Homemade Corn Flour Tortillas
These tortillas are made with 50% corn flour and 50% regular wheat flour which will give the tortillas a nice toasty corn flavor, yet they're still soft and easy to make. You don't need a fancy tortilla press - just your hands and a frying pan ;)
Of course, these are great for Mexican-style fillings, but I also like to use them to wrap stir-fried veggies, breakfast eggs & sausages, or sandwich fillings!
Makes 12 small tortillas.
Cooking Instructions
-
1
Mix the flours and salt together in a bowl. Add the shortening/butter/lard in small pieces and crumble it into the flour with your hands until it's sandy.
-
2
Slowly add the water and mix with hands until the dough comes together enough that you can shape it into a ball without it falling apart.
-
3
Remove the dough ball onto a floured surface and knead with the palm of your hand until it's soft and smooth, 5-10 minutes.
-
4
Divide the dough into 12 equal pieces and roll each piece into a small ball.
-
5
Return the balls to the bowl and cover with a clean, moist cloth or plastic wrap. Let rest for 30 minutes.
-
6
Heat a flat frying pan or griddle on medium (without oil). When hot, form a ball into a flat, round shape with your fingers (about 4 inches round and 2~3 mm thick).
-
7
Put it into the hot pan and cook on one side until you see little bubbles and the bottom is lightly browned (about 1-2 minutes).
-
8
Flip over and lightly brown the other side for about 30 seconds to 1 minute. Don't over cook or they will get stiff!
-
9
Remove the cooked tortilla onto plate covered with a clean tea towel or cloth, and cover the tortilla with the cloth to keep warm and moist.
-
10
Repeat with the process with the rest of the dough balls until all are cooked. Stuff with your favorite fillings and enjoy!
-
11
If you have leftover tortillas or make extra, let them cool off and then store in a plastic bag. To reheat, wrap in plastic wrap and microwave for 20-30 seconds OR wrap in aluminum foil and heat in a 350°F/180°C oven for 10 minutes.
Comments