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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 3 cups (approx. 600 g) masa nixtamalizada (fresh nixtamalized corn masa)
- 1 tsp (5 g) fine sea salt
- Up to 1/3 cup (80 ml) warm water, as needed
- 1–2 tbsp (15–30 ml) vegetable oil or rendered pork lard, optional, for brushing the comal or adding 1 tsp (5 ml) to dough for extra pliability
- Optional substitution: 2 cups (240 g) masa harina (dried nixtamalized corn flour) + 1 1/2 cups (360 ml) warm water (if fresh masa is unavailable)

Instructions

Short Description:
Thick, hand-pressed corn tortillas made from fresh nixtamal masa, ideal as a sturdy accompaniment to stews, grilled meats, or seafood. They have a pronounced corn flavor and a slightly denser texture than thin city-style tortillas.

Regional Notes:
This Campeche version uses locally sourced nixtamalized corn masa and is pressed slightly thicker than many other Mexican tortillas, giving a heartier mouthfeel that stands up to rich Yucatecan salsas and slow-cooked dishes. Cooking on a hot comal produces characteristic charred spots and a fragrant toasty aroma.

1. If using masa harina, mix the 2 cups (240 g) with 1 1/2 cups (360 ml) warm water and 1 tsp (5 g) salt; let rest 10 minutes. If using fresh masa nixtamalizada, combine masa and 1 tsp (5 g) salt in a bowl; knead 1–2 minutes. Add up to 1/3 cup (80 ml) warm water a tablespoon at a time only if the dough feels dry.
2. Test the dough by rolling a small ball about 1 inch (2.5 cm) across and flattening it between your palms; it should hold together without large cracks. If it crumbles, add a little more water; if sticky, sprinkle in a teaspoon of masa harina and knead.
3. Divide the dough into 12 equal balls, about 2.5 oz (70 g) each, for thicker Campeche-style tortillas. Keep the dough balls covered with a damp towel to prevent drying.
4. Preheat a heavy cast-iron comal or nonstick skillet over medium-high heat until hot and beginning to smoke faintly. If using a wood-fired or traditional comal, ensure it is evenly heated.
5. Prepare a tortilla press by lining both faces with plastic (plastic bags or cut vinyl). Place a dough ball between the plastic and press to a round about 5–6 in (12–15 cm) diameter and roughly 1/8–1/4 in (3–6 mm) thick — slightly thicker than thin city tortillas.
6. Gently peel the pressed tortilla from the plastic and place it on the hot comal. Cook 45–60 seconds until the bottom shows brown spots and the surface begins to set.
7. Flip and cook the second side 30–45 seconds, pressing slightly with a spatula once to encourage even contact and a gentle puff. Flip again 10–20 seconds if needed to get light charred spots. Total cook time will be longer than for thin tortillas due to thickness.
8. Transfer cooked tortillas to a clean kitchen towel and stack, wrapping to steam and keep warm for at least 5–10 minutes before serving. Repeat with remaining dough, adjusting heat as needed to avoid burning.
9. To store: cool completely, then keep in an airtight container in the refrigerator for up to 3 days or freeze flat with parchment between tortillas for up to 2 months. Reheat on a hot comal for best texture.