Abstract The effect of partial substitution of nixtamalized corn flour for triticale flour in functional properties of dough and tortillas was evaluated. Seven blends of refined triticale and nixtamalized corn flour (NCF) were tested in a traditional process of tortilla production. Triticale flour significantly reduced water absorption of dough, tortillas cooking time and yield. NCF-Triticale flour blends for making tortillas using water to 80 °C improves the consistency and cohesiveness of dough. A mix containing more than 25 g of triticale flour per 100 g of flour develop inadequate adhesiveness of the dough, which is inconvenient when using the manual press. The extensibility of tortilla blends was lower than pure NCF tortillas. The advisable proportion for triticale flour used as a partial substitute of nixtamalized corn flour was 100 g kg−1 (flavor, color, texture and an acceptable adhesiveness).