Corn Tortillas Recipe   

Veg  HT  ACC  Mexican 65mins

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

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

Instructions

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.

More Accompaniment  Recipes  | Vegetable Side Dish  Recipes   |  What's in Season 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. 

Find UK Holiday Cottages