Corn Tortillas
Ingredients
- 250 gCorn flour (sifted)
- 350 mlMineral water (hot)
- 1 tspGray sea salt (fine)
- 250 gMasa Harina (nixtamalized corn flour)
Method
Soft flatbreads with a toasted grain aroma. The dough should feel like modeling clay and develop small brown spots when seared.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight bag in the fridge for 3 days. Reheat in a pan for a few seconds.
