Corn Tortilla Recipe

Authentic Mexican Corn Tortillas

Leaving Texas to go to Montana has created a little Mexican Food panic within me, and put the wheels in motion in search of the best corn tortilla recipe. In the past four years, since we moved to Texas, we have swapped once a week pizza night for once a week taco night (which is awesome, since our tacos are gluten free).

I want to see the method, the ingredients, and exactly what the texture was to make authentic, Mexican style, home made, corn tortillas.

Here is the winner! The recipe and the demonstration video is helpful for better tortillas with each try. The process is simple enough, but you may need to make the corn tortilla recipe several times to perfect your technique.

We use Bob’s Red Mill Gluten Free Masa Harina Golden Corn Flour, and we love the flavor!

Home Made Corn Tortillas

Home Made Corn Tortillas


  • 2 Cups Masa Flour
  • 1-1/2 to 2 Cups Hot (as needed)
  • 1-1/2 to 2 teaspoons Kosher Salt


  1. Combine masa and 2-1/4 cups of very warm water. Combine and add water if needed (watch video below for demonstration showing correct texture). Or, as Bob's Red Mill explains, "The dough should be firm and springy when touched, not dry or sticky."
  2. Cover mixture and set aside for at least 1 hour.
  3. Roll into golf ball sized balls and press in tortilla press covered with plastic or parchment paper (I use plastic).
  4. Turn and re-press gently on all sides.
  5. Remove parchment and tortilla. Use gravity to remove tortilla from plastic or parchment.



And the demo for making the tortillas:


Authentic Mexican Corn Tortillas

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