Perfectly Pink Tortillas

have leftover tortillas? They are great cut into wedges and fried up into crispy chips. Then you can dip and dunk them however you like.




  1. In a measuring cup combine the water and beet powder. Beat with a whisk until all lumps have disappeared.
  2. Add the masa and the water to a large measuring bowl and mix thoroughly until you form a soft dough. About 1 1/2 – 2 minutes. If the mixture is still to dry to come together and form a ball add a teaspoonfuls of water at a time until you reach the desired consistency.
  3. Divide the dough into 18 equal sized balls then cover with a damp cloth to keep dough soft and moist.
  4. Working with one ball of masa at a time, line a tortilla press with 2 sheets of thick plastic wrap or parchment. Place a ball of masa in-between the two sheets of plastic and press until the tortilla measures approximately 5-inches in diameter.
  5. Heat a skillet or griddle over medium-high heat. Carefully, peel the tortilla from the plastic wrap. Cook each tortilla for 30 seconds on each side, turning the tortilla 3 times, 1 1/2 minutes total cooking time per tortilla. Cover cooked tortillas with a cloth napkin to keep them soft and warm.
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