How To Make Corn Tortillas (Tortillas de Maíz)

1. 1

   Combine the dry ingredients. Measure out 2 cups masa harina by spooning it into the measuring cup rather than scooping straight from the bag. Place in a medium wide, shallow bowl. Add 1/2 teaspoon kosher salt if using and stir to combine.

2. 2

   Mix in the water. Heat 2 cups water until warm to the touch (about 100ºF). While mixing with a spoon, gradually pour 1 1/2 cups into the masa and eventually knead by hand as it comes together. Focus on how the masa feels rather than on the exact measurements, since different varieties of masa harina have different levels of starch and coarseness varies from brand to brand. The masa is ready when it feels soft but doesn’t stick to your hands, the texture similar to play-doh. You will also notice that you’re able to wipe away all traces of the masa when you rub the whole dough against the bowl without sticking. Test by rolling a small ball of masa between your hands and press it in a patty cake motion or make an indentation with your finger: If the masa cracks around the edges it needs more water. The success of the masa depends on how well it’s hydrated, so you may use less or more water as needed.

3. 3

   Let the dough rest. Cover the bowl with a kitchen towel and top with a plate, or cover with plastic wrap. Let rest for about 20 minutes.

   20 min
4. 4

   Prepare for shaping the tortillas. Cut 2 square sheets of parchment paper. Alternatively, cut a plastic produce bag or large plastic zip-top bag in half along the folds to form 2 pieces. Each piece should be about the size and shape of your tortilla press.

5. 5

   Form the masa balls. Divide and form the masa into 16 (about 2-inch wide) walnut-sized balls (3 tablespoons or 1 1/2 ounces each). Place on a work surface and cover with a kitchen towel or plastic wrap to prevent them from drying out.

6. 6

   Press the tortillas. If using a tortilla press, line the bottom with one piece of the parchment or plastic. Place a masa ball in the center. (If the masa looks dry, dampen your hands with a bit of water and give the masa ball a gentle massage in your palms.) Flatten it slightly in the middle of the tortilla press. Cover with the second piece of parchment or plastic. Flatten the tortilla with the press but not all the way. Rotate the tortilla, still covered, 180 degrees. Press again until about 4 1/2-inches wide and a scant 1/4-inch thick, making sure it is of an even thickness.

7. 7

   If you don’t have a press, sandwich the masa ball between the sheets of parchment or plastic and place on a work surface. Place a large, heavy hardcover book or chopping board on top and press down to flatten until a scant 1/4-inch thick, making sure it is of an even thickness.

8. 8

   Cook the tortillas. Cook each tortilla as it is shaped (or as many tortillas as can fit in your pan in a single layer): Heat a large griddle or nonstick frying pan to medium heat for at least 5 minutes before you start cooking. Remove the top sheet of plastic or paper from the tortilla. Gently flip tortilla-side down onto your dominant hand, then remove the second sheet of plastic or paper (the tortilla should rest halfway across your palm and the other half dangling, to make the transition from your hand to the hot pan as smooth as possible). Carefully flip or lay onto the pan or griddle.

   5 min
9. 9

   Follow the 10-40-30 rule, which is how many seconds the tortilla should be cooked per side. Cook until it slides around easily, 10 to 15 seconds. Flip with your hands or a heatproof spatula and cook until the edges are drier, 35 to 40 seconds. Flip a second time and cook for 30 seconds. During this time the tortilla might puff; if it doesn’t, you can gently press on the edges with the spatula to encourage puffing. Flip a third time and cook 10 to 15 seconds more. The tortilla should be browned in spots and it looks slightly dry on the surface.

   10s
10. 10

    Keep the tortillas warm. Transfer to a tortilla warmer, or basket or large plate lined with a kitchen towel. Cover and continue making tortillas, stacking and keeping them wrapped and covered so they steam.

Recipe Notes

1. 11

   Storage: Leftover uncooked masa dough can be rolled into a ball, wrapped tightly in plastic wrap or placed in a plastic zip-top bag, and refrigerated for up to 5 days. This also works if you plan to make tortillas the next day but don’t have time to prepare the masa. When ready to cook, remove the dough from the refrigerator and let it come to room temperature. Knead for about a minute and do the hydration test before shaping into balls.Freezing: You can freeze corn tortillas by storing them in a freezer-safe zip-top bag, placing a piece of parchment paper between each tortilla to prevent them from sticking together. This also allows you to take only the amount of tortillas needed while the rest remain frozen.Variations:→Add herbs, edible flowers, color, or a hint of flavor: This works particularly well with white masa harina. After the first press, add any herbs or flowers of your choice — particular favorites are whole squash flowers, epazote, or cilantro. Blend a handful of greens or vegetables with your hot water before combining it with the masa harina. Use raw tender leaves such as spinach or hardier greens or vegetables cooked. Some ideas are a small piece of beet to make pink tortillas, cooked nopal (edible cactus) for green, or cooked guajillo chile to make them red.→Try blending different masa harinas: Use different color masa harinas to make color patterns on your tortillas. Prepare two or three masas separately, then roll together into one ball and press. Cook in the same way as regular tortillas.