Guajillo chilli tortillas

Ingredients

• 60 ml (¼ cup)water
• 7guajillo chillies, without veins or seeds, soaked in hot water
• 500 gnixtamalised maize dough
• to tastesalt

Instructions

1. 1

   Blend the chillies

   Blend the chillies with the water until you have a smooth paste.

2. 2

   Mix the dough

   Strain the blended chillies, then mix them into the maize dough until evenly combined. Add salt and mix well.

3. 3

   Shape and cook

   Shape tortillas using a tortilla press and cook them on a comal. Set them aside.

What are guajillo chilli tortillas?

Tortillas are a staple of Mexican cooking, traditionally made from maize dough. This version folds guajillo chillies into nixtamalised maize dough, giving the tortillas colour and a gentle chilli flavour.

The method keeps the dough simple: blend the soaked chillies with water, strain the paste and work it into the dough. A tortilla press helps make the rounds evenly shaped before they go onto the comal.

Nutrition and macros by portion

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

Most of the carbohydrates and energy come from the maize dough; the chillies contribute flavour and a small amount of fibre. Fat and protein are low in the listed ingredients, while the sodium depends largely on how much salt you add. Serve the tortillas with beans or another protein-rich filling and vegetables to balance the meal.

Choosing the chillies

Guajillos: remove the veins and seeds as specified, then soak the chillies in hot water before blending. This softens them so they can form a smooth paste.

Water: use the measured water for blending. Straining the finished paste helps keep the dough mixture smooth.

Mixing the dough

Even colour: mix the strained chilli paste through the maize dough until the colour and texture look consistent. Add the salt during this stage so it is distributed through the mixture.

Texture: the recipe gives no additional water for adjusting the dough, so mix it thoroughly before shaping rather than adding extra liquid automatically.

Shaping and cooking

Pressing: use a tortilla press to form the tortillas. Keeping the shapes even helps them cook consistently on the comal.

Comal: cook the shaped tortillas on the hot cooking surface, following the recipe's method. Set each cooked tortilla aside as you work through the batch.

Serving the tortillas

These tortillas can accompany a meal or be used anywhere you would serve corn tortillas. Their guajillo colour makes them an easy way to vary the look and flavour of the table.

Pair them with beans, vegetables or a protein-rich filling for a more complete plate. Serve freshly cooked tortillas while warm.

Recipe notes & tips

• Remove the guajillo veins and seeds before soaking, as directed.
• Blend the chillies with the measured water until no large pieces remain.
• Strain the chilli paste before mixing it into the dough.
• Mix until the chilli colour is evenly distributed.
• Use a tortilla press to shape the tortillas consistently.

Variations

• Milder flavour: use fewer chillies and blend them with the same measured water.
• More chilli flavour: add more guajillo chillies, adjusting the dough mixture to suit.
• Herb pairing: serve the tortillas with a fresh herb-filled accompaniment.
• Filled tortillas: use the cooked tortillas to wrap beans or vegetables.
• Meal accompaniment: serve them alongside a stew or other main dish.

Common mistakes to avoid

• Skipping the soaking: the chillies may not blend smoothly; soak them in hot water first.
• Leaving in the seeds and veins: remove them before blending, as the recipe specifies.
• Skipping the straining: strain the blended chillies before adding them to the dough.
• Uneven mixing: keep mixing until the chilli paste is distributed throughout the dough.
• Inconsistent shaping: use the tortilla press to make evenly shaped tortillas.

How to store

Cool the tortillas, then store them in an airtight container in the fridge and use within 3 days. Reheat briefly on a comal or in a dry pan until warm.

Frequently asked questions