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.
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.
- 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.