Master Corn Tortillas: How to achieve the perfect puff every time

corn masa

🥗Healthier: whole grain masa

💰Cheaper: corn flour

Whole grain masa offers more fiber, while corn flour can be more affordable.

Grab a large bowl and add 3 cups of instant corn masarina.

Mix the masarina quickly.

Gradually add 2 cups of warm water, mixing in between additions.

Feel the masa; if it's still dry and crumbly, add more water as needed.

Continue kneading for 3 to 5 minutes until the masa is smooth and not sticking to your hands.

Divide the masa into 2 oz balls.

Flatten each ball into a disc; if the edges remain smooth, you've done well; if they crack, add a little more water.

Cover the discs to prevent them from drying out.

Preheat the comal to around 450 to 500 degrees Fahrenheit; adjust if it gets too hot.

Place a towel under the tortilla press to protect the surface.

Use two round plastic liners for pressing the tortillas.

Press the masa between the liners until thin, rotating to achieve even thickness.

Remove the tortilla from the plastic liners and lay it on the comal with a smooth backhanded motion.

Wait for the edges to darken before flipping the tortilla; this will take a few seconds.

Cook until the bottom is fully cooked and develops golden brown spots.

Avoid drying out the tortilla; flip it to brown the other side.

Remove the tortilla from the comal and place it in a tortilla warmer wrapped in a kitchen towel to steam and soften.

Check for bubbling; if the tortilla lays flat with no bubbles, it's a good sign.

If you’re scared of flipping by hand, use a spatula.

Ensure the comal is pre-seasoned to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level: