Corn Tortillas
These corn tortillas have the rustic flavor of yellow cornmeal combined with the flexibility and softness of flour tortillas. Made with simple pantry staples and no special equipment required—though a tortilla press makes it even easier! They're perfect for tacos, quesadillas, or just warm with butter.
Dinner
Dinner
Rustic, soft & simple to make.
10 Tortillas
40 mins
20 mins
1 hr
Equipment
Measuring Spoons
Dry Measuring Cups
Unbleached Parchment Paper
Ingredients
1 1/3 Cup of All-Purpose Flour
2/3 Cup of Yellow Corn Meal
4 Tablespoons of Bacon Grease
9 Tablespoons of Water
1/2 teaspoon of Salt
Instructions
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Combine Dry Ingredients & Fat (3 mins)In a medium mixing bowl, combine flour, cornmeal, and bacon fat or oil. Use your fingers to rub the fat into the flour mixture until it resembles coarse sand.
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Add Water & Salt (2 mins)Pour in the water and sprinkle in the salt. Mix with a spoon or your hands until it comes together into a shaggy dough.
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Knead Dough (5 mins)Knead in the bowl or on a clean surface until smooth and no longer sticky.
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Divide & Shape (5 mins)Divide dough into 10 equal portions (~40g each). Roll each into a ball, then flatten slightly into disks. Place on a plate.
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Rest the Dough (30 mins)Cover the dough with parchment or a clean kitchen towel and let rest at room temperature. Refrigerate if resting longer than 30 minutes.
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Press & Cook (25 mins total)*Heat a cast iron skillet over medium-high heat. *Use a tortilla press (lined with parchment) to flatten a dough disk into a thin round. *Carefully peel it off and place onto the hot skillet. *Cook for 30–60 seconds on the first side, until bubbles and brown spots appear. Flip and cook 30–45 seconds more. *Repeat with remaining dough, stacking the cooked tortillas under a towel to keep warm.
Notes
- These tortillas are best fresh off the pan.
- Can be stored in an airtight container in the fridge for up to 3 days.
- Reheat in a hot skillet for best texture.
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Use warm water when mixing the dough—it helps hydrate the flour and cornmeal more evenly and makes the dough easier to knead.
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Don’t skip the resting time. It allows the dough to fully absorb the moisture, making it easier to press and preventing shrinkage during cooking.
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If the dough is sticky, add a pinch of flour. If it feels dry or cracks when pressed, add a small splash of water and knead again.
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Line your tortilla press with parchment paper to prevent sticking and ensure smooth pressing.
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Preheat your skillet properly. It should be hot enough to sizzle a drop of water—this ensures blistered spots and quick cooking.
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Cook one at a time and stack the finished tortillas in a clean towel to keep them warm and soft.