Tortillas de Maíz

Corn Tortillas

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups fresh corn, cut off the cobs (about 2 ears)
  • ½ cup salad oil
  • 6 large eggs
  • teaspoons all-purpose flour
  • teaspoons salt
  • Freshly ground black pepper
  • Butter
  • Sour cream and chopped parsley


    1. Cut the corn off the cobs according to the method in Torrejas de Maíz. Drain the cut corn on paper towels to absorb excess moisture.

    2. Heat the oil in a skillet. Add the corn and fry for about fifteen minutes, until golden brown. Drain on paper towels.

    3. Make one tortilla at a time. For each, place in a small mixing bowl one egg, one-quarter teaspoon flour, one-quarter teaspoon salt and a dash of black pepper. Beat lightly and add about one-sixth of the fried corn.

    4. Melt one teaspoon butter in a five-inch skillet. Pour in the egg mixture and cook until the edges are lightly browned and curled. As the mixture sets, gently pull the edges toward the center with a fork and tip the pan so the uncooked mixture flows under the cooked portion. Turn to cook the other side. Turn onto a plate and roll in jelly-roll fashion.

    5. Repeat for each tortilla, adding additional butter to the skillet as needed. Serve topped with sour cream and chopped parsley.