Side Dish: Mexico – Yucatan Peninsula, Mexico – Tortillas de Maíz (Corn Tortillas)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 10 min

Total 45 min

Ingredients

- 3 cups (420 g) fresh nixtamalized masa (masa nixtamalizada)  
  OR 2 cups (250 g) masa harina (dried nixtamalized corn flour) + 1 to 1 1/4 cups (240–300 ml) warm water
- 1/2 tsp (3 g) fine salt
- 1 tbsp (15 g) lard or vegetable shortening (optional, for extra pliability)
- Extra masa or masa harina as needed for dusting: 2 tsp (10 g)

Instructions

Short Description:
Fresh hand-pressed corn tortillas made from nixtamalized masa, cooked on a hot comal until tender with light charred spots. They are a classic Yucatecan accompaniment to stews, rellenos, and panuchos.

Regional Notes:
This Yucatan version emphasizes freshly nixtamalized masa (masa nixtamalizada) made from local corn varieties and is cooked on a comal, producing a distinctive flavor, aroma, and slightly thicker, more tender texture than some northern Mexican tortillas. Using a cast-iron or traditional clay comal and local corn masa reproduces the regional character.

1. If using masa harina: combine the 2 cups (250 g) masa harina with 1/2 tsp (3 g) salt in a bowl; slowly add 1 cup (240 ml) warm water, mixing until a soft, cohesive dough forms. Add up to 1/4 cup (60 ml) more water if the dough is dry—aim for a play-dough–like texture that holds together without sticking to your hands.
2. If using fresh nixtamalized masa: place 3 cups (420 g) masa in a bowl, sprinkle 1/2 tsp (3 g) salt over it and knead briefly. If the masa feels dry, add 1–2 tbsp (15–30 ml) water until pliable. If using, work in 1 tbsp (15 g) lard or shortening until evenly distributed.
3. Test dough hydration: pinch off a small piece and roll into a ball; it should not crack when pressed flat. If it cracks, add a few drops of water and knead; if it is sticky, knead in a little masa harina (about 1 tsp / 5 g).
4. Divide the dough into 12–16 equal portions for 5–6 inch (12–15 cm) tortillas, about 1.25 oz (35 g) each for 12 tortillas or 0.9 oz (25 g) each for 16 tortillas. Roll each portion into a smooth ball and cover with a damp towel to keep moist.
5. Prepare a tortilla press by lining both plates with cut plastic from a freezer bag or parchment (or use a heavy skillet as a press). Place a dough ball in the center on the bottom liner, cover with the top liner, and press firmly to about 1/16–1/8 inch (1.5–3 mm) thickness. If you don’t have a press, flatten between two sheets of plastic with a heavy skillet or roll gently with a rolling pin.
6. Preheat a comal or heavy cast-iron skillet over medium-high heat until hot but not smoking (about 400°F / 200°C surface). A properly heated comal will make the dough set quickly and produce characteristic spotting.
7. Using a spatula, carefully peel the pressed tortilla from the plastic and place it on the hot comal. Cook the first side about 30–45 seconds until the surface loses its raw sheen and light brown spots appear. Flip and cook the second side 20–30 seconds. Flip a third time and press gently with a cloth-wrapped spatula or flat spatula for 5–10 seconds to encourage puffing (optional).
8. Transfer cooked tortillas into a clean kitchen towel and wrap to keep warm and soft. Repeat with remaining dough, keeping cooked tortillas wrapped to retain steam and pliability.
9. Serve immediately alongside Yucatecan dishes (e.g., cochinita pibil, panuchos, or lomitos). To store, cool completely and place in an airtight bag in the refrigerator for up to 3 days; reheat on a hot comal for 10–20 seconds per side, wrapped in a damp towel for softness.