Authentic two-ingredient corn tortillas
Corn Tortillas
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
15
15 tortillas
Difficulty
Easy
Cost
Budget
$
Corn Tortillas
Authentic two-ingredient corn tortillas
★4.5(20)
Tender, earthy corn tortillas made with just masa harina and water. These authentic tortillas have a sweet corn flavor and pliable texture that store-bought cannot match.
10m
Prep Time
15m
Cook Time
25m
Total Time
15
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Real corn tortillas need only two ingredients—masa harina and water. A tortilla press makes quick work of shaping, and a hot comal or skillet gives them the perfect lightly charred finish.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Corn Tortillas captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 2 cups masa harina
- 1.5 cups warm water
- 1/2 tsp salt
- Plastic wrap or zip-lock bag for pressing
- Extra masa for dusting
- Optional: 1 tsp oil for softer tortillas
Instructions
- 1
Mix masa harina, salt, and warm water until a soft dough forms. It should feel like Play-Doh—not sticky, not crumbly.
- 2
Divide into 15 small balls (about 1.5 inches each) and keep covered with a damp towel.
- 3
Place a ball between two pieces of plastic in a tortilla press. Press firmly to flatten into a thin round.
- 4
Cook on a dry, hot comal or skillet for about 1 minute per side until lightly charred.
- 5
Stack finished tortillas in a towel-lined basket to steam and stay pliable.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Masa harinaNo true substitute
Regular cornmeal will not work—you need nixtamalized corn flour
Tortilla pressHeavy skillet or pot
Press the dough ball between plastic with the flat bottom
Tips & Storage
Pro Tips
If the dough cracks at the edges when pressed, it is too dry—knead in a bit more water.
Keep uncooked dough balls covered with a damp towel to prevent drying out.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in a sealed bag for up to 3 days. Freeze for up to 2 months.
Reheating
Warm on a dry comal or directly over a gas flame for a few seconds.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (0mg) · 15 servings
Calories70
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates1g
Fat14g
Fiber80mg
Sugar1g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is masa harina?
- Corn flour made from nixtamalized corn. Maseca is the most common brand.
- Can I use a rolling pin?
- Yes, roll between plastic sheets, though a press is faster and more even.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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