Tortillas
Marcela Valladolid
12 tortillas
20 minutes
Mexican
Bread
Medium
The base. The foundation. The thing that makes everything else possible. A perfect tortilla is repetition, feel, and memory in your hands, and the puff will come.
Ingredients
- 1 cup Matriarca Masa Harina
- 1 ¼ cups very hot water (about 125°F, not boiling)
Directions
- Place the masa harina in a bowl.
- Slowly pour in the hot water.
- Mix with your hands until completely homogenous. The dough should feel soft, hydrated, and smooth. Not sticky, not crumbly. If it cracks at the edges, add a teaspoon of water at a time.
- Keep the dough covered and work one portion at a time so it stays warm and hydrated.
- Heat your comal to about 550°F. It should be properly hot before your tortilla touches it.
- Press your tortilla. Place it on the hot comal. Flip two to three times depending on texture and doneness. You’re looking for light browning and ideally that beautiful puff.
- Transfer immediately to a tortilla warmer and keep covered while you continue cooking the rest. Let them rest together for several minutes before serving.
