Hand-Pressed Corn Tortillas
Corn tortillas rely on three things: the hydration of the masa, the pressure of the press, and the heat of a seasoned comal. By mixing masa harina with hot water and cooking them quickly over high heat, you produce a pliable bread that releases a toasted, earthy aroma the moment it hits the metal.
The dough should feel like soft playdough.
If it cracks at the edges when pressed, add water by the teaspoon. If it sticks to your fingers, add a dusting of dry masa.
- tortilla press
- heavy-bottomed cast iron comal or skillet
- two pieces of thick plastic, cut from a freezer bag
- clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1 1/2 to 1 3/4 cupshot water
- 1/4 tspfine sea salt (optional)
Maintaining consistent thickness
Place the dough ball slightly behind the center of the press. This accounts for the hinge movement and ensures the tortilla is an even thickness from top to bottom.
The method.
Hydrate the masa
Whisk the masa harina and salt in a bowl. Gradually pour in the hot water, mixing with your hand until the dough forms a cohesive mass that does not leave residue on the bowl.
Rest
Cover the bowl with a damp cloth and let it sit for 10 minutes. This allows the corn flour to fully absorb the water, which is necessary for elasticity.
Portion
Divide the dough into 12 equal balls, roughly the size of a golf ball. Keep them covered with the damp cloth so they do not dry out.
Press
Place one plastic sheet on the press, center the dough ball, and top with the second plastic sheet. Close the lever firmly but gently to flatten the ball into a uniform disc.
Cook
Preheat your comal over medium-high heat. Peel the top plastic off, flip the tortilla onto your palm, then peel off the second plastic. Lay it flat on the comal.
Flip
Cook for 30 seconds until the edges look dry. Flip. Cook for 60 seconds until light brown spots appear. Flip once more for 15 seconds to finish.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, nuttier flavor profile.
Herb Infused
Knead finely chopped cilantro or epazote into the dough before portioning.
When it doesn't go to plan.
Always use hot water; it gelatinizes the starches in the masa, which keeps the tortilla from breaking when folded.
Keep the cooked tortillas wrapped in a kitchen towel inside a basket; the steam trapped inside makes them soft.
Listen for the sizzle—if the comal isn't hot enough, the tortilla will bake into a cracker instead of steaming into a pliable bread.
The ones that keep coming up.
Can I use a rolling pin instead of a press?
Yes, but it is difficult to achieve the uniform thinness required. If you do, rotate the dough 45 degrees between every few rolls to keep it circular.
Why are my tortillas snapping?
The dough is likely too dry. Work a few more drops of warm water into the remaining balls of dough until they press without cracking at the edges.
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