Corn Tortillas
Traditional corn tortillas made from harina masa and warm water, pressed thin and cooked on a hot comal until lightly puffed and aromatic. Soft, flexible and neutral in flavour, they are the foundation of Mexican cuisine and essential for tacos, quesadillas and plated accompaniments.
- 50 min
- EASY
- 30 tortillas
- CORN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 90 kcal Calories
- 2 g Protein
- 18 g Carbohydrates
- 1 g Fat
- 2 g Fibre
- 0 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Masa harina flour | 4 cups | 800 g | |
| Water | 3 cups | 750 ml | Warm |
| Salt | To taste | ||
Method
- Combine the corn masa flour and warm water using a stand mixer, slowly adding the water.
- Season with salt and hand knead the masa until it is pliable, about 5 minutes.
- When pressed, there should be no cracks around the edges.
- Wrap the dough in plastic and allow to rest 20 minutes before using.
- Cut two plastic rounds to fit the tortilla press from a light plastic bag. Place both rounds in the tortilla press.
- Portion the dough into 30 equally-sized balls.
- Heat a well seasoned comal over a medium high heat.
- Place each ball between the two plastic rounds, press slightly, turn 180º, and press again, to form a thin tortilla.
- Peel off the top plastic, transfer the tortilla to one hand with fingers closed together (not on your palm) and remove the other plastic round.
- Carefully slide the tortilla over the comal and cook for several seconds, until the tortilla's outer edges and get slightly colored.
- Flip it with a thin spatula, cooking slightly longer on the other side, then flip it again. The top layer of the tortilla should start separating from the bottom layer, making several, or one large bubble, in the middle of the tortilla.
- To serve: Immediately transfer the tortillas to a kitchen towel and keep warm until served.
- Pro Tip: If making sopes, tetelas, memelas and gorditas, Masa Harina for Antojitos can be used which is a precooked corn flour that will be ready to use instantly when mixed with water.
