Prep 5 mins
Cook 15 mins
Fresh, easily made corn tortillas. Received this recipe from my Aunt, Lenore, and it's been VERY popular with my family over the years...
- Mix together your dry ingredients and then the eggs and water together. You may need to add more water to thin out the mix a bit. The batter should be the consistency of slightly thickened crepe batter.
- On a very hot griddle (400 degrees) spoon about 1/3 cup of the batter and form into a circle -- much like you would a crepe. When the tortilla is not shiny in appearance, flip over and allow to cook another minute or so.
- Stack on top of each other and keep warm til serving.
I ended up adding almost 1 more cup of water to get the batter thin on these and then poured it in the pan and swirled it around so it would spread out. They looked more like crapes, but tasted good! It was perfect since I need 8 tortillas for Creamy Cheesy Chicken Enchiladas so I was able to make a small batch. Will make these again! Made for I Recommend Tag.
I made half the recipe. I didn't have cornmeal but had yellow cornflour so I used that. The batter was too thick even though I added more water. Maybe it was not enough still. We found that they tasted like pancakes so that's not really what we're looking for when having tortillas. Thanks FabulousMissV :) Made for PAC Spring 2011
These were good. I made half of a recipe and I think my batter could have been a little thinner as I only got 7 tortillas. I did add 1 T of ground flax seed to boost the nutrition and I was able to make them gluten free. I will make these again and play with the amount of liquid. Made for new Kids on the Block Tag.