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Authentic 3-Ingredient Homemade Corn Tortillas (The Softest Recipe)

A stack of freshly made, soft corn tortillas with light brown toasted spots resting on a countertop near a window.
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Make soft, pliable corn tortillas from scratch using only masa harina, water, and salt. This simple method yields authentic tortillas perfect for tacos or enchiladas.

Ingredients

Scale
  • 2 cups masa harina (e.g., Maseca)
  • 1 1/2 cups warm water (plus more if needed)
  • 1/2 teaspoon salt (optional)

Instructions

  1. Mix the masa harina and salt in a bowl.
  2. Gradually add the warm water while mixing with your hands until a soft dough forms.
  3. Knead the dough for about 3 minutes until it is smooth and holds together. If the dough crumbles, add water one tablespoon at a time. If it is too sticky, add masa harina one tablespoon at a time.
  4. Divide the dough into 16 equal balls, about the size of a golf ball.
  5. Cover the dough balls with a damp cloth to prevent drying while you work.
  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.
  8. Press the dough using a tortilla press until it forms a thin, even circle, about 5 to 6 inches in diameter. If you do not have a press, place the dough between two pieces of parchment paper and press firmly with the bottom of a heavy pan.
  9. Carefully peel the top plastic layer off, then invert the tortilla (still on the bottom plastic layer) onto the hot skillet. Peel off the remaining plastic.
  10. Cook for 30 seconds until the edges start to look dry.
  11. Flip the tortilla and cook for another 60 seconds.
  12. Flip a third time and cook for 30 seconds more until the tortilla puffs slightly.
  13. Remove the tortilla from the heat and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft.
  14. Repeat with the remaining dough balls.

Notes

  • For the softest tortillas, use warm water. The temperature helps the masa hydrate properly.
  • If your tortillas crack when pressing, the dough is too dry. Add a small amount of water and knead again.
  • Store cooked tortillas wrapped tightly in plastic wrap or a cloth inside an airtight container at room temperature for up to 2 days.
  • To reheat, wrap a stack of 5 tortillas in a damp paper towel and microwave for 30 seconds, or heat them individually on a dry skillet for 15 seconds per side.

Nutrition

Find it online: https://tastetaught.com/best-corn-tortillas-soft-recipe/