📝 About This Recipe
Experience the soul of Mexican cuisine with these handcrafted corn tortillas, boasting a deep, nutty aroma and a cloud-like texture that store-bought versions simply cannot replicate. Using the ancient wisdom of nixtamalization captured in premium masa harina, these golden discs are the perfect vessel for everything from street tacos to elegant enchiladas. Each tortilla is a celebration of simple ingredients transformed by heat and technique into a warm, pliable masterpiece.
🥗 Ingredients
The Masa Base
- 2 cups Masa Harina (Look for high-quality nixtamalized corn flour like Maseca or Bob's Red Mill)
- 1/2 teaspoon Fine Sea Salt (Enhances the natural sweetness of the corn)
- 1 1/2 to 1 2/3 cups Warm Water (Around 110°F (43°C) to help hydrate the starches)
- 1 teaspoon Lard or Vegetable Oil (Optional; adds a subtle richness and extra pliability)
For Pressing and Cooking
- 2 tablespoons Extra Masa Harina (For dusting hands if dough is sticky)
- 1 teaspoon Neutral Oil (Only for initial seasoning of the cast iron skillet)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the 2 cups of masa harina and the fine sea salt until evenly combined.
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2
Gradually pour in 1 1/2 cups of the warm water. Using your hand like a sturdy spatula, mix the water into the flour until a dough begins to form.
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3
Knead the dough inside the bowl for about 2 minutes. The texture should feel like soft playdough or a moist sponge. If it feels dry or cracks significantly when pressed, add the remaining water 1 tablespoon at a time.
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4
Cover the bowl with a damp clean kitchen towel and let the dough rest for 10-15 minutes. This 'repose' is crucial for even hydration of the corn particles.
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5
While the dough rests, preheat a heavy-bottomed cast iron skillet or a traditional comal over medium-high heat. It needs to be very hot before the first tortilla hits the surface.
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6
Divide the dough into golf-ball-sized portions, roughly 35-40 grams each. Roll them between your palms into smooth, crack-free spheres.
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7
Prepare your tortilla press by lining it with two sheets of heavy plastic (cut from a clean zip-top bag). Place a dough ball in the center, slightly toward the hinge for even pressure.
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8
Gently press down on the handle. Rotate the plastic-enclosed tortilla 180 degrees and press again to ensure a uniform thickness of about 1/16th of an inch.
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9
Carefully peel the top plastic off, then flip the tortilla onto your open palm and peel the bottom plastic away. Gently lay the tortilla onto the hot, dry skillet.
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10
Cook the first side for exactly 30 seconds. The edges will begin to dry slightly, but it shouldn't be browned yet.
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11
Flip the tortilla and cook the second side for 60 seconds. This is where you'll see some beautiful golden-brown toasted spots (the 'mottling').
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12
Flip a final time back to the first side. After 15-30 seconds, the tortilla should ideally puff up like a balloon—this indicates perfect hydration and heat.
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13
Immediately transfer the hot tortilla to a basket lined with a thick cloth towel. The steam trapped inside the towel will finish the cooking process and keep them soft.
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14
Repeat the process with the remaining dough balls, stacking the finished tortillas on top of each other to maintain heat.
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15
Allow the stack to steam in the towel for at least 5 minutes before serving for the most pliable results.
💡 Chef's Tips
The 'Pinky Test': If the dough sticks to your hands, it's too wet; add a pinch of masa. If it cracks deeply when you press a ball with your pinky, it's too dry; add a splash of water. Avoid using a rolling pin if possible; a tortilla press provides the even, vertical pressure needed for the 'puff'. Keep your skillet temperature consistent; if the tortillas are burning before they puff, turn the heat down slightly. Never skip the resting period; the corn flour needs that time to absorb moisture or your tortillas will be gritty. Store leftovers in a sealed bag in the fridge and reheat on a hot skillet—never the microwave—to restore their texture.
🍽️ Serving Suggestions
Serve warm with slow-cooked Carnitas, fresh cilantro, and diced white onion. Pair with a crisp Mexican Lager or a refreshing Hibiscus (Jamaica) Iced Tea. Use as a base for Huevos Rancheros, topped with spicy salsa roja and a fried egg. Cut into triangles and flash-fry for the most incredible homemade tortilla chips you've ever tasted. Accompany with a side of smoky black beans and crumbled cotija cheese.