📝 About This Recipe
The humble corn tortilla is the soul of Mexican gastronomy, a tradition dating back thousands of years to the heart of Mesoamerica. These handcrafted rounds offer a delicate balance of earthy, toasted corn aroma and a soft, pillowy texture that store-bought versions simply cannot replicate. Mastering the art of the 'inflada'—the magical puff of steam that separates the layers—will transform your tacos from ordinary to extraordinary.
🥗 Ingredients
The Masa Base
- 2 cups Masa Harina (Preferably Nixtamalized corn flour like Maseca or Bob's Red Mill)
- 1.5 cups Warm Water (Adjust as needed; temperature should be like bath water)
- 1/2 teaspoons Fine Sea Salt (Optional, but enhances the corn flavor)
- 1 teaspoon Vegetable Oil or Lard (Optional; adds a touch of suppleness to the dough)
The Equipment Essentials
- 1 Cast Iron Griddle or Comal (Must be able to hold high heat)
- 1 Tortilla Press (Cast iron or wood preferred)
- 2 pieces Plastic Liner (Cut from a clean freezer bag to prevent sticking)
- 1 Kitchen Towel (Clean, lint-free cotton)
- 1 Tortilla Warmer or Basket (To trap steam after cooking)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the masa harina and sea salt until well combined.
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2
Gradually pour in the warm water and the optional oil/lard. Use your hand to mix the dough until it begins to come together into a cohesive ball.
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3
Knead the dough inside the bowl for 2-3 minutes. The consistency should feel like soft playdough or a damp sponge—moist but not sticking to your hands.
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4
Perform the 'crack test': Flatten a small ball of dough between your palms. If the edges crack significantly, add more water 1 tablespoon at a time. If it's sticky, add a dusting of masa harina.
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5
Cover the bowl with a damp cloth and let the masa rest for at least 15 minutes. This allows the corn flour to fully hydrate for a smoother texture.
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6
Preheat your cast iron griddle or comal over medium-high heat. You want it hot enough that a drop of water flicked onto it sizzles and evaporates instantly.
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7
Divide the dough into golf-ball-sized portions (about 35-40 grams each) and roll them into smooth spheres between your palms.
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8
Place one plastic liner on the bottom of the tortilla press, center a dough ball, and place the second plastic liner on top.
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9
Close the press and apply firm, even pressure. Rotate the plastic 180 degrees and press gently again to ensure the tortilla is perfectly even in thickness.
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10
Carefully peel the top plastic off, then flip the tortilla onto your open palm and gently peel the second plastic off. Avoid stretching or tearing.
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11
Lay the tortilla gently onto the hot griddle. Cook for 30 seconds. The edges will begin to look dry and the color will lighten slightly.
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12
Flip the tortilla using a thin spatula or your fingers. Cook the second side for 60 seconds. You should see light golden-brown toasted spots (pintas) forming.
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13
Flip the tortilla back to the first side for the final 30 seconds. This is when the magic happens—it should puff up with steam. If it doesn't puff, gently tap the center with your finger to encourage it.
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14
Remove the tortilla and immediately place it inside a clean kitchen towel tucked into a tortilla warmer. The steam trapped inside is crucial for softening the tortilla.
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15
Repeat the process with the remaining dough balls, stacking the finished tortillas on top of each other to keep them warm and pliable.
💡 Chef's Tips
Hydration is key: If your tortillas are brittle, your dough was too dry; don't be afraid to add a splash more water during the kneading phase. Use a heavy cast-iron comal for the most even heat distribution and authentic charred flavor. Never skip the resting period; it ensures the starch granules are fully swollen, preventing a grainy texture. If the tortillas aren't puffing, your griddle might not be hot enough or you may have pressed them too thin. To reheat, never use a microwave alone; flash-heat them on a dry skillet for 30 seconds per side to restore their texture.
🍽️ Serving Suggestions
Serve warm with slow-cooked Carnitas, fresh cilantro, and a squeeze of lime. Pair with a chilled Hibiscus (Jamaica) tea or a crisp Mexican lager. Use as a base for Huevos Rancheros, topped with spicy salsa roja and fried eggs. Slice leftover tortillas into triangles and fry them for the best homemade totopos (chips) you've ever had. Roll them around shredded chicken and bathe them in mole sauce for authentic Enmoladas.