This recipe uses masa harina, dried nixtamalized corn flour that springs back into a cohesive dough when hydrated. The amount of water varies between brands and with the humidity of the environment, so the dough point is more important than following a fixed volume until the last milliliter.
Ingredients
• 200 g of nixtamalized corn masa harina
• 300 ml of warm water, plus up to 40 ml if necessary
• 3 g fine salt, about 1/2 teaspoon, optional
Preparation method
1. Hydrate the masa harina
Place the masa harina and salt in a bowl. Add 300 ml of warm water little by little, mixing with your hands until there are no dry parts left. Knead for about 2 minutes, just until you have a uniform, soft, moist dough that is not sticky.
2. Adjust the consistency and rest
Squeeze a small ball of dough between your fingers. If the edge opens into wide cracks, gradually add water, 1 teaspoon at a time. If the dough sticks to your hands or plastic, add a small amount of masa harina. Cover and let rest for 15 minutes to complete hydration.
3. Heat the comal or frying pan
While the dough rests, heat a comal or heavy, dry skillet over medium-high heat for at least 5 minutes. The surface needs to be very hot before receiving the first tortilla, but it should not be continuously smoking.
4. Divide the dough
Divide the dough into 12 portions of approximately 40 to 44 g and make smooth balls. Keep them all covered with a slightly damp cloth or in a covered bowl so that the surface does not dry out.
5. Press the tortillas
Place a small ball between two sheets of food-safe plastic and press in the tortilla press until it forms a 14 to 15 cm disc, about 1.5 mm thick. Without a press, use the bottom of a heavy pan to flatten and finish with a rolling pin, always between plastic wrap. Remove the top plastic, support the tortilla in your hand and carefully peel off the bottom plastic.
6. Cook in three contacts with the griddle
Place the tortilla on the hot surface and cook for about 30 seconds, until it comes away easily. Flip and cook the second side for 30 to 45 seconds. Flip again and cook for another 20 to 30 seconds. It can inflate completely or in bags; Small toasted spots are desirable, but the tortilla should not be stiff or crunchy.
7. Muffle to maintain softness
Transfer each finished tortilla immediately to a clean kitchen towel and fold the towel over the stack. The retained steam helps finish hydrating the surface and makes the tortillas more flexible. Serve hot.
Right spot / how to know it’s ready
The raw dough should resemble soft modeling dough: moist, smooth and malleable, but without sticking to your fingers. When a ball is flattened, the edges may show microcracks, but should not open into deep cracks.
The raw tortilla should come out of the plastic without tearing. In the frying pan, the first side loses its raw appearance and comes off in about 30 seconds. In the end, the surface is dry, with some golden spots, and the tortilla remains foldable. After a few minutes smothered in the cloth, it should bend without breaking.
Tips for the recipe to work out
Adjust water by texture, not just number
Different brands of masa harina absorb different amounts of water. Start with 300 ml and increase gradually. Fixing a slightly dry dough is easier than fixing an overly sticky dough.
Do not leave portions exposed
Dried balls form brittle edges after being pressed. Keep the dough and portions covered while working.
Use a really hot surface
A warm frying pan prolongs cooking and favors dry tortillas. Cooking must be quick; If each side takes several minutes to sear, increase the heat.
Stack and smother as soon as it comes out of the fire
The tortilla fresh off the griddle may feel a little firm. A few minutes in the warm, covered pile redistributes moisture and improves flexibility.
Do not stack raw discs
Tortillas that are still raw stick easily to each other. Press one at a time and place directly in the frying pan.
Substitutions and variations
Masa harina is not the same as pre-cooked cornmeal
Masa harina is made from nixtamalized and ground corn, while pre-cooked corn flours of the type used for arepas undergo other processing. They hydrate and behave differently. Even though the packaging says it's suitable for tortillas, don't expect the same elasticity, aroma or cooking time from this formula; Follow the proportion indicated by the manufacturer of the chosen product.
Fubá does not replace masa harina in a 1:1 ratio
Ordinary or pre-cooked cornmeal sold in Brazil has not gone through the same nixtamalization process and tends to form a more brittle dough for thin tortillas. Swapping directly for cornmeal changes texture, flavor and flexibility.
Brazilian adaptation with cornmeal, separate from the Mexican formula
If masa harina is not available, a home alternative is to make a mixed disc, which works as a base for tacos but is not equivalent to the Mexican corn tortilla. Mix 100 g of fine mimoso cornmeal, 100 g of wheat flour, 3 g of salt and 15 g of oil. Add 120 ml of warm water and gradually add up to 20 ml, just until a soft dough forms. Rest for 20 minutes, divide into 8 portions, roll out thinly with a rolling pin and cook in a dry frying pan for around 45 to 60 seconds on each side. All-purpose flour provides the elasticity that cornmeal alone does not.
How to store
For better texture, consume on the same day. If you have leftover tortillas, let them cool completely before packaging to avoid condensation. Store in a tightly closed container in the refrigerator for up to 5 days. To freeze, intersperse small groups with food-grade paper, wrap airtight and freeze for up to 2 months for best quality.
To reheat, pass each tortilla through a hot frying pan for a few seconds on each side and stack again under a cloth. It is also possible to heat the battery wrapped in a slightly damp cloth for short intervals in the microwave.
How to serve / side dishes
Serve as a base for meat, bean, mushroom, vegetable or cheese tacos. It also goes well with eggs, stews and sauces. If the tortilla is too cold to fold, reheat before filling to reduce the risk of cracking.
Common mistakes
Why does the edge crack when I press it?
The most common cause is low hydration or mass that has been uncovered. Add a few drops of water, knead again and keep the portions covered.
Why does the dough stick to the plastic?
It is too moist or has been pressed excessively. Mix in a little more masa harina, wait a few minutes and try again. Use smooth plastic and release one side at a time.
Why is my tortilla hard and dry?
Normally it cooked too long, over low heat, or was left exposed after it was ready. Work with a very hot plate, respect the short cooking time and immediately transfer to the cloth.
Does the tortilla need to inflate completely?
No. Puffing is a good sign of hydration, uniform thickness, and adequate heat, but a tortilla can be well cooked even if it only puffs in some areas. The main criterion is to remain soft and bendable after smothering.
