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Corn tortillas for tacos and nachos

Corn tortillas for tacos and nachos

people icon For 10 euro icon € 0.2 /pers. calories icon 255 kcal/100g


  • 200g. corn flour (especially for tortillas, instant nixtamalized, pre-cooked would also work)
  • 300 ml. of warm water (38/40º C)
  • Fine salt (A level teaspoon of coffee)

Do you want to know how to make corn tortillas? At home we love Mexican cuisine, and proof of this is the multitude of recipes that I have already published on the blog. We have the healthy habit of having a “ Mexican night ” from time to time, where tacos , a freshly made guacamole or a cochinita pibil cannot be missing .

For the tacos, due to lack of time, I bought corn tortillas already prepared, when it is not difficult to make them homemade at home. And it is very worth it. But forget about packaged corn tortillas , you can make your own corn tortillas for tacos and you won’t want any more.

So that you don’t fear preparing them, today I bring you this authentic Mexican recipe, which I learned in a Mexican cooking course that we did in Santiago a few months ago. With just a few ingredients and a little skill, it is possible to get some very decent corn tortillas at home.

With them we can develop our imagination and prepare an endless number of Mexican tacos, with the filling that we most fancy. Here on the blog you already have quite a few options, some more classic and others more daring. There are the famous al pastor tacos and chicken tinga tacos , the delicious prawn tacos and these with avocado sauce . And I don’t forget the healthiest option, with these vegan tacos , which we can prepare in 15 minutes, and without complications.  

With these tortillas you can prepare tacos, enchiladas, quesadillas… and many other Mexican dishes. And to make good corn tortillas, we will need a manual tortilla maker , a kitchen utensil that is always present in a Mexican home and restaurant.

Nowadays it is easy to find it in any household goods store, in a department store or even in a hardware store. It will last a lifetime and will make this task much easier, it is worth getting one for your home.

Preparation of the dough and shape of the corn tortillas

  1. In a large bowl, place the flour. We add the salt, and mix well. Now we add the water little by little, and knead with our hands. Without rushing, integrating the ingredients well. We will repeat this step 4 times, adding about 75 ml. of water at a time.
  2. The tortilla dough will take shape and consistency. When we work with flour, we must take into account that we may need a little more liquid than expected, count on that possibility. The important thing is that the water is warm, about 40 degrees.
  3. The result will be a dough with a slightly sticky, malleable and homogeneous texture. With our hands, we make portions of dough of about 40 grams and roll them into balls.
  4. We cut out a couple of squares of transparent film. We open the tortilla maker, place a plastic base, the dough ball on it and cover with the other square of film. We close the tortilla maker and press well.
  5. Now it will be enough to open it to obtain our corn tortilla, very round and with the appropriate thickness. We remove the plastic and go straight to cooking.

Grill and final presentation of the corn tortillas

  1. On a hot griddle or frying pan, add the tortilla. We let it cook for a few seconds, until it reaches temperature, and then we turn it over with the help of a spatula.
  2. We repeat the process several times, until we verify that the tortilla has lost its moisture and looks toasted on both sides.
  3. The first units may be less “pretty”, but once we get the hang of it, they will all turn out perfect. Keep the iron hot, but not overheating, so that the tortillas don’t burn.
  4. As we cook them, we stack them on a plate, covering with a clean cloth so that they retain the heat. With these quantities you should make about 20 tortillas, with a more or less standard thickness.
  5. We will have the filling already prepared in advance, to place it in the tortillas and thus consume them freshly made.

How you check the process is very simple. The first time it may take you a little more to get the hang of the texture of the dough, but with this detailed step by step you shouldn’t have any major complications.  

You can see all the photos of the recipe in the step-by-step corn tortilla recipe. If you have doubts, follow the photos and you will get some delicious tortillas.

Corn tortilla making machine


KitchenCraft World of Flavors Tortilla Press, Silver Tortilla Press, Metal Press to Use as a Circular Dough Press, 20 x 25 cm, Gift Box, 1 Quantity

KitchenCraft World of Flavors Tortilla Press, Silver Tortilla Press, Metal Press to Use as a Circular Dough Press, 20 x 25 cm, Gift Box, 1 Quantity

  • What you will get: 1 KitchenCraft World of Flavors Tortilla Press in Gift Box, Silver, 8″ x 10″, 1 Count
  • Delicious Tortillas – Press the dough to make round tortillas, perfect for homemade tacos and great for family meals and Mexican nights
  • VERSATILE USES: In addition to omelettes, use this easy-push handle to make your own flatbreads, chapatis, mini pizzas, and pitas at home for lunch, dinner, and late-night snacks
  • Durable and Sturdy Metal: This tortilla press has a traditional and authentic design, along with sturdy metal to last for years
  • Guaranteed Quality: This KitchenCraft product comes with a warranty and guarantee from a trusted company that makes thousands of cooking and baking products

  • The tortilla maker is also an important element for good corn tortillas. I bought it in my neighborhood, without any major problems.
  • In any case, if you don’t have it, use a wide saucepan to flatten the dough or even a wooden rolling pin. An acceptable solution to get by.

Tips for perfect corn tortillas

  • Flour is the key to obtaining solvent tortillas. I recommend that you combine two types of instant corn flour: half from the MASECA brand and the other half from the PAN brand. You can find them in any large supermarket or even in a Latin products store. With this mix success is assured.
  • There is a wide variety of transparent film on the market, with different qualities. It may be that the one we bought is not the best for our task, and the dough (already pressed) sticks to us when we take it out of the plastic. A trick you can use is to cut a plastic bag in half, one of the zip-lock ones to store food. It is a thicker material than film, so the dough will practically not stick to it.
  • If we have little time available, we can make the tortillas in advance. When the time comes, we will heat them again in the hot pan, round and round. No oven or microwave.
  • If we have leftover dough, we transfer it to a bowl with film. It will last a couple of days in the refrigerator, and we can even freeze it, well sealed with transparent film.    
  • The original Mexican tortillas just like I make in this recipe, but you can add your personal touch, for example with a little wheat flour and fat, lard is the most suitable. At home we also make them like this sometimes, 200 g. corn flour (special for tortillas), 50 g. all-purpose wheat flour, 300 ml. of warm water, 25 g. of lard and salt.

All prices and product information included are current as of 2023-10-17. Some of the links published here are affiliate links. Despite this, none of the mentioned products have been proposed by brands, their recommendation being the sole decision of the author.

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