Homemade Corn Tortillas - thelatinspoon.com

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There’s something magical about making corn tortillas from scratch — the warmth of the masa, the smell of corn on a hot pan, and that first little puff that makes you smile. It’s simple, humble, and deeply comforting. With just three ingredients and a bit of patience, you can make soft, authentic corn tortillas right in your own kitchen.

Freshly hand-shaped tortillas resting on a traditional Costa Rican cloth, with tomatoes in the background.

Across Costa Rica, tortillas are part of every meal — from breakfast to dinner and everything in between. They show up next to scrambled eggs, a warm serving of Gallo Pinto, pressed with melted cheese, or served alongside a comforting bowl of soup at lunchtime. You’ll see them paired with picadillos, rolled into gallos, or simply eaten straight off the pan with a little butter and a sprinkle of salt. However you enjoy them, tortillas have this way of bringing comfort to every plate — soft, warm, and perfectly simple.

Making them from scratch is easier than you might think. The trick is getting the masa just right — soft but not sticky, smooth but not dry. Once you learn how to feel that balance in your hands, you’ll never forget it. In this recipe, I’ll walk you through every little detail: how to mix, test, and shape your dough until it feels perfect. Whether you make them with a tortilla press or by hand, each one carries its own rhythm.

There’s something beautiful about the process — pressing, turning, and watching that first little puff rise on the pan. It’s not just cooking; it’s tradition. See the full step-by-step video on The Latin Spoon YouTube channel and make them with me.

Top view of a container with water, a bowl with corn dough, a small jar with oil, and a small dish with salt

Ingredients For homemade Corn Tortillas

This is all you need to make real homemade corn tortillas from scratch:

🌽 Corn Flour

Use masa harina, not regular cornmeal — it’s the kind of flour made from nixtamalized corn. Any brand will work, but each one absorbs water differently, so trust your hands and eyes more than the package instructions.

🧂Salt (Optional)

I like adding a little salt to my tortillas for flavor, but it’s completely optional. Some people prefer leaving the dough plain, especially if they plan to serve it with something salty or saucy.

💧Water

Use warm water, not cold — it helps bring the masa together smoothly without creating lumps.

🧴Oil

Oil is not added to the masa, yet it’s used in small amounts when you’re greasing your pan between cooking tortillas.

A plate with three "Costa Rican prensadas" placed on a traditional cloth

💡 Extra Tips for Making Corn Tortillas at home

Use warm (not hot) water to mix the masa. Hot water can make the dough sticky, while cold water prevents it from binding properly.
Cover the masa with a damp paper towel while you work to prevent it from drying out.
Always test one tortilla first to check the moisture of the dough and the heat of the pan. If you notice cracks on the edges, the dough is too dry — add a teaspoon of water at a time and knead again.
Let the skillet or comal get very hot before adding the tortillas. This helps them puff and gives that perfect golden color.
Flip the tortilla gently with your fingers or a spatula once it releases naturally from the surface — forcing it too early can tear it.
Always keep your tortillas wrapped in a clean kitchen towel right after cooking. This helps them stay warm and soft until serving time.
When reheating tortillas in the microwave, wrap them in a damp paper towel. The steam keeps them moist so they don’t dry out.

From Masa to Tortilla: Step-by-Step Guide

Here’s a step-by-step with photos (and just a few words) to show you how to make Homemade Corn Tortillas — from mixing the masa to watching them puff beautifully on the pan.

A hand touches the corn dough inside a large glass bowl as water is poured from a glass pitcher. In the background, there’s a small bowl with salt and two tomatoes.

Step 1: Place the corn flour (masa harina) in a large bowl. Add the salt and mix lightly to distribute. Then pour in the same amount of lukewarm water as flour.

A hand mixes the corn dough inside a glass bowl, with a small bowl of salt in the background and tomatoes in the foreground.

Step 2: Mix the masa with your hands until it forms a soft dough. Test the texture. If the dough feels dry, add a little water, one spoonful at a time, until it no longer cracks or sticks to your hands.

Small dough balls of similar size arranged inside a clear glass bowl.

Step 3: Once the masa is ready, form small dough balls — their size will determine how big or thick your tortillas will be.

A ball of dough placed on a circular piece of plastic over a tortilla press.

Step 4: Option 1 - Flatten the tortillas.

Place one plastic circle on the bottom of your tortilla press, a ball of dough in the center, and another piece of plastic on top. Press gently to flatten, then turn it a quarter turn and press again for even thickness.

The right hand presses the dough into a tortilla shape over a circular piece of plastic, while the left hand forms a “C” shape to shape the edges.

Step 4: Option 2 - Make by hand.

Place a piece of plastic on your work surface and set a ball of dough in the center. Flatten it gently with your palm. Use your fingers to shape the edges into a round form, making small circular movements.

A comal on a stovetop cooking two tortillas, with a clear bowl holding an oiled napkin visible in the background.

Step 5: Preheat a comal or heavy skillet over medium-high heat. Lightly grease it with a bit of oil using a folded napkin. Carefully peel the tortilla off the plastic and place it on the hot surface. Cook each side for about 40 seconds, then flip.

Two tortillas cooking on the top side, ready to be flipped and puff up

Step 6: Cook another 40 seconds and flip one more time — you’ll notice it starts to puff up like a balloon.

💬 Questions About Making Corn Tortillas

What’s the best brand of corn flour to use?

That depends on your taste and what’s available at your local store. Always look for a masa harina that says “for tortillas” on the package, and adjust the amount of water as shown in the video — every brand absorbs it differently.

What if my dough turns out too watery?

No problem! Add a bit more corn flour, little by little, until you reach the right consistency — soft, smooth, and easy to shape.

Why aren’t my tortillas puffing up?

Don’t worry — not all tortillas puff perfectly, especially at first. Make sure your skillet or comal is very hot and flip the tortilla a couple of times to help it puff.

How long do homemade tortillas last?

Homemade tortillas stay fresh for about three days in the refrigerator. Keep them in an airtight container or sealed bag, and reheat them before serving so they regain their soft, warm texture.

🥙 Before You Go…

In Costa Rica, everything wrapped in a tortilla is called a gallo or gallito — much like in Mexico they call them tacos. And because gallitos can be made with almost anything tortillas have become part of our identity.

Most Costa Ricans still prefer handmade tortillas. Factory-made ones may look perfect, but they’ll never have the same heart.

We usually make our tortillas a little thicker, so just one is enough for each gallo. And when they get a bit older, we give them a second life — turning them into prensadas, tortilla soup, or other comforting homemade favorites you’ll soon see on The Latin Spoon

So when you make these tortillas, remember — you’re not just cooking. You’re connecting with something timeless, humble, and full of soul.

Besitos (kisses),
Mara

Homemade tortillas

Nothing compares to the smell of freshly made tortillas warming on the comal. These homemade corn tortillas are soft, earthy, and full of flavor — the kind that remind you of slow mornings and family gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Course Side Dish

Cuisine latina

Servings 12 unidades

Equipment

1 Bowls and spatulas
1 tortilla press (optional)
1 Measuring cups and spoons
2 Round Plastic Sheets
1 Non-stick skillet or comal
1 kitchen towel

Ingredients

1 cup corn flour
1 cup water + 2 tablespoons
¼ tablespoons salt

Instructions

In a large mixing bowl, combine the masa harina and salt. Slowly pour in the warm water while mixing with your hand until the dough starts to come together.
Work the dough for a few minutes until it feels soft, smooth, and not sticky. If it’s too dry, add a little more water—just one tablespoon at a time.
Divide the dough into small, even balls (about the size of a golf ball) and cover them with a damp cloth to prevent drying.
Option 1–Pressed tortillas: Place one dough ball between two pieces of plastic (or parchment paper) inside a tortilla press. Gently press down to flatten it into a thin circle.
Option 2–Hand-patted tortillas: Moisten your hands slightly, place the dough ball in one palm, and gently pat it back and forth between your hands, turning it as you go, until you form a round, even tortilla about ⅛ inch thick.
Heat a non-stick skillet or comal over medium-high heat. Once hot, place the tortilla on it and cook for about 30–45 seconds on each side, until it puffs slightly and gets light brown spots.
Transfer the cooked tortillas to a plate lined with a clean kitchen towel. Cover to keep them soft and warm while you cook the rest

Video

Notes

Use warm (not hot) water to mix the masa — hot water makes it sticky, cold water won’t bind.
Keep the dough covered with a damp towel so it doesn’t dry out.
Test one tortilla first to check dough moisture and pan heat.
Make sure the comal is very hot before cooking so tortillas puff nicely.
Flip gently once it releases from the surface.
Wrap tortillas in a clean towel right after cooking to keep them soft.
When reheating, cover with a damp paper towel to keep them moist.
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Keyword Costa Rican Basics