Tortillas de Maíz
The Quirky Foodster Team
Ingredients
- Masa harina (corn flour for tortillas) — 2 cups (240 g / 8.5 oz)
- Warm water — 1.25 cups (300 ml / 10 fl oz)
- Salt — 1/2 tsp
Method
- Combine the masa harina and salt in a bowl, then gradually add warm water, mixing and kneading until a smooth, pliable dough forms that doesn't crack at the edges when pressed.
- Rest the dough, covered, for 15 minutes.
- Divide into small balls, about golf-ball sized.
- Place each ball between two sheets of plastic and press in a tortilla press (or roll with a rolling pin) into a thin, even round.
- Heat a dry comal or griddle over medium-high heat.
- Cook each tortilla for about 45–60 seconds on the first side, flip and cook for a further minute, then flip once more briefly until it puffs slightly.
- Keep warm, wrapped in a clean cloth, until ready to serve.
Introduction: Soft, pliable corn tortillas made from nixtamalized corn dough, the essential daily bread underlying nearly all of Mexican cuisine.
Cultural Background: Corn tortillas trace back thousands of years to Mesoamerican civilisations, made from masa (corn dough) treated through nixtamalization, a process that unlocks the corn’s nutrients and remains foundational to Mexican food culture today.
Tips: If the dough cracks at the edges when pressed, it’s too dry — knead in a little more water, a teaspoon at a time. A hot, dry comal is essential for tortillas that puff up properly and cook through evenly.
Variations: Add a pinch of ground chile to the dough for a subtly spiced tortilla. Make smaller tortillas specifically for tacos, or larger ones for use in enchiladas.
Storage: Store cooled tortillas wrapped in a cloth or in an airtight container at room temperature for up to 1 day, or refrigerate for up to 5 days.
Reheating: Warm briefly on a dry griddle or directly over a low flame for a few seconds per side.
Nutrition: Per serving (approx., 1 tortilla): 60 kcal, 1 g protein, 0 g fat, 13 g carbohydrate.
FAQs:
Q: What is masa harina?
A: A specially treated corn flour, made from nixtamalized corn, used
Q: Can I use regular cornmeal instead?
A: No, regular cornmeal has not undergone nixtamalization
- Masa harina (corn flour for tortillas) — 2 cups (240 g / 8.5 oz)
- Warm water — 1.25 cups (300 ml / 10 fl oz)
- Salt — 1/2 tsp
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