Corn tortillas
Ever tried making your own tortillas from scratch? It's easier than you think. These homemade tortillas are a great gluten free flat-bread option for everyone.
SERVES2
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
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Make your own tortillas from scratch
Method
- Place corn flour in a large bowl, add hot water and stir to combine. Allow to cool slightly until it can be touched safely.
- Knead the dough using clean hands for a few minutes until combined, smooth and a little springy. Leave the dough to rest for 30 minutes.
- Divide the dough into 4 portions and roll them into balls. Place between two sheets of baking paper and press to form a flat disc.
- Using a rolling pin, roll it out to form a circle that is 2-3 millimetres thick. Repeat with remaining dough.
- Heat a frying pan over medium heat and spray with a little oil.
- Cook tortillas for 2 minutes on one side, then turn using tongs and cook the other side for 2 minutes or until browned.
- Remove tortillas and stack them wrapped in a clean tea towel to stop them drying out.
- Once all tortillas are cooked, turn off the heat.
- Add filling and serve immediately or set aside to reheat prior to eating.
Filling suggestions
- ½ cup canned chilli or refried beans with 1 tablespoon salsa and 1 tablespoon reduced fat sour cream.
- ½ cup finely sliced lettuce and 1 tablespoon tomato salsa.
- ½ cup creamed style corn and 2 tablespoons grated cheese.
- 2/3 cupmasa corn flour
- 1/2 cuphot water
Per serve
- Energy613kJ
- Total Fat0.3g
- Saturated Fattrace
- Total Carbohydrate35.0g
- Sugarstrace
- Dietary Fibre0.4g
- Sodium22mg
Make your own tortillas from scratch
Method
- Place corn flour in a large bowl, add hot water and stir to combine. Allow to cool slightly until it can be touched safely.
- Knead the dough using clean hands for a few minutes until combined, smooth and a little springy. Leave the dough to rest for 30 minutes.
- Divide the dough into 4 portions and roll them into balls. Place between two sheets of baking paper and press to form a flat disc.
- Using a rolling pin, roll it out to form a circle that is 2-3 millimetres thick. Repeat with remaining dough.
- Heat a frying pan over medium heat and spray with a little oil.
- Cook tortillas for 2 minutes on one side, then turn using tongs and cook the other side for 2 minutes or until browned.
- Remove tortillas and stack them wrapped in a clean tea towel to stop them drying out.
- Once all tortillas are cooked, turn off the heat.
- Add filling and serve immediately or set aside to reheat prior to eating.
Filling suggestions
- ½ cup canned chilli or refried beans with 1 tablespoon salsa and 1 tablespoon reduced fat sour cream.
- ½ cup finely sliced lettuce and 1 tablespoon tomato salsa.
- ½ cup creamed style corn and 2 tablespoons grated cheese.
Ingredients
- 2/3 cupmasa corn flour
- 1/2 cuphot water
Ingredients
- 2/3 cupmasa corn flour
- 1/2 cuphot water
Nutrition Facts
Per serve
- Energy613kJ
- Total Fat0.3g
- Saturated Fattrace
- Total Carbohydrate35.0g
- Sugarstrace
- Dietary Fibre0.4g
- Sodium22mg
Make your own tortillas from scratch
Method
- Place corn flour in a large bowl, add hot water and stir to combine. Allow to cool slightly until it can be touched safely.
- Knead the dough using clean hands for a few minutes until combined, smooth and a little springy. Leave the dough to rest for 30 minutes.
- Divide the dough into 4 portions and roll them into balls. Place between two sheets of baking paper and press to form a flat disc.
- Using a rolling pin, roll it out to form a circle that is 2-3 millimetres thick. Repeat with remaining dough.
- Heat a frying pan over medium heat and spray with a little oil.
- Cook tortillas for 2 minutes on one side, then turn using tongs and cook the other side for 2 minutes or until browned.
- Remove tortillas and stack them wrapped in a clean tea towel to stop them drying out.
- Once all tortillas are cooked, turn off the heat.
- Add filling and serve immediately or set aside to reheat prior to eating.
Filling suggestions
- ½ cup canned chilli or refried beans with 1 tablespoon salsa and 1 tablespoon reduced fat sour cream.
- ½ cup finely sliced lettuce and 1 tablespoon tomato salsa.
- ½ cup creamed style corn and 2 tablespoons grated cheese.
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