Tortillas de Maíz

Ingredients

• 500 g (4 cups)masa harina — or 1 kg fresh nixtamal masa
• 3 cupswarm water — added a little at a time
• 1 tspfine salt

Method

1. In a large mixing bowl, combine 500 g (4 cups) masa harina with 1 tsp fine salt. Gradually add 3 cups of warm water, mixing with your hands until the dough comes together. Knead the dough for about 5 minutes, working it until it feels like soft clay and does not crack at the edges when you press it.
2. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for fifteen minutes. This resting period allows the masa harina to fully hydrate, ensuring a smoother texture and better pliability for shaping.
3. After resting, divide the dough into small portions, roughly the size of walnuts. Roll each portion into a smooth ball between your palms, ensuring there are no cracks on the surface.
4. Place a ball of dough between two sheets of plastic wrap or a cut-open plastic bag inside a tortilla press. Gently press down until the dough is flattened into a thin, even circle. Carefully peel away the plastic to reveal your tortilla.
5. Preheat a comal or a heavy skillet over medium-high heat until it's hot. Place a tortilla on the dry surface and cook for about 10 seconds on the first side until it releases easily. Flip and cook the other side for about 30 seconds until light brown spots appear.
6. Flip the tortilla back to the first side and cook for another 10-15 seconds. This final flip should cause the tortilla to puff up slightly, indicating it's cooked through. If it doesn't puff, gently press the edges with a spatula.
7. As each tortilla finishes cooking, transfer it to a basket lined with a clean cloth or towel. Cover them with the cloth to trap steam, which keeps the tortillas soft and pliable until ready to serve.