There are few greater things than a fresh tortilla, made the way they’ve been made for thousands of years. My intention for practicing and honouring this tradition (that is not my own but one that I cherish) is for you to form your own relationship with this simple yet special and sacred art, and to become a little more connected to what you eat and where it comes from.
If you’re looking to learn about masa, tortilla making, history, etc. check out Masienda — one of my favourite online resources for masa and more!
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Fresh Corn Tortillas
- 2 cups / 250g masa harina preferably organic or non-GMO
- ½ tsp. fine sea salt
- 1 ½ – 2 cups / 250 – 375ml warm water
- Sift the masa and salt together into a medium-sized bowl. Add 1 ½ cups of warm water and stir to combine. You can start to knead the dough with your hands once it comes together. Add the remaining water if necessary. Let the dough sit, covered with a damp towel for about 30-60 minutes.
- Roll the masa into about 14 balls (they should be around 40g / 1.4 oz. each). Keep under a damp towel.
- Heat the skillet until it’s screeching hot. Use a tortilla press to make the first tortilla, gently lay it into the skillet and cook for about a minute, until the edges of the tortilla look dry and opaque. Flip, and cook for another minute. Flip the tortilla over one more time to the original side, and using your finger or the flipper, press into the center and let it puff. The tortilla is ready once it has puffed up.
- Have a bowl lined with a clean towel ready beside the stove. Place each tortilla you make inside and immediately wrap up tightly. Repeat the above two steps until you’ve made all the tortillas.
- Serve immediately, or let cool completely and store in an airtight bag in the fridge for 3-4 days (or freeze for up to four months). Reheat in a toaster or a dry skillet over medium heat.