Handmade Corn Tortillas Using Masa Harina

Ingredients

• 1 cup Masienda Heirloom Corn Masa Harina (or Masa Taquera)
• 1 cup warm water (scant cup; approximately 100°F (38°C))
• 0.5 tsp salt (optional, or to taste)
• spices (optional, to taste)

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.

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.

5. 5

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

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.

10. 10

    Flip and sear the reverse side for another 30 seconds.

11. 11

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

12. 12

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

Notes

Troubleshooting the puff: If tortillas aren't puffing, use a spray bottle to lightly mist each side with water during cooking to prevent dryness. Storage: Store completely cooled tortillas in an airtight container in the refrigerator for up to a week. Do not store while warm as condensation can cause mold. Make-ahead: Mixed masa can be stored in the fridge for 1-2 days if tightly wrapped, but fresh is recommended for best texture. If using refrigerated masa, let it come to room temperature and knead with a splash of water before pressing.

Nutrition per serving

• main
• side dish
• vegan
• vegetarian
• gluten-free
• mexican
• handmade
• tacos