Homemade Corn Tortillas Recipe with with Masa Harina from Scratch

We have a great little taqueria where we live with the most simple menu. What makes them stand apart is that they make authentic corn tortillas from scratch, fresh for every order. Every ingredient is important in a taco, but the tortilla is often overlooked. Level up your taco game with this homemade corn tortilla recipe with masa that you can make from scratch at home.

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Why Should You Make Your Own Corn Tortillas at Home?
Making your own corn tortillas is an easy and rewarding experience. Not only are homemade corn tortillas healthier, but they also taste much fresher than store-bought varieties. Making your own corn tortillas allows you to control the amount of ingredients used, such as salt or oil, making them a nutritious option that can be tailored to meet your dietary needs.
We make our homemade corn tortillas with avocado oil for a healthier option.
Additionally, the process of making corn tortillas is fun and engaging – you can even involve family members in the activity, allowing for some quality time together. Finally, when it comes to cost, making your own corn tortillas is significantly cheaper than purchasing pre-made versions from the store. All of these factors make it obvious why you should make your own corn tortillas!
Corn Tortilla Recipe with Masa Harina Ingredients
The hallmark of a simple-to-make recipe is the limited amount of ingredients. With just 4 ingredients and a little technique, you can make these right on your stovetop.
- Masa Harina – do not use corn flour!
- Salt
- Water
- Avocado Oil

What is Masa Harina?
Masa harina is a type of flour made from dried corn that has been cooked and soaked in limestone water. This special process helps to release the nutrients in the corn, which gives masa harina its distinctive flavor and why we use it to make our homemade corn tortillas.
It is used primarily for making traditional corn tortillas, as it gives them their light and airy texture. Masa harina also provides the tortillas with additional nutritional benefits such as higher levels of dietary fiber, protein and iron. Moreover, because masa harina contains higher levels of calcium than other types of flour, it can help to improve bone health when consumed regularly.
We use the Maseca brand for our authentic corn tortilla recipe with masa.
Equipment Needed to Make Corn Tortillas with Masa Harina
While you don’t need a tortilla press to make homemade corn tortillas, it does make it easier. If you plan on using this corn tortilla recipe with masa regularly, I suggest investing in a good tortilla press. If this is your first time making homemade corn tortillas, you can use two cutting boards to flatten the tortillas.
Directions for the Corn Tortilla Recipe with Masa
In a medium bowl mix together the Maseca and salt. Add the water and oil and mix until completely incorporated.

Place a nonstick, cast iron, or well-seasoned carbon steel pan over medium-low heat.
Divide the dough into ~20 golf ball-sized balls. Gather 2 pieces of parchment paper and place them on the surface you will use to make the tortillas.

Sandwich one dough ball between 2 pieces of parchment and place a firm cutting board on top of it. Press firmly until a 6-8 inch round tortilla shape is produced with a thickness of 1/8 inch.
If you have a tortilla press, use that to flatten the dough into the tortilla shape.

Remove the top piece of parchment from your tortilla and pick up the bottom parchment with the flattened dough ball on it.
Flip it over on your dominant hand supporting the dough and peel off the parchment.

Gently place the raw tortilla onto the hot cook surface and cook on each side for 1-3 minutes. You want soft flexible tortillas.
If they are browned, stiff, or dried out, turn down the temperature or spend less time on each side.

Go Make Tacos!
Now that you have mastered the art of making authentic corn tortillas from scratch using our corn tortilla recipe with masa, it’s time to elevate your taco game to the next level!
Check out our Chipotle spiced Chicken recipe. This seriously juicy chicken is marinated in a delightful blend of smoky chipotle peppers, and spices, and has just a hint of tanginess. With tortillas this good, we have to step up our taco meat game and this chipotle chicken recipe is a great place to start.
An authentic Mexican street taco should always come with beans. Our Chipotle spiced pinto beans are easy to make in a pressure cooker and complement any taco with their chipotle spices. They will add a rich, smoky flavor and a touch of heat to your tacos.
Now that your authentic corn tortillas are loaded up with the smoky and savory Chipotle spiced pinto beans and flavorful Chipotle spiced Chicken, add your favorite toppings that will add texture and acidity to round out your experience. Add your favorite combination of crunchy lettuce, juicy tomatoes, tangy salsa, or creamy guacamole, and finish it with a wedge of lime.
These tacos are sure to impress your family and friends and take your homemade taco night to new heights. Gather your ingredients, roll up your sleeves, and get ready for a taco feast that will have everyone asking for seconds. It’s time to indulge in the ultimate taco experience!

Authentic Corn Tortillas
Ingredients
- 2 cups masa harina
- 1½ cups water
- â…“ cup avocado oil
- ½ tsp salt
Instructions
Cutting Board method
- In a medium bowl mix together the masa harina and salt. Add the water and oil and mix until completely incorporated.
- Place a nonstick, cast iron, or well-seasoned carbon steel pan over medium-low heat.
- Divide the dough into ~20 golf ball-sized balls. Gather 2 pieces of parchment paper and place them on the surface you will use to make the tortillas.
- Sandwich one dough ball between 2 pieces of parchment and place a firm cutting board on top of it. Press firmly until a 6-8 inch round tortilla shape is produced with a thickness of 1/8 inch.
- Remove the top piece of parchment from your tortilla and pick up the bottom parchment with the flattened dough ball on it. Flip it over on your dominant hand supporting the dough and peal off the parchment.
- Gently place the raw tortilla onto the hot cook surface and cook on each side for 1-3 minutes. You want soft flexible tortillas. If they are browned, stiff, or dried out, turn down the temperature or spend less time on each side.
Tortilla Press Method
- In a medium bowl mix together the masa harina and salt. Add the water and oil and mix until completely incorporated.
- Place a nonstick, cast iron, or well-seasoned carbon steel pan over medium-low heat.
- Divide the dough into ~20 golf ball-sized balls. Gather 2 pieces of parchment paper and place them on the surface you will use to make the tortillas.
- Place one parchment on the tortilla press, and place a dough ball on top of the parchment. Place the other parchment over the dough ball and gently press the dough flat using the tortilla press. 1/8 inch thickness is the goal.
- Remove the top piece of parchment from your tortilla and pick up the bottom parchment with the flattened dough ball on it. Flip it over on your dominant hand supporting the dough and peal off the parchment.
- Gently place the raw tortilla onto the hot cook surface and cook on each side for 1-3 minutes. You want soft flexible tortillas. If they are browned, stiff, or dried out, turn down the temperature or spend less time on each side.
Equipment
- 1 tortilla press optional
Nutrition
