Breads Recipes

Homemade Wheat & Corn Tortillas

These are so easy and delicious you’ll wonder why you ever bought the processed ones at the store. Press or roll the dough as flat as you can for traditional wraps or tortillas or leave thicker for a more toothsome round. Theirs: 15 ingredients, 10 of which you can’t pronounce. Yours: 5 ingredients, 6 including love and elbow grease.






 Delicious with Crockpot Refried BeansCassamalé filling, leftover beans & rice etc. !

Homemade Wheat & Corn Tortillas
Recipe Type: Side
Author: Cowgirl Beans
Corn Tortilla Recipe from Maseca Instant Yellow Corn Masa Flour bag; Masa or Masa Harina is corn flour treated with lime made specifically to be used in tamales, tortillas etc. and can be found in the Latin section of your grocery store.
  • Traditional Corn Tortillas
  • 1 cup Corn Masa
  • 2/3 cup Water
  • 1/8 tsp. Salt
  • Cowgirl Beans Flour Tortillas
  • 2 cups flour (could be a mix of whole wheat & unbleached whole wheat or whole wheat & all purpose, I like half King Aurthur unbleached whole wheat white and half a mix of my own milled hard spring red and white)
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of oil or Earth Balance buttery spread
  • 3/4 cups of warm milk (almond milk)
  1. Mix ingredients thoroughly for about 2 minutes to make a soft dough. If it feels dry, add water a tablespoon at a time.
  2. Divide dough into 8-10 pieces, roll into balls and cover with damp cloth.
  3. Heat your griddle or a skillet to medium-high.
  4. Use a tortilla press covered with 2 pieces of plastic wrap to press tortillas. Alternatively, you can use two pans to press.
  5. Cook about 1 minute per side, or until bubbles begin to form and brown.
  6. Best eaten immediately, although leftovers will keep for a few days in the fridge.
  1. In mixing bowl combine flour, baking powder, salt and oil or butter.
  2. Pour in warmed milk, mixing until a sticky ball forms.
  3. With kneading hook, OR hands, knead for 2-3 minutes until firm and soft. Cover with a damp kitchen towel and let rest for about 20 minutes.
  4. Cut dough into 10 pieces, roll into balls and cover with damp cloth for 10 minutes.
  5. Heat your griddle or a skillet to medium.
  6. Use a tortilla press covered with 2 pieces of plastic wrap to press tortillas.
  7. Alternatively, you can roll into rounds with a rolling pin.
  8. Cook about 1-2 minutes per side, or until slightly puffed and browned.
  9. Eat immediately, or cover with damp towel in the oven or microwave.
  10. Leftovers will keep for a few days in the fridge. You can zap in microwave, but best reheated in a pan.

4 replies on “Homemade Wheat & Corn Tortillas”

I was looking for some pictures of tortillas for my friend Katya who has her own website in England called selling mexican food, maseca, tortilla presses and I just love the pictures you’ve put up here especially the avocado in your tortilla … but my big question is what is the recipe for your salsa? or is it shop bought?

Sol, Thanks! We are working on a light box so my pictures will turn out even better in future posts. I have a Salsa Verde posted and I will be posting a red salsa recipe soon so keep an eye out or subscribe to CowgirlBeans.

I made these using all store-bought whole wheat flour and made 6 instead of 10 so they would be bigger (rolled them) so they went quickly (yummy!). I’ll make a double batch next time. Delicious with chicken and bean filling…and I lucked out and got the last one for a breakfast burrito the next day.

Great! I’m so glad you all enjoyed them, especially the kids because kids can be the hardest to please! Next time I make a double batch I’ll try to freeze them and see how those turn out too…if they make it to the freezer! : )

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