Epazote tortillas

Ingredients

• 60 ml (¼ cup)cold water
• 25 gepazote leaves
• 500 g (½ kg)nixtamalised corn dough
• to tastesalt

Instructions

1. 1

   Soak the leaves

   Put the epazote leaves in a bowl with the water and leave them to soak for 15 minutes.

2. 2

   Blend and mix

   Blend the leaves with the salt, then mix this liquid into the corn dough until evenly combined.

3. 3

   Shape and cook

   Shape the dough into tortillas using a tortilla press, then cook them on a comal. Set aside.

What are epazote tortillas?

They are corn tortillas made by mixing epazote, a strongly aromatic herb used in Mexican cooking, into nixtamalised corn dough. The herb gives the tortillas a fresh, savoury note and a green tint.

This version blends the leaves with a little water before adding them to the dough. That helps distribute their flavour through the tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 11 calories, 0g protein, 2g carbs, 0g fat.

Most of the carbohydrate and a little protein come from the corn dough; the epazote contributes only a small amount, while the recipe contains no added fat. Pair a portion with a protein-rich filling and vegetables for a more balanced plate.

The role of nixtamalised dough

Corn dough: Nixtamalised dough is made from corn treated with an alkaline solution, then ground. It is the traditional base for tortillas and should be pliable enough to press.

Getting the epazote into the dough

Soaking: Leave the leaves in cold water for 15 minutes, as directed, before blending them with the salt. This gives the leaves time to soften for blending.

Mixing: Add the blended mixture to the dough and work it in until the colour and herb are evenly distributed.

Shaping with a tortilla press

Portion the dough and use a tortilla press to flatten each piece. The recipe does not specify a tortilla size, so make them to suit your press and the way you plan to serve them.

Cooking on the comal

Cook the pressed tortillas on a comal, turning them as needed so they cook through. The recipe gives no cooking time, so use the tortillas’ appearance and feel as your guide rather than relying on a fixed duration.

Serving ideas

Serve them warm alongside Mexican-style dishes, or use them to wrap fillings. Their herbal flavour is especially welcome with simple savoury accompaniments that let the epazote come through.

Recipe notes & tips

• Use cold water for soaking the epazote, as specified in the recipe.
• Blend the leaves thoroughly so they are easier to mix evenly into the dough.
• Add the salt to the leaves in the blender before combining the mixture with the dough.
• Press each tortilla evenly so it cooks consistently on the comal.
• Keep shaped tortillas covered while you work through the batch to stop them drying out.

Variations

• More epazote: Increase the amount slightly for a stronger herbal flavour.
• Milder flavour: Use fewer epazote leaves for a subtler taste.
• Larger tortillas: Press bigger portions of dough for tortillas suited to wraps.
• Smaller tortillas: Make bite-sized tortillas to serve alongside a meal.

Common mistakes to avoid

• Uneven mixing: Blend the leaves well and work the mixture through the dough until evenly coloured.
• Dry dough: Keep the dough covered while shaping so it does not dry out.
• Uneven shaping: Press each portion evenly to help the tortillas cook at a similar rate.
• Guessing the salt: Add it to the blended leaves and taste the mixture before combining, if practical.

How to store

Cool the tortillas, then store them in an airtight container in the fridge for up to 3 days. Reheat briefly on a comal or in a dry frying pan until warm.

Frequently asked questions