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Corn tortillas

Author
Cookinero 29 Mar 2025
6620
Corn tortillas

Mexican corn tortillas are thin flatbreads that are rightfully considered a healthy and tasty alternative to bread. If you add a filling of meat, cheese or mushrooms, they can also be served as a separate dish. Corn flour tortillas can be considered a dietary dish, because the vegetable oil in the recipe is used only to lubricate your hands when kneading the dough. In recipes, wheat flour is sometimes added to corn flour. Then the dough turns out more elastic. Try making delicious tortillas by frying them in a frying pan.

How to cook Corn tortillas

Step 1

Corn tortillas

Start making the dough. Add salt to the flour and stir. Make a small depression in the flour and pour in some boiling water. Do not pour in all the boiling water at once, because depending on the consistency of the dough, you may need less. Gradually knead the pliable dough. It should not be uniform. Be prepared for the corn dough to crumble in your hands and be impossible to roll out with a rolling pin.

Step 2

Corn tortillas

Form the tortillas. Corn tortillas should be formed by hand. The blanks should be small oval or round, about 5 mm thick.

Step 3

Corn tortillas

Fry the tortillas. Heat the vegetable oil in a frying pan. Put the prepared corn blanks in and fry the tortillas over medium heat for about 5 minutes until golden brown. Then turn the tortillas over and fry on the other side for about 5 minutes more.

Corn tortillas - FAQ About Ingredients, Baking Time and Storage

No, corn flour is essential for authentic corn tortillas. All-purpose flour will change the texture and flavor completely.
Store cooled tortillas in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat on a dry pan before serving.
Yes! Corn flour is naturally gluten-free, so just ensure all other ingredients (like salt) are certified gluten-free if needed.
Corn dough is naturally less elastic than wheat dough. If it crumbles, add a teaspoon of water at a time until it holds together.
Yes, for a lighter version, bake at 375°F (190°C) on a parchment-lined tray for 10–12 minutes, flipping halfway.
They pair well with guacamole, beans, grilled meats, or eggs. Use them as a base for tacos or enjoy them plain.
Freeze cooked tortillas in a sealed bag with parchment between layers for up to 3 months. Reheat in a pan or microwave. Dough doesn’t freeze well.
Fry them slightly longer or brush with oil and bake at 400°F (200°C) for 5–7 minutes after the initial cooking.

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