Our Recipe Collection

Mexican Corn Tortillas

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

1 c HODGSON MILL WHITE or YELLOW CORN MEAL
1 c HODGSON MILL UNBLEACHED WHITE FLOUR
1 tsp. salt
1 tsp. baking soda
3/4 c warm water
no stick cooking spray

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 1/2 to 2 minutes per side. Tortilla will be speckled and brown when cooked.

Makes 12 tortillas. Each tortilla: 77 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 16 gm carbohydrates; 2 gm protein; less than 1 gm fat (3% calories from fat); 0 mg cholesterol; 232 mg sodium; 23 mg potassium; 3 mg calcium.