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  • Prep-time: / Ready In:
  • Makes 12 (6-inch) tortillas

Home-cooked corn tortillas are delicious and surprisingly easy to make. Fill them with your favorite taco fixings, create a crave-worthy quesadilla, or bake them into chips that you can dip in homemade guacamole. You’ll never go back to store-bought tortillas once you know how to make your own. 

Tip: Every brand of masa harina is different, so the amount of water needed to make just-right tortillas may vary. Start with 1 cup of water and add a little at a time as needed to achieve a dough that does not crumble or fall apart when kneaded but instead is smooth and soft.

Hands holding a plate of stacked corn tortillas


  • 2 cups masa harina, plus more for dusting
  • 1 teaspoon sea salt (optional)


  1. In a bowl combine masa harina and salt (if using). Add 1 to 1½ cups water; stir with a spatula or your hands to form a dough ball. Knead dough by hand 3 to 5 minutes or until dough is smooth and not sticky. Divide dough into 12 equal portions and roll them into balls.
  2. Cut a gallon-size resealable plastic bag along the seams to make two square sheets. Place one plastic sheet on a work surface. Dust it with masa harina and set one dough ball on top. Sprinkle dough with masa harina and place the second plastic sheet on top. Pat the plastic to flatten the dough, then use a rolling pin to roll dough into a 6-inch disk. Peel off the top sheet of plastic, flip the tortilla onto the palm of your hand, and remove the other plastic sheet.
  3. Heat a nonstick skillet over medium. Place tortilla in heated skillet. Cook 2 to 3 minutes or until tortilla starts to look dry on top. Flip tortilla over and cook 2 minutes more or until tortilla starts to puff up.
  4. Transfer cooked tortilla to a shallow bowl lined with a kitchen towel. Cover tortilla with the towel to keep it warm and soft. Repeat with the remaining dough balls, stacking finished tortillas in bowl as you go.

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Judi Sweat2 weeks ago
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You must be kidding me. I have tried this and it has been the biggest mess that I have ever had. The dough sticks to the waxed paper. I cannot get it off to even get it into the skillet. I can’t believe that you have said that this is easy and we will never buy corn tortillas again. I just hope HEB will take back the big bag of Masa Harina that I bought to try this. I am immensely disappointed in this. Mine looks nothing like the photo above even though I followed the directions to a tee!

Ana5 months ago
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What is “masa harina”? Simple corn flour will do as well?

Summer5 months ago
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Why do you use a plastic bag instead of parchment paper for this recipe?

DVincent6 months ago
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With dessert fork poke holes all over tortilla. Place on dinner plate. Microwave 1 min. Flip over. Microwave another 20 seconds.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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