Handmade Corn Tortillas
Nixtamalized corn tortillas, lightly browned on a comal, perfect for any Mexican dish.
30 min12 servingsMediumMexican
76kcal / serving
2.1 gprotein
15.9 gcarbs
0.2 gfat
Ingredients
- 2 cups Masa Harina (Maseca)
- 1½ cups Warm water
- ½ teaspoon Sea salt
Directions
- Combine 2 cups Masa Harina with 0.5 tsp salt in a bowl. Mix.
- Gradually incorporate 1.5 cups warm water until a soft, manageable dough forms, without lumps and that doesn't stick. Knead for 5 minutes.
- Let the dough rest, covered with a damp cloth, for 15 minutes.
- Heat comal over medium-high heat. No oil.
- Form dough balls the size of a walnut. Place them between two plastics in a tortilla press and flatten until you get 15 cm discs.
- Cook the tortillas on the comal for 1-2 minutes per side, until they brown and puff up. Remove and wrap in a cloth.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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