• Skip to main content
  • Skip to header left navigation
  • Skip to header right navigation
  • Skip to site footer
es_ES Español
  • Mail
  • Amazon
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • About
    • Meet Tracy!
    • Contact Me
    • Disclaimers & Disclosures
    • Terms and Conditions
    • Cookie Policy
    • Privacy Policy
  • Holidays
    • New Years Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Fourth of July
    • Halloween
    • Thanksgiving
    • Christmas
  • es_ES
Oh, The Things We'll Make!

Oh, The Things We'll Make!

Make it yourself so that you control the ingredients!

  • Recipes
    • Appetizers & Snacks
    • Soups & Salads
    • Breakfast
    • Lunch & Dinner
    • Desserts & Sweets
      • frozen treats
    • Breads & Wraps
    • MIY Pantry Basics
    • Condiments & Sauces
    • Beverages & Smoothies
    • Carnivore Diet
    • Story Archives
  • Make it Yourself
    • Arts & Crafts
    • Face & Body
      • Cleansers, Soaps, & Gels
      • Deodorants
      • Hair
      • Skin Care
      • Oral Care
      • Baby & Toddler Care
    • Home & Garden
      • Cleaning & Laundry
      • Garden & Hens
    • Soap Making
    • Upcycling
  • About
    • Meet Tracy!
      • More About Me
    • Contact Me
    • Disclaimers & Disclosures
    • Cookie Policy
    • Privacy Policy
  • Recipes
    • Appetizers & Snacks
    • Soups & Salads
    • Beverages & Smoothies
    • Breakfast
    • Lunch & Dinner
    • Desserts & Sweets
      • frozen treats
    • Breads & Wraps
    • Condiments & Sauces
    • MIY Pantry Basics
    • Carnivore Diet
    • Story Archives
  • Make it Yourself
    • Arts & Crafts
    • Natural Face & Body
      • Cleansers, Soaps, & Gels
      • Natural Skin Care
      • Natural Hair care
      • Oral Care
      • Deodorants
      • Baby & Toddler Care
    • Soap Making
    • Home & Garden
      • Cleaning & Laundry
      • Garden & Hens
    • Photography
    • Upcycling
  • Holidays
    • New Years Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Fourth of July
    • Halloween
    • Thanksgiving
    • Christmas
es_ES Español
A collage of four images showcasing various tortillas and wraps filled with ingredients like greens, raspberries, shredded meat, and cheese.

Homemade Corn Tortillas & Other Wraps (Including Paleo & Carnivore)

Last Modified: October 18, 2024 // by Tracy Ariza, DDS // September 27, 2024 I may receive a commission if you purchase through links in this post. Learn more here.

es_ES Español

Jump to Recipe Print Recipe
A collage of four images displays corn tortillas filled with meats, greens, and tomatoes alongside other wraps. Text on image reads: "Homemade Corn Tortillas (& other tortillas & wraps). TheThingsWellMake.com".

Looking for something to wrap your tacos and carnitas? From traditional corn tortillas, to paleo grain free wraps, it’s easy to make your own taco wraps!

Pin this post for later!

Years ago, I showed you how to make crispy slow cooker carnitas with homemade corn tortillas. It was one of the first recipes I shared because my son was very young and very picky. At the time, it was one of the few recipes that my entire family happily ate.

Carnitas are a delicious, healthy way to serve pulled pork, free of all the added sugar of BBQ pulled pork. (Sure, you could use a homemade barbecue sauce to keep things healthier, but it’s a lot more work and doesn’t have the crispy deliciousness of Mexican pulled pork tacos!)

As my blog has evolved, so have my methods for serving carnitas.

Corn tortillas

At first, I served the carnitas with homemade corn tortillas because they are what is traditionally used. While delicious, I eventually realized that corn, even organic non-GMO corn, caused me a lot of digestive and skin issues.

I learned lots of tips and tricks for making them, though, so I decided to share my recipe below.

Paleo corn tortilla alternatives

As time passed, I ate a more paleo type diet. Instead of serving my carnitas with corn tortillas, I served these in vegan flaxseed paleo tortillas (using only flaxseeds, water, and salt), or low carb paleo tortillas with flaxseed and eggs.

Flaxseed Tortillas

It’s possible to make a pliable paleo tortilla without grains, starches, or even eggs! While they’re a great substitute for any meal that normally uses tortillas, I especially love these flaxseed paleo tortillas for making salad wraps. 
Check out this recipe
2 flaxseed tortillas on plates covered with lettuce and berries

Low Carb Paleo Tortillas with Flaxseed and Eggs

These pliable, low carb, paleo tortillas are quick to make and store well in the fridge for several days. 
Check out this recipe
These quick, pliable, low carb, paleo tortillas are my go to recipe now whenever we cook Mexican foods or I want to make myself a sandwich or lettuce wrap.

If you prefer a harder taco shell, the flaxseed tortillas can also be baked into one perfectly!

Flaxseed Paleo Tortilla Chips and Taco Shells

Easily make these low carb, crispy, flaxseed vegan and paleo tortilla chips and taco shells in less than 30 minutes, using just three simple ingredients!
Makes about 24 chips
Check out this recipe
A plate with three tacos filled with ground meat and diced tomatoes, garnished with lettuce leaves and lime wedges, all nestled in flaxseed taco shells.

Flour tortilla alternative

My son loved flour tortillas but had skin issues, so we tried, per his doctor’s suggestion, eliminating certain foods at certain times. When we eliminated gluten, I began making him paleo pitas with tapioca starch instead of wheat.

Homemade Paleo Pita Recipe

If you’re looking for the perfect paleo pita for your gyros, souvlaki, kebabs, or sandwich or salad wraps, this is the perfect easy and quick recipe. 
Check out this recipe
A hand holding a partially folded paleo pita wrap filled with arugula and other ingredients. A small cluster of green herbs is blurred in the background.

Carnivore alternative

Lately, I’m following a more meat-based diet after learning I was having issues with an oxalate overload. Rather than make my seed and tapioca-based wraps, I instead make simple egg wraps. They’re surprisingly pliable and hold the meat well. Plus they have a mild flavor that allows the carnitas meat to take center stage.

Easy Egg Wraps (Carnivore, Keto)

Versatile and nutritious, egg wraps are an easy, protein-packed way to add fun to your meals without adding carbs or other unwanted ingredients.
Check out this recipe
A plate with an egg wrap filled with ground meat and guacamole. There are condiments and additional egg wraps in the background.

Homemade Corn Tortillas

Homemade corn tortillas are so much better than their store-bought counterparts. I almost never tried making them because I thought I hated them. The ones I had bought were dry and rubbery and tasted like cardboard. Freshly made corn tortillas, though, are soft, plaible, and delicious!

Surprisingly, when I moved to Spain, one of the kitchen gadgets I brought with me was a (crazily heavy) tortilla press. Even more surprising was that I had yet to use it!

Once I started making them, though, I was so happy I tried. The whole family loved them!

carnitas in corn tortillas on a white plate with tomatoes, and parsley. Surrounding the plate are colorful bell peppers, a dish of sauce, and a bowl of soft corn tortillas in the background.

Choosing the ingredients

The ingredients for homemade corn tortillas couldn’t be simpler: masa harina, salt, lard, and water.

When I was ready to have a go at making my own corn tortillas, though, I was disappointed that I couldn’t find GMO free masa harina here in Spain. (These days, it is much easier to find.)

Luckily, I was able to make homemade corn tortillas with organic corn flour instead. They weren’t as easy to manipulate as the ones made with masa harina and didn’t turn out quite as pretty, but it wasn’t impossible. I mention it, though, in case you need to make corn tortillas in a pinch and don’t have masa harina.

A tortilla press lined with parchment paper and a bowl of dough in the center.
My tortilla press lined with parchment paper

I followed the instructions that came on the package of masa harina that I had bought. You were supposed to mix it with a certain amount of water, and, once the water is absorbed, you were to roll the dough into one to one and a half inch balls. To make the tortilla, you need to press the dough balls into a tortilla shape in a tortilla press. You then fry them in a skillet, preferably a cast iron skillet if possible.

Expert tips

Keeping tortillas from breaking

Keeping the thin tortillas from breaking can be tricky, so I learned a few tricks along the way!

The tortilla press should be lined with something before pressing the corn dough in it. Many people use plastic bags, even shopping bags, but I hate the idea of plastic touching my food. I, instead, used baking paper despite the fact that it would get too wet to work after making a few tortillas. For me, the tradeoff was worth it.

With organic corn flour, the tortilla-making process was trickier because the dough was more delicate and fell apart easily. To keep the thin tortillas from breaking, I peeled the paper (lining the tortilla press) off one side of the freshly flattened tortilla. I then placed the tortilla on a preheated skillet with the other layer of paper still attached (paper side up, of course!).

Once the tortilla cooked enough, I peeled off the top layer of paper right before flipping the tortilla. When cooked, it held together perfectly.

Cooking the corn tortillas

At first, I made a dough using only the masa harina, salt, and water. I then cooked them with some home rendered lard in my cast iron skillet. They turned out well, but were slightly too greasy.

Through trial and error, I discovered that they turned out better if I added the home-rendered lard right into the mix itself. I still added water making a soft dough that was easily pressed into a thin tortilla. When the dough is made with lard, it doesn’t need to be fried in any fat. They don’t stick and cook perfectly!

For perfect corn tortillas, cook them until brown spots form on one side. Then, flip them, and do the same on the other side.

Craving more?Subscribe to my newsletter for the latest recipes and tutorials!
A terra cotta pan filled with homemade corn tortillas on the left side with some vegetables on the other side and a plate of garnished pork carnitas on a tortilla.

Homemade Corn Tortillas

Healthier and more delicious than store-bought, these homemade corn tortillas are free from additives and full of authentic taste.
No ratings yet
Print Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Resting time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 corn tortillas
Calories: 89kcal
Author: Tracy Ariza, DDS

Equiment

  • Tortilla press
  • cast iron skillet
  • Parchment paper or kitchen paper

Ingredients

  • 2 cups masa harina corn flour
  • 1 ½ cups warm water adjust as needed
  • 2 tablespoons lard softened
  • ½ teaspoon salt

Instructions

Mix the dough:

  • In a large mixing bowl, combine the masa harina and salt.
  • Add the lard to the dry ingredients and mix it in using your hands or a spoon until evenly distributed.
  • Gradually add the warm water while mixing with your hands or a spoon, until the dough comes together. It should feel soft and pliable but not sticky. Add a little more water if it feels dry or crumbly.

Rest the dough:

  • Cover the dough with a damp towel or plastic wrap and let it rest for about 10-15 minutes. This allows the masa to fully hydrate and makes the dough easier to work with.

Shape the tortillas:

  • Divide the dough into small balls, about the size of a golf ball (approximately 1-1.5 inches in diameter).
  • Line the tortilla press with parchment paper or kitchen paper on both sides (top and bottom). Place one dough ball in the center, and press gently but firmly to flatten it into a thin, round tortilla. Aim for a thickness of about 1/16 inch.

Cook the tortillas:

  • Fully preheat a cast iron skillet over medium heat.
  • Once hot, carefully place the pressed tortilla onto the skillet.
  • Cook for about 30-45 seconds on the first side. You should see small bubbles form.
  • Flip the tortilla and cook for another 30-45 seconds. It should have a few light brown spots.
  • Flip once more and cook for an additional 10-15 seconds to finish.

Repeat:

  • Repeat the process for each tortilla, keeping cooked tortillas warm under a towel or in a tortilla warmer.

Notes

Keep the dough covered to prevent it from drying out while you work.
If your tortillas crack at the edges or you can’t press them thin enough, the dough may need more water.
Course Breads and wraps
Cuisine Latin American
Special Diets Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword corn tortillas
Tried this recipe? Tag me today!Mention @thethingswellmake or tag #thethingswellmake!
Serving: 1corn tortilla | Calories: 89kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 98mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 41IU | Calcium: 26mg | Iron: 1mg

This post was originally published on August 16, 2013 with information about how I make carnitas in a slow cooker with homemade corn tortillas (without full recipes for either). It was completely rewritten and separated into two recipe posts in September 2024: Carnitas Recipe here

Category: Breads & Wraps, Carnivore Diet

About Tracy Ariza, DDS

Tracy Ariza, B.A., D.D.S., left dentistry and the United States to found Oh, The Things We’ll Make!, writing to you from the Spanish Riviera. She loves making things herself in order to keep control of what goes in them. While far from perfect, she strives each day to live a healthier, more sustainable lifestyle.

Previous Post:A tortilla filled with savory carnitas, sour cream, and guacamole is displayed on a plate. There is a half avocado, a lime wedge, and other food items in the background.Easy Crispy Slow Cooker Carnitas (Mexican Pulled Pork)
Next Post:Why I Went Meat-BasedTracy eating a piece of in meat

Reader Interactions

Comments

  1. Mrs. K

    December 9, 2013 at 7:34 PM

    Your tortillas look wonderful! I make mine with masa harina and I’m 99% sure it’s GMO. I am curious your recipe using the corn flour, I thought the tortilla needed the lime-treated corn? Anyways my tortillas are tasty but non-pliable, they crack and break if you try to fold them. I also never get nice crown spots like yours, I usually cook them on the griddle without any fat. I’ll try it in the skillet & see if that helps.

    Reply
    • Tracy@TheThingsWellMake

      December 9, 2013 at 11:19 PM

      Thank you!!
      I had always read that you needed the lime-treated corn, too. I was even about to try to buy lime and try to make my own!! In the end, though, I had bought some organic corn flour and figured why not just try to use it and see what happens. It was definitely harder to work than the masa harina, but when I placed it on the skillet with the paper still attached, it was workable.
      I have them turn out very pliable sometimes, and not so pliable others. I think it depends a lot upon the amount of water & fat in the mix, and also the temperature you use to fry them. I think they turn out better when the temperature is pretty high and you flip them quickly (I think that also helps with the spots). The longer they sit on the stove, the drier and less pliable they get.
      I want to experiment some more and then will likely write a new post about my experiments with making corn tortillas without masa harina. I have only made them that way a few times so far. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Search

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hello, I’m Tracy!

I love making my own natural products like soaps and lotions and my own pantry items like yogurt and salad dressings.
Why do I do it? Sometimes to save money, sometimes because it's healthier, but I always love having control of the ingredients!​
Oh, the things we'll make!...

More about Tracy

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Featured on Buzzfeed, Lifehacker, Fitness, Shape, Country Living, Healthline, Redbook, Redfin

Closeup of 4 bars of homemade soap. Two of them have been wrapped in brown paper and wrapped with ribbons. One soap is wrapped with red ribbon and the other with white ribbon.

Making an Easy, Basic Beginner Soap, and Then Making it Fun!!

Homemade prawn crackers on a plate in front of uncooked homemade prawn crackers and a roll of prawn crackers dough.

Prawn Crackers from Scratch

Impress your friends and save money by making your own soy sauce from scratch. Today we'll learn how to make a homemade shoyu, a fermented Japanese soy sauce made from soybeans and wheat berries. #shoyu #soysauce

How to Make Soy Sauce (Homemade Shoyu)

Two bottles of a homemade conditioner next to a wooden comb and a washcloth.

Easy DIY Hair Conditioner for Natural Hair

A small glass jar filled with an emulsified sugar scrub with a wooden spoon in it.

Easy Emulsified Sugar Scrub

Over head view of a spoon full of tomato paste over a jar full of it. A couple of fresh tomatoes lay next to the jar.

Easy Homemade Tomato Paste Recipe

Featured on Buzzfeed, Lifehacker, Fitness, Shape, Country Living, Healthline, Redbook, Redfin

Oh the things we'll make.

Copyright © 2025 Tracy Ariza · Disclaimers and Disclosures · Privacy Policy · Cookie Policy

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.