Mexican cuisine · Dough, Pasta & Rice

Tortillas de Maíz

The Mexican staple: masa and water, pressed thin and cooked on a hot comal.

Ingredients · for 4 servings

• 400g masa harina
• 550ml warm water
• 1 tsp salt
• 2 tbsp masa harina, for adjusting
• 2 freezer bags (for the tortilla press)
• 1 clean kitchen towel

Instructions

1. Mix the masa harina with the salt in a bowl and work in the warm water in three additions until a soft, smooth dough with no dry patches forms.
2. Knead the dough for 3–4 minutes and let rest, covered, for 15 minutes – it should feel like moist modeling clay; if it sticks to your fingers, work in extra masa harina a tablespoon at a time to adjust.
3. Shape into 16 equal balls the size of golf balls and keep them under the damp kitchen towel so the surface doesn't dry out and crack later.
4. Cut the freezer bags open along the sides, place one ball between the layers, and press with a tortilla press or a heavy pot bottom into a 2mm-thin round about 15cm across.
5. Heat a heavy pan or comal, ungreased, until very hot, and cook each tortilla for 30 seconds, flip, cook for 1 minute, then flip again – on the third turn it will puff up.
6. Stack the finished tortillas immediately in the kitchen towel and keep them warm there, so their own steam keeps them soft and pliable.