Tortillas de Maíz
Fresh Corn Tortillas
The foundation of the Mexican table. Nixtamalized corn, ground to masa, pressed and cooked on a hot comal.
Tortillas de Maíz
✦ Antes de Empezar
Before you cook
Fresh masa vs harina?
Fresh masa is superior when available. Harina reconstitutes reliably at home.
Ingredientes· 3View
Tortilla Dough
- 2 cupsCorn Masa Harina (Maseca)nixtamalized corn flour
- 1.5 cupsWarm Waterapproximate amount
- 1/2 tspKosher Saltadds subtle flavor
Instrucciones
3 pasosHidrata
Hydrate
Mix masa harina with warm water and salt to form a soft, playdough-like dough. Rest 20 minutes.
Prensa
Press
Portion into ping-pong balls. Press between plastic in a tortilla press until 2 mm thick.
Cocina
Cook
Cook on a screaming hot comal 45 seconds per side, flipping to puff. Wrap in cloth to steam soft.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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