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Handmade Corn Tortillas
Soft, puffy corn tortillas pressed by hand from masa harina and cooked on a dry comal. Naturally gluten-free.
Notes
Press and griddle these while the al pastor marinates so they're warm when the chicken comes off the griddle.
RECIPE CARD
Handmade Corn Tortillas
Yield: 24 tortillas | Time: 40 minutes
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Ingredients
- 4 cups masa harina (certified gluten-free)
- 1 tsp salt
- 2⅔ cups warm water
Instructions
- Whisk the masa harina and salt in a large bowl.
- Add the warm water gradually, mixing by hand until the dough is smooth and pliable, like soft play-dough. If it cracks, add water a tablespoon at a time; if it sticks, add a little masa harina.
- Cover with a damp towel and rest 10 minutes.
- Divide into 24 golf-ball-size balls and keep covered.
- Line a tortilla press with two sheets cut from a plastic bag or parchment and press each ball into a thin, even round.
- Cook on a dry comal or griddle over medium-high, about 45 seconds per side, until it puffs slightly and gets light brown spots. Stack in a towel-lined basket to stay warm and soft.
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