I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Once you make Homemade Masa Tortillas, you’ll never got back to store-bought. These soft, naturally gluten-free tortillas are made with just three ingredients : masa flour, water, and sea salt. They’re the perfect foundation for tacos, enchiladas, or even toasted to use as homemade chips.
There’s something truly special about making your own tortillas from scratch. The process is simple and grounding, and the result is infinitely better than anything you’ll find in a package. These homemade masa tortillas are tender, warm, and full of authentic flavor.
Whether you’re preparing them for taco night, a casual dinner with friends, or your next hosting spread, this recipe is as practical as it is impressive. Once you master it, you’ll never see tortillas the same way again.
INGREDIENTS
Masa harina (Masa Flour) : The key ingredient. Choose high-quality, non-GMO brand for the best flavor and texture.
Water : Warm water helps bring the dough together more easily.
Sea Salt : Enhances the flavor and balances the subtle sweetness of the corn.
EQUIPMENT
Mixing bowl
Wooden spoon or your hands for kneading
Tortilla press : lined with parchment paper to prevent sticking (see link below for the one I use)
Cast iron skillet or skillet/flat top on your range
Clean kitchen towel for keeping tortillas warm
STEP-BY-STEP INSTRUCTIONS
Mix the Dough : In a large bowl, combine masa flour and sea salt. Slowly pour in water water, mixing with your hands or a spoon until a dough forms. It should feel soft and pliable, not sticky or dry.
Rest the Dough : Cover with a damp towel and let it rest for 10 – 15 minutes. This allows the masa to fully hydrate and become easier to shape.
Shape the Tortillas : Divide the dough into 12 – 16 equal pieces and roll each into a ball. Line a tortilla press with parchment paper, place one ball in the center, and press until thin and even. Be sure you have a piece of parchment both under the dough as well as on top.
Cook the Tortillas : Heat a dry skillet over medium heat. Cook each tortilla for 2 – 3 minutes per side until small brown spots appear.
Keep Warm : Transfer cooked tortillas to a clean towel and cover to keep warm and soft. Repeat until all tortillas are cooked.
TIPS FOR THE PERFECT TORTILLAS
If your dough cracks when pressed, add a tablespoon of water at a time until it’s smooth.
If it’s too sticky, add a teaspoon of masa harina.
Press tortillas thin, but not paper-thin. They should be flexible and soft.
Use medium heat to avoid drying them out or burning before they cook through.
STORAGE TIPS
Short-Term : Keep cooked tortillas wrapped in a towel or in a tortilla warmer for up to 2 hours.
Refrigerate : Store leftovers in an airtight container or resealable bag for up to 3 days.
Freeze : Stack with parchment paper between each tortilla and freeze for up to 2 months. Reheat in a warm skillet.
FREQUENTLY ASKED QUESTIONS
What is masa harina?
Masa harina is finely ground corn dough that’s been treated with lime. It’s what gives tortillas their distinct flavor and texture.
Can I use cornmeal instead?
No – cornmeal isn’t the same and won’t form a pliable dough. Masa harina is essential for authentic tortillas.
How do I keep tortillas from drying out?
Keep them covered with a towel immediately after cooking. The steam helps them stay soft and flexible.
Do I need a tortilla press?
It makes things easier, but you can use a flat-bottomed skillet or glass dish to press your tortillas instead. Just do not forget the parchment paper!
HOSTING TIPS
Taco Bar Setup : Serve your homemade masa tortillas as part of a build-your-own taco bar. Lay out proteins, fresh salsas, grilled veggies, and garnishes so guests can create their own combinations. It’s interactive, low-stress, and always a crowd favorite.
Warm Presentation : Keep tortillas wrapped in a linen towel inside a basket or tortilla warmer during dinner.
Make-Ahead : Press your tortillas earlier in the day, stack them with parchment paper between each, and cook them just before serving. That way, your kitchen smells amazing right when guests arrive.
Mini Tortilla Rounds : For cocktail parties, press smaller rounds for bite-sized tacos or tostadas – perfect for serving with margaritas or mezcal cocktails.
Tortilla Cups : Press small rounds of dough into a muffin pan to create adorable tortilla cups. Bake until crisp and fill with guacamole, salsa, elote corn (see recipe below) or shredded chicken for an effortless bite-sized appetizer that feels custom and creative.
Dough should be soft but not sticky. Adjust with small amounts of water or flour as needed.
Use warm water to help the dough come together smoothly.
Stack and cover with a towel to keep tortillas soft before serving.
Prep Time:15 minutes
Cook Time:15 minutes
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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