Authentic Tortilla Recipe: Traditional Corn & Flour Versions for Tacos, Burritos & Quesadillas

The tortilla is a fundamental element of Mexican cuisine. It is a thin flatbread traditionally made from corn, though it can also be made with wheat flour.

Each region of Mexico may have its own version of the tortilla, but it remains an essential ingredient in many popular dishes like tacos, burritos, and quesadillas.

Origin of the Tortilla

Tortillas are one of the oldest foods in Mexico, dating back thousands of years. They were consumed by pre-Columbian civilizations like the Aztecs and Mayans. These peoples used corn as their primary staple food, and the tortilla was a simple yet ingenious way to transform the grain into a nutritious, portable, and easy-to-prepare food. The name “tortilla” comes from the Spanish word “torta,” meaning “cake,” and “tortilla” refers to a small flatbread.

The invention of the corn tortilla is attributed to the early indigenous peoples of Mexico, who would grind nixtamalized corn (corn treated with lime) into a dough, then form it into flatbreads and cook it on hot stones. Corn flour remains the base of the traditional tortilla, but over time, with European influence, flour tortillas emerged, especially in northern Mexico.

Ingredients for Tortillas

Corn Tortilla (Traditional)

• 500g of masa harina (nixtamalized corn flour)
• 1/2 teaspoon of salt
• 300ml of water (approximately)
• 1 tablespoon of oil (optional, for extra softness)

Flour Tortilla (Variant)

• 500g of wheat flour
• 1 teaspoon of salt
• 1 tablespoon of sugar (optional)
• 2 tablespoons of lard or butter (or vegetable oil)
• 300ml of water

Preparation Steps

Corn Tortilla:

1. Prepare the dough: In a large bowl, mix the masa harina with the salt. Gradually add the water, stirring well until a soft but firm dough forms. You can add a tablespoon of oil for extra flexibility.
2. Form the balls: Divide the dough into small balls about the size of a walnut (roughly 30g each). Cover them with a damp cloth to prevent them from drying out.
3. Roll out the dough: On a lightly floured surface, roll each ball into a thin circle about 15 cm in diameter. You can also use a tortilla press to do this.
4. Cook: Heat a non-stick skillet or a comal (traditional Mexican cast-iron pan) over medium heat. Cook each tortilla for about 1 to 2 minutes on each side, until it begins to puff up and lightly brown. Flip it gently to cook the other side.
5. Keep warm: Stack the cooked tortillas and cover them with a clean cloth to keep them warm and soft.

Flour Tortilla:

1. Prepare the dough: Mix the wheat flour, salt, and sugar in a large bowl. Add the lard (or butter) and work it in with your hands. Gradually pour in the water and knead until you get a smooth and elastic dough. Let the dough rest for 30 minutes under a damp cloth.
2. Form the balls: Divide the dough into small balls about the size of a walnut (roughly 40g each).
3. Roll out the dough: On a floured surface, roll each ball into a circle as thin as possible, about 20 cm in diameter.
4. Cook: Heat a hot, non-stick skillet. Place the tortilla on the skillet and cook for about 1 minute on each side, until it begins to puff up and lightly brown.
5. Keep warm: Like the corn tortillas, stack the flour tortillas and cover them to keep them warm and soft.

Tips for Perfect Tortillas

1. Homogeneous dough: When making the dough, be sure to hydrate it well. It should be soft but not sticky. If it’s too dry, add a bit more water.
2. Use a comal: For an authentic taste, use a cast-iron skillet (comal), which helps cook the tortillas evenly and gives them a subtle grilled flavor.
3. Avoid overcooking: Don’t leave the tortillas on the heat too long. They should be cooked just enough to remain soft and lightly browned.
4. Adjust size: You can adjust the size of the tortillas based on your needs. For tacos, they will be smaller, while for burritos, you’ll want larger tortillas.
5. Storage: If you’re not using the tortillas immediately, you can store them in a plastic bag or airtight container. They will keep well for a few days.

Uses for Tortillas

Tortillas are incredibly versatile. Here are some ways to incorporate them into your meals:

• Tacos: Fold the tortilla in half and fill it with meat, vegetables, cheese, guacamole, salsa, etc.
• Burritos: Wrap ingredients like rice, beans, meat, and cheese in a larger tortilla.
• Quesadillas: Fill a tortilla with shredded cheese, fold it in half, then grill it in a skillet until golden and the cheese has melted.
• Wraps: Tortillas can be used to wrap vegetables, meats, or seafood along with sauces.

The tortilla is much more than just a side dish: it is a cornerstone of Mexican cuisine, carrying with it history and culture. Whether you choose to make it with corn flour or wheat, each tortilla serves as the perfect base for a wide variety of dishes. Simple to make yet full of possibilities, the tortilla embodies the warmth and richness of Mexican c