Homemade corn tortillas are super easy to make and another great way to know your food! Not only are they a staple in many Latin American dishes, but they’re also vegan, gluten-free, and offer numerous health benefits, thanks in part to the traditional process of nixtamalization. These are so much tastier and healthier than store-bought tortillas! In this post, you’ll learn how to make homemade corn tortillas as well as learn the health benefits of nixtamalization, and the process itself. I can’t wait for you to make your own tortillas! Is it taco night yet??

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Are Corn Tortillas Vegan?

For those on a plant-based diet, these vegan tortillas are made with all plant-based ingredients and omit animal products. The only ingredients you need for corn flour tortillas is masa harina (a type of corn flour), water, and salt. So these are amazing for a vegan diet. Unlike wheat flour tortillas, these are also gluten-free, making them suitable for individuals with gluten sensitivities or those following a gluten-free diet. With just two primary ingredients, homemade corn tortillas are easy to make and customizable with various toppings and fillings.

What is Masa Harina?

As with any of the ingredients I use, I want to know the ins and outs of the process. Masa Harina is the primary ingredient in these tortillas. Masa (dough) Harina (flour) is a type of corn flour that goes through a process of nixtamalization (where we get the word “tamale”). The essence of this process is soaking the corn in water and pickling lime (lime water) to open up some of the vitamins and minerals in the corn itself. I found this great YouTube video explaining the process and how to do it at home.

The Process of Nixtamalization

Begin by measuring the desired amount of dried corn kernels and rinsing them thoroughly to remove any debris.
In a large pot, combine the corn kernels with water and calcium hydroxide (hydrated lime or pickling lime). The ratio typically used is one part corn to two parts water, with about 1-2% calcium hydroxide by weight of the corn.
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
Remove the pot from heat and let the corn soak in the alkaline solution for several hours or overnight.
After soaking, drain and rinse the corn kernels thoroughly to remove excess lime
Rub the corn between your fingers to allow the skins of the corn to fall off
The nixtamalized corn is now ready to be ground into masa using a traditional stone grinder or a modern electric grinder.
Once you have masa, you can proceed to make your homemade corn tortillas by shaping the masa into small balls, pressing the dough ball flat, and cooking them on a hot skillet until lightly browned on each sides.

The Health Benefits of Nixtamalization

This process softens the corn, making it easier to grind into masa (dough), but it offers other health benefits as well:

Enhanced nutritional value: Nixtamalization increases the bioavailability of essential nutrients like niacin (vitamin B3) and amino acids, particularly lysine.
Reduced mycotoxin content: Corn is susceptible to fungal contamination, which can lead to the presence of harmful mycotoxins. Nixtamalization helps reduce mycotoxin levels, improving the safety of corn-based products.
Improved digestibility: The alkaline treatment breaks down the corn’s tough outer hull, making it more digestible and reducing the risk of digestive discomfort.

Can I Use Store-Bought Masa Harina?

You can also buy Masa Harina at the grocery store (this is what I usually do). The flour you buy will be dried, so you’ll have to re-introduce warm water to make the tortillas. Masa Harina can come in white, yellow, or blue. I usually go with yellow corn tortillas. But feel free to mix it up!

Instructions and Ingredients

There are typically instructions on the back of the flour, but here’s what I do:

In a large mixing bowl, combine the masa harina and salt.
Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. I like to use my stand mixer, but using your hands works or a wooden spatula work great as well.
Knead the dough for 2-3 minutes until the dough is smooth and forms a ball. The dough’s texture should feel similar to Play-Doh.
If the dough feels too wet and is sticking to your hands, add in a bit of flour. If it feels too dry, add in more hot water.
Rest the dough. Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Warm up your cast iron skillet using medium heat (or medium-high heat). I opt not to use olive oil or other forms of grease as they can make the tortillas crunchy.
Use a plate or tortilla press to flatten out the tortillas (be sure you have a piece of parchment paper, wax paper, or something between the dough and the hard surface, lest it stick). A rolling pin won’t work well here due to the doughs stickiness. Be sure to place the dough at the center of the tortilla press (or plate).
Once the pan is nice and hot, gently peel the tortilla away from the paper and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds on the first side before flipping it. Once cooked on both sides, transfer the cooked tortillas to a tortilla warmer or a bowl wrapped in a clean tea towel, so that the tortillas do not dry out. I usually stack my tortillas on a plate, they keep each other warm that way.

Can I Use Regular Corn Flour?

You can try anything you’d like! But what I notice about regular corn flour is that it tends to be courser than masa harina, which could make for a flakey, dry tortilla.

I love an easy recipe! Homemade tortillas are a great option with simple ingredients. You can freeze the dough for a make-ahead option. I can’t wait for you to try these vegan and gluten-free tortillas! You can also use these use these traditional tortillas to make your own tortilla chips! Just slice and bake at 350°F for 10-15 minutes.

If you like Mexican food, check out this Easy Chicken Tortilla Soup Recipe!

Homemade Corn Tortillas (Gluten and Dairy Free)

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 20

Cook Time: 3

Author: Jodie Van Huysen

Equipment

1 tortilla press you can also use a plate for this
1 mixing bowl
1 Wooden Spatula
1 cast iron skillet

Ingredients

2 cups Masa Harina
1.5-2 cups warm water
1 tsp salt

Instructions

In a large mixing bowl, combine the masa harina and salt.
Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. I like to use my stand mixer, but using your hands works or a wooden spatula work great as well.
Knead the dough for 2-3 minutes in the until it is smooth and forms a ball. The dough’s texture should feel similar to Play-Doh.
If the dough feels too wet and is sticking to your hands, add in a bit of flour. If it feels too dry, add in more warm water.
Rest the dough. Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes.
Use a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Warm up your cast iron skillet using medium heat (or medium-high heat). I opt not to use olive oil or other forms of grease as they can make the tortillas crunchy.
Use a plate or tortilla press to flatten out the tortillas (be sure you have a piece of parchment paper, wax paper, or something between the dough and the hard surface, lest it stick). Be sure to place the dough at the center of the tortilla press (or plate).
Once the pan is nice and hot, gently peel the tortilla away from the paper and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds on the first side before flipping it. Once cooked on both sides, transfer the cooked tortillas to a tortilla warmer or a bowl wrapped in a clean tea towel, so that the tortillas do not dry out. I usually stack my tortillas on a plate, they keep each other warm that way.

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