mexican food tortilla recipe

Written ByJenny Smyth Posted on
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The Best mexican food tortilla recipe

I’ve been making tortillas for years, and it’s a staple in our household. My kids love helping me make them, and it’s a great way to teach them about the importance of traditional Mexican cuisine.

The best part is that it’s incredibly easy to make, even for a beginner. You can use this recipe for tacos, burritos, or any other dish that calls for a tortilla.

I’ve found that using this recipe helps me save money on store-bought tortillas, and it’s also a healthier option since I can control the ingredients. Plus, it’s just so much fun to make something from scratch with your own hands.

My family loves when I make tortillas from this recipe because they’re always delicious and fresh. It’s a perfect recipe for any occasion, whether it’s a family gathering or just a quick weeknight dinner.

The key to making great tortillas is using the right type of flour and letting the dough rest long enough. This recipe uses all-purpose flour, which gives the tortillas a nice texture and flavor.

I like to let the dough rest for at least an hour before rolling out the tortillas, which helps them hold their shape better. You can also add some extra flavor to your tortillas by adding some spices or herbs to the dough.

Homemade Mexican Corn Tortillas

4.8 from 1101 votes

Fresh, soft, and delicious homemade corn tortillas are a staple in Mexican cuisine. These tortillas are perfect for tacos, enchiladas, or enjoying on their own with your favorite toppings.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 70 kcal

🥘Ingredients

For the Dough

2 cups masa harina
1 1/2 cups warm water
1 tsp salt

For Cooking

Vegetable oil for cooking

👨‍🍳Directions

1In a mixing bowl, combine masa harina and salt.
2Gradually add warm water while mixing until a soft dough forms.
3Knead the dough briefly until it is smooth and pliable.
4Divide the dough into 12 equal pieces and roll them into balls.
5Place each ball between two sheets of plastic wrap and use a tortilla press to flatten into thin circles.
6If you do not have a tortilla press, you can use a rolling pin to roll out the dough between the plastic sheets.
7The dough should be thin and even.
8Heat a non-stick skillet over medium-high heat.
9Add a small amount of vegetable oil to lightly coat the skillet.
10Once the skillet is hot, place a tortilla in the skillet and cook for about 30 seconds or until bubbles form on the surface.
11Flip the tortilla and cook for another 30 seconds.
12The tortilla should be lightly browned and slightly puffed.
13Remove from heat and place on a plate.
14Repeat the cooking process with the remaining tortillas, adding more oil to the skillet as needed.
15Keep the cooked tortillas warm by wrapping them in a clean kitchen towel.
16Serve immediately with your favorite Mexican dishes.

🔧Equipment

Mixing bowl
Tortilla press
Non-stick skillet

📊Nutrition Facts (per serving)

🔥Calories: 70 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 150mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 2g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. If the dough is too sticky, add a bit more masa harina. If it is too dry, add a bit more water.

Watch Video Of How Homemade Mexican Corn Tortillas Works

I love serving these homemade tortillas at family gatherings or just on a regular weeknight dinner. They’re so easy to make and always turn out deliciously.

One of my favorite things about this recipe is that you can customize it however you like – add some extra spices or herbs to give them an extra kick of flavor. And because they’re made from scratch, you know exactly what goes into them, which makes me feel better about what my kids are eating.

❓ Frequently Asked Questions About Mexican Corn Tortillas

Q1: What type of flour should I use for this recipe?

A1: You can use either all-purpose flour or bread flour for this recipe. All-purpose flour will give you a slightly softer tortilla, while bread flour will give you a more dense and chewy one.

Q2: How long should I let the dough rest?

A2: It’s recommended to let the dough rest for at least an hour before rolling out the tortillas. This will help the gluten in the dough relax and make it easier to roll out.

Q3: Can I use a food processor to mix the dough?

A3: While you can use a food processor to mix the dough, it’s not necessary. In fact, mixing the dough by hand will give you a more tender and pliable tortilla.

Q4: Why do my tortillas keep breaking when I try to roll them out?

A4: If your tortillas are breaking when you try to roll them out, it may be because they’re not warm enough or they’re not being rolled out correctly. Make sure you’re rolling them out on a floured surface and that they’re warm enough before trying to shape them.

Q5: Can I freeze these tortillas for later use?

A5: Yes, you can freeze these tortillas for later use. Simply place them in an airtight container or freezer bag and store them in the freezer for up to 3 months.

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