Chile Corn Tortillas

Here is a quick and easy recipe for corn tortillas with roasted chiles – Eat them warm with butter, or use them in Huevos Rancheros!


What you need:

  • 1 large poblano chile – fresh
  • 1 cup masa flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup cold water

How to Do it:

Place the poblano in the broiler and cook until the skin is black and bubbly.


Remove from the heat and place in a plastic bag to cool.


When the chile is cool, the skin should just rub off.  Remove the stem, seeds and veins inside and chop fine.


Place the masa in a bowl and mix in the salt and baking powder.  Using your fingers, mix in the chile, breaking the pieces apart gently with your fingers.

Slowly pour in the water, ¼ of a cup at a time, and mix until you have a soft dough.

Roll the dough into 1 to 1 ½ inch balls.


Heat a cast iron skillet on medium-high – dry – no oil or liquid

Place one ball between two sheets of wax paper and roll to about 1/8 to 1/16 of an inch thick – or use a tortilla press.




Gently remove from the wax paper and place on the hot iron skillet.  Cook for about 2 minutes and turn.  Cook the other side a minute or two and remove from the pan

Repeat with each ball.

Makes about 6 tortillas


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