This is why homemade tortillas are worth it: There is something deeply satisfying about pressing masa, hearing it land on a hot skillet, and watching it puff into the softest, warmest tortilla you’ve ever tasted. Homemade corn tortillas require three simple ingredients—and come together in mere minutes. If you’ve been craving more fun in the kitchen, looking for a go-to weeknight recipe, or simply saving recipes to make with kids, this is the perfect place to begin.

JUMP TO RECIPE

And the old adage of eating the rainbow applies here! I chose blue corn masa harina for its beautiful lavender hue and slight nutritional edge. All masa harina varieties are nourishing and traditional, and all offer fiber, complex carbohydrates, and essential minerals. Though blue corn’s nutritional advantage is subtle, I am always looking for ways to boost the nutritional value of my meals.

Blue corn kernels contain anthocyanins—antioxidant compounds also found in blueberries and purple cabbage—which may help support cellular health. Blue corn is also slightly higher in protein and has a lower glycemic impact compared to white corn, meaning it may support steadier blood sugar levels. While all masa provides fiber, complex carbohydrates, and essential minerals like magnesium and potassium, blue corn brings an added layer of nutritional depth alongside its striking color.

<

print recipe

Blue Corn Tortillas

Any variety of masa harina will work for this recipe, and will deliver soft, authentic tortillas made from scratch in minutes. And the flavor and texture will be far superior to store bought! I chose blue corn masa harina for its beautiful lavender hue and nutritional edge, but the yellow, white, and red varieties are all authentic and require the same cooking process outlined in this recipe. See below for additional tips, tricks, and troubleshooting.

Makes 10 (6-inch) tortillas
Time Prep: 15 minutes / Cook: 10-ish minutes / Total: 25 minutes

Ingredients

1 cup (120g) masa harina
1 cup warm water
Pinch of fine sea salt (optional)

Instructions

1. Make the masa (a.k.a. corn tortilla dough).
Place the masa harina in a medium bowl. Gradually pour in the warm water, mixing with your hand until a dough forms. Knead until smooth and evenly hydrated. The dough should feel soft and supple—not dry or crumbly, and not sticky.

If the dough feels dry, add water 1 teaspoon at a time. If sticky, knead in a small amount of additional masa harina.

Form the dough into a ball and flatten slightly into a disc. Let the dough rest for 5–10 minutes to fully hydrate.

2. Divide and shape.
Divide into 10 equal portions and roll each into a smooth ball. Cover with a damp kitchen towel to prevent drying.

3. Press the tortillas.
Cut the sides from a quart-sized plastic bag to create two sheets, or use parchment paper (I find the plastic bag sheets make a smoother tortilla surface).

Place one sheet on the base of a tortilla press. Center a dough ball on top and cover with the second sheet. Press gently until about 1/8-inch thick. Rotate slightly and press again if needed for even thickness.

If you do not have a tortilla press, use two flat-bottomed pans: place one inverted so the flat base faces upward, set the dough ball between plastic sheets on the surface, and press firmly with the second pan.

Continue pressing all tortillas, stacking them between parchment or wax paper and keeping them covered with a damp towel.

4. Cook.
Heat a dry skillet (nonstick or cast iron) over medium-high heat until hot.

Carefully peel a tortilla from the paper and place it in the center of the skillet. Cook for about 20-30 seconds, until the edges begin to dry and release. Flip and cook another 30 seconds. Flip once more and cook 20–30 seconds longer, until lightly speckled and cooked through. The tortilla may puff and this is good! Do not stress if the puff doesn’t happen—it will be equally delicious.

Transfer to a plate or tortilla warmer and keep covered. Repeat with remaining tortillas.

Serve warm.

Storage:  Store leftover tortillas in an airtight container in the refrigerator for up to 5 days. Reheat in a dry skillet or wrapped in a damp towel in the microwave for a few seconds.

Freezing:  Layer with parchment and freeze up to 2 months.

🌿 Troubleshooting & Tips

Choose a Good Masa Harina Use a high-quality masa harina made specifically for tortillas (not masa preparada).

If Dough Feels Dry or Crumbly The masa needs more moisture. Wet your hands and knead, or add water 1 teaspoon at a time until soft and pliable.

If Dough Feels Sticky Sprinkle in a small amount of masa harina and knead briefly. The dough should feel soft and smooth—think Play-Doh!

Tortillas Cracking When Pressed This indicates the dough is too dry. Knead in a little more water and allow it to rest a few minutes before pressing.

Tortillas Sticking to Plastic or Parchment If sticking occurs, the dough may be too wet. Dust lightly with masa harina or allow the dough to rest briefly to absorb moisture.

Tortillas Not Puffing To encourage puffing (though puffing not required):

Ensure skillet is properly heated before cooking
Press tortillas into a uniform thickness, and flip at the right moment — when edges look dry but before overcooking.
Avoid pressing tortillas too thin.
Even without puffing, tortillas will still be delicious!

Tortillas Feel Dry After Cooking They may be overcooked or the pan too hot. Wrap cooked tortillas in a cloth or keep in a covered warmer to trap steam and maintain softness.

Pans to Use A well-heated cast iron skillet produces excellent texture and light charring, though a heavy nonstick pan also works well.

🌿 Kitchen Tools & Ingredients

For this recipe, I used:

• Masienda Heirloom Blue Corn Masa Harina

• Victoria 8” Cast Iron Tortilla Press

🌿 Fletcher & Fork Kitchen Notes

• Tortillas freeze beautifully—double the batch and save for later. (See above recipe for freezing note)

• Warm tortillas directly over a flame for a subtle smoky flavor.

• Fresh tortillas elevate taco night!