← Nouns Cooking · Mexican

Ingredients

• 250 g Masa harina
• ½ tsp Salt
• 350 ml warm water, roughly

Method

1. Mix the masa harina and salt, then work in the warm water a little at a time until the dough feels soft and springy, like play dough, and does not crack when you press a ball flat. Cover and rest for 10 min.
2. Heat a dry cast-iron pan or griddle over medium-high heat. Divide the dough into 16 balls and keep them covered with a damp cloth.
3. Line a tortilla press (or two chopping boards) with a cut-open plastic bag. Press each ball into a round about 14 cm wide and 2 mm thick.
4. Peel the tortilla off the plastic and lay it on the hot pan. Cook for 30 seconds, until it releases, flip and cook for 1 minute, then flip again for 30 seconds; press gently with your fingertips and it should puff.
5. Stack the cooked tortillas in a tea towel or tortilla warmer as you go; they steam each other soft.

Tips

• If the edges crack when pressed, the dough is too dry: knead in a little more water.
• Tortillas that do not puff are still delicious; the pan is probably not quite hot enough.

Sources

Written in our own words after cross-checking these recipes:

Rick Bayless Mexican Please