Homemade Corn Tortillas

Healthier and more delicious than store-bought, these homemade corn tortillas are free from additives and full of authentic taste.

Keyword corn tortillas

Prep Time 5

Cook Time 15

Resting time 10

Total Time 30

Servings corn tortillas

Calories 89kcal

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.

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.

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.

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

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.