Side Dish: Mexico – Colima, Western Mexico – Tortillas de Maíz Colimenses

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

Fresh nixtamalized corn dough, 3 cups (approximately 660 g), chilled and workable — alternative not selected; use the masa harina option below.
Alternative separator: use either the fresh masa option above or the masa harina option below; the masa harina option is selected.
Masa harina (dried nixtamalized corn flour), 2 1/4 cups (270 g), plus warm water, 1 to 1 1/4 cups (240–300 ml) — selected option.
Fine salt, 1 tsp (5 g).
Vegetable oil or melted lard, 1 tbsp (15 ml), optional for pliability; select either one.
Additional masa or masa harina for dusting, as needed.
Neutral oil for the comal, about 1 tsp (5 ml), optional.

Instructions

1. Prepare the masa harina dough. In a bowl, combine the masa harina and salt. Add 1 cup (240 ml) warm water and the optional oil, mixing until a soft dough forms. Add more water a tablespoon at a time, up to 1 1/4 cups (300 ml) total, as needed. Cover and rest for 10–15 minutes, then knead briefly. The dough should be moist and pliable without sticking or cracking.
2. Divide the dough into pieces of about 2 oz (55 g) each, making approximately 12 tortillas. Roll each piece into a smooth ball and keep the balls covered with a damp towel or plastic so they do not dry out.
3. Heat a heavy comal or skillet over medium-high heat until hot but not smoking. If desired, lightly oil it with the optional neutral oil. Place a dough ball between sheets of plastic or parchment in a tortilla press, or between plastic sheets under a heavy skillet or rolling pin. Press into a rustic tortilla about 1/8 to 3/16 inch (3–5 mm) thick. Use additional masa or masa harina for dusting as needed.
4. Carefully peel away the plastic or parchment and place the tortilla on the hot comal. Cook for 45–60 seconds, until the edges lift slightly and brown spots appear underneath. Flip and cook for another 30–45 seconds, pressing gently with a spatula so steam can puff the tortilla. Flip once more for 10–15 seconds if needed. The tortillas should cook slightly longer than thin tortillas while retaining a tender, chewy center and firmer edge.
5. Transfer each cooked tortilla to a cloth-lined basket or stack and wrap in a clean towel to keep warm and pliable. Serve within a few hours, reheating briefly on the comal if needed.
6. For storage, cool the tortillas and refrigerate in a sealed bag for up to 3 days. Reheat on a hot comal for 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 10–12 minutes. To freeze, stack with parchment between tortillas and freeze for up to 2 months. Reheat from frozen in a hot skillet with a splash of water, covered briefly to steam.