Pink Tortillas

Pink Tortillas

I’m gonna be honest – I got a little burnt out on sugar after the endless onslaught of sweet treats that was November and December of last year. And so I decided to make something savory for Valentine’s Day. But just because it’s savory doesn’t mean it can’t be themed! And so I give you… pink tortillas!

These are actually simple corn tortillas, but with a little bit of Suncore’s pitaya supercolor powder to give them a nice pink hue. I was going for a light shade of pink, but if you’re looking for something a little more vibrant, feel free to adjust accordingly. Also, since they’re just slightly bougie tortillas, they can be used for pretty much anything you’d normally use a tortilla for! Tacos, enchiladas, quesadillas, or chips are all great uses.

I learned this technique at a cooking class I took in Mexico City. If you’re ever there, I’d highly recommend this class. Our teacher, Alejandro, was knowledgeable, friendly, and cool!

Now, I should include a few notes on ingredients and special tools. First and foremost, you’ll want to use Masa Harina or Maseca for this. You can get those by clicking through the links I provided, or at your local Latin American grocery store. Don’t try subbing cornmeal unless you want to end up with gross, brittle tortillas.

You’ll also need a tortilla press for this. I mean, I guess you could try rolling it out by hand, but I don’t know why you would. Tortilla presses are not only much faster, but they’re a blast to use!

Finally, plastic wrap or plastic bags. Normally, I’m not an advocate of single use plastics. If you skip this step, however, you’re going to have a hard time peeling your tortillas off the press.

* Full disclosure, the above links are affiliate links! That means that if you click through and make a purchase, I’ll get a little kickback. Don’t worry, though, it doesn’t cost you anything extra!

Pink Tortillas

Pink Tortillas


  • Tortilla Press
  • Saran Wrap or a ziplock bag cut into two pieces


  • 2 cups Masa Harina
  • A pinch Salt
  • 1 tsp Suncore Pitaya Supercolor Food Coloring Powder
  • 1 1/4- 1 1/2 cups Warm Water


  • Add the pitaya powder to your warm water and whisk until combined.
  • Now carefully incorporate the pink water into the masa harina and salt. You can either do this in a bowl, or on a baking mat.
  • Knead the dough for a couple minutes until it forms a large ball and is no longer sticky.
  • Put the dough ball in an airtight container while you prepare the tortilla press. To do this, line the insides of the press with either plastic wrap or a plastic bag. You'll want to sandwich the dough in between the two pieces of plastic so that you can easily peel it off.
  • Set a pan on the stove over medium heat.
  • Pinch a bit of dough off and roll it into a ball that's roughly the size of a golf ball. If the dough is finnicky, wet your hands a little bit. Then squish it in the tortilla press (sandwiched between the protective plastic, of course)! You may want to squish it a few times (flipping it over between squishes) until it's reached your desired thickness.
  • Peel the tortilla off the plastic and gently place it in your pan. Let it sit for about a minute, and then flip it over using either a spatula or your hands. Cook for about another minute, or until the edges start to curl upwards. Then flip it again. You'll know it's done when the edges start to curl upwards again and the tortilla may puff up a bit. This'll probably take about 30 seconds to a minute.
  • Once tortillas are done, wrap them in a towel to help them retain moisture. Then repeat the process like 15 or 20 more times until you're out of dough!

I know this process might seem daunting, but it’s actually quite simple once you get the hang of it! Practice makes perfect, or so they say. If you don’t eat all your tortillas in one sitting, stick them in an airtight container in the fridge for a few days. Or freeze for as long as you dare.

And of course, if you make this, let me know either in the comments or on Instagram! I’d love to know your thoughts.

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