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A stack of corn tortillas placed in a kitchen towel
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Homemade Regular and Pink Corn Tortillas

There is nothing better than homemade tortillas! These corn tortillas are naturally gluten & fat free. For the pink tortillas, the color comes from beet juice which gives the tortillas a delicious earthy flavor.
Course Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Tortillas
Calories 60kcal
Author Ana Frias

Ingredients

Regular tortillas

Pink Tortillas

  • 1 1/2 cup Maseca Corn flour
  • 8 oz canned beets + 2 Tablespoons water from this we'll use 2/3 cup beet juice. See the Notes section below for instructions on how to make this juice
  • 1/2 cup warm water or more as needed
  • 1/4 tsp kosher salt

Instructions

The process to make regular and pink corn tortillas is the same. 

  • In a large bowl, add all ingredients and mix with a spatula or hands until all ingredients are combined.
  • Knead with hands until the masa comes together. It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency. The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
  • Roll masa into golf sized balls to make about 12 tortillas.
  • Place the dough on the tortilla press between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Press the top down over the dough to flatten it to about 1/8 inch thick. If you like them thinner, rotate the plastic with the tortilla and press gently one more time.
  • Heat a cast iron griddle or pan over medium heat. When the pan is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula, turn tortilla then cook for 50 to 55 seconds more. Turn the tortilla once more time and cook for another 50 to 55 seconds.
  • Place the tortillas in a clean kitchen towel and stack them up as you cook them. This will finish the cooking process and will keep the tortillas soft.

Notes

  1. To make the beet juice, in a blender, puree the beets with 2 tablespoons of water and the natural juices that the beets came with. Strain to remove all of the pulp.
  2. While you press and cook the tortillas, cover the balls with cling wrap. This will prevent the masa from drying.

Nutrition

Serving: 1tortilla | Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 35mg | Fiber: 1g | Sugar: 1g