Soft Homemade Corn Tortillas For Tacos

These Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. They are made with yellow cornmeal. Really easy to make and so much better homemade.

Prep Time: 5 Minutes Cook Time: 24 Minutes Total Time: 29 Minutes Servings: 12 Tortillas

I love cooking at home and making everything from scratch. We have tacos or burritos almost every Tuesday. Having been raised in the Southwest, I miss good Tex-Mex food. There are not many restaurants in the Northeast that compare.

So I cook most of our meals at home. I was very lucky to have my mom’s best friend teach me. These homemade corn tortillas are one of those recipes. Not quite authentic because of the available local ingredients.

These can easily be reheated in the microwave for 15 seconds, placing them between two damp paper towels.

Why You Will Love These Homemade Corn Tortillas

You’ll love these Homemade Corn Tortillas because they’re simple, authentic, and taste so much better than anything store-bought.

• Just a few basic ingredients – no preservatives, no fillers, just pure corn flavor you can feel good about serving.
• Fresh, warm, and tender – homemade tortillas are softer, more flexible, and perfectly toasty with those irresistible golden spots.
• Ready in minutes – once the dough comes together, they cook quickly, making them ideal for weeknights or taco night upgrades.
• Perfect for any filling – tacos, quesadillas, enchiladas, or simply warm with butter and salt—they hold up beautifully.
• That made-from-scratch satisfaction – there’s something deeply satisfying about pressing and cooking tortillas by hand.

Once you try them fresh off the skillet, you’ll never want to go back to packaged tortillas again.

Ingredients Needed

• All-purpose flour
• Yellow cornmeal
• Vegetable oil
• Water
• Salt

Want a delicious recipe to use with your homemade corn tortillas? Then give these Chicken and Rice Fajitas a try. It makes a great weekday dinner idea.

How to Make These Corn Tortillas

I like the combination of using cornmeal and flour to get a sweet and soft tortilla. This combination also provides a durable tortilla. So your filling will not split or soften these. Now that I have been using cornmeal to make these, I have taken a liking to them better.

But if you want to give Masa a try, I say go ahead. The biggest bonus to using cornmeal is that it can be stored at room temperature in an airtight container for up to 12 months. Meanwhile, masa is better stored in the refrigerator or the freezer for up to the same length of time.

STEP ONE: First, you will need to preheat your skillet to medium-low heat.

STEP TWO: Then, in a medium-sized bowl, add your ingredients. Knead with a stand mixer, or with your hands, until fully incorporated. Let rest for 5 minutes, covered with a damp paper towel.

STEP THREE: Then divide your dough into 10 pieces. If you are measuring by weight, they should come to be about 40 grams (or 1.4 ounces) per piece.

Roll each section into small, hand-rolled balls. Place your dough between two pieces of parchment paper. Press down on the dough to flatten using a tortilla press, your hands, or even between a cutting board. You want to get it to be as flat as you can without ripping a hole.

STEP FOUR: Then carefully remove your flat tortilla from between the parchment. Place in your skillet and cook for about 1 minute on each side or until brown spots appear. Next, transfer to your serving plate, and continue to steps 4 to 6 until all of your dough is cooked!

Please beware that these tortillas may feel a little stiff as you cook them, but they will soften as you continue and stack the rest of the tortillas. 

It is important to cover the cooked tortillas so that they remain soft and pliable.

More Homemade Bread Recipes

Making Your Own Pizza Dough

Delicious Homemade Dinner Rolls

Five Minute Soft Pretzel Dough – Homemade Cinnamon Sticks

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