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Coffee Cherry Tortillas

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CCF Corn Tortillas

  • 500 grams Maseca flour
  • 100 grams Coffee Cherry, coarse
  • 972 ml warm water
  • 14 grams kosher salt
  • 60 grams shortening


CCF Flour Tortillas

  • 500 grams all-purpose flour
  • 68 grams Coffee Cherry
  • 7 grams kosher salt
  • 10 grams baking powder
  • 130 grams coconut oil (other fats, such as butter or shortening can be used)
  • 390 ml water


  1. Combine all ingredients in a stand mixer fitted with a paddle and mix until combined.
  2. Portion out in to 2oz portions and roll in to a ball.
  3. Place between 2 pieces of parchment paper lightly coated with a nonstick spray and either roll out by hand or use a tortilla press to make a round that is approximately 1/16-inch thick.
  4. Place the tortilla face down on a flattop or a non-stick pan, leaving the top piece of parchment in place to prevent drying out. Cook over medium heat for 1 minute. Slowly peel the top piece of parchment away and flip the tortilla over, cooking for another minute. Hold warm tortillas in a cloth-lined bowl for service.