Mrs. Clay’s Homemade Corn Tortillas

Soft, warm tortillas made from just three simple ingredients, reminding me that sometimes the recipes we avoid the longest become the ones we treasure most.

There are certain things I’ve always wanted to learn to make.

Homemade bread.

Fresh pasta.

Corn tortillas.

For years, homemade tortillas sat quietly on that list.

Every time I watched someone effortlessly press and flip them, I thought, One of these days…

But somehow, one of these days never came.

When I made carnitas this week, I decided it was finally time.

If I was going to spend hours making tender, flavorful pork, it deserved something better than a package of tortillas from the grocery store.

When I’m learning something new, I like to set myself up for success. After doing a little research, I realized I could spend a few dollars and invest in a tortilla press. Wanting the to be pretty and not really wanting to try to roll by hand, I ordered a cast iron tortilla press. It made the process wonderfully simple and gave me tortillas that were all about the same thickness.

If you’re curious, this is the cast iron tortilla press I chose after doing my research and used for this recipe.

👉 Victoria 8 Inches Cast Iron Tortilla Press.

As an Amazon Associate, I earn from qualifying purchases. This doesn’t cost you anything extra, but it helps support Mrs. Clay. Thank you for being here! ❤️

What surprised me most wasn’t how difficult they were.

It was how easy they were.

Three simple ingredients.

A little patience while the dough rested.

A hot griddle.

Before long, I was stacking warm tortillas in a towel, wondering why I’d waited so many years to try. It was so rewarding. I was so excited over these little circles. Not all of them were perfect. A few were close, but they were homemade and delicious and a little kitchen accomplishment.

Sometimes the things that seem the most intimidating are simply waiting for us to begin.

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❤️ Why I Love This Recipe

• Only three simple ingredients.

• Fresh tortillas have a wonderful flavor and texture that’s hard to describe until you’ve tasted them.

• They come together much more easily than I expected.

• They’re perfect for tacos, carnitas, enchiladas, quesadillas, or simply served warm with butter.

• Once you make them, you’ll start looking for excuses to make them again.

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🥣 Step-by-Step with Mrs. Clay

1. Mix the dough.

In a medium bowl, combine:

• 2 cups masa harina
• ½ teaspoon salt
• 1½ cups warm water

Stir until everything comes together into a soft dough.

If it feels dry, add another teaspoon or two of water.

If it’s sticky, sprinkle in just a little more masa harina.

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2. Let the dough rest.

Cover the bowl with a towel and let it rest for about 20–30 minutes.

This gives the masa time to fully absorb the water and makes the dough much easier to work with.

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3. Divide the dough.

Roll the dough into golf ball-sized portions.

Keep them covered while you work so they don’t dry out.

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4. Press the tortillas.

Cut the sides from a gallon freezer bag (or use parchment paper) and place one dough ball between the plastic.

Heat a dry cast iron skillet or griddle over medium-high heat.

Cook each tortilla for about 30–45 seconds.

Flip.

Cook another 30–45 seconds.

Flip one final time for another 15–30 seconds.

The tortillas should develop little brown spots and be cooked through while remaining soft and flexible.

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6. Keep warm.

As each tortilla comes off the griddle, place it inside a clean kitchen towel or tortilla warmer.

The trapped steam helps keep them soft until you’re ready to serve.

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🌸 Mrs. Clay’s Tips

• Don’t skip the resting time. It really does make a difference.

• Keep the dough covered while you’re working.

• Don’t worry if the first tortilla isn’t perfect. Mine wasn’t either.

• A hot, dry skillet works best. No oil is needed.

• Fresh tortillas freeze beautifully if you have leftovers.

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✨ Ways to Enjoy Them

Carnitas

Chicken tacos

Breakfast tacos

Quesadillas

Enchiladas

Simply warm with butter

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❤️ Mrs. Clay’s Kitchen Table

Sometimes we build recipes up in our minds until they seem far more complicated than they really are.

Homemade tortillas became one of those recipes for me.

I spent years assuming they required some special skill that I simply didn’t have.

Instead, they required one afternoon.

One bowl.

Three ingredients.

And a willingness to try.

Those warm tortillas reminded me that learning something new doesn’t always have to be perfect.

Sometimes it just has to begin.

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Prep Time: 15 minutes

Rest Time: 20–30 minutes

Cook Time: About 15 minutes

Ingredients

• 2 cups masa harina
• ½ teaspoon salt
• 1½ cups warm water

Instructions

1. Mix the masa harina, salt, and warm water into a soft dough.
2. Cover and let rest for 20–30 minutes.
3. Divide into golf ball-sized portions.
4. Press each ball between plastic or parchment until about ⅛ inch thick.
5. Cook on a hot dry skillet about 30–45 seconds per side, flipping a third time for 15–30 seconds if needed.
6. Keep warm in a towel until serving.

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❤️ Mrs. Clay’s Recipe Notes

For years I believed homemade tortillas would be difficult enough that I kept putting them off. All it took was one batch of carnitas to finally convince me to try. I’m so glad I did.

Sometimes the recipes we postpone become the ones we wonder how we ever lived without.