Tortillas de Nopal


Since I learned how to make my own corn tortillas at home, I never buy already made ones. Making tortillas is one of the things I enjoy a lot. It is relaxing and they taste totally different than the supermarket ones. I love making tortillas with different types of nixtamalized corn flours, but sometimes I love adding a new flavour, because this is one of the beautiful things about working with masa (dough), especially if you work with white corn flour, it is so versatile that you can add many other flavours to it, for instance, beetroot is a great combination, spinach, carrots, etc.

For this recipe I used fresh nopales, but if you can get fresh nopales paddles, you can replace the flavour with spinach juice. The method is the same.

Remember to let me know if you like this recipe. Your feedback is very important to me.


Karla X

Tortillas de Nopal

Servings 14 tortillas
Prep Time 10 mins
Cook Time 30 mins


  • Tortilla press
  • two pieces of plastic
  • Tea towel
  • non-stick frying pan
  • Scale (if you want your tortilas to be the same size)
  • High speed blender
  • A large bowl


  • 2 cups nixtamilzed white corn flour
  • ¼ cup water
  • 1 fresh nopal paddle large or 2 small, cleaned and roughly diced
  • ½ tsp salt optional


To make the nopal juice

  • Place the diced fresh nopal in a blender. Add the water and blend until smooth.
  • To make the tortillas we need a bit more than one cup of nopal juice.

To make the nopal tortillas

  • Place the white corn flour on the large bowl.
  • Add the salt to the nopal juice and mix (optional)
  • Then add the nopal juice in small quantities to the flour. Add a bit and mix, add more, and mix.
  • The masa (dough) has to be moist and playable. Once the masa is ready, cover it and wash your hands and start making the tortillas.

To make the nopal tortillas

  • Heat the non-stick frying pan on high heat.
  • Weight the dough ball, 30 g each. Make them very round. Cover them with a tea towel.
  • Then using the tortilla press, place one piece of plastic on the base and then place one dough ball, place the other piece of plastic on top and press slightly. Flip the tortilla on the tortilla press with the plastic on and press again.
  • The tortilla needs to be thin and same thickness all around.
  • Remove the pieces of plastic and take it to the hot pan. Cook for 10 seconds on one side and flip it. Cook for another 10 seconds on the other side and flip it again. This will allow the tortilla to cook evenly on both sides.
  • Once the tortilla puffs, remove it from the pan and wrap it with a kitchen tea towel to keep it warm.
  • Enjoy the nopal tortillas with a nice guisado: beans, carne asada, birria, barbacoa.


*If you have nopal juice left. Drink it, it is very good for your body.
*Remember to make the tortillas as soon as you make the masa. Do not leave the masa unattended, it will get dry, if you do and it does get dry, just add a bit of water.
*If the tortilla does not puff by itself, use a kitchen spatula. Press hard once and let it puff.
*The frying pan needs to be very hot, but be careful. You will need to lower the heat at some point otherwise the heat will start burning the tortillas.
*A tortilla is cook in less than a minute. So if the tortilla is taking forever to puffs or cooks, it means that the heat on the pan is too low.
*Do not discard the pieces of plastic. Clean them and use them next time you make tortillas.
Course: Side Dish
Cuisine: Mexican
Keyword: mexican food, tortillas, cactus, nopales

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



Join the Conversation

  1. These were awesome thank you for sharing!!!!

    1. Thank you 😊
      I’m glad you like the recipe.

  2. I just ate nopal tortillas at a restaurant and they were so good. My daughter has to eat gluten free and these replicate the texture of flour tortillas. I’m excited to try this recipe! I’m just wondering if “nixtamilzed white corn flour” is the same thing as dry corn masa that I find here in Texas?

    1. Yes, Masa Harina is basically nixtamalized corn flour

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