Side Dish: Mexico – Oaxaca – Tortillas de Maíz (Corn Tortillas)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr

Additional 8 hrs 50 min

Total 10 hrs 30 min

Ingredients

- 2 lb (900 g) dried native field corn (maiz criollo), whole kernels
- 1 tbsp (15 g) calcium hydroxide (cal; pickling lime)
- 8 cups (1.9 L) water for cooking the nixtamal, plus more for rinsing
- 1 tsp (5 g) fine sea salt, or to taste
- 1/2 cup (120 ml) warm water, as needed to adjust masa consistency

Optional convenience substitutions (use only if you cannot nixtamalize):
- 2 lb (900 g) fresh masa nixtamalera (ready-made masa) OR
- 4 cups (480 g) masa harina + 1 1/4 cups (300 ml) warm water and 1 tsp (5 g) salt

Instructions

Short Description:
Traditional Oaxacan corn tortillas made by nixtamalizing native maize, grinding the wet nixtamal to masa, and pressing thin rounds on a hot comal. They are tender, fragrant, and the essential accompaniment to Oaxacan meals.

Regional Notes:
This Oaxacan version uses native maiz criollo varieties and the full nixtamalization process (cooking and soaking in cal, then washing and grinding), which gives a deeper corn flavor, better texture, and nutritional benefits compared with using only commercial masa harina. The flavor and color will vary depending on the local corn variety used (white, amarillo, or azul).

1. Prepare the nixtamal: In a large heavy pot, combine the dried corn, calcium hydroxide, and 8 cups (1.9 L) water. Bring to a gentle boil over medium heat, then reduce to a simmer and cook 10–20 minutes until the skins start to loosen and the kernels are swollen but still intact. Remove from heat, cover, and let the corn steep in the hot lime water for 8–12 hours at room temperature.
2. Rinse and rub the nixtamal: After steeping, drain the lime water and rinse the corn under running water, rubbing the kernels between your hands to remove loose pericarp (the outer skins). Rinse repeatedly until water runs clear and most loose hulls are removed. Taste a kernel to ensure the slimy coating is gone and there is no strong alkaline taste.
3. Grind to masa: Drain the rinsed nixtamal well. Working in batches, grind the wet nixtamal with a wet grinder, molino, or high-powered food processor/blender, adding a little of the rinsing water as needed, until you obtain a smooth, cohesive masa with no large grits. The texture should be soft and slightly springy—not dry or crumbly.
4. Knead and rest the masa: Transfer masa to a bowl, add the 1 tsp (5 g) salt, and knead 2–3 minutes. If the dough feels dry, add warm water 1 tbsp at a time up to about 1/2 cup (120 ml) until it holds together and is pliable. Cover with a damp cloth and rest 20–30 minutes.
5. Portion the dough: Divide the masa into golf-ball sized portions (about 25–30 g each) to make tortillas about 5–6 inches (12–15 cm) across. Keep covered with a damp cloth to prevent drying.
6. Press the tortillas: Preheat a comal or heavy skillet over medium-high heat until hot and slightly smoky. Line a tortilla press with cut plastic (a zip-top bag cut open) or use wax/parchment paper. Place a dough ball between the plastic, press gently to form a thin round (not paper-thin; about 1.5–2 mm).
7. Cook the tortillas: Peel the pressed tortilla from the plastic and place on the hot comal. Cook about 30–45 seconds until edges start to lift and small brown spots form; flip and cook another 30–45 seconds. Flip a third time and press lightly with a cloth or spatula for 5–10 seconds to encourage a light puff, then remove.
8. Keep warm and serve: Transfer cooked tortillas to a clean kitchen towel or tortilla basket and wrap to keep warm and pliable. Serve immediately as a side to moles, tlayudas, quesillo (Oaxacan cheese), or any main dish.
9. Shortcut (if using fresh masa or masa harina): For fresh masa, skip nixtamal steps and proceed to kneading (step 4). For masa harina, mix 4 cups (480 g) masa harina with 1 1/4 cups (300 ml) warm water and 1 tsp (5 g) salt, let rest 10–15 minutes, then proceed to portioning and pressing.