📝 About This Recipe
Experience the soul of Mexican cuisine with these handcrafted corn tortillas, boasting a fragrant, nutty aroma that store-bought versions simply cannot replicate. Made from high-quality masa harina, these golden discs are tender, pliable, and feature the characteristic 'puff' that signals a perfect bake. Whether you are cradling succulent carnitas or simply enjoying them warm with a smear of butter, these tortillas are a foundational masterpiece of texture and flavor.
🥗 Ingredients
The Masa Base
- 2 cups Masa Harina (preferably finely ground heirloom corn flour like Masienda or Bob's Red Mill)
- 1 1/2 cups Warm Water (filtered, approximately 100°F to 110°F)
- 1/2 teaspoon Fine Sea Salt (to enhance the natural corn sweetness)
- 1 teaspoon Neutral Oil (optional, for added pliability)
Tools and Equipment
- 1 Tortilla Press (cast iron preferred)
- 2 sheets Plastic Liner (cut from a heavy-duty freezer bag)
- 1 Cast Iron Skillet or Comal (well-seasoned)
- 1 Clean Kitchen Towel (thick cotton to trap steam)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the masa harina and fine sea salt until evenly distributed.
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2
Gradually pour in 1 1/4 cups of the warm water and the optional oil. Use your hand to mix the dough until the water is fully absorbed.
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3
Knead the dough in the bowl for 2-3 minutes. If the dough feels gritty or cracks significantly when pressed, add the remaining 1/4 cup of water, one tablespoon at a time, until it reaches the consistency of play-dough.
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4
Form the dough into a cohesive ball, cover the bowl with a damp cloth, and let it rest for 15-20 minutes. This hydration period is crucial for a tender texture.
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5
Preheat your cast iron skillet or comal over medium-high heat. It should be hot enough that a drop of water flicked onto it sizzles and evaporates instantly.
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6
Divide the rested dough into golf-ball-sized portions, roughly 35-40 grams each. Roll them into smooth spheres and keep them covered under a damp towel to prevent drying.
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7
Open your tortilla press and place one sheet of plastic on the bottom. Place a dough ball in the center, slightly toward the hinge, and cover with the second sheet of plastic.
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8
Gently close the press and apply firm pressure. Rotate the plastic 180 degrees and press again to ensure an even thickness of about 1/16th of an inch.
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9
Peel the top plastic off, then flip the tortilla onto your open palm and carefully peel away the bottom plastic.
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10
Lay the tortilla gently onto the hot skillet. Let it cook for 30 seconds; the edges will begin to dry slightly and the color will lighten.
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11
Flip the tortilla and cook the second side for 60 seconds. You should see light golden-brown toasted spots (pintas) forming.
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12
Flip the tortilla one last time. Within 15-30 seconds, the tortilla should begin to puff up like a pillow—this is the sign of a perfect internal steam cook.
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13
Remove the tortilla and immediately place it inside a clean kitchen towel tucked into a basket. The steam will finish softening the tortilla.
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14
Repeat the process with the remaining dough balls, stacking the finished tortillas on top of each other to keep them warm and flexible.
💡 Chef's Tips
The hydration is perfect when the dough doesn't stick to your hands but doesn't crack when you flatten a ball with your thumb. Always use a plastic liner (like a cut-up Ziploc bag) on your press; parchment paper will wrinkle and stick to the wet dough. If your tortillas aren't puffing, your skillet might not be hot enough, or your dough might be too dry. Keep the finished stack tightly wrapped; the steam is what transforms the slightly charred exterior into a soft, pliable wrap. To reheat, place them directly over a gas flame for a few seconds per side to restore that fresh-charred flavor.
🍽️ Serving Suggestions
Serve warm with slow-cooked Pork Carnitas, fresh cilantro, and diced white onions. Pair with a crisp Mexican Lager or a refreshing Hibiscus Agua Fresca (Jamaica). Use as a base for Huevos Rancheros, topped with sunny-side-up eggs and spicy ranchero sauce. Slice into triangles and flash-fry for the most incredible homemade totopos (chips) you've ever tasted. Enjoy simply with a slice of ripe avocado and a sprinkle of Tajín for a quick snack.