# Corn Tortillas > Simple, authentic corn tortillas made from masa harina for tender, slightly chewy rounds ideal for tacos, quesadillas, or simply warmed and buttered. This straightforward stovetop method produces pliable tortillas with a toasty, slightly nutty corn flavor. Canonical URL: https://www.topshelf.recipes/recipes/corn-tortillas-masa ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 9, 2026 Last Updated: September 3, 2026 ## About This Recipe These corn tortillas are a focused, unfussy take on an everyday staple: masa harina mixed with warm water, a touch of fat, and a little patience. The result is tender, slightly chewy rounds with a toasted, nutty corn flavor that reads as distinctly corn rather than a neutral wrapper—perfect for bright, salsa-forward tacos or folded up into blistered quesadillas. A spoonful of rendered lard gives a silkier mouthfeel and authentic depth, while neutral oil keeps the profile clean; the optional baking powder adds a little loft if you prefer puffy street-taco-style rounds. What makes this version reliable is the small but essential technique choices: warm water to coax the masa into a supple dough, a brief knead followed by a 20–30 minute rest so the grain fully hydrates, and a hot cast-iron comal to produce quick browning without drying. Pressing to about 1.5–2 mm and keeping formed tortillas covered prevents cracks, and finishing them wrapped in a towel preserves steam and pliability. These are for cooks who want fresh-tasting tortillas fast—better than store-bought, entirely approachable, and versatile enough to be the backbone of tacos, breakfast bowls, or simple buttered snacks. ## Recipe Information - Prep Time: 35 minutes - Cook Time: 15 minutes - Total Time: 50 minutes - Servings: 12 - Difficulty: Easy - Category: General ## Ingredients ### Mix the dry ingredients - 2 cups Masa harina (masa) - 1 teaspoon Fine sea salt - 1/2 teaspoon Baking powder (optional, for slightly puffier tortillas) ### Add oil and water; form the dough - 1 tablespoon Neutral oil or rendered lard (for the dough) - 1 1/4 cups Warm water ### Cook on a hot skillet (comal) - 1 teaspoon Additional neutral oil for the skillet (or a light brush of oil) ## Ingredient Guide ### Masa harina (masa) Masa harina is a nixtamalized dried corn flour made from hominy and is the traditional base for Mexican tortillas, tamales and other corn masa dishes. It has a distinct earthy, slightly sweet corn flavor and a faint toasted aroma that differs markedly from regular cornmeal or corn flour. You can find it in the Latin/international aisle of most supermarkets, Mexican groceries, or online; a good substitute for texture (but not exact flavor) is fresh masa (if available) or, for a different but workable result, use all-purpose flour to make flour tortillas. ### Rendered lard Rendered lard is purified pork fat that’s been melted and strained; in Mexican cooking it’s traditionally used in masa dough to add moisture, richness and a tender, slightly porky savory note. It tastes rich and fatty with a mild pork aroma and produces flakier, more flavorful tortillas than neutral oils alone. You can buy it jarred at many grocery stores, Mexican markets or from a butcher; good substitutes are vegetable shortening or a neutral oil (which will change texture and flavor), or butter for a richer taste though it will impart a dairy note. ## Instructions ### 1. Mix the dry ingredients In a large bowl, whisk together the masa harina, fine sea salt, and baking powder (if using) until evenly combined. Breaking up any lumps with your fingertips ensures a smooth dough when liquid is added. ### 2. Add oil and water; form the dough Stir the oil into the dry mix, then pour in the warm water a little at a time, mixing with your hand until a soft, slightly tacky dough forms (not sticky). Knead in the bowl for 1–2 minutes; cover with a damp towel and rest 20–30 minutes to hydrate. This recipe will make about 12 six-inch tortillas. ### 3. Portion and shape Divide the dough into 12 equal pieces (about 1½ ounces / 40g each) and roll into smooth balls. Use a tortilla press lined with plastic (or roll between two sheets of parchment) to press each ball into a roughly 6-inch round about 1.5–2 mm thick. Keep formed tortillas covered with a damp cloth while you work to prevent drying. ### 4. Cook on a hot skillet (comal) Heat a cast-iron skillet or heavy flat griddle over medium-high heat until very hot. Lightly brush the surface with the additional teaspoon of oil or use a dry pan and skip oil if preferred. Cook each tortilla 30–45 seconds per side, flipping when brown spots appear and the tortilla puffs slightly; adjust heat as needed to avoid burning. Transfer cooked tortillas to a clean towel and wrap to keep warm. ### 5. Serve or store Serve hot, or cool completely before storing in an airtight bag in the fridge for up to 2 days or freeze flat for up to 3 months. Rewarm gently on a hot skillet or steamed briefly in a towel-wrapped stack. ## Nutrition Estimated nutrition per serving (1 tortilla): - Calories: 85 kcal - Protein: 2 g - Carbohydrates: 15.6 g - Fat: 2.2 g - Saturated Fat: 0.5 g - Trans Fat: 0 g - Fiber: 1.4 g - Sugar: 0 g - Added Sugars: 0 g - Cholesterol: 1 mg - Sodium: 165 mg - Potassium: 80 mg - Calcium: 28 mg - Iron: 0 mg - Vitamin D: 0 mcg ## Tips ### Aim for tacky, not sticky The right dough should feel slightly tacky to the touch but not cling to your fingers; add water a tablespoon at a time if dry and dust with masa (not flour) if too wet. ### Rest for hydration Let the covered dough sit 20–30 minutes so the masa fully absorbs liquid—skipping this makes tortillas crumbly and prone to cracking. ### Use plastic or parchment Line your press with cut pieces of plastic (or press between parchment) to get clean circles and prevent sticking without adding extra masa. ### Hot pan, controlled heat Bring the skillet very hot before the first tortilla, then lower to medium-high so the tortillas brown and puff without burning. ### Keep them steamy Nestle cooked tortillas in a clean towel or tortilla warmer right away to trap steam and keep them pliable for serving. ## Variations and Substitutions ### Blue corn tortillas Swap in blue masa harina 1:1 for a visually striking, slightly nuttier tortilla—treat it the same for hydration and resting times. ### Gordita-style (thicker) Press rounds to 3–4 mm and cook a bit longer on each side to make thick pockets that can be split and stuffed like gorditas. ### Sweet corn fold-ins Stir 1/4 cup pureed fresh or thawed frozen corn into the dough and reduce water by 2–3 tablespoons for a subtly sweet, tender tortilla. ### Vegan-friendly fat swap Use neutral vegetable oil in place of lard for a vegan tortilla; flavor will be cleaner, and texture will remain pliable if hydration is correct. ## Notes These tortillas shine when cooked on a hot comal or cast-iron skillet and eaten fresh — they’re perfect for a weeknight taco night or for prepping and freezing for quick meals. Home cooks will love how few ingredients deliver authentic flavor and pliability. ### Storage and Make-Ahead Cool tortillas completely before packing to avoid trapped steam turning them soggy. Store in an airtight bag in the refrigerator for up to 2 days or freeze flat between sheets of parchment for up to 3 months; thaw before reheating. Rewarm on a hot skillet for 15–30 seconds per side or steam a stack wrapped in a damp towel for 20–30 seconds to restore pliability. ### Serving Suggestions Serve warm tortillas with grilled carne asada, citrus-marinated fish, or a simple filling of refried beans and crumbled queso fresco; top with bright salsa verde, chopped onion, and cilantro. For a casual spread, present a stack wrapped in a towel in a basket alongside pickled red onions, lime wedges, and a pitcher of agua de jamaica or a crisp Mexican lager. ## Frequently Asked Questions ### Why must I use masa harina and not cornmeal? Masa harina is nixtamalized—treated with alkali—so it dissolves and binds into a cohesive dough; regular cornmeal won't hydrate the same way and will produce gritty, crumbly tortillas. ### My tortillas keep cracking—what am I doing wrong? Cracks usually mean the dough is too dry or the tortilla was pressed too thin; knead in a little more water, let the dough rest longer, and press slightly thicker to prevent breaks. ### Is the baking powder necessary? No—baking powder is optional and gives a lightly puffed, softer tortilla; omit it for a denser, more traditional texture. ### How do I know when a tortilla is cooked? Cook until pale brown spots appear and the tortilla shows a little puffing; it should have a few toasted blisters but remain pliable in the center. ### Can I make the dough ahead of time? Yes—formed dough balls can be refrigerated, tightly covered, for up to 24 hours; bring them to room temperature before pressing and cooking for best results. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Carbonara Garlic Cream Sauce](https://www.topshelf.recipes/recipes/carbonara-garlic-cream-sauce) - [Honey Garlic Glazed Salmon](https://www.topshelf.recipes/recipes/honey-garlic-glazed-salmon) - [One-pot Portuguese Chicken and Rice](https://www.topshelf.recipes/recipes/one-pot-portuguese-chicken-and-rice) - [Huli Huli Chicken](https://www.topshelf.recipes/recipes/huli-huli-chicken) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)