Homemade Tortillas Recipe: Make These Restaurant-Quality Corn Tortillas From Scratch

Don’t knock it until you try it – making a corn tortillas recipe is easier than you think. But we get it, it’s a slippery slope once you start down the DIY path. First, you probably bake a batch of cookies, right? Then, you might stop buying dinners that come in cans or boxes. 

Next, perhaps you pickle a vegetable or two. When you discover just how simple it is to make healthier, cheaper and tastier food on your own, the possibilities are endless—even when it comes to something as confounding as a corn tortilla.

Americans regularly bake breads, muffins, biscuits with little issue. But the corn tortilla is not as common unless you were raised in a household where making tortillas was practiced. Chances are, you’ve likely got little understanding of what it actually is—let alone how to make it.

Now, let me make a case for why you should – it’s a whole lot easier than you think, aaaand they’re so much better than store bought. 

The corn tortilla is a staple in Mexican culture where corn has been a treasured crop for centuries. While many commercially available corn tortillas can contain preservatives, added oils and excessive amounts of salt, a homemade tortilla can give you a traditional taste without all the yucky stuff.

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Are Corn Tortillas Gluten-Free?

Yes, usually. Our corn tortillas recipe and most corn tortillas are gluten free! Corn tortillas made with pure masa harina are naturally gluten-free.

Masa harina is a specially treated corn flour that undergoes a process called nixtamalization, which removes the outer hull of the corn kernel and makes the nutrients more bioavailable. This process also eliminates any gluten that might be present in the corn itself.

Gluten-Free Tortillas: A Few Things to Keep in Mind

Whether making them at home with masa harina, or buying them at the store, always check the label. While uncommon, some commercially produced corn tortillas may contain added wheat flour or other gluten-containing ingredients. Always check the label to ensure they are gluten-free if you have celiac disease or a gluten sensitivity.

Beware of cross-contamination. Be cautious about purchasing tortillas from places where they might come into contact with gluten-containing products during preparation.

For the most part, homemade corn tortillas made with masa harina are a safe and delicious gluten-free option!

To make corn tortillas, you’ll need a tortilla press, which you can find at most kitchen appliance stores. They can run you between $20 and $100. If you plan on making tortillas frequently, it might not be a bad idea to invest in a fairly decent model.

You’ll also need masa harina, which is a fine corn flour that’s been treated with lime. It differs from regular corn flour and really gives you the taste and consistency you’re likely most familiar with. Bob’s Red Mill makes one and if you can’t find it at your local health-minded store, you can easily purchase it online.

How to Make This Easy Corn Tortillas at Home

These delicious corn tortillas would be incredible with our sweet potato taquitos, quick and easy seared tuna fish tacos with broccoli slaw, or our world famous (probably) vegan enchiladas. 

Another option? Slice and bake or fry these up for the best tortilla chips you’ve ever had then dip them in this unique guacamole or plant-based layered black bean dip. Need drink ideas? Okay, you twisted our arm — try our favorite blood orange margarita or this easy michelada recipe.

Let us know what you think of these vegan churros in the comments below! We can’t wait to see your delicious creations on Instagram. Don’t forget to tag us @organicauthority.

Makes about two dozen

Corn Tortillas Recipe Ingredients

2 cups masa harina
11/2 cups water
½ teaspoon salt
Safflower oil (for cooking)

Directions

Prepare your tortilla press. You’ll want to line it with wax or parchment paper.

In a large bowl, add water to salt and masa harina and begin kneading the dough together. You’re aiming for a Play-Doh consistency; it should feel dry but not crumbly. Adjust water or flour as needed, adding more slowly.

From the larger dough ball, tear off a piece and roll it into a small ball, about the size of golf ball and flatten in the press. If it crumbles or sticks, you’ll need to add more water or flour, respectively.

Lightly oil a large cast-iron skillet or a flat griddle (use a pastry brush) and bring to medium-high heat. Cook each tortilla about 1-2 minutes until the edges start to curl up. Flip and cook about 30 seconds on the other side.

Serve immediately or let cool and store (we love these non-toxic Caraway food storage containers!). Tortillas freeze well. Enjoy!