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Corn Tortillas


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Rate this recipe 4.9/5 (10 Votes)


  • 1 1/2 c. yellow cornmeal
  • 1 c. sifted flour
  • 1 1/2 t. salt
  • 2 T. shortening
  • 1/2 c. water


Adapted from


Step 1

In a large bowl mix the cornmeal, sifted flour and salt. Cut in shortening. Add water and stir with a fork until mixture cleans the bowl. It may be necessary to add one or two tablespoons more of water. When a ball is formed, turn out onto a slightly floured, cloth-covered board and knead into a dough. Roll bits of dough into small balls about 1½ inches in diameter. Let stand 15 minutes. Roll each into a 6 inch circle. Bake at 350° for about 15 minutes.

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