat homemade corn tortillas?
Generally yes, as long as the masa harina used is confirmed gluten free and the cooking surface hasn't been used for wheat-based dough, since a shared skillet or comal is the most common source of accidental cross-contact at home.
