Mexican Corn Tortillas

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Corn meal gives these tortillas an authentic Southwestern flavor. They are a delicious way to begin lots of great Mexican meals and makes terrific taco chips, too.



In a large mixing bowl, blend the corn meal, white flour, salt and baking soda. Stir in warm water until mixture is blended and sticks together.


Form into 12 balls. Place the balls between 2 pieces of waxed paper. With a tortilla press or a rolling pin, flatten each ball in to a circle 5 to 6 inches in diameter. Spray a griddle or a large frying pan with no stick cooking spray and heat. Bake each tortilla 1 ½ to 2 minutes per side. Tortilla will be speckled and brown when cooked.


Makes 12 tortillas. Nutrient Single Serving
Calories 66.67
Protein (g) 2.00
Carbohydrates (g) 15.00
Fat (g) 0.33
Saturated Fat (g) 0.00
Cholesterol (mg) 0.00
Sodium (mg) 299.11
Dietary Fiber (g) 1.33
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