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Homemade Corn Tortillas

These 3-ingredient homemade corn tortillas are so delicious, you may never buy store-bought tortillas again! Perfect for taco night or your next Mexican-inspired meal.
Author: Diabetic Foodie
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients 

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.

Notes

This recipe is for 8 tortillas.
If you don't have a tortilla press, you can use a rolling pin to flatten the dough.
Leftover tortillas should be wrapped in plastic wrap, then stored in a plastic zipper bag with the air pressed out in the refrigerator. They'll stay fresh for 2-3 days.

Nutrition Info Per Serving

Nutrition Facts
Homemade Corn Tortillas
Serving Size
 
2 tortillas
Amount per Serving
Calories
110
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
75
mg
3
%
Potassium
 
95
mg
3
%
Carbohydrates
 
22
g
7
%
Fiber
 
3
g
12
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Net carbs
 
19
g
* Percent Daily Values are based on a 2000 calorie diet.