Handmade Corn Tortillas Using Masa Harina

Steps

1. 1

   In a large bowl, slowly add warm water to the masa harina (and 1⁄2 tsp salt, if desired).

2. 2

   Knead the mixture for approximately 2 minutes until smooth. The masa should be moist but not sticky, with a consistency similar to fresh playdough.

   Start 2-minute timer
3. 3

   Test the consistency by rolling a small ball and smushing it between your forefinger and thumb. If the edges crack, add a bit more water; if it sticks to your hand, add a bit more masa harina.

4. 4

   Optional: Cover the masa and allow it to rest for 15 minutes to ensure it is fully hydrated.

   Start 15-minute timer
5. 5

   Preheat a comal or nonstick pan to medium-high heat (ideally between 400–500°F (200–260 °C)).

6. 6

   Roll the masa into ping-pong-sized balls, approximately 40g each.

7. 7

   Place a ball of masa at the center of a tortilla press and flatten it between two plastic liners.

8. 8

   Carefully remove the uncooked tortilla from the liners and place it onto the hot pan using a backhanded motion.

9. 9

   Sear the first side for about 30 seconds, or until the edges look matte and the tortilla releases easily from the pan.

   Start 30-second timer
10. 10

    Flip and sear the reverse side for another 30 seconds.

    Start 30-second timer
11. 11

    Flip once more and cook for a final 30 seconds, or until the tortilla puffs.

    Start 30-second timer
12. 12

    Tuck the finished tortilla into a tortilla warmer or a clean kitchen towel to rest and become more pliable.