Homemade Corn Tortillas with Two Ingredients that are authentic, simple, and superior to store-bought

Are you sick of store-bought tortillas that are bland and rubbery? Are you prepared to make taco night even better? The magic of freshly made corn tortillas, which have been prepared in Mexico and throughout Latin America for centuries, can then be experienced.

Better still? They are made with just two ingredients: water and masa harina.

That’s all. No preservatives. No artificial taste. You’ll be left wondering why you didn’t try this sooner because it has a wholesome taste, a tender yet slightly chewy texture, and real corn flavor.

Corn Tortillas: What Are They?

Mexican food revolves around corn tortillas. Masa harina, a unique corn flour treated with lime, is combined with water to make these flat, round, unleavened breads, which are then flattened and cooked on a hot griddle.

They are employed to produce:

Corn tortillas have a very pleasing corn flavor and are naturally gluten-free, unlike wheat tortillas. #Homemade Corn

Corn Tortilla Recipe with Two Ingredients

Ingredients (enough to make 12 small tortillas)

Directions

Prepare the dough

• Masa harina and warm water should be combined in a mixing bowl. Using your hands or a spoon, stir until a dough forms. It should have the consistency of soft Play-Doh, neither sticky nor crumbly.
• If the dough cracks when pressed or feels dry, add water 1 tablespoon at a time. Add a pinch more masa harina if it’s sticky.
• Cover the dough with a damp towel and let it rest for 10 to 15 minutes. #Homemade Corn

Form the dough

• Make 12 equal balls out of the dough, each about the size of a golf ball.
• Roll out one ball of dough with a rolling pin or flatten with a tortilla press after sandwiching it between two pieces of plastic wrap or parchment paper. A 6-inch round tortilla is what you want. #Homemade Corn

Prepare the tortillas.

Without using any oil, preheat a nonstick pan or cast iron skillet over medium-high heat.

After removing the parchment, lay the tortilla directly onto the dry skillet.

Cook

• The first side should release easily after 30 to 45 seconds.
• Cook for a further 45 to 60 seconds after flipping.
• For another 15 to 30 seconds, flip it until it puffs up a little.

To keep cooked tortillas warm and tender, wrap them in a fresh kitchen towel. #Homemade Corn

Highlight of Ingredients

What is Masa Harina?

Corn flour known as masa harina is created by soaking and cooking dried corn in lime water (calcium hydroxide), then grinding and drying it once more. Masa harina gets its unique flavor and aroma from an ancient process known as nixtamalization.

Because it lacks the flavor and chemistry required for proper tortillas, regular cornmeal or corn flour is NOT a substitute.

The Benefits of Homemade Over Store-Bought

Improved Taste

• Commercial tortillas cannot match the sweet, toasty, and intensely corn-forward flavor of freshly pressed tortillas.

Control of Texture

• The thickness is up to you; tacos should be thinner, while quesadillas or enchiladas should be thicker.

Reduced Ingredients

• No strange additives, gums, or preservatives. Just water and masa harina.

Economical

• Masa harina is shelf-stable and reasonably priced. For a fraction of the cost, a 4-pound bag yields dozens of tortillas. #Homemade Corn

Benefits of Nutrition (Approximately one 6-inch tortilla.)

• 60–70 calories
• 1–2g of protein
• 12–14g of carbohydrates
• Fiber: 1-2 grams
• 0g of fat
• Sodium: 0 mg (unless salt is added)

Additionally:

• Gluten-free by nature
• Source of iron and calcium
• No cholesterol or oil
• When portioned, this is ideal for diabetics. #Homemade Corn

Changes & Flavor Enhancements

You can readily experiment with flavor, even though the two-ingredient version is traditional and pure:

Additional Ideas:

• One teaspoon of chili powder or ground cumin
• Half a teaspoon of smoked paprika
• One tablespoon of finely chopped cilantro
• For brightness, add 1 tablespoon of lime juice.

Vibrant Variants:

• For a deep purple hue, use blue corn masa harina.
• Add beet powder or turmeric for aesthetic appeal. #Homemade Corn

Tips for Storage and Make-Ahead

To Keep in Stock:

• After cooling, wrap the tortillas in a fresh cloth and then wrap them in foil or an airtight container.
• Keep in the refrigerator for 5–7 days or at room temperature for 1 day.

In order to freeze:

• Place parchment paper between each tortilla stack.
• Freeze for up to three months in a zip-top freezer bag.

To Warm Up Again:

• Warm for 15 to 30 seconds on each side in a dry skillet.
• or 30 seconds in the microwave while wrapped in a moist paper towel. #Homemade Corn

Top Applications for Corn Tortillas

Here are some delicious ways to use homemade tortillas, which are incredibly versatile:

Tacos:

• Barbacoa, shrimp, carnitas, grilled vegetables, or carne asada

Quesadillas:

• Put cheese, spinach, beans, or mushrooms inside.

Chiladas:

• Roll with filling, dip in sauce, and bake.

Tostadas:

• Place beans, lettuce, tomato, and avocado on top and bake until crisp.

Chilaquiles:

• Slice into triangles, cook, and then simmer in cheese or eggs and salsa.

Tortilla Soup:

• Use as a crunchy topping after tearing into strips. #Homemade Corn

Advice for Successful Tortillas

Make Use of Warm Water

• It produces a pliable dough and improves the hydration of the masa.

Don’t Ignore Your Rest

• Even ten minutes allows the dough to relax and absorb water.

Select the Proper Texture

• When pressed, the dough shouldn’t break. Add water one teaspoon at a time if it does.

The Key Is a Hot, Dry Pan

• No oil is required because the tortillas get their distinctive char and puff from the dry heat.

Make Sure They’re Covered

• To keep tortillas warm and pliable, stack them in a fresh kitchen towel.

Not a Tortilla Press? Not a problem!

Make use of any of these:

• Using plastic wrap or parchment paper, a rolling pin
• plate or pan with a flat bottom
• Cutting boards or books

Just keep in mind that thinner tortillas fold better for tacos and cook more evenly!

FAQ: Making Corn Tortillas at Home

Q1: Is it possible to substitute cornmeal for masa harina?

• No. Cornmeal won’t make a proper dough because it doesn’t have the lime treatment.

Q2: When I roll my tortillas, why do they crack?

• The dough is excessively dry. Knead thoroughly after adding additional water, 1 tsp at a time.

Q3: Why aren’t my tortillas puffing up?

• The dough may be too cold or too thick, or the pan may not be hot enough.

Q4: Can I make the dough with oil or butter?

• While traditional corn tortillas only contain masa and water, they can become more pliable with a little oil or lard. It’s not required!

Q5: Do corn tortillas have more health benefits than flour tortillas?

• In general, they are because they are naturally gluten-free and have fewer calories, fat, and sodium.

Ideal for Every Diet

• Vegan
• Gluten-free
• Free of nuts
• Free of Soy
• Without Sugar
• Whole Food Compliant

Perfect for those following plant-based or whole-food diets or those with food sensitivities.

Concluding remarks

A straightforward but effective illustration of how classic recipes can be both approachable and remarkable are these Homemade Corn Tortillas with Two Ingredients. You can make a Mexican staple in your own kitchen with just masa harina and water, adding a fresh, authentic flavor to everything from tacos to soups.

Making them is a simple, inexpensive, and highly fulfilling cooking task that adds a significant amount of flavor to your table.

Give It a Try and Tag Us!

Have you prepared these tortillas? We’d love to see how you use them, so share your stack on Instagram using the hashtag #HomemadeTortillaLove!