Homemade gluten free Corn tortillas are easy to make in just a few minutes using masa harina and water. Compared to store bought tortillas these are soft and delicious with the subtle corn taste that only comes from masa. Organization is the key to making these at home and I guarantee it's worth it!
Gluten free cooks want to make all the foods they love to eat. I use these tortillas to serve Pork Carnitas, make quesadillas, tacos, Huevos Rancheros and more. For salads and sides to go with all of these check out 23 Cinco De Mayo Recipe Ideas.
Once you have masa harina in your kitchen you can also use it as a thickener. That's what I have always used to make my Ancho Chile Gravy. To learn more about masa harina check out this post in my 12-part series on flour, How To Use Corn Flour, Cornmeal and Masa Harina.
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🌽 Ingredients
Masa literally means dough in Spanish and is a type of flour made from dried corn and lime water. Masa or masa harina is available in Latin American or specialty food shops. It is used to make traditional corn tortillas, tamales and other Mexican dishes.
- Masa harina - The most popular brand is Maseca and I sometimes see recipes calling for masa harina simply by that name.
See recipe card for exact amounts.
🌽 Instructions
These pictures show the simple steps to make tortillas; mix the dough, divide it into small balls, flatten each one and let the tortilla press finish them. Make a stack of them and then start cooking!
🌽 Equipment: Tortilla Press
Although not mandatory a traditional tortilla press is designed for this job. It's the kind of thing you might buy on a trip to Mexico but you can find them in kitchen stores and online.
🌽 Storage
Tortillas can be pressed in advance and kept in the fridge in an airtight container for a day. The longer they sit the more they crumble on the side. Reheat in a frying pan and serve.
🌽 Top Tip: Organize for Success
Take the time up front to set up a container to keep the supplies together. I store my tortilla press, sheets of wax paper/plastic/parchment, taco holders and masa harina all together in a clear container with high sides.
The recipe is on the bag of masa harina in very small print. To make life easy I typed it out in three different amounts. I used a large font, printed the sign and taped it to the side of the bucket. If you want that sign just email me or comment below and I'll send it to you.
I didn't do that the first time I made these but I can tell you, it's the difference between making them easily and not making them at all.
Homemade Gluten Free Corn Tortillas
Ingredients
- 2 cups Masa Harina
- ¼ teaspoon salt
- 1⅓ cup water
Instructions
- Combine masa harina and salt in a large bowl. Add water and stir until you have soft dough. If dough feels dry add more water, 1 tablespoon at a time.
- Divide dough into 12-16 pieces and shape into balls. Place each ball between plastic wrap or parchment on a tortilla press.
- Gently close the press to flatten the tortilla to about 6 inches in diameter. Rotate 180° and press again to an even thickness.
- Peel off top wrap, use bottom wrap to turn tortilla onto a plate. Use a piece of wax paper or parchment to separate each tortilla until ready to cook.
- Heat a nonstick skillet over medium-high heat. Add oil and cook tortillas until they have a few brown spots, 30-45 seconds per side. Transfer to inside of a folded tea towel to stay warm and soften. Repeat until they are all cooked.
VARIATIONS
- Street Tacos - make smaller tacos and serve flat, 3 to a plate is perfect.
- Folded tacos - place softened tortillas in a taco holder and let rest to maintain shape. Cover with towel to stay warm and soft.
- Quesadillas and Fajitas - Make any size of tortilla for your favourite Mexican recipes.
Nutrition
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Steshni Corea
so easy!