Side Dish: Mexico – Jalisco, Western Mexico – Tortillas de Maíz (Corn Tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

2 1/2 cups (approx. 640 g) fresh nixtamalized corn dough (masa nixtamalizada) (estimated edible portion: 640 g)
1 tsp (5 g) fine salt
Warm water, up to 2 tbsp (30 ml), as needed if the dough feels dry
1 tbsp (15 ml) lard (optional; selected from the listed alternatives for extra pliability)
Plastic sheets, a cut-open freezer bag, or parchment for pressing (no measurement; not eaten)

Instructions

1. Place the masa nixtamalizada in a large bowl and sprinkle the salt over it. Add the lard if using, then knead by hand until evenly combined. The dough should be soft, pliable, and not sticky. If it feels dry or cracks when pressed, add warm water 1 tsp (5 ml) at a time until it holds together.
2. Divide the dough into 16 equal balls, about 1.25 oz (35 g) each. Keep them covered with a damp cloth so they do not dry out.
3. Line both sides of a tortilla press with plastic, or place a dough ball between two pieces of cut-open freezer bag or parchment. If you do not have a press, place the dough between two sheets and flatten it with a heavy skillet or flat-bottomed pan.
4. Center one dough ball on the lined press and press firmly into a thin disk about 5–6 in (12–15 cm) wide and 1.5–2 mm thick. Carefully peel away the lining. Repeat with the remaining dough balls as you cook, keeping them covered.
5. Heat a comal or heavy flat skillet over medium-high heat until hot enough that a drop of water sizzles and evaporates quickly. Do not add oil.
6. Lay a tortilla on the hot comal and cook for 30–45 seconds, until small bubbles and pale tan spots appear. Avoid burning it.
7. Flip and cook the second side for 15–30 seconds. Flip once more for 5–10 seconds if needed to encourage slight puffing and toasted brown spots. Adjust the heat to prevent excessive charring.
8. Transfer each cooked tortilla to a clean kitchen towel or tortilla warmer. Fold or wrap the tortillas to keep them soft and warm, stacking them lightly without pressing the stack flat.
9. Repeat pressing and cooking until all the dough is used. Serve warm, preferably immediately, with salsas, stews, or grilled meats.
10. For storage, cool the tortillas, wrap them airtight, and refrigerate for up to 3 days or freeze for up to 1 month. Reheat on a hot comal or directly over a low gas flame for a few seconds per side, then wrap in a towel and rest for 1 minute before serving.