If you've ever ended up with dry, cracked wraps that split the second you fold a taco, this recipe for Homemade Corn and Flour Tortillas is for you. My mom's unique method skips the masa harina entirely. Instead of starting cold, we cook yellow cornmeal into a thickened, warm base before working in the flour. This simple trick creates an incredibly soft, pliable dough that folds, rolls, and wraps perfectly every single time.
I learned this recipe standing next to my mom in her kitchen, and it's one I still make at home all the time. It's easy enough to do on a weeknight, but it's also one of those recipes that turns into a fun project when you get the whole family in the kitchen rolling out dough.
Jump to:
- Corn and Flour Tortillas Quick Facts and Ratios
- Why You'll Love This Recipe
- Ingredients for Homemade Corn and Flour Tortillas
- How to Make Corn Tortillas the Unconventional Way
- Top Tips for Soft Corn Tortillas
- How to Store
- Common Questions About Homemade Corn Tortillas
- Ways to Serve Homemade Corn and Flour Tortillas
- 📖 Recipe
- 💬 Comments
Corn and Flour Tortillas Quick Facts and Ratios
- Yield: 18 tortillas
- Ratio: ½ cup cornmeal to 2 cups flour (1 cup white whole wheat, 1 cup all-purpose)
- Not gluten free: made with flour, not masa harina.
- Key step: the cornmeal is cooked into a thickened base before the flour is worked in.
- Cook time: about 30-50 seconds per side in a hot cast iron skillet.
Why You'll Love This Recipe
- No Fancy Ingredients! There's no need to run out to a specialty store for masa harina. You just need standard yellow cornmeal and flour that you already have in your pantry.
- They actually bend. Cooking the cornmeal on the stove first locks in moisture so these tortillas stay soft and pliable.
- So versatile. Use them for taco night, wrap them for enchiladas, or just enjoy them warm right out of the skillet with a smear of butter!
Ingredients for Homemade Corn and Flour Tortillas
- Standard Yellow Cornmeal: which we'll cook on the stove first to create a soft, pliable base
- Water: used both to cook the cornmeal and to bring the dough together.
- Salt: added right in with the cornmeal and water so it seasons the dough evenly.
- Olive oil: stirred into the cornmeal mixture after it's been cooked. It adds richness and helps keep the tortillas soft and pliable.
- White whole wheat flour and all-purpose flour: worked into the warm cornmeal mixture gradually to form the dough. Using both gives the tortillas structure without making them tough.
How to Make Corn Tortillas the Unconventional Way
Traditional corn tortillas are made by mixing everything cold and using a tortilla press. But my mom's recipe is a little unconventional! We start by cooking the cornmeal on the stove.
Once the cornmeal is thickened, take the pan off the heat and stir in the olive oil right away, while everything is still warm. Then start working in the whole wheat and all-purpose flour a little at a time. The dough will still be warm as you're kneading it together, so be careful, and use more or less flour as you go until you get a soft, pliable ball that isn't sticky.
Divide the dough into 18 equal portions and roll each one into a ball. Flatten each ball and roll it out thin on a floured board, working one at a time so the rest of the dough doesn't dry out.
Heat a cast iron skillet over medium heat until it's good and hot. Place one tortilla in the skillet and let it cook until it puffs up and browns on the bottom, then flip and brown the other side. Stack the finished tortillas under a clean towel to keep them warm and soft while you work through the rest.
Top Tips for Soft Corn Tortillas
- Make sure your water is room temperature, not cold, when you start the cornmeal mixture.
- Don't skip stirring in the olive oil right after the cornmeal thickens. It's added while the mixture is still warm so it blends smoothly.
- Add the flour gradually. Every batch of cornmeal behaves a little differently, so you may need slightly more or less flour to get a soft, workable dough.
- Roll the tortillas thin and even so they cook through and puff properly in the skillet.
- Keep a clean kitchen towel handy to stack the cooked tortillas underneath. This traps the steam and keeps them soft.
How to Store
Let the tortillas cool completely, then store them in an airtight bag or container. They'll keep at room temperature for a day or two or in the refrigerator for about a week. They also freeze well for up to 2 months. Reheat in a dry skillet or wrapped in foil in a warm oven.
Common Questions About Homemade Corn Tortillas
No, this recipe uses whole wheat and all purpose flour rather than masa harina, so it isn't gluten free as written.
Yes, you can wrap the dough tightly in plastic wrap and keep it in the refrigerator for up to 24 hours. Let it come back to room temperature before rolling so it remains pliable.
A cast iron skillet holds and distributes heat evenly, which helps the tortillas puff and brown properly, but any heavy-bottomed skillet will work in a pinch.
Your skillet likely wasn't hot enough. Give it a few extra minutes to preheat before adding your first tortilla, and don't be afraid to nudge the heat up slightly if they aren't puffing.
Ways to Serve Homemade Corn and Flour Tortillas
These are the tortillas I reach for as a side dish alongside a bowl of Instant Pot Lentils, but they hold up just as well as the main event. Use them for Mexican Street Tacos, Air Fryer Chicken Quesadillas, or roll them up with filling and sauce for Cheesy Enchiladas.
I'd love to hear how yours turn out! Share your images on Instagram and tag @grumpyshoneybunch. Leave a comment and star rating below if you give these a try.
📖 Recipe
Mom's Homemade Corn and Flour Tortillas
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Ingredients
- ½ cup yellow cornmeal
- 1½ cups room temperature water
- 1 teaspoon sea salt
- ¼ cup olive oil
- 120 grams white whole wheat flour (about 1 cup)
- 120 grams all-purpose flour (about 1 cup)
Instructions
- In a large saucepan, mix together the cornmeal, water, and salt. Bring to a boil over medium-high heat and cook for 1-2 minutes, until the cornmeal mixture becomes thickened. Remove from heat and stir in the olive oil.
- Stir in the flours gradually to make a soft dough (it will still be warm). Use more or less flour as needed to bring the dough together into a soft, but pliable ball.
- Divide the dough into 18 equal portions. Roll each portion into a ball. Faltten each ball and roll out thin on a floured board.
- Heat a cast iron skillet over medium heatu ntil hot. Place 1 tortilla in the hot skillet and cook until it puffs and is browned. Flip and cook until browned on the other side (about 30-50 seconds per side, depending on how hot the skillet is). Repeat with remaining dough balls.
Shelby Law Ruttan says
These are the softest, easiest tortillas. I love how they don't crack when folding, making it easy to enjoy your tacos without the tortilla falling apart.