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These 3-ingredient homemade corn tortillas are so delicious, you may never buy store-bought ones again! Perfect for homemade tacos or your next Mexican-inspired meal.
If you’ve ever had tortillas made from scratch, then you know how incredible they are! And they’re probably even easier to make than you think.
All you need is corn masa flour, a way to flatten the dough, and a griddle or skillet. I like to use my tortilla press, but a rolling pin works too.
Once you taste corn tortillas from scratch, you may never want to buy them from the store again!
Why you will love homemade corn tortillas
- You only need 3 simple ingredients
- They’re gluten-free and super versatile
- The flavor is fresh and authentic
- They’re perfect for any Mexican-inspired meal
- They don’t have any fillers or preservatives
Homemade corn tortilla ingredients
Corn tortillas only require 3 ingredients: corn masa flour, salt, and water!
- Instant corn masa flour — This is the key ingredient for authentic corn tortillas. You can find it in the Latin aisle of your local grocery store or buy it on Amazon.
- Salt — Just a pinch really enhances the flavor of the tortillas.
- Water — This helps the corn flour absorb evenly so the dough is easier to work with. Adjust the amount slightly if necessary for the right consistency.
How to make homemade corn tortillas
Ready to see how easy it is to make these 3-ingredient tortillas?
Step 1: Combine the flour, water, and salt in a large bowl and mix until well combined. If the dough feels dry, add more water, one teaspoon at a time.
Step 2: Divide the dough into eight equal portions, then shape each one into a ball. Cover with a damp paper towel to keep from drying out.
Step 3: Line both plates of a tortilla press with plastic wrap, then place a ball of dough in the center. Press until the tortilla measures 6-7 inches in diameter. Carefully peel off the plastic wrap.
Tip: If you don’t have a tortilla press, simply roll out the dough with a rolling pin.
Step 4: Preheat an ungreased griddle or skillet over high heat.
Step 5: Cook the tortillas one at a time, about a minute per side, then set aside and keep warm until you’re ready to serve.
That’s it! Enjoy them for taco night or your next Mexican-inspired meal.
Recipe tips and tricks
- If the dough feels too dry or crumbly, add a little more water, one teaspoon at a time, until it comes together smoothly.
- A tortilla press is great for shaping the tortillas into perfect rounds. If you don’t have one, a rolling pin works too!
- Cook the tortillas on a hot, dry skillet or griddle to achieve a nice, golden-brown finish.
Substitutions and variations
- You can add a pinch of spices like cumin or chili powder to the dough for a bit of extra flavor.
- If you want blue corn tortillas, just make sure to grab the blue corn flour!
What to serve with these tortillas
Homemade tortillas are perfect for make-your-own taco night. I love using them for low-sodium chicken tacos and delicious salmon tacos.
Another great option is filling these tortillas with flavor-packed Cuban braised beef. Top with avocado and extra cilantro, then enjoy.
I’ve also been known to use pulled pork tenderloin as filling for my tacos. It’s a delicious twist on traditional carnitas that’s always a crowd-pleaser. You can even top it with coleslaw if you’re feeling adventurous!
Storage and freezing
- Wrap leftover tortillas in plastic wrap, then store them in a plastic zippered bag with the air pressed out. They’ll stay fresh in the refrigerator for 2-3 days.
- Corn tortillas can also be stored in the freezer for up to 6 months.
Other diabetes-friendly Mexican recipes
It’s easy to put together a completely homemade and diabetes-friendly Mexican-inspired menu. Here are a few of my favorite recipes:
Homemade Corn Tortillas
Ingredients
- 1 cup instant corn masa flour
- ⅔ cup water
- ⅛ teaspoon salt
Instructions
- Combine the flour, water, and salt in a large bowl and mix until well combined. If the dough feels dry, add more water, one teaspoon at a time.1 cup instant corn masa flour, ⅔ cup water, ⅛ teaspoon salt
- Divide the dough into eight equal portions, then shape each one into a ball. Cover with a damp paper towel to keep from drying out.
- Line both plates of a tortilla press with plastic wrap, then place a ball of dough in the center. Press until the tortilla measures 5-6 inches in diameter. Carefully peel off the plastic wrap.
- Preheat an ungreased griddle or skillet over high heat.
- Cook the tortillas one at a time, about a minute per side, then set aside and keep warm until you’re ready to serve.
