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Cornmeal tortillas



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Rate this recipe 3.8/5 (61 Votes)


  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 1/2 cup water


Adapted from


Step 1

1.In a bowl, combine the cornmeal, flour and salt. Cut in shortening with a pastry cutter or knife and fork. Add water and stir with a fork until mixture leaves the sides of the bowl. It may be necessary to add 1 to 2 tablespoons more water.

2.When a ball is formed, turn out onto a lightly floured, cloth-covered board, and knead dough several times. Roll bits of dough into small balls about 1 1/2-inches in diameter. Let dough stand 15 minutes. Roll each into a 6-inch circle.

3.Place on ungreased, non-stick baking sheets and bake at 350°F (175°C) for about 15 minutes.

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