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Fast, Fresh Homemade Mexican Food: Corn Tortillas & Guac

Homemade Mexican Food Fitness Foodie Bianca Zapatka


Instagram: @fitness_bianca


Guacamole Recipe


3 avocados

1 lime (juice)

1 tsp salt

½ cup diced onion

3 tbsp chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 tsp minced garlic

1 pinch ground cayenne pepper


Cut avocado and remove flesh. Mash with a fork. Add salt, lime juice and the rest. Cover the guacamole with plastic and store chilled in the fridge.

Corn Tortillas Recipe


2 cups (or more) masa

½ tsp salt

Vegetable oil (for brushing)



Whisk masa and salt in a medium bowl. Stir in 1½ cups water; knead in bowl until dough forms (the dough should feel firm and springy and look slightly dry). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet. Measure 1 heaping tbsp dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas. Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.

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