Corn tortillas from masa harina
Soft, fragrant corn tortillas from just masa harina, water and salt, pressed and cooked in a dry pan.
Make this once, then cook it into 297 different dishes.
- Time45 min
- LevelMedium
- Costabout £0.13 a head
- Makes16 corn tortillas about 13 cm across, enough for 4 tacos each for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt in a bowl. Add 300 ml of the warm water and mix with your hand for 2 minutes. Add the rest a spoonful at a time until you have a soft, smooth dough like play dough that does not stick to your hands.
- 2
Cover the bowl with a damp tea towel and rest for 20 minutes.
20 min - 3
Divide the dough into 16 equal pieces, about 40 g each, and roll them into smooth balls. Keep them covered with the damp towel so they do not dry out.
- 4
Heat a heavy dry frying pan, griddle or comal over a medium high heat for 3 to 4 minutes. Do not add any oil.
- 5
Cut a freezer bag open into two sheets. Put a ball between them in a tortilla press, or press with the base of a heavy pan, to a round about 13 cm across and 2 mm thick.
- 6
Peel off the top sheet, flip the tortilla onto your palm, peel off the second sheet, and lay it on the hot pan. Cook for 45 seconds until the edges lift, flip, cook for 60 seconds, then flip once more for 15 to 20 seconds. It should puff slightly.
2 min - 7
Stack the cooked tortillas in a clean tea towel inside a lidded pot to keep warm and soft for up to 30 minutes. Serve hot.
About corn tortillas from masa harina
Corn tortillas from masa harina are thin, soft flatbreads made from nixtamalised maize flour, water and salt, cooked briefly on a hot dry pan. They taste of toasted corn, are slightly sweet and earthy, and are the traditional wrapper for tacos, the base for tostadas and enchiladas, and a scoop for beans.
Masa harina is not the same as cornmeal, polenta or ordinary corn flour. It has been cooked in limewater (nixtamalised), which is what lets it bind into a dough and gives the real tortilla flavour. In the UK, look for Maseca or Masienda in the world foods aisle, in larger supermarkets or online.
You need only three ingredients, a tortilla press or a heavy pan, and a hot frying pan. The dough should feel like soft clay: smooth, not sticky and not cracking. They are gluten free, dairy free, egg free and vegan, though you should check the flour packaging for allergen statements.
Tips
- The dough should feel like soft play dough. If the edges of a pressed tortilla crack, add water a spoonful at a time. If it sticks to your hands, add a tablespoon of masa harina.
- Use warm water, not cold or hot, and let the dough rest for 20 minutes covered with a damp towel so the flour fully hydrates.
- No tortilla press? Press the balls between two sheets of cut open freezer bag with the base of a heavy frying pan or a flat plate.
- Cook on a dry pan over a medium high heat. The tortilla should puff slightly on the final flip, which means it is cooked and will stay pliable.
- Stack the cooked tortillas in a clean tea towel inside a lidded pot. The steam softens them and keeps them warm for 30 minutes.
- Always check the masa harina pack for a gluten free label if you cook for someone with coeliac disease, as some are made in factories handling wheat.
Storing and freezing
Keep cooled tortillas in a sealed bag in the fridge for up to 3 days, or freeze with paper between them for up to 3 months. Warm them in a dry hot pan for 20 to 30 seconds a side, or microwave under a damp towel, until hot.
Dishes you can make with corn tortillas from masa harina
Huevos Ahogados (Eggs Poached in Salsa Roja)
NFHuevos Motuleños (Yucatan Eggs on Tortillas)
NFEnchiladas Rojas de Queso (Red Cheese Enchiladas)
EFNFPastel Azteca (Aztec Tortilla Casserole)
EFNFTacos de Chorizo con Papa (Chorizo and Potato Tacos)
DFEFNFTacos Ahogados (Drowned Bean and Cheese Tacos)
GFEFNFTacos de Canasta (Basket Tacos)
GFDFEFTacos de Barbacoa (Slow Braised Beef Tacos)
GFDFEFQuesadillas de Hongos (Mushroom and Cheese Quesadillas)
GFEFNFCostillas de Puerco en Salsa Roja (Pork Ribs in Red Salsa)
DFEFNFChicharrón en Salsa Roja (Pork Crackling in Red Salsa)
GFDFEFHuevos en Salsa Verde (Eggs Poached in Green Salsa)
NFVQuestions
What is masa harina?
Masa harina is a flour made from dried maize that has been cooked in limewater, a process called nixtamalisation. It makes a dough that holds together and has the true tortilla flavour. It is not the same as cornmeal, polenta or cornflour.
Can I use polenta or cornmeal instead?
No. Ordinary cornmeal and polenta have not been nixtamalised and will not bind into a dough, so the tortillas crumble and taste different. Look for Maseca or similar labelled masa harina.
Why do my tortillas crack?
The dough is too dry. Knead in warm water a spoonful at a time until it feels like soft play dough and does not crack at the edges when you press a ball flat. Resting for 20 minutes also helps.
Are homemade corn tortillas gluten free?
Yes, masa harina is naturally gluten free, but check the pack for a gluten free label and any cross contamination warning, especially if you are cooking for someone with coeliac disease.
How many do I need for tacos?
Plan 2 to 3 per person for a light meal and 3 to 4 for hungry eaters. Street taco style uses two small tortillas per taco so they hold the filling without tearing.
Can I make the dough ahead?
Yes. Wrap the dough tightly in the fridge for up to 24 hours, then bring it to room temperature and knead in a little water before pressing, as it will dry out.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.