Recipe: How To Make Cactus Tortillas

   Follow photos for the Step-by-step process

Tortillas originated in Mexico and are considered the national bread. Here is a simple recipe from MASECA® to make tortillas. To put a spin on it, we have added nopal cactus to the dough.

Nopales are in season year round and available at most Hispanic markets, along with select grocery chains near Hispanic areas, such as Food4Less, Vons, etc. When found in markets, the nopales are usually ready to cook. However, in some instances, you may need to clean them yourself; in which case, you will need a paring knife and heavy gloves. Begin by cutting off the stems, tough spots, and any spiny portions; then wash under running water.  

Cook Time: 25 Minutes

Makes 16 tortillas

Utensils needed:

1 Knife

1 Pot

1 Teaspoon

1 Bowl


A Tortilla press

A Griddle

Plastic wrap

Aluminum paper


4 Cups Water
3 Cups Nopal in slices

¼ Cup Chopped onion
2 Tsp Salt
2 Cups MASECA®
1 Lime (juiced)

Preparation: Add nopal, onion, garlic and 1 tsp salt to a pot with boiling water and cook until nopal is soft. Drain water and liquefy nopal in a blender. In a bowl, mix MASECA®, nopal, 1 tsp salt and lime juice. Mix and knead until smooth. If the dough feels dry, add teaspoons of water gradually.

Divide dough into 16 equal portions with a knife and form each portion into a ball. Flatten each ball between two sheets of plastic wrap with a tortilla press. Cook the tortillas on a griddle for 1 minute on each side, or until the tortilla rises. Cover tortillas with aluminum paper to keep them soft and warm.

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