Corn Tortillas made with Yellow cornmeal flour Recipe

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12 mins (prep 10, cooking 2)
8 ingredients
12 servings
Make delicious Mexican corn tortillas by substituting the traditional Masa Harina with yellow cornmeal flour. The tortillas will keep in the refrigerator for a few days, then begin to dry out( which you can then fry/bake and use as chips.) The tortillas can be reheated on a warm skillet/griddle, directly on the flame(gas stove) or in a microwave.

Categories:  kid-friendly , mexican , quick-and-easy , quick ,
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  • 1 1/2 cups(170 grams) fine yellow corn flour
  • 1 cup (110 grams) white wheat flour*
  • 1/2 tsp. (2 ml) salt
  • 2 tbsp. ( 30 ml) vegetable oil
  • 3/4 cup (177 ml) warm water
  • skillet /griddle
  • rolling pin or tortilla press
  • 2 small sandwich bag / or 2 waxed paper sheets
  • the wheat flour helps in keeping the fine corn flour together and easier to work with*


Serving Size (15.58 g)
Servings 12
Amount per Serving
Calories 0.0 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 64.6mg 32.3%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.04mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, or, sheets, sandwich, or, waxed paper, corn flour