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

Serving Size: 8

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 1/2 cups (approx. 640 g) masa nixtamalizada (fresh nixtamalized corn dough)
- 1 tsp (5 g) fine salt
- Warm water, up to 2 tbsp (30 ml), only if dough feels dry
- 1 tbsp (15 ml) lard or neutral vegetable oil (optional, for extra pliability)
- Plastic sheets, cut-open freezer bag, or parchment for pressing (no measurement)

Instructions

Short Description:
Simple, hand-pressed corn tortillas made from nixtamalized masa and cooked on a hot comal; warm, slightly charred tortillas with a tender but toothsome texture.

Regional Notes:
This Jalisco version uses masa nixtamalizada (fresh nixtamalized corn dough) for a bright corn flavor and improved nutrition. Tortillas are traditionally hand-pressed and cooked on a comal (flat griddle), which produces the characteristic light charring and flexible texture favored in Western Mexico.

1. Prepare masa: place the masa nixtamalizada in a large bowl and sprinkle the salt over it. If using, add the lard or oil. Knead with your hands until evenly combined. The dough should be soft and not sticky; if it feels dry, add warm water 1 tsp (5 ml) at a time until it holds together. Aim for a pliable dough that does not crack when pressed.
2. Portion dough: divide the dough into 16 equal balls, about 1.25 oz (35 g) each. Keep the balls covered with a damp cloth to prevent drying.
3. Set up press: line both sides of a tortilla press with plastic (or place a dough ball between two pieces of cut plastic from a freezer bag or parchment). If you do not have a press, place a dough ball between two sheets of plastic and press with a heavy skillet or a flat-bottomed pan to form a thin disk.
4. Press tortillas: center a dough ball on the lined press and press firmly until the tortilla is about 5–6 in (12–15 cm) across and roughly 1.5–2 mm thick. Carefully peel the plastic away from the tortilla.
5. Heat comal: place a comal or heavy flat skillet over medium-high heat and let it get hot (surface should be hot enough that a drop of water sizzles and evaporates quickly). No oil is required.
6. Cook first side: place the pressed tortilla on the hot comal and cook 30–45 seconds until the surface shows small bubbles and pale tan spots. Do not burn.
7. Flip and finish: flip the tortilla and cook the second side 15–30 seconds. Flip once more briefly (5–10 seconds) if needed so the tortilla puffs slightly and develops some toasted brown spots. Adjust heat as necessary to avoid excessive charring.
8. Keep warm: transfer cooked tortillas to a clean kitchen towel or tortilla warmer and fold to keep them soft and warm. Stack lightly to retain steam; do not press the stack flat or they will become soggy.
9. Repeat: press and cook remaining dough balls, keeping finished tortillas wrapped. Fresh tortillas are best served immediately with salsas, stews, or grilled meats.
10. Storage and reheating: cooled tortillas can be wrapped airtight and refrigerated up to 3 days or frozen 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 to rest for a minute before serving.