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The Best 3-Ingredient Homemade Corn Tortillas: Soft, Pliable, and Authentic

A close-up stack of freshly made, soft corn tortillas with golden-brown spots resting on a white plate.
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Make authentic, soft, and pliable corn tortillas from scratch using only three simple ingredients: Masa Harina, water, and salt. This recipe guides you through creating fresh tortillas perfect for tacos and enchiladas that will not crack.

Ingredients

Scale
  • 2 cups Masa Harina (fine corn flour)
  • 1 1/2 cups warm water
  • 1/2 teaspoon salt

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Gradually add the warm water to the dry ingredients while mixing with your hands. Continue mixing until a soft, uniform dough forms.
  3. Knead the dough for about 2 minutes until it is smooth. If the dough feels dry, add water one teaspoon at a time. If it feels sticky, add Masa Harina one teaspoon at a time. The dough should feel like playdough.
  4. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes. This step is crucial for soft corn tortillas.
  5. Divide the dough into 16 equal balls, rolling each one smooth between your palms. Keep the unused dough covered to prevent drying.
  6. Heat a dry cast-iron skillet or comal over medium-high heat.
  7. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, flat circle about 5 to 6 inches in diameter. If you do not have a press, use a heavy skillet to flatten the dough between the plastic.
  8. Peel off the top layer of plastic and carefully place the tortilla onto the hot skillet. Cook for 30 seconds until small bubbles appear.
  9. Flip the tortilla and cook the second side for about 1 minute until it is lightly spotted.
  10. Flip the tortilla one last time and cook for 30 seconds more. Gently press the edges with a spatula to help it puff slightly.
  11. Remove the finished tortilla and wrap it immediately in a clean kitchen towel or place it in a tortilla warmer to keep it soft and pliable. Repeat with the remaining dough balls.

Notes

  • For the softest, most pliable tortillas that do not break, use warm water when mixing the masa dough.
  • If your tortillas harden after cooling, reheat them briefly on a dry skillet or microwave them wrapped in a damp paper towel.
  • This recipe creates naturally gluten-free tortillas, making them a great option for your gluten free diet.
  • These fresh tortillas are excellent for making Tacos de Papa or any traditional Mexican food recipes.

Nutrition

Find it online: https://cookingzenith.com/best-3-ingredient-homemade-corn-tortillas/