Our Good Life participates in affiliate marketing and other forms of advertising. We only recommend products and services we believe in and think they will be of use to you.

Homemade Corn Tortillas That The Whole Family Will Love

My family loves all things Mexican, and so it came as no surprise when a package was delivered right to our front door step that contained a tortilla press!  We've been making homemade tortillas ever since, and don't see when we would ever go back to buying store-bought tortillas.  These tortillas are just so easy and so good! And I also think it's a huge bonding experience for the whole family while we make these.




Homemade Corn Tortillas That The Whole Family Will Love

You only need three ingredients to make these incredible tortillas:  masa harina (red mill), warm water, and fine sea salt. When you look for Masa Harina in the store, please get the Spanish version.  You can tell if the ingredient list includes both corn and lime.  It makes a difference!




As far as equipment is concerned, we believe a tortilla press is a must.  We are ones to have an appliance sitting around the house that only does one thing. This is the exception.  You will want a two-tablespoon scoop and a tortilla warmer.  We cook our tortillas on the grill portion of our stove.

Here's our process for making tortillas.

1.  Mix the tortilla dough up.  Using a large glass bowl, whisk 1 1/2 teaspoons of salt and two cups masa harina together.  Pour in 1 1/2 cups of hot water.  Use your hands and knead the dough for 2-3 minutes right in the bowl until it forms a ball.  The texture should be something like play-doh.  Add water if the dough feels dry (a tablespoon at a time) or flour if it is too sticky (1-2 tablespoons at a time.)




2.  Rest the dough.  This is important.  Cover the bowl with a damp kitchen towel and let it rest 10-30 minutes.

3.  Make the balls!  Use a medium-sized cookie scoop and scoop up the dough.  Roll it into a ball with your hands.  This is the time to check to see if the dough is right.  The balls will not hold their shape well if the dough is too sticky.  Add more masa harina if needed and let rest 5-10 minutes. Then try making the dough balls again.

4.  The fun part! Place a sheet of parchment on the press, add one of the balls and place a piece of parchment on top of the ball.  Press the balls between two pieces of parchment paper.  




5.  It's time to cook the tortilla.  Heat your cooking surface over medium-high heat.  Remove one of the parchment sheets, place the dough ball on the surface and then peel off the top parchment.  Cook the tortilla about 60 seconds per side.  You will see brown spots appear and maybe some bubbles.  No worries.  Place the cooked tortilla in a tortilla warmer.




Continue cooking the tortillas until you are finished.  

We use these tortillas in many ways!  Of course, with tacos, enchiladas, in our favorite Chilaquiles dish and just plain, with butter and jam.

I don't recommend microwaving tortillas to rewarm them, mine always fall apart.

You can store leftover tortillas in the fridge for 2-3 days.  Ours never last that long!

How To Store Homemade Corn Tortillas

It's definitely better to enjoy your tortillas fresh, but if you make a large batch and want to save some for later, the key if proper storage. When stored correctly, your homemade corn tortillas can taste pretty similar to being fresh. Here are some great ways to store your tortillas!

  • Let Them Cool First: After cooking, make sure you let the tortillas cool to room temperature before you store them. This helps prevent any condensation, which could make them soggy and frankly, yucky.
  • Wrap in a Cloth Towel: Stack your tortillas up, one on top of the other, and wrap them in a clean kitchen towel. This helps keep them soft and stops them from going gross and drying out.
  • Use a Ziplock Bag or Airtight Container: For longer storage, you can place your tortillas in plastic wrap and then pop them in a plastic bag or an airtight container. If you use a ziplock bag, try to remove as much air as possible to prevent freezer burn or moisture buildup. This will make your tortillas go yuck.
  • Refrigerate Them: If you plan to eat the tortillas within a week, storing them in the fridge is a good idea too. Just make sure they’re tightly wrapped to makee sure they stay soft.
  • Freezing for Long-Term Storage: For a longer storage option, corn tortillas freeze really well. Just layer the tortillas with parchment paper between each one to keep them from sticking, and then place them in a freezer-safe bag or container. When you’re ready to use them, thaw them in the fridge overnight, or heat them straight from the freezer on a skillet. Trust me, they're still good!
  • Reheat Properly: When you’re ready to enjoy your stored tortillas, make sure you reheat them in a flat bottomed cast iron skillet over medium heat for about 30 seconds per side. You can even wrap them in foil and heat them in the oven at 350°F for about 10 minutes. This helps bring back some of those soft, freshly made vibes.


How Long Do Homemade Corn Tortillas Last?

Like we said above, homemade tortillas are suuuuper yummy when you eat them fresh, but they're still pretty good after being stored. The exact lifespan will depend on the exact ingredients you use, and how they're stored, but I'll show you some basic guidelines below!

  • Room Temperature: When stored at room temperature in a cloth towel or wrapped in a paper towel and placed inside a ziplock bag, homemade corn tortillas will last about 1-2 days. After that, they may start to dry out or become stale. If they do, you can always cut them up, sprinkle on some seasoning, and make chips!

  • Refrigeration: If you want to extend their shelf life, storing your tortillas in the fridge will keep them fresh for up to a week. Just make sure you keep them tightly wrapped to avoid moisture loss or the tortillas absorbing fridge odors.

  • Freezing: For long-term storage, freezing is your best option. When properly wrapped and sealed in an airtight container or freezer-safe bag, homemade corn tortillas can last for up to 2-3 months. Just make sure they’re separated with parchment paper to avoid sticking together.

  • Would you like to comment?

    Welcome! If you liked what you read, please take a moment to share by tweeting, pinning or yumming! Much appreciated!