Corn Tortillas

There is nothing better than homemade corn tortillas! They will puff up; honest. And hot tortillas from the comal, is a revelation! Naturally fat & gluten-free. What’s not to like?

A stack of corn tortillas placed in a kitchen towel

The making of homemade corn tortillas is super easy and it’s something you can make as you need them. There is nothing better than having a meal at home with freshly cooked corn tortillas!

But getting your tortillas right depends on a lot of little details. The more you make them at home, the more you’ll learn to feel when your dough is too dry or too sticky, as well as how to correct it.

In this post I’m going to walk you through how to make regular & pink tortillas. Follow me along! ?

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Pink Corn Tortillas wrapped in a kitchen towel

Are corn tortillas healthy?

Yes they are! They are actually better than flour tortillas which contain some sort of fat that is requires for them to be soft.

These are healthy and are about 60 calories each with only 13 grams of carbs and 0 fat!! Can’t get better than that right?

Tortillas inside a kitchen towel

This recipe was originally published in June 2018. It was updated to revise the content and photographs. The original recipe remains the same. Enjoy!

Instructions

The process to make regular and pink corn tortillas is the same!
  • Step 1) In a large bowl, add the maseca (corn flour), water (& beet juice if making pink tortillas) and salt. Mix with a spatula or hands until all ingredients are combined.
  • Step 2) Knead with hands until the masa comes together. It should not crack when you press it with your hands. If it cracks then it’s too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
Hand holding pink masa
  • Step 3) Roll masa into golf sized balls to make about 12 tortillas. Cover with plastic wrap to prevent the masa from drying out.
12 Tortillas balls placed on a board
  • Step 4) Place the dough on the tortilla press between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper.
  • Press the top down over the dough to flatten it to about 1/8 inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
Process photos on flattening tortilla masa on a tortilla press
  • Step 5) Heat a cast iron griddle or pan over medium heat. When the pan is hot, place the tortilla gently with your hands on it. Cook for 15 seconds.
  • Using a spatula, turn tortilla then cook for 50 to 55 seconds more. Turn the tortilla once more time and cook for another 50 to 55 seconds.
A iron skillet cooking two tortillas
  • Place the tortillas in a clean kitchen towel and stack them up as you cook them. This will finish the cooking process and will keep the tortillas soft.

These corn tortillas taste amazing with the following dishes:

Two tacos made with pink corn tortillas
A stack of corn tortillas placed in a kitchen towel

Homemade Regular and Pink Corn Tortillas

Servings 12 Tortillas
Ana Frias
5 from 3 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
There is nothing better than homemade tortillas! These corn tortillas are naturally gluten & fat free. For the pink tortillas, the color comes from beet juice which gives the tortillas a delicious earthy flavor.
12 Tortillas

Ingredients
  

Regular tortillas

  • 1 1/2 cup Maseca Corn flour
  • 1 cup warm water or more as needed
  • 1/4 tsp kosher salt

Pink Tortillas

  • 1 1/2 cup Maseca Corn flour
  • 8 oz canned beets + 2 Tablespoons water from this we’ll use 2/3 cup beet juice. See the Notes section below for instructions on how to make this juice
  • 1/2 cup warm water or more as needed
  • 1/4 tsp kosher salt

Instructions
 

The process to make regular and pink corn tortillas is the same. 

  • In a large bowl, add all ingredients and mix with a spatula or hands until all ingredients are combined.
  • Knead with hands until the masa comes together. It should not crack when you press it with your hands. If it cracks then it’s too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
  • Roll masa into golf sized balls to make about 12 tortillas.
  • Place the dough on the tortilla press between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Press the top down over the dough to flatten it to about 1/8 inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
  • Heat a cast iron griddle or pan over medium heat. When the pan is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula, turn tortilla then cook for 50 to 55 seconds more. Turn the tortilla once more time and cook for another 50 to 55 seconds.
  • Place the tortillas in a clean kitchen towel and stack them up as you cook them. This will finish the cooking process and will keep the tortillas soft.

*Ana’s Notes:

  1. To make the beet juice, in a blender, puree the beets with 2 tablespoons of water and the natural juices that the beets came with. Strain to remove all of the pulp.
  2. While you press and cook the tortillas, cover the balls with cling wrap. This will prevent the masa from drying.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1tortilla | Sodium: 35mg | Sugar: 1g | Fiber: 1g | Calories: 60kcal | Fat: 1g | Protein: 1g | Carbohydrates: 13g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Two tacos made with pink corn tortillas

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Recipe Rating




8 Comments

  1. 5 stars
    These corn tortillas were easy to make and so delicious, Ana. I can’t wait to make more, I know these won’t last long!

  2. Hi! I was wpndering if you can make this tortillas ahead and just grab them throughout the week? And of so, how should i store them? Thank you!

    1. Hi Camila! Yes you can! They will taste the best if eaten within 3 days though. Just store then in a storage ziplock bag. I also make some ahead and freeze them in a freezer ziplock bag. Enjoy!