Ingredients:

  • 2 cups Masa Harina (Instant Corn Flour)
  • ½ teaspoon Fine Sea Salt (optional)
  • 1 ½ cups Hot Tap Water (near boiling)
  • 2 to 3 tablespoons Additional Water (if needed)

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the Masa Harina and salt until well distributed.
  2. Add Liquid: Pour the hot water slowly into the Masa mixture. Use a wooden spoon or spatula to mix until the water is fully incorporated and a shaggy dough forms.
  3. Knead the Dough: Once cool enough to handle, turn the dough out onto a clean counter. Knead lightly for 3 to 5 minutes until the texture is uniform, like firm, smooth playdough—it should feel hydrated but not sticky.
  4. Test Consistency: Pinch a piece of dough and press it between your palms. If it cracks heavily around the edges, add water, 1 tablespoon (15 ml) at a time, until the dough is pliable and holds its shape without cracking excessively.
  5. Rest: Cover the dough with a damp kitchen towel or plastic wrap. Let it rest at room temperature for at least 30 minutes. This allows the corn flour to fully hydrate, which is essential for pliable tortillas.
  6. Prepare Workstation: Heat the cast iron skillet or comal over medium-high heat. Line your tortilla press with two squares of plastic.
  7. Portion Dough: Divide the rested dough into 16 equal balls (roughly 45–50g each). Keep the remaining dough balls covered with the damp towel to prevent them from drying out.
  8. Press: Place one dough ball slightly off-centre between the plastic sheets in the press. Close the press and apply firm, even pressure to form a uniform 5 to 6-inch circle. Gently peel the plastic from the tortilla.
  9. First Side (Drying): Place the tortilla immediately onto the hot, dry skillet. Cook for 30–45 seconds. The edges should start to look dry.
  10. Second Side (Cooking Through): Flip the tortilla. Cook for 1 to 1.5 minutes on this second side. This cooks the centre through and provides pliability.
  11. Third Side (The Puff): Flip the tortilla back onto the original starting side. Cook for 15–30 seconds. Press gently in the center with a spatula—it should puff up dramatically like a balloon, indicating a perfect cook.
  12. Keep Warm: Immediately transfer the cooked tortillas to a clean kitchen towel or a tortilla warmer. Wrap them tightly to trap steam, which keeps them soft and pliable until serving.