Tortillas are really easy to make! You only need 3 ingredients, a bowl, a spoon, your hands and a frying pan. That’s all!
This recipe is gluten, dairy and soy free and it’s also vegan. The ingredients are really easy to get: cornmeal, salt and water. So cheap and easy!
We love Mexican cuisine and of course tortillas! But we prefer homemade tortillas. They are so much better than store bought, because you can choose the best ingredients and you make sure there are no chemicals, preservatives and additives in your food.
Authentic Mexican tortillas are made of a special cornmeal called masa harina, but here in Spain it isn’t easy to get, so we use cornmeal. If you can use masa harina, lucky you!
These tortillas are perfect for tacos. If you want softer tortillas you can add 40 grams or 1,4 ounces of oil (we use extra virgin olive oil).
We recommend adding the water gradually because it’s possible you’re gonna need more or less water than us, it depends on the cornmeal you use.
In this photo you can see how we make tortillas, it’s sooooo easy. If you don’t have a tortilla press don’t worry, we used a glass roasting pan.
You can make a lot of wonderful recipes with tortillas, our favorite recipe is baked tortilla chips, they are amazing! And we eat tortilla chips with our vegan cheese, yummy!
Corn Tortillas (Gluten Free)
- Prep Time: 5 mins
- Cook Time: 35 mins
- Total Time: 40 minutes
- Yield: 15 1x
- Category: How-to
- Cuisine: Vegan, Mexican
Tortillas are so easy to make! You only need 3 ingredients, a bowl, a spoon, your hands and a frying pan. This recipe is vegan, gluten, dairy and soy free.
Ingredients
- 12 ounces precooked white corn flour (350 grams)
- 2 cups water (480 grams)
- 2 teaspoons salt
Instructions
- Combine cornmeal and salt in a bowl. Add warm water gradually, you maybe need to add more or less water (it depends on the cornmeal you’re using). It’s important to use warm water, because if the water is cold, tortillas will break and if it’s hot the dough will be very chewy. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or cornmeal to the dough. You can mix the ingredients with a spoon first, and then you can use your hands. You should knead at least 3 or 5 minutes, or until dough is ready (look at the picture above).
- Take a piece of the dough and shape it into a ball the size of a plum. We made 15 balls from the dough.
- Take two pieces of plastic (we used a freezing bag). Place one piece of plastic on the table, place your dough ball, place another piece of plastic on top and press the tortilla with the glass roaster (or whatever you use). Make tortillas as thin as possible (1 or 2 millimeters or 1/10 inch thick).
- Place each tortilla on a medium hot skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
Nutrition
- Serving Size: 1 tortilla
- Calories: 85
- Sodium: 120.8 mg
- Fat: 0.9 g
- Saturated Fat: 0.1 g
- Carbohydrates: 17.8 g
- Fiber: 1.5 g
- Protein: 2.2 g
Al Larabee says
January 19, 2019 at 02:48Great recipe. I made a small batch for openers about ten tortillas. They were great. It went well with the pinto bean soup. We toasted them in the oven with some vegan cheddar cheese.
My wife and I are 78 and 81 and became vegan four months ago. Best life-changing thing we’ve ever done and the results are well worth it.
Thanks for the delicious and easy directions.
Al Larabee
Iosune says
January 19, 2019 at 08:57Hi Al! I’m so happy to hear that 🙂 So glad you enjoyed the tortillas. Have a nice day!
Ana says
March 4, 2018 at 21:28I’m gonna try this recipe. I just want to know beforehand, what can I use these tortillas for? Burritos? Wraps? Quesadillas? I mean, can I fold them? Are they easy to handle?
Thank you so much! Lots of love from Uruguay.
Iosune says
March 25, 2018 at 05:00Hi Ana! You can make any recipe that calls for tortillas. Do you know our Spanish blog? danzadefogones.com Just in case you prefer to read our recipes in Spanish 🙂
Katrin says
January 20, 2018 at 08:03I just made these tortillas and oh(!!!) I LOVE them! Thank you very much for the recipe and clear instructions.
Iosune says
January 20, 2018 at 10:10Hi Katrin! You’re so welcome 🙂 Have a nice day!
Jacqueline says
March 31, 2017 at 18:36I didn’t read what oil u put in the pan before baking? So I used coconut oil.
Just baked them and they look very good. First time after 322 efforts I got some vegan gluten free tortillas that don’t look like sand or fall apart like sand 😉 done with that. This looks far better. Can’t wait to taste ;)))
Iosune says
April 1, 2017 at 18:40Hi Jacqueline! I hope you enjoy them 🙂
Lynz says
May 5, 2016 at 03:33After a lot of trial and error, I was able to make tortillas using a modified version of this recipe. I used fresh ground cornmeal so the texture was very gritty, but it is hubby and kid approved 🙂 I used 1 cup of water and had to add a little extra cornmeal until it wasn’t sticky, but was never able to make a knead-able dough. The plastic did not work. I tried foil and it still was to sticking too badly. Finally, I sprinkled cornmeal in my counter, placed a small ball of dough, and used my rolling pin. After I got it as flat as possible without sticking (very tricky), I used a spatula to scoop it onto the foil and transfer to my pan. I definitely think the type of cornmeal you choose will effect the ease at which you are able to make these. Ultimately, I will make these again and appreciate the effort you put into making this recipe and sharing it. Thanks!
Iosune says
May 9, 2016 at 09:51Hi Lynz! Thanks a lot for the ideas! Have a nice week 😉
Andy says
January 7, 2016 at 10:11As many have stated before, this recipe does NOT work if you use the wrong product. You state to use corn meal, but usually meal is very coarse and it won’t stick together unless cooked (cf. polenta). Perhaps using corn flour only (not the starch, but the actual flour) might work, cannot say for sure, as I added it later to make an actual dough.
So, please, instead of apologising that the recipe did not work for someone, make a remark in the ingredients about the exact product you are using – perhaps the brand and the the fact that it is precooked?
★
Iosune says
January 8, 2016 at 13:19Hi Andy! I’m so sorry the recipe didn’t work for you 🙁 We used precooked white corn flour. Have a beutiful day!
Carolyn Donovan says
September 2, 2015 at 14:49It’s important to know that “corn meal” is not what is needed for this recipe. Straight corn meal won’t give you the pliability/foldy-ness that tortillas have.
Masa harina is a pre-cooked type of corn meal, much more like flour than meal. Masa harina is what tortillas/wraps are made in Latin American countries. This is what you need to use.
Masa harina is available in many grocery stores throughout the US, including the brand that Iosune used. It is not expensive.
NOTE: Bob’s Red Mill now sells both corn meal and masa harina.
Iosune says
September 8, 2015 at 12:23Thanks a lot for your comment Caroly, it’s really useful! 🙂
Jamie says
September 1, 2015 at 01:57Are you sure it’s corn meal and not corn flour? This was a failure. Corn meal and water makes a yellow cakey mess. Not a dough like your photo.
Iosune says
September 8, 2015 at 12:23Hi Jamie! I used precooked corn meal. I’m so sorry your recipe didn’t work 🙁
Lexi says
August 24, 2015 at 20:06Hi i was wondering how long these can be stored and how do you store them? Does cornmeal go bad or get weird in the fridge? I may have access to masa arina, is masa arina vegan? Also what about using a rolling pin to roll them out or is that not recommened because of the cornmeal? Very awesome recipe, thanks for sharing!
Iosune says
August 30, 2015 at 11:51Hi Lexi! Masa harina is vegan. You can read about how to store them in this web: https://www.ehow.com/how_7785527_store-homemade-tortillas.html Feel free to use a rolling pin if you want 🙂 Have a nice day!
Derek Stewart says
July 14, 2015 at 21:09I wonder if it is that your cornmeal is pre=cooked?
Iosune says
July 15, 2015 at 09:18Hi Derek! Yes, I used precooked cornmeal 🙂
Michelle says
June 1, 2015 at 16:46Hello! I attempted to make these amazing looking tortillas, but, like many in the comments, it was a flop. I’m tempted to say “I wish I’d read the comments first”, however, if I had I wouldn’t have learned something new!!
I managed to successfully make these (albeit they look like ordinary corn tortillas, not the pretty fluffy ones you have pictured) using Bob’s Red Mill Corn Meal. I’m going to write a post on what I did differently and link it back here for your readers!
Michelle says
June 1, 2015 at 17:20Hello! I attempted to make these amazing looking tortillas, but, like many in the comments, it was a flop. I’m tempted to say “I wish I’d read the comments first”, however, if I had I wouldn’t have learned something new!!
I managed to successfully make these (albeit they look like ordinary corn tortillas, not the pretty fluffy ones you have pictured) using Bob’s Red Mill Corn Meal. I’m going to write a post on what I did differently and link it back here for your readers!
::Edit::
Here’s the link to how I did it with Bob’s Red Mill Corn Meal:
https://aberfamilyblog.blogspot.com/2015/06/corn-tortillas-successful-failure.html?m=1
Iosune says
June 9, 2015 at 14:07Thanks a lot for your comment Michelle! 🙂
Mindy says
May 15, 2015 at 14:34I made these last night and it turned out just how I think flour tortillas should be. I mixed 1.5 cups masa harina, 1 cup warm water, 1 tsp salt, and 1 Tbsp olive oil together. This made 8 tortillas (with plum sized dough balls). Thank you for sharing darling! Cheers.
Iosune says
May 18, 2015 at 12:04I’m glad you liked the recipe Mindy!!! Have a great day 😀
V. Gan says
May 6, 2015 at 19:30Hey, folks. As one who has eaten a VERY STRICT VEGAN DIET since 2004, I’m all for it.
Why on Earth do you have ads for “Simply Potatoes” since they show picture of meat from innocent animals that were tortured, then brutally murdered, then fed to ignorant humans???
It’s not very vegan of you!
Alberto says
May 14, 2015 at 18:03Hi,
We use ad networks, which serve ads that we can´t totally control.
We have animal product filters applied we these networks, that way the ads shouldn’t be about animal products, but I guess there has been some error with the filter of some of the networks we work with.
We also can block specific ads, but as we live in different places and the ads served depends on the place on Earth you are, we can’t see the same ads as you, so we can’t block them. Anyway, I’ll do my best to block “Simple Potatoes”.
I’m sorry for the inconvenience and thanks for letting us know!
Faith says
March 10, 2016 at 19:34most sites use adsense, the advertisements have nothing to do with the site itself
on top of that, they are also based on things you have searched for. Whenever it gets overwhelming for you, you can try searching for hair removal or something that you normally don’t search for to try to remove ads about food
Iosune says
March 16, 2016 at 13:54Thanks for the help Faith 😀
Penny_meads says
March 3, 2015 at 22:21i too live in Australia, and recipe failed, second one this week, all because of FLOUR & MEAL saga!i if its flour then I think we know how fine a consistency that is, if it’s anything courser then it’s meal, or is it?
Culprits here are:- Almond, potato, corn, etc., I have decided. Never to take for granted if the recipe says flour again, it’s hard enough being gluten intolerant without so many disappointments.
Iosune says
March 4, 2015 at 10:45I’m sorry the recipe didn’t work 🙁 I’m not gluten intolerant, but I eat gluten-free most of the time and it’s not hard at all, there are so many amazing recipes that work, you just need to find those that work for you!
Francis says
March 4, 2015 at 21:05Hi, if this is of any help I used Fioretto Cornmeal, a very fine yellow cornmeal used to make polenta. It worked perfectly even though I didn’t pay much attention about the water temperature and they are delicious.
★★★★★
Iosune says
March 5, 2015 at 11:20Thanks a lot for your comment Francis 😀 I’m glad you liked the tortillas!
melanie says
January 31, 2015 at 18:01Hi, just making your recipe. I live in Spain and have been searching for masa harina. Just found it!! Carrefour is selling it, (I went to the one in Benidorm) and they had it in the specialty food section under the header “South American” in the back. Carrefour is a chain so likely they will have started selling it in all of them. The cost is a little under 3 euro’s for a kilo. Hope this helps and thanks for the recipe!
Iosune says
February 2, 2015 at 11:58Thanks a lot Melanie!! I’ll buy it 😀 Have a nice day!!!!
dario says
December 10, 2014 at 20:03I tried this seemingly easy recipe and… it was a complete waste of time. The dough resulted in a pile of unworkable crumbs of different size. More or less water made no difference. About 40, 60 or 80 degrees water made no difference either. It would either be to watery or crumble, with no middle ground. And no sign of the flour turning too elastic with too hot water either.
You need to specify exactly the grain of flour you use. I have “medium size meal” flour here, and it was a complete waste of time.
★
Iosune says
December 11, 2014 at 12:24Hi Dario! I’m sorry to hear that! I’ve made tortillas hundred of times with this recipe, probably it was because of the flour. I use precooked white corn meal. This is the brand I use 🙂
Laura says
October 27, 2014 at 13:14Hi Iosune – love the look of your tortillas 🙂 Can I just ask for clarification – you say you use “corn flour” – by that do you mean corn meal? (Here in Australia, corn flour is the starch
Iosune says
October 27, 2014 at 20:20Hi Laura! I mean corn meal, not corn starch. Sorry but English is not my first language 😛
lorna says
May 1, 2015 at 18:00Hi, could I suggest that you change the wording of the recipe so that people know to use corn meal and not actual cornflour? We call the starch cornflour here in the UK too. Wish I’d read the comments before I tried to make these and wasted my cornflour – but it was an interesting experiment! I’ll try again with cornmeal and let you know how it goes. I have used mada harina successfully, but it’s expensive and I have to get it online, so I’d love to find an alternative. Thanks!
Iosune says
May 4, 2015 at 10:49Thanks a lot for the suggestion. English is not my first language, so I appreciate your help 🙂
Angela says
October 11, 2014 at 22:14Hi Iosune !
I made these with the same flour and they are amazing!!! These are my new go to tortillas. Love your blog!
★★★★★
Iosune says
October 16, 2014 at 11:46Hi Angela! Yayyyy! I’m glad you liked them 😉
Jette says
October 7, 2014 at 16:45I love your blog so much! The recipes are so simple and all homemade, these tortillas are a perfect example! Minimal Eats has been a big help in eating vegan and gluten free!
Iosune says
October 16, 2014 at 11:45Hi Jette! Thanks a lot 😀 Sometimes is hard to eat vegan and gluten-free, but it’s totally worth it 🙂
Angela says
October 6, 2014 at 19:05These look delicious! What brand of flour do you use in Spain? Is it a white corn meal?
Iosune says
October 7, 2014 at 11:47Hi Angela! I use precooked white corn meal. This is the brand I use 🙂
Katharina says
August 6, 2014 at 06:47I too was intrigued by the beauty of the pictures and the seeming simplicity of this recipe and now wish I hadn’t made a whole batch… Because now I’m sitting on a large ball of unbaked dough (I’m not really sitting on it; it’s in the fridge) and I’m racking my brain as to what I did wrong.
My dough was either wet and crumbly or dry and crumbly despite adhering to everything you recommended. I did love the method with the glass roaster. But my problem was that I couldn’t remove the tortilla from the plastic; it was extremely fragile and crumbled immediately. I added mor flour, more oil, kneaded it, made a thicker one – then I did get it into the pan but it became hard and brittle instead of soft and pliable like the ones in the pictures that I was after.
I think the answer is probably in the flour like you suggest. Mine is not white like yours; it’s yellow (Bob’s Red Mill brand) and the dough feels sandy. Yours almost look like the rose a bit…?
Do you have any solutions or ideas? Which brand of flour did you use? (I suppose the brand also really depends on where you live. I think altitude too will change baking results….)
Thanks for any tips.
Kathi
Iosune says
August 9, 2014 at 09:32I’ll make a video with this recipe soon because it’s difficult. You need to add warm water, neither too hot nor too cold. I live in Spain, so I can’t recommend you a brand (I think you won’t be able to buy it in your country). I’ve never tried this recipe using yellow flour, so I don’t know if it could work. Sorry for the inconvenience!
Anna says
March 25, 2015 at 21:15I had the exact same problem! I ended up just going to buy tortillas 🙁 I think this method only works with the specific type of flour that she used…shame.
Iosune says
March 30, 2015 at 20:48Hi Ann! I know the recipe works with this type of flour, but I don’t know if it does with other flours 🙁 I’m sorry it didn’t work!
Laura Legorburu says
February 1, 2016 at 20:14Usas Harina Pan?
If the brand she used is Harina Pan you can find it in the United States at every supermarket in the latin isle. If this recipe didn’t work for you, make arepas with the dough (google it), if is too wet add more Harina Pan, if is too hard add little water (tiny amounts and knead it well). Harina Pan is precooked corn meal but is not the same as the rest of the corn meals that you can find at supermarkets, used only that brand, is the best
★★★★★
Iosune says
February 5, 2016 at 10:32Hi Laura! Yes, it’s the brand I use 😀 Thanks a lot for the info 😉
Ashlee says
April 22, 2014 at 02:18I was so excited for these when I stumbled upon this recipe and recently went and purchased some genuine masa harina (as suggested in the blog). The wonderful pictures… and the method just sounded SO easy.
Reality: this few ingredients did *not* make a workable dough. I spent nearly an hour having to add wheat flour (more than 1/2 cup!) more corn flour (about 1/2 cup) and a full tablespoon of oil. I had to knead for more than 10 minutes.
In short: this was the *hugest* disappointment, and I am so grateful that I chose to halve the recipe. I think hot water is actually best (the instructions on the masa harina bag uses hot water for tortillas), but I will not use this as a guide for tortillas in the future. Good luck to those who try!
Iosune says
April 22, 2014 at 12:49I’m sorry to hear that! We’ve made tortillas hundred of times with this recipe, probably it was because of the flour.
Shannon says
July 4, 2016 at 20:43I’ve made these tortillas with the same corn flour they used and it worked perfectly for me. Maybe the change in flour changed how successfully they came out?
Paige Kenzie says
April 4, 2014 at 18:22The tortillas I buy so often get expensive- I’m excited to try out this easy recipe instead 🙂
Iosune says
April 5, 2014 at 10:48Great! I hope you like it 😉
Meg @ The Housewife In Training Files says
March 26, 2014 at 18:02Talk about gorgous photos! You can even make tortillas look pretty! I love how simple and few ingredients these call for. I have yet to make my own tortillas but I think I will start here! Pinned!
Iosune says
March 31, 2014 at 17:00Haha thanks Meg!!! 😉
Jasey says
March 26, 2014 at 17:55Your photos are gorgeous! I’m here from Jasey’s Crazy Daisy and totally pinned!
Iosune says
March 31, 2014 at 16:59Thanks a lot Jasey! 🙂
Stella says
January 2, 2017 at 03:36Hi,
Is there another flour that I can sub for the corn flour ? (I can’t consume corn goods)
Thanks
Iosune says
January 2, 2017 at 16:01Hi Stella! I’ve never made this recipe using any other flour, but you could try… Happy new year!
Stella says
January 2, 2017 at 16:17No worries – but thank you anyway. Happy new year !
Iosune says
January 16, 2017 at 18:35You’re so welcome!