Corn Tortillas (Masa Harina)

Corn tortillas pressed from masa harina and cooked on a hot comal or cast-iron pan with three turns — the last one makes them puff.

Untested: not yet made in this kitchen. It is here for the Flatbreads section and is adapted from the source named in the Notes.

Ingredients

• 231 g (2½ cups) masa harina

Pinch (⅛ teaspoon) salt

• 378 g (1⅔ cups) warm water, about 100 °F

Directions

1. Dough. Combine the masa harina and salt in a wide bowl. Add the warm water gradually, working it in with your hands, and knead about 1 minute to a smooth, firm dough like modelling clay. If it is wet and sticky, add masa harina a teaspoon at a time. If the edges of a squeezed ball crack, add water a teaspoon at a time.
2. Heat a comal, cast-iron pan or griddle over medium for 5 minutes.
3. Press. Cut two pieces of plastic (from a zip-top or produce bag) a little larger than the tortilla press. Divide the dough into 16 balls of 35–40 g and keep them covered. Press each between the plastic to about 1/16–⅛ inch thick and 5 inches across. Smooth edges mean the dough is right; cracked edges mean it needs water. Peel off the top plastic, then peel the tortilla off the bottom sheet onto your palm.
4. Cook. Lay it on the hot pan and leave it alone.
5. After 30–45 seconds, when it releases and turns opaque, flip it.
6. Cook 60–90 seconds more, until the edges brown and it is freckled underneath. Flip again.
7. Within 10–15 seconds it should puff. (Press gently near the centre to encourage it.) Cook 15–20 seconds more.
8. Keep warm in a towel or tortilla warmer as you go.

Notes

Source Adapted from Pati Jinich, “Tortillas de Maíz (Corn Tortillas),” King Arthur Baking. Cross-checked against Rick Bayless, “Corn Tortillas,” who uses hot water, no salt, and two heat zones — the first side on a medium part of the griddle, the second on a medium-high part. If the tortilla looks like “dried mud with fissures,” it cooked too long on the first side and will not puff.

Masa harina is not masarepa Masa harina is nixtamalized (lime-cooked) corn. Masarepa, for arepas, is not, and will not work here.

Keeping Best the same day. Refrigerate 2–3 days or freeze 2–3 months; reheat about a minute a side on a preheated comal.

The Flatbreads section of the Breads pages on the Food site covers the history, the science and the griddles.