Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / tortilla recipe
    Lost? Site Map

    tortilla recipe

    Sat Dec 01, 2012 4:53 am
    Newbie "Fry Cook" Poster
    i need help, i have tried to make tortilla's several times and i have followed several different recipes, but every time i try to make them they end up being crackers and not tortillas. no matter what i do i cant seem to make it work, please help me make a good tortilla! thank you!
    PaulO in MA
    Sat Dec 01, 2012 8:39 am Groupie
    How are you making them? Are you using masa harina?

    I broke my tortilla press, so I just bought tortillas last time I made enchiladas. Need to stop in the ethnic markets in town, to see if they have better tortilla presses than the one I bought online.

    Corn Tortillas (Tortillas de Maize)

    Mexican Cooking Class Cookbook. By the Editors of Consumer Guide. Lincolnwood, IL: Publications International, 1990. Spiral bound hardcover.

    2 cups (500 mL) masa harina
    1 to 1 ¼ cups (250 to 310 mL) warm water

    1. Cut two 7-inch (18-cm) squares from heavy-duty plastic bag. Mix masa harina and 1 cup (250 mL) water in medium bowl. Add as much remaining water as needed, 1 tablespoon (15 mL) at a time, mixing with hand to form smooth stiff dough.

    2. Test consistency of dough as follows: Roll 1 piece dough into 1 ¾-inch (4.5-cm) ball; flatten slightly. Place ball on piece of plastic on lower plate of tortilla press, slightly off-center away from handle.* Cover with second piece of plastic; press down firmly with top of press to make 6-inch (15-cm) tortilla. Peel off top of plastic; invert tortilla onto hand and peel off second piece of plastic. If edges are cracked or ragged, dough is too dry; mix in 1 or 2 teaspoons (5 to 10 mL) water at a time until dough presses out with smooth edges. If tortilla sticks to plastic, dough is too wet; mix in 1 tablespoon (15 mL) masa harina at a time until dough no longer sticks when pressed.

    3. When dough has correct consistency, divide into 12 equal pieces for 6-inch (15-cm) tortillas or into 24 pieces for 4-inch (10-cm) tortillas. Shape pieces into balls; cover with plastic wrap to prevent drying.

    4. Press out tortillas as in Step 2, stacking between sheets of plastic wrap or waxed paper.

    5. Heat ungreased heavy griddle or skillet over medium-high heat until a little water flicked on surface dances into tiny droplets. Carefully lay 1 tortilla on griddle; cook until edges begin to dry out, about 30 seconds. Turn tortilla over; cook second side until dry and lightly flecked with brown spots, 45 seconds to 1 minute. Turn tortilla over again; cook first side until dry and light brown, 15 to 30 seconds longer. During last stage of cooking, tortilla may puff up; do not press it down. Remove tortilla to kitchen towel; it will be slightly stiff, but will soften as it stands.

    6. Cook remaining tortillas as in step 5. If griddle becomes too hot after cooking a few, reduce heat to prevent burning. Stack cooked tortillas and keep wrapped in towel until all are cooked. Use immediately or wrap in foil and keep warm in 250 °F (120 °C) oven up to 30 minutes. Tortillas are best when fresh, but can be wrapped in foil and refrigerated up to 3 days or frozen up to 2 weeks; reheat in 250 °F (120 °C) oven before using.

    Makes 12 (6-inch or 15-cm) or 24 (4-inch or 10-cm) tortillas.

    * A tortilla press works best, but if necessary, you can press with bottom of pie plate or heavy skillet.
    Sat Dec 01, 2012 10:15 am Groupie
    As noted, use masa harina, NOT cornmeal, if it's corn tortillas you are making. You didn't specify which type you have been trying to make.
    Flour tortillas are probably much more forgiving. Don't overcook either type.
    PaulO in MA
    Sat Dec 01, 2012 1:04 pm Groupie
    Also, the last time I made creamy chicken enchilidas, the corn tortillas were 6 cents each. No incentive for me to make them myself when they are so inexpensive.
    Sat Dec 01, 2012 2:15 pm Groupie
    That's true, especially if they are being turned into something else, but a really fresh homemade tortilla is like nothing else on earth!
    Edited to add: as it so happens, my husband just informed me is planning to make some corn tortillas tomorrow. If they turn out well, we'll get back to you!
    Sat Dec 01, 2012 4:39 pm
    Forum Host
    Sun Dec 02, 2012 5:58 am Groupie
    If I want good tortillas I go to the Mexican market and get them; so cheap for what I need.

    I also buy store brand flour; but if for a special occasion, I will make them. Fresh is totally amazing. The key for me was the cooking time. DO NOT overcook.

    But when I can go 10 minutes up the road and buy fresh made; it is hard NOT too.
    Sun Dec 02, 2012 3:54 pm Groupie
    Our corn tortillas were a success, after a flight bit of practice. An unusual, very easy recipe resulting in an extra-corny flavor.
    Nixtamal Tortillas
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites