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blue corn tortillas kept warm in a basket - chiquihuite, with colourful tea-towel
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Tortillas From Masa Harina- Recipe

Tortillas are cooked on a dry metal skillet. Makes 8 x 6-inch tortillas
Prep Time5 minutes
Cook Time5 minutes
Resting Time5 minutes
Total Time15 minutes
Course: any
Cuisine: Latin American, Mexican
Servings: 4

Equipment

  • Tortilla Press Or a large dinner plate with a flat bottom over a chopping board
  • x1 sandwich bag cut into 2 squares
  • Skillet

Ingredients

  • 1 cup masa harina for tortillas
  • 3/4 cup warm water
  • pinch of salt (optional)

Instructions

Mix The Corn Masa

  • mix the masa harina with most of the warm water in a bowl. Mix using a large spoon, then bring it together into a ball using your hands
  • leave to stand, covered, for 5 minutes
  • place a ball of masa on the palm of your hand or chopping board and press down - if the edges crack add a water, a little at a time until the masa ball is soft enough to retain its neat edges when pressed

Make the Tortillas

  • heat a seasoned skillet so a drop of water sizzles and form a ball which slides on the pan
  • divide the dough ball into eight pieces and shape roll into a ball
  • place a plastic sheet on the tortilla press and put a dough ball on top. cover with the second plastic sheet and press down lightly with your hand to flatten it a little
    tortilla press for making mexican corn tortillas
  • pop down the lid of the press and press lightly but firmly using the lever
    a blue corn tortilla on a press, ready for cooking on the comal / skillet
  • open the press, peel off the top plastic layer, then rest the tortilla on the palm of your hand, plastic layer uppermost so you can peel it off
    Manuel holding a fully formed blue corn tortilla, ready to transfer to from press to skillet
  • put the tortilla straight onto the skillet. Depending on the temperature, turn after 60-90 seconds. The cooked side should show just the odd speckle of very light browning
  • turn the tortilla with a spatula. If the edges curl sufficiently, you can pick up and edge and turn it with your hands
  • cook the second side for a similar or slightly shorter time - you want to see the second surface crack slightly with minimal browning
  • If the hydration and temperature is perfect your tortillas will partially or wholly puff up, a sure sign they're ready to serve
  • Place the cooked tortillas in a basket line with a tea towel or some kitchen paper
  • if you're making tortillas in batches you may want to give them a last quick firing on the skillet before serving - no more than 3-4 seconds each side so they stay soft