Make your own simple corn tortillas at home with healthier oil, real food ingredients, and the easiest prep!

How To Make Simple, Homemade Corn Tortillas

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A snow storm kitchen project!

We have been in the middle of stretch of snowy weather over the last week, and are currently on our third snow day! It takes quite a bit of snow to cancel school where we live, and it sure has been piling up. We have been able to escape here and there in between the road getting plowed for quick sledding adventures with friends, or a snowy hike, but I also have been playing around with some corn tortillas I’ve been on a mission to master!

How To Make Simple, Homemade Corn Tortillas

My unicorn corn flour find!

A number of months ago I found a bag of organic corn flour, that was not only certified gluten free, but also non-GMO project verified. It is super hard to find corn products with both of those check marks, and I have been wanting so badly to stop buying the corn tortillas from the store. I have never been able to find a good organic/non-GMO corn tortilla that also was affordable for 3 ravenous kids that will go through a handful of them in one sitting!

How To Make Simple, Homemade Corn Tortillas

What do you use corn tortillas for?

It isn’t as if we use corn tortillas everyday, but we do love a good Taco Tuesday. And the girls also like to make quick quesadillas for school lunches to go with a thermos of soup! These corn tortillas are soft and pliable right off the skillet, so you can wrap them in a kitchen towel to serve warm on taco night. They also happen to crisp up in a skillet with fillings to make amazing quesadillas, or on a sheet tray to make tostadas. I’ve also used them for my Taco Casserole over the holiday break, which turned out amazing!

How To Make Simple, Homemade Corn Tortillas

The Method :: Making the Corn Tortilla Dough

You’ll need just four ingredients to make your corn tortilla dough. Simply mix the corn flour, salt, water, and oil in a mixing bowl. I like to start with my rubber scraper, and finish with my hands. It makes a soft, pliable dough. You can use olive oil or avocado oil in this recipe. So, not only are you guaranteed a non-GMO, safe corn flour, but you also have a corn tortilla dough made with healthy oil too!

How To Make Simple, Homemade Corn Tortillas

The Method :: Making the balls of tortilla dough

Once you get your dough formed, you can make little dough balls for pressing. The beauty of making your own corn tortillas is getting to customize the size to your liking. If you want little bitties to make crispy corn tostadas, you can make little 2-inch round balls to press. If you want soft shell tacos, you might want to make the balls a little bigger at 3 inches or so.

How To Make Simple, Homemade Corn Tortillas

The Method :: Pressing the corn tortillas

Years ago, I bought a tortilla press to make my gluten free flour tortillas, and it was one of my favorite investments. If you are someone that plans to make your own wraps or corn tortillas, it saves a ton of time, and makes the prettiest little circles of dough! I use unbleached parchment paper on the bottom of the press, then put the ball of dough in the center. Press the dough down a little with the heel of your hand. Then place another piece of parchment over the top before you press with the top of the tortilla press. If you do not have a tortilla press, you can put the dough balls in between the 2 pieces of parchment paper and roll it out with a rolling pin on your counter.

How To Make Simple, Homemade Corn Tortillas
How To Make Simple, Homemade Corn Tortillas

The Method :: Cooking the Corn Tortillas

You will want to get your skillet or griddle screaming hot before cooking the corn tortillas. I get my cast iron griddle heating up on high before I start making the dough, so that it is heating for at least 5-7 minutes. You can use a cast iron skillet or regular skillet as well. Leave the skillet DRY. Do not add oil or fat to the pan. Place the pressed dough on the pan and let it cook for a good minute or 2 before flipping to the other side for another minute of cooking.

How To Make Simple, Homemade Corn Tortillas

Storing your corn tortillas

As your tortillas come off the skillet or griddle, place them in a tortilla storage container. Alternatively, you can put a thin kitchen towel on a plate, and wrap the tortillas so that they stay warm and steam to stay soft and pliable. You can store the corn tortillas on the counter in an air tight container for a day or so. If you need to store them longer, I recommend freezing them.

How To Make Simple, Homemade Corn Tortillas

Using corn tortillas the next day or out of the freezer

You’ll notice that the next day, your corn tortillas will still be soft, but not quite as pliable as right off the griddle. You can warm them back up in a pan if you want to use them that way. Otherwise, if you plan to keep them flat to make quesadillas or tostadas, you can make them right away. If you are using the corn tortillas right out of the freezer, they warm in a pan or the oven in minutes.

How To Make Simple, Homemade Corn Tortillas
How To Make Simple, Homemade Corn Tortillas

How To Make Simple, Homemade Corn Tortillas

Renee Kohley – Raising Generation Nourished
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Servings 15 tortillas

Ingredients
  

Instructions
 

  • Get your skillet or griddle screaming hot before cooking the corn tortillas. I get my cast iron griddle heating up on high to medium high before I start making the dough, so that it is heating for at least 5-7 minutes. You can use a cast iron skillet or regular skillet as well.
  • Mix the corn flour, salt, oil, and water in a mixing bowl. I like to start with my rubber scraper, and finish with my hands. It makes a soft, pliable dough.
  • Make little dough balls for pressing. If you want little tortillas to make crispy corn tostadas, you can make little 2-inch round balls to press. If you want soft shell tacos, you might want to make the balls a little bigger at 3 inches or so.
  • Put unbleached parchment paper on the bottom of your tortilla press, then put the ball of dough in the center. Press the dough down a little with the heel of your hand, and then place another piece of parchment over the top before you press with the top of the tortilla press. If you do not have a tortilla press, you can put the dough balls in between the 2 pieces of parchment paper and roll it out with a rolling pin on your counter.
  • Do NOT add oil or fat to the skillet or griddle. Place the pressed dough on the dry pan and let it cook for a good minute or 2 before flipping to the other side for another minute of cooking.
  • As your tortillas come off the skillet or griddle, place them in a tortilla storage container. Alternatively, you can put a thin kitchen towel on a plate, and wrap the tortillas so that they stay warm and steam to stay soft and pliable.

Notes

  • Do not use corn meal – you want to use a finely ground corn flour for the best results. I like to use this non-GMO corn flour from King Arthur.
  • You can store the corn tortillas on the counter in an air tight container for a day or so. If you need to store them longer, I recommend freezing them.
Keyword cinco de mayo recipes, dairy free corn tortilla, easy corn tortillas, gluten free corn tortilla, healthy corn tortilla recipes,, homemade corn tortillas, taco tuesday recipes, tortilla recipes
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  1. I love that masa flour. Its a bit pricey but worth it. Your tortillas look great! I don’t usually put oil or salt in my masa but I might try it! My girls love when I make home made tortillas, there is no comparison to store bought! Have you tried Masienda brand? They are an heirloom non-GMO masa harina flour company as well! I will take my tortillas the next day and warm them up and make enfrijoladas, like enchiladas but with beans that have been pureed. Roll the tortillas in the bean puree and fill with meat or cheese or some veggies, any filling you want., and roll them up. Top with your favorite toppings. No baking needed!