Mexican Corn Tortillas

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  • 100 g wholemeal flour
  • 100 g cornmeal flour
  • Pinch of salt
  • 250 ml water
  • oil for frying and greasing


Sift the flours together into a bowl, add a pinch of salt and sufficient water to make a dough. Knead well until elastic then divide into 12 or 16 pieces depending on size of tortilla required. Place ball of dough between 2 pieces of well oiled greaseproof paper and roll into a circle with 10-15cm diameter. Lightly oil frying pan. Peeloff top layer of paper and place the tortilla in pan.

Cook for 2 minutes. Remove the top paper, turn over and cook the other side for 2 minutes. Both sides should be quite pale and dry. Keep the tortillas warm by stacking between pieces of dry greaseproof paper


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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One thought on “Mexican Corn Tortillas

  1. These sounds a lovely recipe and will be nice for wraps etc. However if you’re looking for the type of corn tortillas to use in enchiladas, you really need to make them with masa harina, a special type of cornmeal available from specialty food shops. It really has a very different texture and flavour from normal cornmeal. Tortillas made from masa harina (and no wheat four) keep their texture when covered with sauce and don’t go soggy, like tortillas made with flour. Masa harina is also used in tamales, one of my favourite Mexican foods! If really up for an unusual Mexican meal try tamales – excellent winter comfort food.