Corn Tortillas

7 servings

40 minutes

Corn tortillas are the heart of Mexican cuisine, a symbol of simplicity and flavor. Their history traces back to the ancient Aztec civilization where corn was not just food but a cultural value. These soft, thin flatbreads have a slightly sweet taste with a delicate graininess from corn flour. They pair perfectly with various fillings—from meats to vegetables—allowing for endless dish variety. When toasted on a dry skillet, they gain a light crispness while remaining elastic, perfect for wrapping. Served with spicy sauces, fresh vegetables, and cheeses, they bring the feeling of sunny Mexico in every bite.

Energy value per serving

• Calories: 265.7
• Proteins: 5.9g
• Fats: 3.8g
• Carbohydrates: 51.9g

Ingredients

• Corn flour: 250 g
• Wheat flour: 250 g
• Salt: 1 tsp
• Water: 1 glass
• Butter: 1 tbsp

Cooking steps

1. I mixed wheat and corn flour with salt in a large bowl. In the middle, I made a small well, poured warm water and then oil into it. I kneaded the dough thoroughly, covered it with a damp cloth, and left it for 30 minutes.

   Required ingredients:

   • Corn flour: 250 g
   • Wheat flour: 250 g
   • Salt: 1 teaspoon
   • Water: 1 glass
   • Butter: 1 tablespoon

2. I divided the prepared dough into 14 equal parts. I rolled each piece out. It resulted in a thin circle the size of a plate.

3. I placed the tortilla on a hot dry skillet, fried one side for 30 seconds, then flipped it and fried the other side for 20 seconds.

4. I covered the ready tortillas with a towel. Served with chili cheese Mexican sauce. Enjoy your meal.