By David Calito  ,   , ,

March 19, 2015

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The tortilla is made from specially treated (nixtamalized) maize flour, which has been a staple food of the Mexican region since pre-Columbian times; these are also now commonly made from wheat flour.
Country eat tortilla: Mexico, Guatemala, El Salvador, Honduras and USA.

  • Prep: 25 mins
  • Cook: 5 mins
  • 25 mins

    5 mins

    30 mins

  • Yields: 10 servings


3 cups of Instant Corn Flour treated with lime,

5 cups of lukewarm tap water

Small bowl of tap water


Wash your Hands

In a large bowl, measure out the 3 cups of corn flour

Add 4 1/2 cups of water and mix together with your hands until combined.

Add final 1/2 cup of water slowly, mixing thoroughly with hands until fully incorporated.

Pre-heat three or more nonstick skillets on high/medium high. If you have a griddle ( comal), use it instead.

Begin to form medium balls out of the mass with your hands.

Before you pick up a new ball of dough to mold, wet your hands in the bowl of water. This keeps dough moist and prevents cracking when cooked.

Place each ball of mass now use both hands with some water. Make carefully a plate form.

(Or Uses a small bag and two small plate press them together until form a plate form.)

Repeat process until all dough balls have been cooked around 1-2 minutes on each side.

Place cooked tortillas on metal wrack to cool or eat them hot.

Serve with Avocado and Fresh Cheese.


Nutrition Facts

Serving Size1 tortilla
Total Carbohydrates50g
Dietary Fiber3g

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