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Mexican tortilla tortillas

Homemade Mexican Tortillas

Unleavened flatbreads for burritos, tacos, fajitas, and quesadillas! These tasty corn tortillas are among the easiest to make and go with all kinds of Mexican dishes.

Siberian Cook

Recipe author

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Composition / ingredients

Servings:

Corn flour

180

Wheat flour

150

Butter

Water

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 5 g

Fats 14 % 8 g

Carbohydrates 77 % 43 g

262 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 35 min

Step 1:

Gather the flours you'll need to make these Mexican tortillas.
Step 2:

Sift 150 grams of wheat flour and 180 grams of corn flour into a large bowl, sifting twice.
Step 3:

Add a pinch of salt to two hundred milliliters of hot water (about 160–175°F / 70–80°C) and stir well.
Step 4:

Add the hot water to the flour a little at a time, stirring with a whisk.
Step 5:

Add fifty grams of melted butter to the flour and stir with a whisk to bring the dough together.
Step 6:

Keep kneading the dough by hand, adding a handful of corn flour so it doesn't stick.
Step 7:

Shape the dough into a log and dust your work surface with flour.
Step 8:

Divide the log into eight roughly equal pieces.
Step 9:

Roll each piece out into a tortilla about 1/16 inch (1.5–2 mm) thick.
Step 10:

Using a lid as a guide, trim the tortillas into even rounds about 8–9 inches (20–22 cm) across.
Step 11:

In a heated heavy-bottomed skillet, toast the tortillas for one minute per side with no oil, then wrap them in a clean towel. Once cooled, put them in a bag and store in the fridge.
Step 12:

You end up with delicious homemade Mexican tortillas that keep for about a week and can be used to make all sorts of dishes with different fillings.

Corn tortillas made with a little wheat flour can be served alongside soups and main dishes, and they're the base for hearty snacks stuffed with vegetables and meat. In Mexico this simple unleavened flatbread is a kind of bread — and it comes together quickly and easily! It's hard to think of a dish that doesn't pair with a tortilla; they're filled with all kinds of things. Tortillas are essential for wraps, roll-ups, burritos, fajitas, tacos, and quesadillas, and they're often eaten plain, simply dipped into the many sauces Mexican cooks make. A tortilla is often torn into pieces and used in place of a fork or spoon — or even a plate. Tortillas are eaten mainly in Mexico, Central America, and the United States, and in Mexico they're one of the national staples.