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tortillas de nopal
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Tortillas de Nopal

I receive a lot of request for a corn tortilla prepared with nopales, cactus. Nopales are healthy and so delicious. I crave them everyday! I decided to incorporate some jalapeño and cilantro to the mix. Tasty!
Course Tortillas
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Servings 16 Tortillas

Equipment

  • Tortilla Press with Liner
  • Comal, griddle
  • Tortilla Warmer or Clean Kitchen Towel
  • Blender

Ingredients

  • 2 c White corn masa harina for a more true color I like to use the white instead of the yellow
  • 2-3 uncooked cactus paddles 7 oz
  • 1 large jalapeño deseeded
  • Small handful of cilantro
  • 1/2 tsp salt
  • 1 c water

Instructions

  • In the blender combine the roughly chopped cactus, jalapeño and cilantro. Pour in 1/4 c cold water and the salt. Blend on high until smooth.
  • Pour into the bowl with the masa harina. Mix really well. Heat the remaining water for 35 seconds in the microwave. Gradually mix in just enough water for the masa to form a soft dough.
  • Roll a walnut size ball in the palms of your hands. Gently flatten it. If there are no cracked edges then the masa is fully hydrated.
  • Roll 16 equal masa balls. Keep them covered with a damp paper towel or plastic wrap. Preheat the Comal to medium heat.
  • When ready, take one masa ball and place it in the lined tortilla press. Press evenly over the press applying even pressure. Peel plastic away from the tortilla. Transfer to the preheated comal. Cook approximately for 15 seconds. Carefully flip it and cook for 30 seconds. Again flip it. At this time you should see the tortilla inflate in some spots. Sometimes the whole tortilla will inflate. Cook for about 15 seconds. Flip it. If you see light brown marks it’s done. Transfer cooked tortillas to a warmer. Keep them covered. Repeat until done.

Notes

If the tortillas are not inflating it could be for several reasons. 1.  It may me overcooked on the first side. This is why it is important to flip the tortilla as soon as it becomes easy to release from the griddle. 2. The masa may not be fully hydrated. If you see jagged edges when you press the masa ball, the masa need a little more water. 3. the griddle has to be hot enough but not smoking hot to help the tortillas inflate at the third flip.  
For a more intense color green tortilla, add a few kale leaves or baby spinach leaves when blending the cactus.