Learn how to make corn tortillas with this easy 3-ingredient recipe! Soft and flavorful, these homemade tortillas are so much better than store-bought.Jump to recipe You can’t fully appreciate corn tortillas until you’ve tried homemade ones.They’re entirely different from the shelf-stable, store-bought kind.

Instead of being dry and prone to cracking, they’re soft, bendable, and full of toasty corn flavor.I shared these corn and flour tortillas a few years ago, and ever since then, I’ve gotten tons of requests for a 100% corn tortilla recipe.I’m so excited to finally get this one to you—it’s totally gluten-free and calls for just 3 ingredients.I love making it to use in Mexican dishes like enchiladas and tacos and to pair with refried beans.

I think you will too! Homemade Corn Tortillas IngredientsThe key ingredient in this corn tortilla recipe is masa harina.Masa harina is a dried corn flour made out of ground nixtamalized corn.In case you’re not familiar, nixtamalization is the process of soaking dried corn kernels in a solution with calcium hydroxide, or slaked lime.Developed by Mesoamerican civilizations thousands of years ago, it makes the nutrients in corn more bioavailable and develops its flavor.

Think of the difference in taste between cornbread and tamales.The masa in the tamales has been nixtamalized; the cornmeal in the cornbread hasn’t.Masa harina is becoming easier to find in grocery stores (in mine, it’s in the baking aisle ri

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