Homemade Corn Tortillas

Method13 steps

1. 1

   Step 1: Mix the masa harina (2½ cups) and salt (¼ tsp) in a wide shallow bowl. Gradually work in warm water from the 1⅔-cup allowance with your hands until the dough holds together; hold back water if the dough is already cohesive.

   Uses 2½ cups masa harina (231 g stated alternative) · ¼ tsp kosher salt · Warm water drawn gradually from the 1⅔-cup starting allowance

2. 2

   Step 2: Knead for about 1 minute, until smooth and somewhat firm. If it sticks to your hands and feels wet, knead in extra masa harina 1 teaspoon at a time. If a piece crumbles when rolled into a ball, knead in extra warm water 1 teaspoon at a time. Aim for smooth, pliable dough rather than a sticky or crumbly mixture.

   Uses All the hydrated masa dough · Extra masa harina only if the dough is wet · Extra warm water only if the dough crumbles

3. 3

   Step 3: Heat a comal, cast-iron or nonstick pan, or griddle over medium heat for about 5 minutes, until evenly hot.

4. 4

   Step 4: Cut two pieces of food-safe plastic slightly larger than your tortilla press, about ½ inch beyond its diameter. Use them to line the bottom and top of the dough when pressing.

5. 5

   Step 5: Divide the dough into 16 pieces, about 35–40 g each, and roll into balls. Keep the balls covered with plastic wrap or a damp towel so they do not dry out.

   Uses All the smooth adjusted dough

6. 6

   Step 6: Press one ball between the two plastic liners until it is about 5 inches across and 1/16–⅛ inch thick. Press again gently if needed to get an even round; keep the other 15 balls covered.

   Uses One of the 16 covered dough balls

7. 7

   Step 7: Peel away the top plastic. Carry the tortilla on the bottom liner to the hot griddle, transfer it to your hand as you remove the liner, and gently lay it on the pan. Remove all plastic before cooking. Leave it undisturbed so it does not tear.

   Uses The first pressed raw tortilla

8. 8

   Step 8: Cook the first face for 40–45 seconds, checking from 40 seconds, until the tortilla releases easily and becomes lighter and opaque. It should not brown or freckle yet.

   Check the first tortilla face · 1 minUses The first tortilla placed on the griddle

9. 9

   Step 9: Flip with a spatula and cook the second face for 70–90 seconds, checking from 70 seconds, until the underside starts to brown and freckle.

   Check the second tortilla face · 1 minUses The first-face-cooked tortilla

10. 10

    Step 10: Flip again and cook for 10–15 seconds, checking from 10 seconds, until it puffs. If it needs encouragement, press gently near the center with the spatula; keep hands clear of the hot pan.

    Check the tortilla puff · 1 minUses The tortilla after both first cooking faces

11. 11

    Step 11: Once the tortilla puffs, cook for 15 seconds longer, until fully set and soft.

    Finish setting the tortilla · 1 minUses The puffed tortilla

12. 12

    Step 12: Lift the cooked tortilla from the pan and wrap in a clean kitchen towel or put it in a cloth-lined tortilla holder to keep it warm and soft.

    Uses The first fully cooked tortilla

13. 13

    Step 13: Repeat the pressing, transfer and face-by-face cooking with the remaining 15 dough balls: 40–45 seconds on the first face, 70–90 on the second, 10–15 to puff after the next turn, then 15 seconds once puffed. Check release, browning and soft cooked texture each time. Keep finished tortillas covered and serve warm. Cool and refrigerate any unused tortillas promptly, or freeze them.

    Uses The remaining 15 of the 16 dough balls · The first warm cooked tortilla