20- 6 inch tortillas
About this Recipe
Recipe by: Dominique De La Loza
Photos by: Dominique De La Loza
- 2 cups masa harina
- ½ teaspoon salt
- 1½-2 cups hot water
In a medium bowl, combine the masa harina and salt.
Slowly pour the 1 cup of hot water, while mixing with your hands, then pour in a ½ cup and continue mixing. Knead the dough and add more water if needed until a smooth, play-dough like consistency is achieved. The dough should be easily rolled into a ball. If it’s sticky, add extra masa harina. If it’s crumbly, it needs more water. When the dough is ready, cover the bowl with plastic wrap and let rest for 30 minutes.
After resting, roll the dough into golf ball-sized balls and cover them with the plastic wrap so they don’t dry out.
Heat a comal or skillet on medium heat.
Cover a tortilla press with wax paper (or plastic wrap) on both sides and press each ball flat. The tortillas can also be pressed on the countertop with a baking dish or pot instead of a press. Make sure to also use wax paper or plastic wrap to prevent dough from sticking.
Gently remove the raw tortilla from the press and place on the hot comal. When slight bubbles start to rise, approximately 1 minute, carefully flip the tortilla. Flip again in another 30 seconds-1 minute to check if both sides are lightly browned. Remove from comal when done. Repeat until all tortillas are cooked.
Stack and wrap them in a clean cloth until time to eat! If you like, you can use a tortilla warmer to keep them warm longer. Enjoy!