Side Dish: Mexico – Colima, Western Mexico – Tortillas de Maíz Colimenses

Serving Size: 6

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 3 cups (approx. 660 g) fresh masa nixtamalizada (fresh nixtamalized corn dough), chilled and workable
OR
- 2 1/4 cups (270 g) masa harina (dried nixtamalized corn flour) plus 1 to 1 1/4 cups (240–300 ml) warm water
- 1 tsp (5 g) fine salt
- 1 tbsp (15 ml) vegetable oil or melted lard (optional, for pliability)
- Additional masa or masa harina for dusting as needed
- Neutral oil for the comal if desired, about 1 tsp (5 ml) (optional)

Instructions

Short Description:
Rustic, slightly thicker corn tortillas typical of Colima, made from locally grown nixtamalized corn masa for a pronounced corn flavor and tender-but-chewy texture. These tortillas are ideal as an accompaniment to grilled fish, stews, or bean dishes.

Regional Notes:
Colima-style tortillas are made a bit thicker and more rustic than those in other regions, often using fresh masa from locally grown corn which gives stronger aroma, texture, and color. Cooked slightly longer on a hot comal and pressed by hand or with a press, they keep a firmer edge and a heartier mouthfeel.

1. Prepare masa (choose one method): If using fresh masa, break it up and knead briefly with salt and optional oil until smooth and moist but not sticky; test a golf-ball sized piece — it should hold shape without cracking. If using masa harina, combine masa harina and salt in a bowl, add 1 cup (240 ml) warm water and the optional oil, mixing until a soft dough forms; add more water a tablespoon at a time up to 1 1/4 cups (300 ml) if needed. Let rest covered 10–15 minutes, then knead briefly and test for pliability.
2. Divide dough: Pinch off pieces about 2 oz (55 g) each to make thicker, rustic tortillas (yields about 12 tortillas for the batch above). Roll each into a smooth ball and keep covered with a damp towel or plastic to prevent drying.
3. Shape tortillas: Heat a heavy comal or skillet over medium-high heat until hot but not smoking. To press, place a piece of plastic (cut from a gallon bag) or parchment on each side of the dough ball in a tortilla press, or sandwich between two pieces of plastic and press with a heavy skillet or rolling pin. Aim for tortillas slightly thicker than usual, about 1/8 to 3/16 inch (3–5 mm).
4. Cook: Peel the tortilla from the plastic carefully and place on the hot comal. Cook 45–60 seconds until edges lift slightly and underside shows brown spots. Flip and cook another 30–45 seconds; press gently with a spatula so steam puffs through for tenderness. Flip again briefly (10–15 seconds) if needed; total cook time will be slightly longer than thin tortillas to achieve the rustic texture.
5. Keep warm and pliable: Transfer cooked tortillas to a cloth-lined basket or stack and wrap in a clean towel to steam slightly and stay pliable. Use within a few hours for best texture; warm again on the comal briefly before serving if cooled.
6. Storage and reheating: Refrigerate cooled tortillas in a sealed bag up to 3 days. Reheat on a hot comal 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10–12 minutes. For frozen storage, stack with parchment and freeze up to 2 months; reheat from frozen in a hot skillet with a splash of water and covered briefly to steam.