Homemade Corn Tortillas
Last Updated on June 5, 2025 by Heather Reseck
Belief Bakery #24
This recipe for Homemade Corn Tortillas was published in Guide magazine’s May 10, 2025 issue, a weekly publication for children ages 10-14. It is number 24 in a series of 28 installments called “Belief Bakery,” which uses hands-on cooking projects to illustrate the 28 fundamental beliefs of Seventh-day Adventists.
This project is in collaboration with my husband, Greg Reseck, a retired educator specializing in project-based learning.
We emphasize the love of God and Biblical concepts and tie them into fun cooking projects with healthy plant-based recipes.
The Good News Judgment
Jesus is preparing to rescue His people from this world of sin. According to Bible prophecy, He has been ministering in the Most Holy Place of the heavenly sanctuary since 1844. He is revealing to the universe who will live with Him forever. God acknowledges the decisions of those who chose to follow Him and those who persisted in pursuing their self-centered ways.
The judgment is good news for God’s people. Thanks to Jesus, the verdict is in your favor (Daniel 7:22). That is called grace!
Because of the ministry of Jesus in the heavenly sanctuary, you can approach your “heavenly Father with confidence, asking Him for mercy and grace” (Hebrews 4:16, Clear Word).
All the symbols in the sanctuary represent Jesus. Because leaven (yeast) symbolizes sin, unleavened bread represents Jesus as the sinless Bread of Life (see John 6:48).
In this cooking project, you’ll learn to make simple unleavened bread. It takes just three ingredients and no rolling is needed. These corn tortillas make delicious soft tacos.
Homemade Corn Tortillas
Difficulty: Easy
Safety: Uses the stove
Before You Begin
Adult supervision is recommended for inexperienced junior chefs.
- Read through the recipe, variations, and tips.
- Arrange to buy any ingredients that you need.
Steps to get ready to cook
- Wash your hands with soap and water.
- Gather the ingredients.
- Gather the equipment.
Equipment for Homemade Corn Tortillas
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Small skillet
- Quart zip-top bag
- Clean scissors
- Glass 8-inch square baking dish or tortilla press
- Kitchen towel
- Table knife or sharp knife
- Round casserole dish with a lid (or dinner plate)
- Pancake turner
Ingredients for Homemade Corn Tortillas
- masa harina
- salt
- hot tap water
Directions for Homemade Corn Tortillas
- Line a casserole dish with a kitchen towel and set aside.
- Place masa harina and salt in a mixing bowl.
- Stir in 1¼ cups hot water.
- Use your hands to form it into a ball. If needed, add water 1 tablespoon at a time. It should be a Play-Doh consistency that doesn’t stick to the bowl or your hands.
- Form into a log and cut into 16 portions.
- Roll into balls and cover with a towel.
- Use scissors to cut open the sides of a quart-sized zipper-lock bag.
- Place a dough ball in the center between the two layers of the bag.
- Place a glass baking dish over the top and press down firmly. Rock the dish back and forth to press the tortilla into a thin circle about ⅛ to 1/16-inch thick and about 5 inches in diameter. See the video to watch the technique.(Or use a tortilla press.)
- Heat a small skillet over medium heat.
- Peel the tortilla off the plastic and place it on the heated skillet. Cook for about 45-60 seconds.
- Flip the tortilla to cook on the second side until the bottom starts to develop a few brown spots, about 60-90 seconds.
- Flip it back to the first side and cook for about 30 seconds longer.
- Transfer to the towel-lined casserole dish. Cover with a lid or dinner plate to keep warm.
- Repeat with the remaining tortillas.
- Serve warm.
- Store any leftovers in an airtight container in the refrigerator for several days.
- Wash the dishes and clean the kitchen.
Tip for Homemade Corn Tortillas
- Masa harina is a special kind of pre-cooked flour made from corn. Look for it at the supermarket near other Mexican ingredients. Don’t substitute cornmeal or corn flour.
How to Reheat Corn Tortillas
- Dip a tortilla in water and place it on a hot skillet over medium heat. Heat 30-60 seconds per side or until warm and pliable.
- Or wrap a stack of tortillas in a damp paper towel and microwave for 1 minute. Let steam for 1 minute before removing from the microwave.
How to Make Soft Tacos
- Top warm homemade corn tortillas with refried beans or Lentil-Walnut Taco Filling, shredded cheese, salsa, guacamole or avocado dressing, and shredded lettuce. Fold in half and eat.
Recipes to Serve with Corn Tortillas
- Vegan Soft Tacos with Lentil-Walnut Filling
- Lentil-Walnut Taco Filling
- Avocado Dressing
- Cilantro-Pepita Dressing
Recipe Video
Homemade Corn Tortillas
Equipment
- Measuring cups and spoons
- Liquid measure
- Mixing bowl
- Spoon for stirring
- Small skillet
- Quart zip-top bag
- Clean scissors
- Glass 8-inch square baking dish or tortilla press
- Kitchen towel
- Table knife or sharp knife
- Round casserole dish with a lid (or dinner plate)
- Pancake turner
Ingredients
- 2 cups masa harina
- ¼ teaspoon salt
- 1¼ -1½ cups hot tap water
Instructions
- Line a casserole dish with a kitchen towel and set aside.
- Place masa harina and salt in a mixing bowl.
- Stir in 1¼ cups hot water.
- Use your hands to form it into a ball. If needed, add water 1 tablespoon at a time. It should be a Play-Doh consistency that doesn’t stick to the bowl or your hands.
- Form into a log and cut into 16 portions.
- Roll into balls and cover with a towel.
- Use scissors to cut open the sides of a quart-sized zipper-lock bag.
- Place a dough ball in the center between the two layers of the bag.
- Place a glass baking dish over the top and press down firmly. Rock the dish back and forth to press the tortilla into a thin circle about ⅛ to 1/16-inch thick and about 5 inches in diameter. (Or use a tortilla press.)
- Heat a small skillet over medium heat.
- Peel the tortilla off the plastic and place it on the heated skillet. Cook for about 45-60 seconds.
- Flip the tortilla to cook on the second side until the bottom starts to develop a few brown spots, about 60-90 seconds.
- Flip it back to the first side and cook for about 30 seconds longer.
- Transfer to the towel-lined casserole dish. Cover with a lid or dinner plate to keep warm.
- Repeat with the remaining tortillas.
- Serve warm.
- Store any leftovers in an airtight container in the refrigerator for several days.
- Wash the dishes and clean up the kitchen.
Notes
- Masa harina is a special kind of pre-cooked flour made from corn. Look for it at the supermarket near other Mexican ingredients. Don’t substitute cornmeal or corn flour.
- How to Reheat Tortillas: Dip a tortilla in water and place it on a hot skillet over medium heat. Heat 30-60 seconds per side or until warm and pliable. Or wrap a stack of tortillas in a damp paper towel and microwave for 1 minute. Let steam for 1 minute before removing from the microwave.
- Soft Tacos: Top warm tortillas with refried beans, shredded cheese, salsa, guacamole, and shredded lettuce. Fold in half and eat.
