Yield: 16 tortillas
People often ask what’s more traditional–flour or corn tortillas? It’s obviously corn, because this is a native ingredient to Mexico and they were making corn tortillas well before flour came into play. Even though you can now find great corn tortillas in the supermarket, I invite you to make your own, just for the fun of it. Just three ingredients create maginc: Corn flour, water, and salt. Hardly any kneading or resting is required. It’s important, though, to use the right kind of corn flour and it’s best to have a tortilla press.
Reproduced with permission from La Latina, by Grace Ramirez. Published by Penguin Random House New Zealand.Text copyright ©Grace Ramirez. Photographs copyright ©Garth Badger
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Grace is such a genius! This tortilla recipe, with the parchment, actually works and is easy to do. I also love the realistic make-ahead instructions. Brilliant!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.