Authentic Mexican Corn Tortillas with Spirulina

AUGUST 5, 2020

Ready To Go Real Mexican With Your Tortillas?

If you've never been to Mexico, California, Florida or Texas (the Mexican's favorite spots outside their home country), I'm almost certain you have never tried the flavor of an authentic Mexican Corn Tortilla. Let's start with the definition here, a tortilla is a thin, flat pancake or flatbread made from maize flour and typically served with a savory filling.  So, even though tortillas have become widely popular with a wheat flour base, the original tortilla is made from maize flour, in particular white maize flour, which has a very distinct taste and is much less sweet than the yellow corn we are familiar with in the US and Europe.

When I just landed in Mexico, I admit, I was a bit skeptical about maize based tortillas. Of course, my taste buds were so used to wheat that they didn't want to give white corn a chance. But after I had my first Chilaquiles experience, which by the way, doesn't work with wheat flour tortillas (yes I tried :)), I fell in love with corn tortillas. Since then, I am one of the biggest fans and promoter of the white corn version. The white corn version doesn't only have an amazing flavor profile, it's also vegan and in the homemade/ additive-free version a great addition to a healthy balanced diet. 

Legend Has It, The Aztecs Were Already A Big Fan Of The Green Superfood Spirulina

Why You Should Add Spirulina To Your Diet

Th Superfood Spirulina is a biomass of bacteria (blue-green algae) which grows in strongly basic salt waters, especially in Central America, South East Asia, Africa and Australia. Its specialty is it's incredible protein content of over 60g per 100g. Therefore, the superfood is a great addition to any plant-based and especially vegan diet in which people need to pay attention to an adequate and high-quality protein intake. If you want to learn more about protein sources for a plant-based diet, click here.

What You Need To Make Authentic Mexican Corn Tortillas With Spirulina

Tortillas are actually super easy to prep and require very little ingredients. The only things you need is water, salt and original corn flour for the base recipe. Plus Spirulina of course, if you want to make your tortillas green and protein-loaded as well as a taco press. 

Harina de Maíz: I purchased mine from a store called MexGrocer as they sell the flour comparatively cheap in large quantities. However, for a smaller portion size, Amazon and Rewe are also good choices. 

Spirulina: The Spirulina I am currently using is from Sevenhills Wholefoods

Tortilla Press: I purchased mine from Amazon

Explore More Mexican Dishes

As you know, my life is full of veggies, wholesome dishes, sprouts and Mexican Food. If you feel like exploring more of the culinary culture of my second home, here are some of my favs:

- Mexican Veggie Tacos  - The filling for this base recipe

- The Perfect Mexican Guacamole

- My favorite Mexican cake "Pay de Platano" (RSF & V)

- Pickled Onions - A Topping essential for Mexican Tacos

- The one and only sugary exception on this blog & the most Mexican drink in the world - Carajillo

Share Your Tortilla Love With Me

I hope you enjoy your very first authentic Mexican corn tortilla experience as much as I did. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Authentic Mexican Corn Tortillas with Spirulina
+ 15 SERVINGS PREP TIME : 30 min COOK/REST TIME : 15 min
The healthiest “authentic Mexican” Corn Tortilla you have ever tried -  Legend has it, the Aztecs were already a big fan of the green Superfood Spirulina, which is the highlight of this tortilla recipe.
    • -  
      600ml Water
    • -  
      400g Mexican Masa (Authentic Mexican Corn Flour)
    • -  
      1 Tbsp (7g) Spirulina
    • -  
      8g Salt
  1. Mix the flour, spirulina and the salt in a bowl or on a large working surface and slowly add 400 of the 600 ml of water.
  2. Then, start kneading the dough. Gradually add the last third of water until you end up with a lump-free dough. Once the dough is ready, pack it in a moist dishcloth so it does not dry out.
  3. Thereafter, get your tortilla press and place two plastic sheets inside. I usually cut up a small ziplog bag to get two plastic foil pieces the size of the tortilla maker.Alternatively, baking paper also works amazing.
  4. Now it’s time to make Tortillas. Grab equally sized portions of the dough and form them into little round balls. Depending on your preferred tortilla thickness you can try to make the balls a little bit bigger or smaller.
  5. Place the first foil on the tortilla maker, place the dough ball on top, then place the second foil over it and finally close the tortilla maker carefully. Thats it! Take the flat tortilla out of the tortilla press and place it in a heated pan to bake.
  6. The traditional “Chilaquiles Tortilla” is first “baked” in a pan without any oil. It is then cooled and stored until the whole pile is fried at the spot. I highly recommend to fry just before you eat the Tortillas to ensure ultimate “freshness” and “crunchiness”.
  7. To fry the Tortillas, first cut them into small triangles and put them in a heated pan with oil. For the oil, choose one with a high smoke temperature. (In Mexico, normal vegetable is typically used to fry Tortillas.) After 1-3 min in the pan, the Tortillas should be golden brown, i.e. ready to be taken out.

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