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Master Soft, Pliable Homemade Corn Tortillas (3-Ingredient Masa Recipe)

A stack of warm, freshly cooked yellow corn tortillas with light brown char marks on a light plate.
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Stop buying bland store tortillas. Learn the secrets to making authentic, soft corn tortillas at home using just three simple ingredients. Achieve that perfectly pliable, non-cracking texture every time you make these fresh corn tortillas.

Ingredients

Scale
  • 2 cups Masa Harina (corn flour)
  • 1 1/2 cups hot water (near boiling)
  • 1/2 teaspoon salt

Instructions

  1. Mix the Masa Harina and salt in a medium bowl.
  2. Slowly add the hot water while mixing with your hands until a soft, uniform dough forms. If the dough is too dry, add water one tablespoon at a time. If it is too sticky, add Masa Harina one tablespoon at a time. The dough should feel like playdough.
  3. Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period is key for soft corn tortillas.
  4. Divide the dough into 16 equal balls, about 1 ounce each. Keep the unused dough covered with the damp cloth to prevent drying.
  5. Heat a comal or heavy skillet (cast iron works best) over medium-high heat. Do not add oil.
  6. Place one dough ball between two sheets of plastic wrap or inside a plastic bag cut open. Press the dough using a tortilla press until it forms a thin, round disk about 5 to 6 inches wide. If you do not have a press, flatten the dough between two pieces of plastic wrap using the bottom of a heavy pan.
  7. Peel off the top layer of plastic wrap and carefully place the tortilla onto the hot comal. Cook for 30 seconds until small bubbles appear.
  8. Flip the tortilla and cook for another 30 to 45 seconds until the second side is lightly spotted.
  9. Flip a final time and cook for about 15 seconds. The tortilla should puff slightly. This final flip ensures a soft, pliable corn tortilla.
  10. Remove the tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft while you cook the remaining tortillas.
  11. Serve your fresh corn tortillas immediately for tacos or enchiladas.

Notes

  • Use good quality Masa Harina; this is essential for authentic flavor.
  • If your tortillas crack when folding, they are likely too dry. Next time, add a little more water to the dough mix.
  • To keep cooked tortillas soft for longer, stack them inside a tortilla warmer or wrap them tightly in foil after cooking.
  • If you are using a tortilla press, place a small piece of plastic wrap on both the top and bottom plates before pressing.

Nutrition

Find it online: https://kitchenslang.com/how-to-make-soft-homemade-corn-tortillas/