Skip to content

Corn Tortillas

The corn tortillas are the true mexican bread, always perfect to have a taco-night.

Tip

Cook some frijoles paste for your tortillas.

Ingredients

  • Corn flour (2 parts)
  • Hot water (1 part) and cold water (1 part)
  • Salt

Notes

  • The important part is the volume, so you could use any type of measurement as long as it is the same.
  • A tortilla press will be of much help for this recipe.

Steps

  1. Mix the flour with a pitch of salt in one bowl.

  2. Add the boiling water and mix with a fork until. After all the water has been absorbed by the flour, add the tap water and mix with your hand until everything is integrated into the same dough.

  3. Cover the dough and let it sit for 🕰️ 10 minutes.

  4. Divide the dough in balls of the same size: 30 grams for small-size tortillas and 50 grams for medium-size. The corn tortillas are quite filling, so I don't recommend making them bigger than 50 grams.

  5. With a pan on medium-heat cook the tortillas on each side until they are a little bit toasty. Use the press to give them a more appropriate round shape.

Tip

Chop the tortillas in triangles and put them in the air-fryer, oven, or you cook them in oil. Now you have some nachos.