Corn Tortillas

Soft flatbreads with a toasted grain aroma. The dough should feel like modeling clay and develop small brown spots when seared.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 453
• Protein: 11 g
• Carbs: 99 g
• Fat: 5 g

Ingredients

• 250 g Corn flour ( sifted )
• 350 ml Mineral water ( hot )
• 1 tsp Gray sea salt ( fine )
• 250 g Masa Harina ( nixtamalized corn flour )

Instructions

1. Mixing and hydration

   In a bowl, mix the corn flour, masa harina, and grey sea salt. Gradually pour in the hot mineral water while kneading by hand. The mass should become homogeneous and no longer stick to your fingers.

2. Resting the dough

   Cover the dough with a damp cloth to prevent it from crusting. Let it rest for 20 minutes at room temperature so the masa harina starch hydrates perfectly.

3. Rolling and pressing

   Divide the dough into walnut-sized balls. Flatten them between two sheets of plastic using a press or a heavy skillet to obtain a thin, even disk.

4. Dry cooking

   Heat a cast iron skillet over high heat without fat. Place the tortilla: when it starts to blister, flip it over. It should puff up slightly and remain flexible.

Chef's tips

• If the dough cracks at the edges when pressing, add a little more water.
• Keep cooked tortillas in a clean towel so they stay soft using their own steam.

Storage

Store in an airtight bag in the fridge for 3 days. Reheat in a pan for a few seconds.