Red Chile Tortillas

Make these pretty, orange-colored tortillas that are made with red chile sauce in honor of Día de Los Muertos.

  • Servings 16
  • 30
  • Medium

Recipe

Ingredients

  • 1 cup Instant Corn Masa Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Salt
  • ½ cup Red Chile Sauce
  • ½ cup Hot Water

Equipment:

Directions

  1. In a large mixing bowl, combine all of your dry ingredients. In a measuring cup, mix together your water and chile sauce.
  2. Slowly add the wet ingredients to the dry mixing well for about 4 minutes until it’s completely smooth. If it seems too dry, add a little liquid (about 1 tsp. at a time), but make sure it doesn’t get sticky.
  3. Cut the dough into 8 golf ball size pieces. To ensure they are even in size you can weigh them on a baking scale.
  4. Line your tortilla press with wax paper. Place the ball in the center of the press and push down firmly until it is completely flattened.
  5. You can cook the tortillas on a griddle or in a cast iron skillet. The flatter the surface, the better. After about 30 seconds, flip the tortilla and again cook for about 30 seconds.
  6. Once you remove the tortilla from the griddle, immediately place in your tortilla basket to keep them warm.
  7. Fill tacos with shredded beef/pork/chicken/shrimp and desired toppings.

Pro Tips

You can also make tortilla chips with this recipe. Just cut them in triangles and deep fry them. Serve with fresh guacamole.

icon

Jackfruit Fajitas

A mouth-watering vegetarian healthy version of Mexican fajitas, from guest Chef Jocelyn Ramirez from Todo Verde.

icon

Protein Açaí Bowl

A perfect and healthy combination of fresh fruit and protein with the delicious taste of Brazilian açaí.

Stay in the know with our weekly newsletter

The top Latin food and lifestyle links,
according to our community, for free.

Have no product in the cart!