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Cornmeal Tortillas on a wire rack.
Milisa

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 Tortillas
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Add cornmeal, flour and salt to a mixing bowl and stir to combine.
  2. Next, add the oil, stirring until dough comes together.
  3. Knead the dough in the bowl until dough is smooth.
  4. Divide dough into 24 pieces. Roll into balls and flatten slightly.
  5. Cover and rest for about 30 minutes.
  6. Roll the dough very thin. Place a small bowl over the dough and trim the edges to make perfect circles.
  7. 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.
  8. Stack tortillas on a wire rack.
  9. 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.