Taco Tuesday is even better when the tortillas are warm, soft and made from scratch. This simple homemade corn tortilla recipe needs only masa harina and lukewarm water, making it an easy and economical base for your favourite fillings.
Fresh tortillas have a tender texture and a toasty corn flavour that shop-bought versions cannot quite match. The dough comes together by hand in minutes, and you do not need any specialist equipment—a heavy skillet works perfectly if you do not have a tortilla press.
Serve them straight from the pan with seasoned meat, chicken, fish, beans or roasted vegetables. Add a few colourful sides and toppings, and you have a relaxed Mexican-inspired meal that everyone can assemble at the table.
Which flour should you use for corn tortillas?
For authentic Mexican corn tortillas, use masa harina, a finely ground flour made from nixtamalised corn. Brands such as Maseca work well. Ordinary cornmeal, polenta and cornflour (cornstarch) are not suitable substitutes because they will not bind in the same way.
If you prefer soft flour tortillas, use all-purpose wheat flour or bread flour, but follow a flour-tortilla recipe that also includes salt and fat. Wheat flour is not a direct one-for-one substitute for masa harina in this two-ingredient recipe. Masa harina is naturally gluten-free, but choose a certified gluten-free product if cross-contamination is a concern.
What to serve with tacos
Turn your tacos into a complete meal with one or more of these Mexican-inspired dishes and toppings:
- Mexican-style rice or coriander-lime rice
- Refried beans, black beans or charro beans
- Elote (Mexican street corn) or esquites
- Fresh guacamole, tomato salsa or pico de gallo
- Crunchy cabbage slaw with lime
- Grilled peppers, onions and courgettes
- Tortilla soup or a light avocado salad
For fillings, try seasoned beef mince, shredded chicken, grilled fish, spicy beans or roasted vegetables, then finish with salsa, grated cheese, coriander and a squeeze of lime.
Simple method for homemade tortillas
- Mix the masa harina with lukewarm water until a soft, pliable dough forms.
- Divide the dough into eight balls, then press each one thinly between two sheets of cling wrap or baking paper.
- Cook in a hot, dry skillet for 45–60 seconds per side, until lightly browned in spots.
- Keep the cooked tortillas wrapped in a clean tea towel so they stay warm and soft.
Ingredients
You only need masa harina and lukewarm water for this recipe. The printable recipe below includes the exact quantities, detailed method and storage notes.
Homemade Corn Tortillas for Taco Tuesday
Equipment
- skillet
Ingredients
- 1 cup masa harina nixtamalised corn flour
- 1/2 cup lukewarm water plus a little extra if needed
Instructions
- Add the masa harina to a mixing bowl.
- Slowly add the lukewarm water, mixing with your hands until a soft, pliable dough forms. If the dough cracks when pressed, add more water one teaspoon at a time.
- Divide the dough into eight equal balls and cover them with a clean tea towel to prevent drying.
- Place one dough ball between two sheets of cling wrap or baking paper. Press it flat with a tortilla press or the base of a heavy skillet until thin and even.
- Heat a dry frying pan or skillet over medium-high heat. Cook each tortilla for 45–60 seconds, turn, and cook the second side for another 45–60 seconds. The tortilla is ready when lightly browned in spots and cooked through.
- Transfer the cooked tortilla to a clean tea towel and keep covered while cooking the remaining tortillas. Serve warm or cold.