Corn Tortilla Recipe
by Sommer Collier — last updated on Aug 15, 2025 
This homemade Corn Tortilla Recipe from scratch makes soft and warm tortillas that are SO MUCH better than the store-bought version. Use these corn tortillas to make your favorite tacos, fajitas or quesadillas.
Sommer’s Recipe Notes
According to a good friend of mine who grew up in Mexico, real cooks make tortillas from scratch every single day, without fail. There is never a reason to buy them.
In order to make corn tortillas taste fresh, they must be made without preservatives. Yet the masa (corn flour) in these tortillas is so very perishable once cooked, the tortillas must be eaten within a couple of days. Personally, I find most store-bought corn tortillas either taste fake (full of preservatives) or rancid because they’ve been sitting on the shelf too long. No bueno!
Therefore, I do prefer making homemade corn tortillas from scratch because they taste fresh and are much more pliable than the store-bought version.
Why You’ll Love This Corn Tortilla Recipe
- Few ingredients – With just 4 simple ingredients, you will have the most delicious and fresh tortillas on hand.
- Flexible and tender – These homemade corn tortillas are soft, warm and so incredibly flexible!
- Versatile – Whether you like tacos, enchiladas, quesadillas or even wraps, then these tortillas are perfect for you.
Did I mention that these are ready in under 30 minutes?!
Ingredients and Tips
- Masa Harina – This is just instant masa corn flour and it will give the tortillas that amazing texture.
- Lard – You can also use vegetable shortening for a vegetarian recipe.
- Salt – To enhance the flavor.
- Hot Water – To melt the lard and soften the dough.
Recipe Variations and Dietary Swaps
- Flavored tortillas – Mix in chili powder, garlic powder or some chopped cilantro for a boost of flavor.
- Blue corn – Swap the yellow/white masa with blue masa.
- Olive oil – Replace the lard with olive oil for a slightly lighter tortilla.
How To Make Corn Tortillas
Find the full Corn Tortilla recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Store leftover tortillas in a ziploc bag in the fridge for up to 4 days.
- Freezing Leftovers – Store in the freezer for up to 2 months. Make sure these are stacked and divided between parchment paper.
- Reheating Leftovers – Cook on a skillet for about 30 seconds per side over medium or medium-high heat. Don’t forget to flip!
Serving Suggestions
These homemade tortillas are super versatile and can be served in so many different ways! Don’t forget you can also turn them into tortilla chips. Here are a few ideas to get you started:
Authentic Corn Tortilla Recipe
Video
Ingredients
- 2 cups Masa Harina (Instant Masa)
- 1/3 cup lard (or vegetable shortening)
- 1 teaspoon salt
- 1 1/4 cups hot tap water
Instructions
- Set out a large mixing bowl, a cutting board and knife, a cast iron or nonstick skillet, and a tortilla press.
- Measure the masa, lard, and salt into the mixing bowl. Pour very hot tap water over the lard to melt it. Mix the dough with a wooden spoon at first, then by hand until it is very smooth.
- Press the dough into a rectangle. Then wrap in plastic and leave to rest at room temperature for 30 minutes. *The rest time softens the masa to make the tortillas more flexible.
- Set the skillet over medium heat. Place plastic wrap over the to top and bottom pressing-surface of the tortilla press. (Some people like to slide a freezer bag over each section because it's a little more sturdy than plastic wrap.) Cut the dough into 16 equal pieces, leaving them under the plastic, so they don't dry out.
- One at a time, place a ball of corn tortilla dough in the middle of the press, just slightly closer to the hinge. Press down hard to flatten the tortilla into a paper-thin circle.
- Gently peel the corn tortilla off the plastic and move it to the hot dry skillet. Make sure you lay it in the skillet carefully so it has full contact with the hot surface. Cook for approximately 1 1/2 – 2 minutes per side. *Pulling the corn tortillas off the plastic is the only tricky part of the process. Because the tortillas are so thin and delicate, you might rip the first few in half. Simply form the dough back into a ball and repress.
- Move the cooked corn tortillas to a holding plate and cover with a towel to keep warm. Repeat with the remaining pieces of dough. Serve warm.
Notes
Nutrition
Frequently Asked Questions
It should be stated, the tortillas will feel crisp when you take them out of the skillet, but will soften as they sit. Stacking and keeping the tortillas warm is an important part of the process.
No, these tortillas are always best if made right before serving. They can last a day or two in the refrigerator, but they are just not quite the same.
Yes, they are. Since the base of the recipe is cornflour, not wheat four, the recipe is gluten-free.
This Soft Corn Tortilla Recipe is also dairy-free, egg-free, and nut-free.
If you need to buy a tortilla press, check out this post on the best tortilla presses, which includes the ever-popular, Victoria tortilla press that’s similar to the cast iron press that I use regularly. It’s a basic, durable design that you can get on Amazon for around $25. Or, the IMUSA aluminum press is lightweight and a little more affordable and sells for $15 at Target.
You can roll the balls of dough between two sheets of plastic or wax paper. This does take a little more effort, but is doable.
However, it is much easier to make a flour tortilla without a press, than a corn tortilla. The masa dough is so delicate, using a press is much better.
These tortillas are great. I think it’s all about the lard. Makes them soft- wondering if I can save the dough overnight for next day use?
Yes. Either the entire batch or balls of dough can store in the fridge. Just be sure to store an airtight container so the dough does not dry out.
I have made the Masa Harina recipe and did not care for the outcome. Using the lard made the tortillas much more light and fluffy! I did add about 3T more water as the dough seemed dry. I live in California and the weather is very dry here.
What size press did you use?
Hi Stefanie,
Mine is a standard 8-inch press. :)
The tortillas were delicious, thank you for the recipe. However I think the nutritional information is incorrect. I entered the ingredients into 3 different sites and came up with a significant difference.
I’ve been making tortillas for 45 years and you don’t need lard to make tortillas. You can add (opcional) 1 or 2 spoons of any oil. Just mix maseca and lukewarm water with your hands until the dough is soft and it doesn’t stick in your hands.You don’t need to let the dough to rest. You can make tortillas right away. The key is that you need the skillet to be hot, when you put the tortilla wait 7 seconds and flip the tortilla, wait one minute and flip the tortilla again, the tortilla will start to rise kind of like a bubble. And you will have a soft delicious tortilla to eat with any kind of meat, cheese, or just add a little bit of butter and salt. Fresh tortillas are the best.
Those without a press can use a pyrex baking pan to press their tortillas. Often, the pan has a recess in the middle that works well to get the tortilla to the right thickness.
That said..buy a press!
Hi. Been making corn tortillas for about 10 years. Only ever used masa and water. Just recently started adding salt. Think i have only bought store tortillas 2 or 3 times. They don’t taste as good. Since i only cook/bake simple recipes that taste good with the least ingredient and work, i will not add lard. I am planning on experimenting with the flavor of the water. What does the lad do for the tortillas?
I was thinking the same thing. Anyone who would make those comments is being truthful in a very callous way. I wonder how she’d take it if you told her she wasn’t a real cook. Maybe ask her why she isn’t grinding her own corn. Not to mention I’ve seen countless overweight and unhealthy Hispanic people, but somehow she assumes it has everything to do with corn tortillas. This isn’t a friend, this is a mean spirited know it all who in reality knows absolutely nothing.
I live in Switzerland and we don’t have lard here. I was wondering what you would recommend to replace it in your recipe. BTW my daughter brought me a bag of the MASECA corn masa, same as I see in one of your photos, and the recipe for tortillas on the bag does not include any form of fat in the recipe nor for the skillet. Maybe you would enjoy pupusas. They are very easy to make with a tortilla press and the masa is great for those. I like your website. Just discovered it!
Hi Marcella,
You can use shortening or another solid animal fat in this recipe. Let me how they turn out! :)
These were so delicious and super easy to make!! I’ll never buy store bought again!!
I just tried it and it is really amazing! Thanks for sharing the recipe!
This was the easiest recipe for making tortillas! Loved it!