This homemade corn tortilla recipe is easy to make with just 3 ingredients for the most delicious, soft, warm, pliable tortillas. Plus, they’re naturally gluten free!
This corn tortilla recipe is as wonderfully simple and delicious as corn tortillas get! They are quick and easy to make with just three ingredients – masa harina, salt and water, and taste far superior than anything you can pick up at the store. These homemade corn tortillas are soft and pliable, foldable without breaking or tearing and bursting with nutty corn flavor. Most importantly, I’ve included all my expert tips and tricks for the best corn tortilla recipe, including how to make them without a tortilla press! So, if you’re ready to instantly elevate your tacos, enchiladas and taquitos to next level deliciousness, look no further than this recipe!
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Corn tortilla recipe
Growing up and living in southern California, I’m spoiled with authentic, traditional Mexican-style corn tortillas. In fact, my husband and I often judge a restaurant strictly on how good their tortillas are. So, today I’m excited to share my incredibly simple, delicious, soft corn tortilla recipe with you. It’s so easy, you’ll be kicking yourself for not making them sooner!
Why you’ll love this recipe:
- Expert tips and tricks: When it comes to corn tortilla recipes, most recipes are similar or exactly the same – there is not a lot of wiggle room when it comes to three ingredients! What sets this recipe apart is all my fool proof tips, tricks and shortcuts to yield the best corn tortillas every time. I’ve made all the mistakes, so you don’t have to!
- Easy to make with 3 ingredients: Just combine masa harina, water and salt to form a dough, portion it into balls, press and cook – that’s it! Keep masa harina stocked and you’ll always have everything you need to make these handheld heroes.
- Easy to roll and fold: This is the best part about homemade corn tortillas! Unlike many store-bought corn tortillas, you don’t have to worry about these tortillas tearing or breaking. They’re soft, pliable, foldable and oh so delicious.
- Naturally gluten-free: Even your gluten free friends and family can enjoy these tasty tortillas!
- They make everything better: Use these tortillas for tacos, enchiladas, taquitos, tostadas or even turn them into tortilla chips for chilaquiles or nachos!
Now, I’m going to detail everything to know about homemade corn tortillas below, or you can use the “jump to recipe” button at the top of the page to skip directly to the recipe card. Let’s go!
What is Masa Harina?
Masa harina is a pre-made, dehydrated corn dough that comes from ground nixtamalized corn. It’s the magical must-have ingredient in these soft Mexican-style corn tortillas as well as in sopes, gorditas, tamales etc.
The nixtamalization process allows for dough formation and unlocks the incredible taste of the corn. Not all store-bought tortillas use this method in the United States, which is why the flavor of homemade corn tortillas can’t be beat.
Masa harina verses Cornmeal
Masa harina, which translates in Spanish to “corn flour,” is not to be confused with cornmeal or American corn flour – they are NOT interchangeable in tortilla making. Masa harina is essentially dehydrated, powdered corn dough that just needs water to reconstitute into a pliable dough again. Corn flour or cornmeal, on the other hand, are just plain, untreated ground corn that will not rehydrate into a dough.
How is masa harina made?
Masa harina is uniquely qualified for tortilla making because it undergoes a process called “nixtamalization.” It aids in dough formation and makes the outer walls of the corn more easily digestible and unlocks nutrients available in the corn such as niacin and amino acids.
In the nixtamalization process, the dried corn is cooked and soaked in lime water (“slaked lime” made of calcium hydroxide) which loosens the hulls from the kernels, softens the corn for grinding, and changes the structure of the corn for dough formation. The corn is then rinsed, dried and ground into a dough called masa. When the dough is ground further into a powdery corn flour, it becomes masa harina. Now, all you have to do is add water and it becomes dough again!
Masa Harina’s Origins
The process of soaking dried flint corn kernels in lime water dates all the way back to 1500 B.C. in Mesoamerica. Aztec and Mayan civilizations developed this process in order to soften tough corn kernels and grind them into masa harina which remains one of the key ingredients in many of the most popular Central American dishes today.
HOMEMADE CORN TORTILLA INGREDIENTS:
Making fresh homemade corn tortillas is extremely simple, made with just three basic ingredients – two of which I can almost guarantee you have on hand already! You will need the following (exact measurements in the recipe card at the bottom of the post):
Masa Harina
Masa harina can be found in white, yellow,blue – all of which work great in this recipe (they’re just made from different colors of corn, see below). The most popular brands of masa harina are Masienda, Maseca and Bob’s Red Mill.
How to choose the color of masa you want to use:
- White masa harina: The most commonly used masa harina (pictured in this recipe). Tortillas made with white masa harina have a softer texture because the corn contains more moisture. They are also sweeter with pronounced nutty oaky flavors once toasted in tortilla form.
- Yellow masa harina: Tortillas made with yellow masa harina have a stronger corn flavor and are a little less pliable. They are slightly sweeter than tortillas made with blue masa harina but not as sweet as white masa harina tortillas.
- Blue masa harina: This has more nutritional value than the other two, but can be more difficult to find. Blue masa harina tortillas are coarser, thicker, and nuttier.
Where to buy masa harina
You should be able to find masa harina at your grocery store located next to the cornmeal or in the ethnic aisle. Otherwise, you can purchase it on Amazon.
Is instant masa the same as masa harina?
Yes! When looking at packages of masa harina, don’t be confused if you see “instant masa harina.” All packages of masa harina are instant! It simply means when you mix the masa harina with water, it will make masa dough instantly.
Other Ingredients
- Hot water: Rehydrates the masa harina and turns it back into a dough. Hot water works better than cold because it helps to “bloom” the flavor of the dough, just like toasting spices in a skillet helps enhance their flavor. The hot water also activates the bits of corn’s hull and helps it bind together.
- Salt: Everything needs salt! The salt enhances the flavors of the corn.
Helpful Equipment for Making Corn Tortillas
When it comes to making corn tortillas, there are a few helpful shortcut tools that make life easier such as a tortilla press, a tortilla warmer and a cookie scoop, but if you don’t have any of these items, don’t let that deter you from making homemade corn tortillas. You can still successfully make this recipe using everyday kitchen gadgets. I’ve detailed both the shortcut tools and everyday alternatives below.
What’s the best pan for cooking tortillas?
Nothing compares to making homemade corn tortillas in a seasoned cast-iron skillet. I love using a cast-iron skillet because it evenly retains and distributes high heat and the seasoning creates a natural non-stick patina, while adding a yummy layer of flavor thanks to the liquids and oils that have been baked on it over time.
What if I don’t have a cast iron skillet?
That being said, a nonstick skillet also works great for making tortillas, and ironically, I get more color when making my tortillas in a nonstick skillet verses a cast iron skillet!
What Kind of Tortilla Press to Use?
A tortilla press delivers perfectly even, uniformly shaped tortillas in seconds. It is the quickest and easiest option around and highly recommended if you see lots of tortilla making in your future. I love my 10-inch cast iron tortilla press from Amazon. Mine is on the pricier side, you can definitely search for less expensive options.
How to Make Tortillas Without a Tortilla Press
Although I love my tortilla press, you may want to try your hand at this recipe before deciding to make the splurge. The good news is, you just need a flat object to press your tortillas.
- Glass baking dish or pie plate: A glass dish is a great alternative to a tortilla press because you can see the width through the glass.
- Skillet: Use any skillet with a flat bottom, preferably a heavy skillet like cast iron.
- Cutting board: A great, flat, heavy alternative.
- Rolling pin: Is a little more difficult to achieve perfectly round tortillas and requires more muscle and patience, but you might be a pro with a little practice.
Whatever object you decide on, make sure to always press the tortilla between two sheets of wax paper, parchment or plastic so it doesn’t stick.
Do I Need a Tortilla Warmer?
A tortilla warmer is the key to perfect tortillas – no hard, crispy or cracking tortillas, just flexible and easy to roll! A tortilla warmer keeps the tortillas warm for quite some time, and most importantly, keeps them fresh, soft and flexible until ready to serve or until the next day.
I love my tortilla warmer, which comes in 8-inch, or 10-inch for double the price, so just take into consideration what you’re going to be using it for. I also love it for keeping pancakes, crepes, French toast, waffles, etc. warm – whatever you make one or two at a time of and need to keep warm until ready to serve.
How to keep tortillas warm without a tortilla warmer
An easy alternative to keep your tortillas soft (but they won’t be as warm) is to wrap them in a damp, clean towel or damp paper towels and place them in a container that retains heat well such as a small Dutch oven.
How to measure dough balls evenly
- Cookie scoop: A medium (2-tablespoon) cookie scoop makes measuring your dough super quick and easy and keeps all of your tortillas the same size. Truth be told, your dough doesn’t have to be the exact same size because you’re cooking the tortillas individually, but a cookie scoop definitely helps to speed up the process.
- Spoon: If you don’t have the right size cookie scoop, eyeball a heaping spoonful or try and find another serving utensil of similar size.
- Kitchen scale: For extra insurance, you can scoop the eyeballed dough and weigh it to ensure you’ll have the same size tortillas, about 34 ounces each.
How To Make Homemade Corn Tortillas
Roll up your sleeves and get ready to get your hands doughy! If this is your first time making homemade corn tortillas, just take it slow and know that even if your tortillas are not all uniform in color and/or shape, they are all uniquely beautiful! Your taste buds will love them no matter what they look like!
- Step 1: Mix the ingredients. Whisk the masa harina and the salt together in a medium bowl – this should only take a minute! Then, stir in your hot water a little at a time. Keep stirring until the dough starts to come together.
- Step 2: Knead the dough. In the same mixing bowl, knead the dough with your hands for a few minutes. You’ll know the dough is ready when it becomes a smooth, moist yet firm, bouncy ball, similar to the consistency of Play-Doh. (If the dough is tacky/too wet and keeps sticking to your hands, add in masa harina one teaspoon at a time. On the other hand, if the dough is too dry and not combining, add in a little more hot water one teaspoon at a time.)
- Step 3: Let it rest. Using a damp paper towel or kitchen towel, cover your dough in the bowl, and let it rest for 15 minutes.
- Step 4: Shape the dough into a ball. Spoon the dough (preferably using a cookie scoop for more even balls) into your hands and roll the dough ball until it’s well-rounded. Shape one ball at a time and proceed to press and cook before moving onto the next, or you can form all the balls all at once and keep them covered as you make them with a damp towel in a parchment paper lined baking dish.
- Step 5: Press your tortillas. Whether you’re using a tortilla press, a glass pie plate or dish, or the flat bottom of a pan, be sure to place the dough between two pieces of parchment or a Ziplock bag before pressing into a 5-6 inch tortilla. For a tortilla press, it’s best to use the handle and press down, then open the press, flip the dough 180 degrees, cover and finish with another press. This way the dough spreads more evenly (because there is more force/pressure on the handle side).
- Step 6: Time to cook. Heat your cast-iron skillet over medium-high heat. Once it’s hot, peel your tortilla off of the plastic and cook for about 45-60 on both sides. You’ll know it’s time to flip when lightly toasted golden flecks appear. The tortilla may also bubble up on the second side which is a great sign – it means your dough is nice and airy! While the tortilla cooks, start working on pressing the next tortilla.
- Step 7: Keep warm. Transfer the tortilla to your tortilla warmer or wrap in a damp towel and store in sealed container. Repeat until you have a stack of delicious warm homemade tortillas!
Expert Tips for Making Corn Tortillas
- Check the label when buying masa harina: The ingredient label should always include both corn (maíz) and hydrated lime, meaning it’s made with nixtamalized corn. You can also look for the words “nixtamel” or “nixtamalized” on the package.
- Weigh the masa harina: If you own a food scale, it’s best to weigh the masa harina versus using measuring cups to ensure the most accurate amount. Using measuring cups can compact the masa harina significantly.
- Be flexible with the amount of water: The amount of hot water needed for the dough may vary slightly, depending on the brand of masa harina that you use and the humidity in your area.
- If the dough is crumbly after kneading: Add additional water a little at a time until it comes together without any dry parts.
- If the dough is sticky after kneading: Add additional masa harina a little at a time until you can stick your finger into the dough without it sticking.
- The final key for texture success is for the dough to be moist but not tacky: Once the dough is kneaded until it’s firm with a bouncy texture, you’re almost there. Double check that the dough seems moist. You may want to knead in an extra splash of water.
- Don’t skip the resting period: Just 15 minutes is all the dough needs to allow the corn flour to fully hydrate for the easiest handling and shaping.
- The goal is to keep the dough moist at all times: Whether making the tortillas one at a time or rolling all the balls first, you need to keep the dough covered with a moist towel at all times. Dry dough means cracking tortillas. If making all the dough balls first, immediately cover the finished ball dish with a damp towel after adding the next ball.
- The easiest plastic wrap solution: Instead of fussing with two sheets of flimsy plastic wrap or wax paper, the easiest method is to slice two sides of a freezer bag so it opens like a book or fold a piece of parchment paper in half.
- Don’t use oil: Cook the tortillas in a well seasoned cast iron skillet with a natural nonstick patina or a nonstick skillet to avoid using oil. Oil will cause the tortillas to become overly crispy.
- Double check the texture after making your first tortilla: If the pressed dough is so sticky that it doesn’t easily peel off of the plastic, the dough needs more flour. If the tortilla cracks when cooking, the dough needs more hot water (or possibly was cooked too long).
- Adjust the heat as needed: Every skillet and stove is different, so be prepared to turn the heat up or down. If the tortillas are browning too quickly or forming black spots, turn the heat down. If the tortillas are taking significantly longer than 60 seconds for brown spots to appear, then raise the heat.
- Don’t overcook the tortillas: Don’t try and get extra color on your tortillas – as soon as they are cooked, they are done. If you overcook them, they will dry out and not be as soft and flexible and can crack. Ironically, my tortillas don’t get as much color in my cast iron skillet as when cooking in a nonstick skillet.
- Keep the cooked tortillas covered: The key to soft, pliable tortillas, is to keep them in a tortilla warmer or enclosed in damp paper towels on the top and bottom in a sealable container. This makes all the world of difference!
- Eat from the bottom up: For the softest tortillas, use the tortillas at the bottom of the stack first. These tortillas will have been warming and steaming for longer.
How to Store Corn Tortillas
- How to store masa harina flour: Store masa harina in a dry, cool place in a sealed container because the flour binds when it’s wet (remember it’s meant to turn into dough). When stored correctly, masa harina should last for 9-12 months, but as always, use your best judgement. Do NOT store masa harina in the refrigerator because it could start to get too moist and even mold.
- How to store uncooked masa dough: Tightly wrap the dough ball in plastic wrap and refrigerate for up to three days. Don’t use it beyond three days because it spoils fairly quickly. When ready to use, you may need to knead the dough again with a splash of water.
- How to store cooked tortillas: Store cooked corn tortillas in plastic wrap or a Ziploc bag with as much air pressed out as possible. Refrigerator for up to three days.
How to Heat Leftover Corn Tortillas
- How to reheat tortillas in the microwave: Reheating corn tortillas in the microwave is not advisable as it can dry them out too much and make them less flexible and more prone to cracking. While it’s not ideal, if you are going to use the microwave, make sure to wrap the tortillas with a slightly damp paper towel before reheating at 10 second intervals.
- How to reheat tortillas in the oven: Wrap a stack of tortillas in aluminum foil and let them warm in the oven at 350 degrees F for 5-10 minutes.
- How to reheat tortillas on the stove: Heat the tortillas one at a time in a dry skillet over medium heat for 15-30 seconds on each side. Avoid using oil as this will cause them to become overly crispy. Always transfer tortillas to a tortilla warmer or wrap in a clean kitchen towel in a sealed container to keep warm.
How to Freeze corn tortillas
These homemade corn tortillas freeze well for up to three months. To freeze, allow the tortillas to cool, stack them with parchment paper in between each tortilla and seal in a freezer bag, squeezing out as much air as possible.
Can I freeze masa dough?
I do not recommend freezing the masa dough. The freezing process breaks down some of the structure of the dough, making it crumblier and more difficult to handle, shape and cook when it thaws.
WAYS TO USE CORN TORTILLAS:
Corn tortillas can be used countless ways, here are just a few of our favorites:
- Tacos: These homemade corn tortillas are ideal to load on all your favorite taco toppings because they won’t crack and crumble. We love them in carne asada street tacos, Baja fish tacos, blackened fish tacos, beef birria tacos, shredded beef tacos, shortcut steak tacos, spicy shrimp tacos, and mahi mahi fish tacos.
- Enchiladas: Corn tortillas are my first choice for enchiladas with their sweet, nutty corn flavor. They also hold up better in enchiladas without becoming soggy. To use, dip the corn tortillas in red or green enchilada sauce (soak a little if you need to make them more pliable), then fill, roll, top with extra sauce and cheese, then bake. See my chicken enchiladas rojo, beef enchiladas, chicken enchiladas verdes, and creamy green chili chicken enchiladas for some tasty inspiration.
- Enchilada casserole: These corn tortillas are the ideal thickness and tenderness for layering in between saucy meat and cheese. Try them in chicken enchilada casserole, ground beef enchilada casserole and King Ranch chicken casserole.
- Tostadas: Turn corn tortillas into shatteringly crispy tostadas piled with your choice of toppings such as creamy beans, grated cheese, juicy Mexican ground beef or shredded chicken and toppings. You’ll start by toasting the tortillas in the oven then frying in some oil until stiff, crispy and lightly browned. See my tostada recipe for exactly how to make them and for the juiciest beef topping.
- Corn tortilla chips: Corn tortillas make the best homemade corn tortilla chips! Simply cut the corn tortillas into triangles (easiest using kitchen shears) and either bake or fry. To bake, lightly brush the tops with vegetable oil, sprinkle with salt and bake at 350 degrees F for about 8 minutes or until crispy. To deep fry, fry in 350-degree F hot oil for about 2 minutes, remove to paper towels then sprinkle with salt.
- Chilaquiles: Use the corn tortilla chips from above to make chilaquiles. Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce (Chilaquiles Rojos), topped with cheese then served with eggs, beans, cilantro, radishes, guacamole and/or sour cream. See my recipe to see exactly how to make them.
- Nachos: Corn tortilla chips made from homemade corn tortillas are ideal for nachos because they’re sturdy and don’t easily become soggy. To make, use the corn tortilla chips from above then load on your favorite nacho sauce or my personal favorite, Queso Blanco, then pile with toppings. See my loaded nachos for my favorite nachos ever!
HOMEMADE CORN TORTILLAS FAQ:
This comes down to personal preference and what you’re using the tortillas for. Corn tortillas are known for their tasty corn flavor and ideal in street tacos, enchiladas, taquitos, and corn tortilla chips for nachos and chilaquiles. Flour tortillas can be larger, roll and fold better so they are the ideal choice for burritos, quesadillas, flautas and fajitas. Their neutral flavor is also preferred in some tacos and enchilada recipes.
Yes, this corn tortilla recipe made with only masa harina is gluten free. However, some store-bought tortillas also include wheat flour to make them more pliable, so you will want to check the label if following a gluten free diet.
Yes, these homemade corn tortillas are vegan! Some store brands do include lard, so always check the ingredients.
A 5-6-inch corn tortilla will have a little over 12 carbs. The carbs will vary if you change the tortilla size.
No, corn tortillas are not considered low carb with 12 carbohydrates per tortilla. If you’re on a low-carb diet, it’s best to avoid them or enjoy them in moderation. That being said, corn tortillas will always have fewer carbs than flour tortillas of the same size and thickness because masa harina has less carbs than wheat flour, which means corn tortillas are a lower carb alternative to flour tortillas.
No, corn tortillas are not keto because they contain mostly carbohydrates and little fat or protein.
Corn tortillas are high in empty carbs but low in fat. They do have a few nutritional benefits such being high in fiber and a good source of magnesium and potassium. They also contain calcium, Vitamin C and Vitamin A.
Yes! Corn tortillas are healthier than flour tortillas because they are usually lower in carbohydrates, fat and calories and contain more nutrients, fiber, and whole grains than their flour counterparts.
Corn tortillas contain a little over 12 grams of carbohydrates per tortilla so they will raise the blood sugar of diabetics and should be consumed in moderation.
Corn tortillas can be used to create all sorts of delicious wonders including tacos, taquitos, tortilla chips, and enchiladas.
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Homemade Corn Tortillas
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Ingredients
- 2 cups masa harina (240 grams)
- 1 ½ to 1 3/4 cups hot water
- ¼ teaspoon salt
Instructions
- Mix the ingredients: Whisk the masa harina and the salt together in a large bowl. Gradually stir in 1 ½ cups hot water with a sturdy spatula or wooden spoon. Continue to stir until the dough starts to clump together.
- Knead the dough: In the same mixing bowl, knead the dough with your hands for a few minutes. You’ll know the dough is ready when it becomes a smooth, moist yet firm, springy ball, similar to the consistency of Play-Doh. The key here is for it to feel moist but not tacky – moisture is key! (If the dough feels dry or is not combining, add hot water one teaspoon at a time. If the dough is tacky/too wet and keeps sticking to your hands, add additional masa harina one teaspoon at a time.)
- Rest the dough: Cover the dough in the bowl with a damp kitchen towel or paper towel and let rest for 15 minutes.
- Shape the dough: Use a 2-tablespoon cookie scoop (or similar/34 ounces) to scoop the dough, then roll it in between the palms of your hands to form an evenly rounded ball. You may shape one ball at a time and proceed to press and cook the tortilla (then start the next while your tortilla is cooking, the most efficient method) or you may make the balls all at once, keeping them covered with a damp towel in a parchment paper lined baking dish at all times (don’t let them dry out!).
- Press the tortilla: Place one dough ball between two pieces of a Ziploc bag or parchment before pressing into a 5-inch tortilla using a tortilla press, casserole dish, pie plate or the flat bottom of a pan. (I find it easiest to use a freezer size Ziploc bag and cut the sides so it opens like a book.) For a tortilla press, use the handle and press down, then open the press, flip the dough 180 degrees, cover and finish with another press. This way the dough spreads more evenly (because there is more force/pressure on the handle side).
- Cook the tortilla: Heat a nonstick or cast-iron skillet over medium-high heat. Once hot, peel your tortilla off of the plastic and cook for about 45-60 seconds on both sides. You’ll know it’s time to flip when lightly toasted golden flecks appear. The tortilla may also bubble up on the second side which is a great sign – it means your dough is nice and airy! While the tortilla cooks, start working on pressing the next tortilla.
- Keep the tortillas warm: Immediately transfer the cooked tortilla to a tortilla warmer or wrap in a damp towel (or paper towels) and store in sealed container – this is key so your tortillas don’t dry out. Repeat until you have a stack of delicious warm homemade tortillas. When serving, start with the tortilla on the bottom of the stack – it will be the softest.
Video
Notes
Tips and Tricks
(See post for more detailed tips and tricks)- Tortilla press: Is not necessary but is the quickest way to make uniform tortillas – it takes seconds! This is the tortilla press I have from Amazon. It is on the pricier side but there are a lot of less expensive options as well HERE.
- Masa harina: You MUST use masa harina and not cornmeal – masa harina is dehydrated dough, cornmeal is just ground corn. Masa harina can be found in white, yellow, and blue – all of which work in this recipe but white will yield the softest tortillas You should be able to find masa harina at your grocery store located next to the cornmeal or in the ethnic aisle. Otherwise, you can purchase it on
- Is instant masa the same as masa harina? Yes! When looking at packages of masa harina, don’t be confused if you see “instant masa harina.” All packages of masa harina are instant! It simply means when you mix the masa harina with water, it will make masa dough instantly.
- The key for texture success is for the dough to be moist but not tacky: Once the dough is kneaded until it’s firm with a bouncy texture, you’re almost there. Double check that the dough seems moist. You may want to knead in an extra splash of water.
- The goal is to keep the dough moist at all times: Whether making the tortillas one at a time or rolling all the balls first, you need to keep the dough covered with a moist towel at all times. Dry dough means cracking tortillas.
- Double check the texture after making your first tortilla: If the pressed dough is so sticky that it doesn’t easily peel off of the plastic, the dough needs more masa harina. If the tortilla cracks when cooking, the dough needs more hot water (or possibly was cooked too long).
- Adjust the heat as needed: Every skillet and stove is different, so be prepared to turn the heat up or down. If the tortillas are browning too quickly or forming black spots, turn the heat down. If the tortillas are taking significantly longer than 60 seconds for brown spots to appear, then raise the heat.
- Don’t overcook the tortillas: Don’t try and get extra color on your tortillas – as soon as they are cooked, they are done. If you overcook them, they will dry out and not be as soft and flexible and can crack. Ironically, my tortillas don’t get as much color in my cast iron skillet as when cooking in a nonstick skillet.
How to Store and Reheat
- How to store uncooked masa dough: Tightly wrap the dough ball in plastic wrap and refrigerate for up to three days. Don’t use it beyond three days because it spoils fairly quickly. When ready to use, you may need to knead the dough again with a splash of water.
- How to store cooked tortillas: Store cooked corn tortillas in plastic wrap or a Ziploc bag with as much air pressed out as possible. Refrigerator for up to three days.
- How to freeze: Allow the tortillas to cool, stack them with parchment paper in between each tortilla and seal in a freezer bag, squeezing out as much air as possible. Freeze for up to 3 months.
- How to reheat tortillas in the microwave: Reheating corn tortillas in the microwave is not advisable as it can dry them out too much and make them less flexible and more prone to cracking. While it’s not ideal, if you are going to use the microwave, make sure to wrap the tortillas with a slightly damp paper towel before reheating at 10 second intervals.
- How to reheat tortillas in the oven: Wrap a stack of tortillas in aluminum foil and let them warm in the oven at 350 degrees F for 5-10 minutes.
- How to reheat tortillas on the stove: Heat the tortillas one at a time in a dry skillet over medium heat for 15-30 seconds on each side. Avoid using oil as this will cause them to become overly crispy. Always transfer tortillas to a tortilla warmer or wrap in a clean kitchen towel in a sealed container to keep warm.
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