- 3/4 cup cornmeal
- 1-1/4 cups flour
- 1 teaspoon salt
- 2 tablespoons vegetable shortening or oil
- 1 cup boiling water
- Waxed paper
In a bowl, combine the cornmeal, flour and salt. Stir it up while the water is coming to a boil. Use a metal measuring cup to measure the water, if possible. Plastic melts, and glass sometimes shatters, so a metal measuring cup is the safest type when you measure boiling water. To continue, place the shortening in the bowl with the cornmeal and flour. Pour the boiling water over everything and stir it up with a fork. Stir and stir because it will lump up quite a bit before it turns into dough. Allow the mixture to cool. Divide the dough into 10 lumps about the size of golf balls. Roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side.
I usually roll out two tortillas at a time, and continue rolling as the prepared ones cook. This recipe makes 10 corn tortillas. This is just enough to prepare my Enchiladas recipe.
This recipe is not really authentic. It has been adjusted to make use of ingredients available in most supermarkets. You would have to use Masa Harina cornmeal to make real tortillas (and you would probably need a tortilla press too). This recipe uses plain cornmeal which is readily available to most people.
Here is another delicious and international bread recipe – homemamde crepes. These tender, think pancakes are just plain delicious.
I tried this with blue cornmeal that I made from Black Aztec corn grown this year…it was fantastic! Thank you for sharing this recipe — while it may not be authentic like those made with masa harina, it was exactly what I was hoping to find online. Will share your link!
Can I use this recipe in a tortilla press?
Did you end up trying a tortilla press? If so, how did it turn out?
great recipe! but one thing, you can measure the water BEFORE you put it in the boiling pot. that way, the glass won’t crack.
Just the result I was hoping for! It was fun to make. Two corny thumbs up from this gringo. What a good money saver.Why on earth do people not cook their own more often?!! This should be as common as PB and J.
Is there any way to make the tortillas gluten free? Would they freeze?
The flour is what is making this recipe non-gluten friendly. Perhaps try using rice flour? They maybe a little crisper, but you won’t have the gluten problem.
I used Bobs red mill gluten free all purpose flour mix with 1/2 teaspoon of xantham gum to make mine. they came out great!!
I’ve noticed that a lot of the recipes found on Masa (corn flour) are gluten free (in the baking section). I would try looking at those, or searching just for a corn tortilla recipe.
Penny: cornmeal is gluten free.
Looks like a great recipe, I’m excited to try this!!
Be careful. Corn meal is normally stored and shipped with wheat products. There is no guarantee that it will not be contaminated. Best to call the product manufacturers before you use it or buy gluten-free specific meal.
Could you use cornmeal mix with this, or would they get too puffy from the leavening?
Hi Becca. Good question. I have never used self rising cornmeal. I think a puffy tortilla would be delicious though! And so much healthier than the fried kind. I would try it. Please let us know how it comes out
If you use cornmeal mix instead of just corn meal, would it change the recipe? Like maybe less flour or something?
It came out cracked and dry. I threw out the batter and just bought a bag of tortillas.
HOLA
MUCHAS GRACIAS POR LA RECETA PARA HACER TORTILLAS DE MAIZ USANDO YELLOW CORNMEAL Y LOS DEMAS INGREDIENTES, SOY MEXICANA Y ESTOY EN ONNE,NIGERIA,AFRICA,
E INVESTIGANDO ME ENCONTRE CON ESTA HARINA YELLOW CORNMEAL Y ENCONTRE TAMBIEN SU RECETA…..MUCHAS GRACIAS POR SU RECETA…
DIOS LOS BENDIGA
Hint:
to keep a glass container from breaking when pouring in hot liquids, always put a spoon in the container the heat goes to the spoon and the glass won’t break.
I really can’t believe that this is on a site called “hillbilly housewife” and you use shortening rather than lard- both what I, a hillbilly husband use and is used in Mexico-
Yes, Tom, even in “hillbilly” homes, many cooks have left lard behind. Now, even shortening seems to be debatable. I grew up in kitchens with lard and appreciate the specific qualities it gives. But, if I post a recipe with lard, it scares many cooks away from trying it. However, anyone who knows about cooking with lard, will substitute lard for shortening if they can. In other words, I know what you mean. I’m finding the same thing happening in recipes using oil. Olive oil seems to the oil of “today” yet is not appropriate in every recipe (for instance, high heat cooking.)
Thank you, Tom, for bringing this subject up. Transforming old recipes into new and new recipes into old can be a tricky business. And I agree that using lard is sometimes the preferred method. You got me thinking about those pie crusts I grew up with…. lard was the secret ingredient. Thanks again.
Thank You- yes, I believe lard is indispensable in pie crust too, cord bread…. lard frosting?!
I’d refer anyone “scared” of a recipe with lard, or lard itself to a brilliant food article:
http://www.foodandwine.com/articles/lard-the-new-health-food
The fact is Lard is healthier than any substitute, and its natural- and tastes better!
We’ve been sold a myth by the industries by industrial agriculture about corn based products like vegetable oil and shortening.
Nancy- use pyrex- and it won’t break period.
pyrex breaks – I’ve done it.
impressive- I’ve gone from freezer to a hot oven, and never had that happen- anything is in fact possible.
I made these last night and they came out great except the wax paper didnt work for me i had to switch to parchment paper. Makes for a Much more substantial texture in my enchiladas which i loved! I will make a double batch next time and turn them into chips!!
Great recipe. I had trouble with getting the waxed paper off the first side, so I dropped the dough from a spoon onto the griddle, put a piece of waxed paper over it and flattened with a spatula. The paper came off easily as the tortilla dried.
To prevent trouble with dough sticking to the waxed paper, it helps to chill the dough balls first. I am so used to authentic tortillas, I want to like this recipe but for me the flour is too noticeable.
I made these and then fried them for tacos….The entire family LOVED them!!! Thanks so much! Your recipe saved my dinner tonight. And i love your site!