Side Dish: Mexico – Guerrero (Pacific Coast Mexico) – Tortillas de Maíz (Corn Tortillas)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 25 min

Additional 8 hrs

Total 9 hrs

Ingredients

- 2 lb (900 g) dried whole field corn (maiz) suitable for nixtamal
- 1 tbsp (15 g) calcium hydroxide (cal)
- 12 cups (2.8 L) water, plus more for rinsing and grinding as needed
- 1–1 1/2 cups (240–360 ml) warm water for adjusting masa (approximate)
- 1 tsp (5 g) fine salt (optional)
- Cloth or clean kitchen towel for keeping tortillas warm
- Neutral oil for the press faces or plastic sheets (if using a tortilla press), optional

Instructions

Short Description:
Fresh, hand-made corn tortillas produced from nixtamalized local Guerrero corn, tender and slightly nutty, intended as a classic accompaniment to coastal meals. The recipe covers traditional nixtamalization through pressing and cooking on a comal.

Regional Notes:
This Guerrero variation emphasizes locally grown maize and the traditional nixtamalization (cal) step, which yields a distinctive flavor and improved texture compared with plain masa harina shortcuts. Nixtamal is often ground on a molino or heavy grinder in coastal Guerrero, giving a slightly coarser, earthy masa than some inland varieties.

1. Rinse the dried corn under cold water to remove dust and debris.
2. In a large pot combine the rinsed corn, calcium hydroxide (cal), and 12 cups (2.8 L) water. Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes until the skins begin to loosen but kernels remain firm.
3. Remove pot from heat, cover, and let the corn soak in the alkaline water for 8–12 hours (overnight) at room temperature. The kernels should be tender to the bite and the hulls soft.
4. Drain the soaked corn and rinse thoroughly under running water, rubbing the kernels to remove loosened hulls and any excess cal. Repeat rinsing until water runs clear and no gritty residue remains.
5. Grind the nixtamalized corn (nixtamal) using a molino, food mill, or high-powered grinder to form masa. Add small amounts of water as needed (start with 1/2 cup / 120 ml) to achieve a soft, cohesive dough; the texture should be moist but not sticky. If using a food processor, grind in small batches and finish by hand kneading.
6. Transfer masa to a bowl, add salt if using, and knead 2–3 minutes. Cover with a damp towel and let rest 15–30 minutes. The masa should hold its shape when formed into a ball.
7. Divide masa into 16–20 equal portions (about 1.25–1.5 oz / 35–45 g each) depending on desired tortilla size. Roll each portion into a smooth ball.
8. Prepare a tortilla press lined with plastic (or use a heavy rolling pin on a floured surface). Lightly oil the press faces or plastic if dough sticks. Place a masa ball between plastic and press into a thin round about 6–7 inches (15–18 cm) diameter.
9. Heat a comal or heavy skillet over medium-high heat until hot but not smoking. Carefully peel the pressed tortilla from the plastic and transfer to the hot comal.
10. Cook tortilla 45–60 seconds on the first side until edges lift and light brown spots appear, then flip and cook 30–45 seconds on the second side. Press gently with a spatula for even contact. If desired, briefly flip a third time (5–10 seconds) to finish.
11. Remove cooked tortilla and stack in a cloth-lined container to keep warm and pliable. Repeat pressing and cooking with remaining masa, adjusting heat as needed.
12. Serve warm as a side to seafood, stews, salsas, or any Guerrero coastal main; leftover masa can be refrigerated (tightly wrapped) for 1–2 days or frozen.