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3-Ingredient Soft & Pliable Homemade Corn Tortillas (The Ultimate Authentic Recipe)

A stack of freshly cooked, warm corn tortillas wrapped in a white towel on a wooden surface.
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Learn how to make authentic, soft, and flavorful homemade corn tortillas from scratch using just three simple ingredients: Masa Harina, water, and salt. These naturally gluten-free tortillas are perfect for tacos and enchiladas, and we share crucial tips to keep them pliable.

Ingredients

Scale
  • 2 cups Masa Harina (plus more for dusting)
  • 1 1/2 cups warm water (approximately)
  • 1/2 teaspoon salt (optional, adjust to taste)

Instructions

  1. Combine the Masa Harina and salt in a medium bowl.
  2. Slowly add the warm water to the dry ingredients while mixing with your hands. Continue mixing until a soft, uniform dough forms. The dough should feel like playdough—moist but not sticky. If it crumbles, add a tiny bit more water; if it is too wet, add a sprinkle of Masa Harina.
  3. Let the dough rest, covered with a damp cloth, for 15 to 30 minutes. This allows the masa to fully hydrate, which is key for pliable tortillas.
  4. Divide the dough into 16 equal balls, rolling each one gently between your palms. Keep the unused dough covered so it does not dry out.
  5. Heat a dry cast-iron skillet or comal over medium-high heat.
  6. Place one dough ball between two sheets of plastic wrap or inside a plastic bag. Press the dough using a tortilla press until it forms a thin, round disk about 5 to 6 inches in diameter. If you do not have a press, you can flatten it carefully between two pieces of parchment paper using a heavy skillet or rolling pin.
  7. Peel off the top layer of plastic and gently flip the tortilla onto your hot skillet. Cook for about 30 seconds until small bubbles form on the surface.
  8. Flip the tortilla and cook the second side for about 1 minute until it is lightly spotted.
  9. Flip the tortilla one last time and cook for about 30 seconds more. If you are lucky, the tortilla will puff up slightly.
  10. Remove the cooked tortilla and immediately wrap it in a clean kitchen towel or place it in a tortilla warmer to keep it soft and warm while you cook the remaining tortillas.

Notes

  • The exact amount of water needed depends on your brand of Masa Harina; always start with less and add slowly until the dough holds together without cracking excessively.
  • To prevent cracking when filling, always reheat tortillas properly. Wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds, or heat them one by one directly on a dry, hot skillet for 15 seconds per side until soft and steamy.
  • These fresh corn tortillas are naturally gluten-free and vegan.
  • Use these for tacos, enchiladas, chilaquiles, or cut them into triangles and fry them for homemade tortilla chips.

Nutrition

Find it online: https://tastetaught.com/corn-tortillas-3-ingredient-soft-pliable-recipe/