Fresh Corn Tortillas
Making corn tortillas relies on the hydration of nixtamalized corn flour (masa harina). By mixing the flour with warm water until it reaches the consistency of firm playdough, you create a pliable dough that can be pressed thin and cooked on a hot ungreased griddle until charred in spots.
- Difficulty
- Intermediate
- Total time
- 30 min
- Hands-on
- 25 min
- Serves
- 12-14 tortillas
Ingredients
- 2 cups masa harina
- 1.5 to 2 cups warm water
- 1/4 tsp fine sea salt (optional)
Step by step
Mix the base
Combine the masa harina and salt in a bowl. Gradually pour in the warm water while stirring with your fingers to break up any lumps.
Knead the masa
Knead the dough for three minutes until it is smooth. Cover the bowl with a damp towel to keep it from drying out while you work.
Press
Line your press with the two plastic sheets. Place a golf-ball-sized sphere in the center, close the press, and apply firm, even pressure.
Sear
Heat the comal over medium-high heat. Peel the tortilla from the plastic and lay it flat onto the hot surface. Cook for 30 seconds until the edges lift slightly.
Flip
Flip and cook for another minute. A slight puff in the center indicates the steam has finished the cooking process.
Questions people ask
Why do my tortillas keep cracking?
The dough is too dry. Add a tablespoon of warm water at a time and knead it until the surface is satin-smooth.
Can I use a rolling pin instead of a press?
Yes, but it is difficult to get the thin, uniform thickness required. If you use a rolling pin, work between two sheets of plastic and rotate the dough frequently.
Tips
- Keep the cooked tortillas wrapped in a towel inside a basket to steam and soften as they rest.
- If your comal starts to smoke, wipe it down with a dry paper towel to remove any stray bits of masa that will burn and turn bitter.
- Use warm water, not cold; it helps hydrate the corn flour more effectively for a flexible final product.