Fresh Corn Tortillas

Fresh Mexican corn tortillas made from masa harina, water and salt, cooked on a hot comal.

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The correct dough moisture matters more than force: it should press smoothly without cracking badly at the edges or sticking to the plastic.

Ingredients

• 300 g masa harina
• 400 ml warm water (approximately)
• 1 tsp fine salt

Step-by-step method

1. Mix the masa harina and salt, then gradually add 350 ml warm water while mixing with your hands.
2. Knead for 2 minutes. The dough should feel like soft modelling clay. Add the remaining water a tablespoon at a time if it cracks when pressed.
3. Cover with a damp towel and rest for 15 minutes so the masa hydrates evenly.
4. Divide into 16 balls. Place one between two sheets of plastic in a tortilla press and press to about 2 mm thick.
5. Heat a dry cast-iron pan or comal over medium-high heat. Peel the tortilla from the plastic and cook for about 40 seconds.
6. Flip and cook for 50–60 seconds, then flip once more for 20–30 seconds; it may puff slightly.
7. Stack the cooked tortillas in a towel-lined basket and keep covered so steam makes them soft and flexible.