Homemade Corn Tortillas
Made with yellow cornmeal or maize meal, these Homemade Corn Tortillas are perfect for burritos, enchiladas, or any filling or topping of your choice. Really easy to make and so much better homemade.
Servings: 10 Corn Tortillas
- 2 ⅔ cups / 320 g cake or all purpose flour
- 1 ⅓ cup / 226g yellow cornmeal or maize meal SEE NOTE 1
- 8 Tablespoons / ½ cup / 125ml oil
- 1 cup / 250 ml hot water
- 1 teaspoon salt
In a bowl, mix together the flour, cornmeal, salt and oil. Using your fingertips, rub the oil into the flour and cornmeal.
Pour the hot water into the flour and oil mixture and mix together until a soft dough forms. SEE NOTE 2
Cover with a towel to prevent the dough from drying out and leave to rest for 20 minutes SEE NOTE 3
Divide into 8 to 10 equal portions and roll out the dough into disks.
Cook the tortillas on a heavy based or cast iron pan for about 30 seconds on each side.
Keep the tortillas covered as you cook and stack them. Covering helps trap the steam and keeps the tortillas soft and pliable.
Serve warm or reheat leftovers SEE NOTE 4
- If you do not or cannot get yellow cornmeal also known as polenta, then go ahead and use the white cornmeal/maize meal. It works just as well and has the same great texture and flavour.
- Avoid over kneading, just gather the ingredients together to form a soft dough.
- Resting the dough helps the flour to absorb the water making it easier to roll out.
- To reheat and soften leftover tortillas, just place in a microwave-safe bag or cover with a clean damp kitchen towel and warm for about 15 seconds. You could also heat it on the stove on a pan for 30 seconds on each side and place into a sealed container. The heat and steam will help soften the tortillas.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg