Tortillas de Maíz (100% Corn Masa Tortillas)

Name: Tortillas de Maíz (100% Corn Masa Tortillas)
Cuisine: Mexico
Ingredients: 2 cups (about 240g) — brands like Maseca or Bob's Red Mill Masa harina (nixtamalized corn flour); 1¼ to 1½ cups (300-360ml) — adjust for perfect dough Agua tibia (warm water); ½ tsp — some traditional recipes skip it entirely Sal (optional)

A recipe from Mexico.

🇲🇽 MexicocentralMexicotraditionalglutenFreedairyFreenutFreesoyFreeeggFreeveganauthentic

Tortillas de Maíz (100% Corn Masa Tortillas)

Nutrition (per serving)

120Calories

3 gProtein

0 gSugar

0 mgSalt

Ingredients

2 cups (about 240g) — brands like Maseca or Bob's Red Mill Masa harina (nixtamalized corn flour)
1¼ to 1½ cups (300-360ml) — adjust for perfect dough Agua tibia (warm water)
½ tsp — some traditional recipes skip it entirely Sal (optional)

Method

In a large bowl, combine masa harina and salt (if using). Gradually pour in warm water while mixing with your hands or a spoon.
Knead the dough for 3-5 minutes until smooth, soft, and pliable — it should feel like soft playdough, not sticky or crumbly. If too dry, add water 1 Tbsp at a time; if too wet, add a sprinkle of masa harina.
Cover with a damp cloth and rest for 10-15 minutes (this hydrates the corn fully and makes shaping easier).
Divide the dough into 12-16 equal balls (golf ball size). Keep covered with the damp cloth while working to prevent drying.
Heat a comal, cast-iron skillet, or non-stick griddle over medium-high heat (no oil needed). Test: a drop of water should sizzle and evaporate quickly.
Line a tortilla press with two sheets of plastic (cut from a ziplock bag) or parchment paper to prevent sticking. Place one dough ball in the center, cover with the top sheet, and press firmly to form a thin circle (about 5-6 inches diameter, ⅛-inch thick). If no press, roll between plastic sheets with a rolling pin (corn masa is less stretchy than wheat, so press/roll carefully).
Carefully peel the top plastic off, then invert the tortilla onto your hand and peel off the bottom plastic. Gently place on the hot comal.
Cook 30-60 seconds until the edges lift slightly and small brown spots appear on the bottom. Flip with a thin spatula and cook the other side 30-60 seconds (they may puff up beautifully if the heat is right).
Stack cooked tortillas in a clean kitchen towel or tortilla warmer lined with cloth to keep them soft, steamy, and pliable. They stay warm and flexible this way.
Serve immediately for best texture. Use for tacos, enchiladas, chilaquiles, or as a base for quesadillas. Store cooled tortillas in a zip-top bag at room temperature for 1 day, refrigerator for up to 5 days, or freeze (separated by parchment) for 2-3 months. Reheat on a dry comal or in microwave wrapped in a damp paper towel for 15-20 seconds.