Easy Whole-Grain Corn Tortillas

7 Reviews / 5 Average
Making corn tortillas from scratch is an incredibly simple process with the help of a tortilla press. And I promise it is worth the effort because freshly made corn tortillas absolutely blow away the store-bought bagged version. Here's the recipe I got from Bob's Red Mill. They are perfect for any Mexican-themed dinner night!
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Corn Tortillas from 100 Days of Real Food

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All you have to do is take a warm homemade tortilla out of the hot pan, sprinkle a little shredded Monterey Jack cheese inside, fold the tortilla over so the cheese can melt, and dig right in with a big bite to know exactly what I am talking about. Yum!

And trust me – do not try to take shortcuts by making these without a tortilla press (pictured below) because as far as I’m concerned rolling them out by hand is an impossible task. I’ve tried it several times only to fail miserably so I just want to save you the trouble.

The key ingredient to corn tortillas is “masa harina.” Even though this corn flour does not say “whole grain” on the package I’ve been told it is an exception to the rule. According to the Whole Grains Council, masa harina is not labeled “whole grain” because of the process that’s used to make the flour. Manufacturers start by soaking the corn kernels in an alkali solution; next the liquid is poured off; then the corn is dried and the remaining whole kernels are ground into flour.

The thought is that some of the corn is lost when the liquid is drained, but the Council says the loss is so minimal that the end product is very close to a whole grain flour.

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242 thoughts on “Easy Whole-Grain Corn Tortillas”

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  1. I’ve never made tortillas before. If making for later, do you cook in the skillet, or put the dough in the fridge/freezer after pressing?

    1. We would recommend making them ahead of time, and then keeping them in the fridge for up to a week or the freezer for up to three months. Just thaw them out and then heat on the skillet when you’re ready to use them. – Nicole

  2. I’ve started making my own chips to avoid the constant disposable plastic I end up with when buying from the store. Now I’d like to try making them with my own tortillas. Is there a way to do this without the plastic wrap? I suppose the plastic over the cutting board is just to keep the dough from drying – so maybe I could just cover it with a large bowl or tupperware?

    What is the plastic on the tortilla press for? Will it stick to the press otherwise? Maybe I could just oil the press instead?

    Thanks for the recipe!

    1. 100 Days Admin

      Hi Joe, Lisa uses the plastic on the tortilla press so they don’t stick. You could possibly use wax paper but it’s not as cooperative as plastic. – Nicole

  3. Your tortilla press link (the first one in this article) is broken. I’ve never made tortillas at home, but I’m interested in buying a press so I can make them.

    1. Amy Taylor (comment moderator)

      Hi. I’ve hardened them up in the oven for taco pizzas but have not tried to make them into something as crispy as, say, baked chips.

  4. 5 stars
    Thank you for your website.
    My granddaughter has health conditions that require she not eat processed or high calorie food. I was amazed how difficult it was to find a basic healthy tortilla recipe. But, now I have your website and plan to use it often.

      1. Amy Taylor (comment moderator)

        Hi. They can be kept in the fridge for up to a week and frozen for up to three months.

  5. I am very interested in making these corn tortillas, but I can’t use the Bob’s masa harina as it is processed with tree nuts. Have you ever used another brand or is there something I can substitute for the masa harina like some type of corn flour?

    1. 5 stars
      We buy the organic sprouted corn flour from to your health and it works beautifully for this recipe and others. You can check out their site for any nut info. They also have blue corn flour. B)

    1. Amy Taylor (comment moderator)

      Hi there. You can definitely freeze them. I keep the tortillas (unfrozen) for about a week but prefer them fresh off the skillet.

  6. I grew up eating homemade corn tortillas. My mom never owned a tortilla press; she pressed them between 2 sheets of plastic wrap using a Pyrex pie plate! Works like a charm and you can see the tortillas progress through the glass.

  7. It’s unfortunate that many of your great recipes require fancy appliances that not everyone has. I don’t have an ice cream maker or a tortilla press. Mostly because I don’t think buying/storing all these gadgets is a good use of my limited space & income.

    1. I’ve used 2 cutting boards to press my tortillas before, you could even press them between 2 books. You don’t necessarily need a tortilla press!

    2. A tortilla press isn’t a fancy appliance. It’s a centuries old technology that you should have if you want to make handmade corn tortillas. That’s like someone going to a sewing blog and complaining that you need a tape measure to make a shirt. If you’re going to make “real food” (the focus of this website), you’re going to need implements to do so. What’s unfortunate is that someone sees a tortilla press as a fancy appliance. No, not everyone has them anymore (not that they did here in North America anyway), but that’s the point of this site. That we SHOULD have these things and make our own food. Whatever it takes.

  8. 5 stars
    Made these tonight for some quick pinto bean and chicken tostada, excellent texture and everyone loved pressing the tortillas in the press, even the husband got involved with this one!