Perfect Corn Tortillas

Ingredients

• 2 cup Maseca Nixtamasa corn flour
• 1 tsp Salt (To taste; the creator estimates about 1 tsp, but says it is usually not measured.)
• 300 ml Hot water

Steps

1. 1

   Weigh the corn flour and measure the hot water and salt. The creator recommends a kitchen scale for accuracy and cautions against adding too much salt.

2. 2

   Combine the flour, salt, and hot water. Mix until everything is fully incorporated and a soft dough forms.

3. 3

   Cover the dough with plastic and let it rest for at least 15 minutes so the water can absorb. The rested dough should be less sticky and easier to press.

4. 4

   While the dough rests, preheat a comal over medium heat. The creator recommends having it hot and ready before pressing the tortillas.

5. 5

   Divide and shape the dough into balls, then press each ball into a tortilla between sheets of plastic. The source does not specify the number or size of dough balls for this batch.

6. 6

   Place a pressed tortilla on the hot comal. When its edges begin to curl up, flip it for the first time.

7. 7

   On the second side, look for bubbles across the tortilla and for the surface to stop looking raw or shiny, then flip again. If cooked correctly, the tortilla may puff.

8. 8

   Transfer each cooked tortilla to a clean kitchen towel or tortilla warmer and keep covered to trap steam and preserve softness.

Notes

The post states 12 tortillas. The video also shows a Maseca package recipe for 19 tortillas, but the creator's spoken recipe uses 200 g flour and 300 g hot water; the creator does not specify the dough-ball size or an exact cooking time for this batch.

Nutrition per serving

• side
• vegetarian
• gluten-free
• stovetop
• Mexican
• homemade