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Corn Tortillas Recipe   


Veg  HT  ACC  Mexican 65mins



Makes 12-15 Corn Tortillas   Hot Vegetarian Accompaniment  Bread Flatbread Gluten Wheat Dairy Free  Eggless  Mexico  Nth American North America



200g/7oz  Corn Flour (Harina de Maiz, Masa Harina) NOT cornflour or cornstarch
270ml/9fl.oz. Hot Water



1.  Place the flour in a large mixing bowl, add the water and mix together until well combined.  

2. Turn dough onto a surface which has been light sprinkled with more of the corn flour, and knead until pliable and smooth. If dough is too wet, sprinkle with a little more masa harina. If too dry, sprinkle with water.

3. Wrap in clingfilm and allow to stand for 30 minutes.

4. Preheat a heavy frying pan, preferably cast iron, or griddle to medium-high.

5. Divide dough into 12-15 equal-size balls. Place one ball between two layers of clingfilm and roll out to about 20cm/8-inches or a little less.  

6. Immediately place the corn tortilla on the heated pan or griddle and cook for approximately 30 seconds, or until browned and slightly puffy. Turn and cook the second side of the tortilla for approximately 30 seconds more.

Cover with aluminium foil and keep warm whilst you repeat with the remaining balls.


Serving Suggestions

Traditionally served with a meat, poultry or vegetable filling which is placed at one end of each tortilla then rolled up.

End of instructions


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Main equipment required to make this recipe


Mixing bowl

Wooden spoon


Rolling pin

Frying Pan or griddle

Aluminium Foil

Related Recipes and Information

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Key techniques required to make this recipe


Main equipment required to make this recipe





Serving Suggestions


Make Ahead/ Freeze


Tips, Options and Substitutions



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