Tacos are one of the weeknight dinners that everyone always agrees on but what if you are out of taco shells? These cornmeal tortillas come together so easily and are sure to rival your favorite store bought version.

We are not calling these homemade tortillas authentic; however, they are delicious and do splendidly in a pinch when you find yourself craving tacos and are out of shells.

Authentic corn tortillas are made with masa flour and do not contain white flour. We don’t typically have masa flour on hand, but we always have cornmeal and when we came a cross this recipe from King Arthur Baking, we had to give it a try.

Ingredients Needed

• Cornmeal
• All Purpose Flour
• Kosher Salt
• Vegetable Oil
• Water

Step By Step Directions

Divide dough into 24 pieces. Roll into balls and flatten slightly.

Cover and rest for about 30 minutes.

Roll the dough very thin. Place a small bowl over the dough and trim the edges to make perfect circles. We made ours street taco sized and re-rolled the scraps.

Cook on a hot, dry griddle or cast iron skillet.

Flip the tortillas after about 1- 2 minutes and continue to cook until both sides are browned.

Stack tortillas on a wire rack.

Serve with your favorite taco toppings.

Recipe Notes

Cornmeal Tortillas are easy to make at home and perfect for tacos, tostadas, fajitas and more. These homemade tortillas are made with a cornmeal and flour mixture that is the perfect texture for all of your Mexican favorites.

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Cornmeal Tortillas

Cornmeal Tortillas are so easy to make and are a surefire hit for any Mexican inspired meal. We love this recipe that uses a mixture of cornmeal and flour for delicious thin corn tortillas.

Cuisine American

Keyword homemade tortillas, tortillas with cornmeal, tortillas without masa

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 Tortillas

Author Milisa

Ingredients

• 2 2/3 cup all purpose flour
• 1 1/3 cup cornmeal not cornmeal mix
• 1 teaspoon kosher salt
• 1/2 cup vegetable oil
• 1 cup + 2 tablespoons warm water

Instructions

• Add cornmeal, flour and salt to a mixing bowl and stir to combine.
• Next, add the oil. Gradually add water, stirring until dough comes together.
• Knead the dough in the bowl until dough is smooth.
• Divide dough into 24 pieces. Roll into balls and flatten slightly.
• Cover and rest for about 30 minutes.
• Roll the dough very thin. Place a small bowl over the dough and trim the edges to make perfect circles.
• Cook on a hot, dry griddle or cast iron skillet. Flip the tortillas after about 1- 2 minutes and continue to cook until both sides are browned.
• Stack tortillas on a wire rack.
• Serve with your favorite taco toppings.
  
  

Notes

Store tortillas in a zip top bag at room temperature up to 2 days. Freeze up to 3 months.

Reheat on a hot griddle.

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