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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 hrs

Additional 12 hrs

Total 32 hrs

Ingredients

- 2 lb (900 g) dried field corn for nixtamalization (maiz para nixtamalizar)
- 1 tbsp (15 g) food-grade calcium hydroxide (cal)
- 8 cups (1.9 L) water for cooking/soaking (plus more for rinsing)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 cup (120 ml) warm water, or as needed to adjust masa consistency
- Vegetable oil or lard for the comal, if desired: 1 tsp (5 ml) (optional)

Instructions

Short Description:
Soft, thin corn tortillas made from truly nixtamalized corn masa, prepared and cooked on a hot comal for use as the essential accompaniment to Yucatecan meals.

Regional Notes:
This Quintana Roo version uses nixtamalized corn (masa nixtamalizada), the traditional process that gives tortillas a distinctive flavor, aroma, and improved nutrition — a hallmark of Yucatecan culinary heritage. Unlike shortcuts with commercial masa harina, these tortillas are made from freshly ground nixtamal and have a more complex, slightly nutty taste and softer texture.

1. Rinse the dried corn under cold water, remove any stones or debris.
2. In a large pot, combine 8 cups (1.9 L) water and 1 tbsp (15 g) calcium hydroxide. Bring to a gentle boil, stirring to dissolve the cal. Add the corn, reduce heat to a simmer, and cook 20–30 minutes until the skins begin to loosen but kernels remain firm inside.
3. Remove the pot from heat, cover, and let the corn soak in the alkaline water 8–12 hours at room temperature (overnight). This completes the nixtamalization and loosens the pericarp.
4. Drain the soaking water and rinse the corn thoroughly under running water, rubbing kernels to remove loosened skins and remaining cal. Continue rinsing until water runs nearly clear. Drain well.
5. Using a stone molino, grain mill, or heavy-duty blender/food processor, grind the rinsed nixtamal in batches with small amounts of warm water to form a cohesive, moist masa. Aim for a smooth, pliable dough that holds together without being sticky. You should obtain roughly 3–4 cups (approx. 700–900 g) of masa; add up to 1/2 cup (120 ml) warm water as needed while grinding or kneading.
6. Transfer masa to a bowl, add 1 tsp (5 g) salt, and knead 1–2 minutes until smooth and elastic. Pinch off a piece and form a round; it should not crack at the edges. If too dry, add a few drops of water; if too sticky, let rest wrapped for 10 minutes.
7. Divide the masa into 24 equal portions (about 1.25 oz / 35 g each) for small tortillas (adjust size for larger tortillas). Roll each portion into a smooth ball.
8. Line a tortilla press with two pieces of plastic (cut from a food-grade bag) or use a plastic-wrapped cutting board and a heavy skillet if pressing is unavailable. Place a masa ball between the plastic and press to form a thin 5–6 inch (12–15 cm) round. If using a rolling pin, roll between the plastics to desired thinness.
9. Heat a comal or heavy skillet over medium-high heat until hot and lightly shimmering. If desired, lightly oil the comal with 1 tsp (5 ml) vegetable oil or lard and wipe with a paper towel.
10. Peel the pressed tortilla from the plastic and place it on the hot comal. Cook 30–45 seconds until edges begin to dry and small bubbles form, then flip and cook 30–45 seconds on the second side. Flip once more and press gently with a cloth for 5–10 seconds to encourage puffing and even cooking. Each tortilla should be cooked about 90–120 seconds total.
11. Transfer cooked tortillas to a clean kitchen towel and wrap to keep warm and soft. Repeat with remaining masa.
12. Serve warm as a side with stews, grilled meats, rellenos, or any Yucatecan main. Store cooled tortillas wrapped in plastic in the refrigerator for up to 3 days or freeze for longer storage.