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Tortillas de Maíz Guatemaltecas (Guatemalan Corn Tortillas)

The Quirky Foodster Team

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Ingredients

  • 400 g (3.5 cups) masa harina (nixtamalized corn flour)
  • 350 ml (1.5 cups) warm water, plus more as needed
  • 1/2 tsp (1/2 tsp) salt

Method

  1. Combine masa harina and salt in a bowl, gradually adding warm water while mixing until a soft, pliable dough forms that doesn't crack at the edges.
  2. Let the dough rest, covered, for 10 minutes.
  3. Divide the dough into small balls, about the size of a golf ball.
  4. Place each ball between two sheets of plastic in a tortilla press and flatten into a thin, round disc.
  5. Heat a dry comal or griddle over medium-high heat.
  6. Cook each tortilla for about 45-60 seconds per side, until lightly browned in spots and puffed slightly, flipping once or twice.
  7. Keep cooked tortillas wrapped in a clean cloth to stay warm and soft until serving.

Introduction: Corn tortillas are the ancient staple bread of Guatemala, descended directly from Mayan nixtamalization techniques, and remain handmade daily in millions of households, served with virtually every meal from breakfast to dinner.

Cultural Background: Corn tortillas are the ancient staple bread of Guatemala, descended directly from Mayan nixtamalization techniques, and remain handmade daily in millions of households, served with virtually every meal from breakfast to dinner.

Tips: If the dough cracks at the edges when pressed, it's too dry — add water a tablespoon at a time until smooth.

Variations: Blue or yellow heirloom corn masa can be used for a more traditional highland presentation.

Storage: Store wrapped in a cloth or airtight container at room temperature for 1 day, or refrigerate up to 4 days.

Reheating: Reheat briefly on a dry hot comal or wrapped in a damp cloth in the microwave for 20 seconds.

Nutrition: Approx. 90 kcal, 2 g protein, 1 g fat, 19 g carbohydrate per tortilla.

FAQs:

Q: Can I use regular corn flour instead of masa harina?

A: No, masa harina is nixtamalized and essential for the correct flavour and texture; regular cornmeal will not work the same way.

Q: Do I need a tortilla press?

A: A press makes the process much faster and more even, though a flat-bottomed pan or rolling pin between plastic sheets can substitute.

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