Our founder, Katy Griggs, wanted her customers to know how to make their own, fresh corn tortillas. And for Cinco de Mayo, naturally you’ll turn those tortillas into some fresh, hot tostadas for dipping! These recipes are found in the La Posta de Mesilla Cook Book written by Katy all the way back in 1971. Try making them yourself instead of buying them at the grocery store next time, trust us, you’ll love the difference!

Print Recipe
 La Posta de Mesilla’s Corn Tortillas
Course Main Dish
Cuisine Traditional Mexican Cuisine
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine Traditional Mexican Cuisine
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Add salt to corn meal and mix well. Mix in water and let set until mixture can be shaped into two-inch balls. Place balls between two sheets of wax paper, then press down thin on chopping board. Cook on both sides on very lightly greased griddle. Tortilla should come off griddle before browning. Do not cook crisp.
Tostadas
  1. Cut corn tortillas in little pie-slice shapes. Drop slices in very hot lard, 400 degrees, and fry until crisp. Drain well and salt lightly.
Recipe Notes

All La Posta Recipes are available in our La Posta Cookbook, which may be purchased in our Gift Shop or Online.

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