Recipes>Mexican Recipes

Corn Tortillas

by Rick Stein from Rick Stein: The Road to Mexico

Makes 12 x 15cm tortillas

Learn to make two different variations on classic tortillas with Rick Stein’s recipe from his BBC series, The Road to Mexico.

Discover more delicious Mexican recipes

Bold and vibrant favourites, from tacos to burritos

From the book

Rick Stein: The Road to Mexico

Rick Stein

Rick Stein: The Road to Mexico

Classic dishes you’ll fall in love with

All the recipes from Rick’s TV series

Learn to make authentic Mexican food

Buy From

Introduction

Good-quality, mass-produced corn tortillas have become much more readily available online since I started planning this book, and the need to make your own has diminished. I include a recipe because they are rewarding to make and taste the best, but I confess to buying them much more often. You still can’t get proper corn tortillas in supermarkets, just the ones mixed with flour which don’t taste right, but it won’t be long.

Tags

Ingredients

Essential kit

You will need: a rolling pin.

Method

Put the flour in a bowl with the salt. Add water, starting with 350ml. If the dough is still too dry to come together, add more water, a little at a time, until you have a soft but not sticky dough. Knead the dough for a minute or two until it is soft and pliable and forms a ball. Ideally, allow the dough to rest, covered, for 20–30 minutes for the best texture, but you can use it straight away if you need to.

Divide the mixture into golfball-sized balls. Place one between two sheets of thin polythene. Then press it in a tortilla press or roll with a rolling pin to make a disc about 15cm in diameter. Repeat to use the rest of the dough and pile the tortillas up, separated with baking parchment to prevent them sticking together.

Heat an ungreased heavy-based frying pan. Cook the tortillas, one or two at a time, until they change colour and start to puff up slightly; this will take about 2 minutes. Flip them over and repeat on the other side. Keep the tortillas warm.

You can make this dough in advance and store it, wrapped in cling film, in the fridge for a few days.

For Blue Corn Tortillas:

The mixture for these is slightly different because of the absorbency of the flour. Make them as for white corn tortillas, but start by adding 275ml water, only adding more if the dough is too dry. Knead to a smooth, soft but not sticky dough. Keep the dough, very well wrapped, in the fridge until ready to use, then cook as for white corn tortillas.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Mexican Recipes

View all

Harissa-Roasted Leeks and Tomatoes with Brown-Butter Lime Rice

by Thomasina Miers from Mexican Table

Alison Roman’s Impostor al Pastor Tacos

by Alison Roman from Dining In

More Recipes from Rick Stein: The Road to Mexico

View all

Rick Stein’s Battered Mackerel with Mayo, Chilli Sauce and Lime (Pescado con Mayonesa, Limón y Salsa Picante)

by Rick Stein from Rick Stein: The Road to Mexico

Sardines in Tortillas with Spicy Tomato Sauce

by Rick Stein from Rick Stein: The Road to Mexico

More Rick Stein recipes

View all

Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti

by Rick Stein from Rick Stein’s Christmas

Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce

by Rick Stein from Rick Stein’s Christmas

Get our latest recipes, features, book news and ebook deals straight to your inbox every week