More Corn Tortillas

Next time we make corn tortillas we are having enchiladas.

After my last post I had a request for the corn tortillas recipe that I use. I have posted this previously, but it is a wonderful recipe to repost. We use these tortillas for rice and bean burritos, and veggie enchiladas, fajitas, and quesadillas. We also eat them plain hot off the cast iron fry pan.

My recipe is based on one from the only cook book we own - Laurel's Kitchen.

Corn Tortillas

11/2 cups       water
1      cup        cornmeal
3      tbsp       butter
1      tsp         salt
11/4 cups      flour


Heat water to boiling and add 1/2 the butter. Add cornmeal slowly stirring to keep from clumping up. Cook on very low heat for 3 minutes, take off heat, then add the remaining butter and mix. Set aside to cool.

When cornmeal has cooled, add a bit of flour at a time and stir into the cornmeal. At this time I add the salt. Keep adding flour until you have a soft dough. Knead in the bowl with your hands until it forms a ball.

Knead ball of dough on floured counter top for 5 minutes. Roll into a tube and cut 12 equal pieces. Roll each piece into a ball and set aside. Cover with a tea towel.

Turn fry pan to medium high. With a rolling pin, roll dough flat to a diameter a bit smaller than your fry pan. Cook each tortilla for anywhere from 30 seconds to 2 minutes, then flip over and repeat. Do not overcook or tortillas will be brittle (good for tortilla chips if this happens). When tortilla starts getting brown spots it is time to take it out.

Place cooked tortillas between tea towels to keep them warm for serving. Left over tortillas can be frozen, but they are the best when fresh.


See our  refried bean recipe here.