📝 About This Recipe
Experience the soul of Mexican cuisine with these handcrafted corn tortillas, boasting a fragrant toasted aroma and a soft, pillowy texture that store-bought versions simply cannot replicate. Using the ancient tradition of nixtamalized corn flour, these naturally gluten-free flatbreads provide the perfect earthy canvas for your favorite salsas and fillings. Mastering the simple balance of masa, water, and heat will transform your taco night into a true gourmet celebration.
🥗 Ingredients
The Masa Base
- 2 cups Masa Harina (Look for high-quality nixtamalized corn flour like Maseca or Bob's Red Mill)
- 1.5 cups Warm Water (Approximately 110°F; you may need 2-3 tablespoons extra depending on humidity)
- 1/2 teaspoon Fine Sea Salt (To enhance the natural sweetness of the corn)
- 1 teaspoon Vegetable Oil or Lard (Optional; adds a touch of suppleness to the dough)
Tools and Prep
- 2 pieces Plastic Liner (Cut from a clean zip-top bag to prevent sticking)
- 1 Tortilla Press (Cast iron preferred, or a heavy flat-bottomed skillet)
- 1 Clean Kitchen Towel (To wrap and steam the finished tortillas)
- 1 Cast Iron Comal or Griddle (A heavy-bottomed non-stick skillet also works)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the masa harina and sea salt until evenly combined to ensure no salty pockets remain.
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2
Slowly pour the warm water and optional oil into the dry mixture, using your hand or a sturdy spatula to stir as you pour.
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3
Knead the dough inside the bowl for about 2-3 minutes. The goal is a consistency similar to Play-Doh: smooth, slightly damp, but not sticking to your hands.
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4
Perform the 'crack test': take a small ball of dough and flatten it. If the edges crack significantly, add more water one tablespoon at a time until the dough is supple.
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5
Cover the bowl with a damp cloth and let the masa rest for 15 minutes. This allows the corn flour to fully hydrate, preventing gritty tortillas.
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6
Divide the rested dough into 12 to 14 equal portions, rolling them into smooth balls about the size of a golf ball (roughly 35-40 grams each).
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7
Preheat your comal or cast-iron skillet over medium-high heat. You want it hot enough that a drop of water dances and evaporates instantly.
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8
Place one plastic liner on the bottom of the tortilla press, center a dough ball, and place the second liner on top.
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9
Gently close the press and apply firm, even pressure. Rotate the plastic/dough 180 degrees and press again for a perfectly even, thin circle.
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10
Carefully peel the top plastic off, then flip the tortilla onto your open palm and gently peel the bottom plastic away.
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11
Lay the tortilla onto the hot, dry skillet. Cook for 30 seconds until the edges slightly lift and the color changes from pale to opaque.
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12
Flip the tortilla and cook the second side for 60 seconds. You should see light golden-brown toasted spots appearing.
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13
Flip a third time and wait 15-30 seconds. If your hydration and heat are correct, the tortilla should puff up like a balloon—this is the sign of a master chef!
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14
Remove the tortilla and immediately wrap it in a thick, clean kitchen towel. The steam trapped in the towel is essential for softening the tortilla.
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15
Repeat the process with the remaining dough balls, stacking them inside the towel to keep them warm and pliable.
💡 Chef's Tips
Always use warm water to help the starches in the masa harina gelatinize for a smoother dough. If you don't have a press, use a heavy glass pie dish or a flat-bottomed pot to flatten the dough between plastic sheets. Never grease your skillet; a dry, hot surface is necessary to achieve the traditional toasted 'leopard spots'. If your tortillas are brittle or dry after cooking, they likely needed more water in the dough or a shorter cooking time. Store leftovers in a sealed bag in the fridge and reheat on a hot skillet for 15 seconds per side to restore flexibility.
🍽️ Serving Suggestions
Fill with slow-cooked Carnitas, pickled red onions, and a squeeze of fresh lime juice. Serve alongside a bowl of smoky Black Bean Soup topped with crumbled queso fresco. Pair with a refreshing Hibiscus Agua Fresca or a crisp Mexican Lager with a lime wedge. Use as a base for Huevos Rancheros, topped with sunny-side-up eggs and warm ranchero sauce. Slice into triangles and flash-fry for the ultimate homemade gluten-free tortilla chips.