You are here: Home > Cuisine > Mexican Vegetarian > Mexican Burritos / Chimichangas > Corn Tortillas corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | by Tarla Dalal corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with 18 amazing images. corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas is a simple 4-ingredient recipe, and you can easily make it at home. Learn how to make easy homemade corn tortillas.To make corn tortilla, mix the flours, oil and salt and make a dough by adding enough warm water. Knead the dough well and keep or 1/2 hour. Knead again. Divide the dough into 15 equal portions. Depending on the diameter you require for the dish, roll out each portion into 6" (150 mm.) or 9” (225 mm.) diameter thin rounds with the help of a little flour. Cook lightly on a tava (griddle) and keep aside.Are you all set to explore Mexican foods? Well, then it is time for you to master the art of making Mexican corn tortilla. To put it very simply, the tortilla is nothing but a Mexican roti made with maize flour.Indian style corn tortilla is at the heart of several Mexican delicacies like Tostadas, Spicy Mushroom Enchiladas and Chilli Bean Quesadillas. You can also make soft-shell tacos and serve with salsa, Guacamole sour cream, kidney bean stuffing, lettuce leaves and boiled corn kernels to enjoy a thematic Mexican meal at home. If you make Mexican food frequently, you can even make a large quantity of easy homemade corn tortillas and freeze them in your refrigerator, to use as and when required. While traditionally tortillas are made with a Mexican flour called Masa Harina, we use maize flour that is derived from the ground and desiccated seed of the maize plant. Maize flour is commonly available in India.Tips for corn tortilla. 1. Ensure to sieve the maida before use so it is lump free. 2. We suggest you use the recommended quantity of salt for this recipe to get the perfect taste. 3. Cook the tortillas only for 40 to 50 seconds. Over cooking may make them chewy.Enjoy corn tortilla recipe | Mexican corn tortilla | Indian style corn tortilla | easy homemade corn tortillas | with step by step photos. 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Knead again.Divide the dough into 15 equal portions.Depending on the diameter you require for the dish, roll out each portion into 6" (150 mm. ) or 9" (225 mm. ) diameter thin rounds with the help of a little flour.Cook lightly on a tava (griddle) and keep aside. TipsMake large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.They should be present at every Mexican Meal, served warm.And stacked within a warm white cloth and then placed inside a colourful straw basket. Nutrient values (Abbrv) per Energy63 calProtein1.3 gCarbohydrates11.1 gFiber0.6 gFat1.6 gCholesterol0 mgSodium162.5 mgClick here to view calories for Corn Tortillas Corn Tortillas recipe with step by step photos Like corn tortilla | Mexican corn tortilla | Indian style corn tortilla |Like corn tortilla | Mexican corn tortilla | Indian style corn tortilla | Like corn tortilla | Mexican corn tortilla | Indian style corn tortilla | then see our collection of vegetarian Mexican recipes and some recipes we love. taco shells recipe | Mexican taco shells | hard taco shells | with 20 amazing images. nacho chips recipe | corn chips | homemade Mexican nacho chips | deep fried Indian style nacho chips | with amazing 15 pictures. nachos with salsa and baked beans | nachos with cheese sauce, salsa and baked beans | corn chips with salsa and baked beans | with 20 amazing images. What is corn tortilla made off?What is corn tortilla made off? What is corn tortilla made off? Traditionally tortillas are made with a Mexican flour called Masa Harina, water and salt. In India, we make corn tortilla with 1 cup maize flour (makai ka atta), 3/4 cup plain flour (maida), 3 tsp oil and salt. This yields 12 corn tortillas. Dough for corn tortilla | Mexican corn tortilla | Indian style corn tortilla | Dough for corn tortilla | Mexican corn tortilla | Indian style corn tortilla | To make dough for corn tortillas | Mexican corn tortilla | Indian style corn tortilla | in a deep glass bowl put 1 cup maize flour (makai ka atta). Add 3/4 cup plain flour (maida). Add 3 tsp oil. Add 3/4 tsp salt. Add enough warm water to make a dough. We have used 3/4 cup of water. Knead the dough well. Cover and keep for half an hour. Knead again. Make the dough into a cylinderical shape. That makes it easier to make 15 round balls. Make 15 round balls. Sprinkle a little maize flour on the rolling surface. Take a portion of the dough and flatten it. Roll out the dough into 6" (150 mm. ) or 9 " (225 mm. ) diameter thin rounds with the help of maize flour. NOTE you will be using and need more maize flour to roll compared to rolling Indian rotis. Cooking the corn tortilla | Mexican corn tortilla | Indian style corn tortilla | Cooking the corn tortilla | Mexican corn tortilla | Indian style corn tortilla | To cook the corn tortilla | Mexican corn tortilla | Indian style corn tortilla | first heat a non-stick tava (griddle) on a high flame. When hot place the tortilla gently over it. We use a non stick pan to prevent the tortillas from sticking. Cook the tortilla for about 40- 50 seconds. Flip over. Turning it once brown spots begin to appear on the corn tortilla | Mexican corn tortilla | Indian style corn tortilla | Don't overcook your corn tortilla as it can harden and become chewy. Place in a basket to keep warm (wrap in a kitchen towel). Serve corn tortilla | Mexican corn tortilla | Indian style corn tortilla | hot.