Tortillas de Masa Fresca Nixtamalizada (Tortillas Made from Fresh, Nixtamalized Masa)

Category: 
Side Dishes

Courtesy of Iliana de la Vega

Find recipe for fresh corn masa here. 

Makes 16 tortillas. 

Super easy

Tortillas de Masa Fresca Nixtamalizada (Tortillas Made from Fresh, Nixtamalized Masa)

Ingredients

For 1 Batch(es)

Recipe

  • 1 pounds fresh corn masa
  • Warm water, as needed

Tortillas de Masa Fresca Nixtamalizada (Tortillas Made from Fresh, Nixtamalized Masa) Directions

  1. Place the masa in a large bowl and hand-knead for about 10 minutes—adding water as needed.
  2. The masa should feel soft and should be slightly warmer than your body.
  3. Let the masa rest, covered, for 10 to15 minutes, then form the masa into 16 equal-size balls.
  4. Press each ball in a tortilla press and cook according to the instructions above.
  5. Preheat a comal or other flat griddle to medium-high heat.
  6. Carefully slide the pressed tortilla over the heated comal and cook for at least 30 to 40 seconds.
  7. Flip with a thin spatula, cook another 30 to 40 seconds, then flip again and cook for an additional 20 or so seconds.
  8. The top layer of the tortilla should start separating from the bottom layer, making a large bubble in the middle of the tortilla—this is a good sign! (A good tortilla should puff on the top side, and if it’s being used for a taco, the fillings should be placed on the side that puffs to prevent the taco from falling apart).
  9. Do not overcook the tortillas or they will be dry and hard. It is always better to enjoy a freshly cooked tortilla straight off the comal, but you can also keep your tortillas warm by wrapping them in a damp cloth and then aluminum foil, and placing them in an oven set to a very low temperature of 170 degrees. 

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