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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 2 cups (300 g) masa nixtamalizada (fresh corn dough), ideally from locally nixtamalized corn
- 1/2 tsp (3 g) fine sea salt
- 2–4 tbsp (30–60 ml) warm water, only as needed to adjust dough
- Optional: 1 tsp (5 g) lard or neutral vegetable oil for slightly softer tortillas (authentic recipes often omit)

If you do not have fresh masa nixtamalizada:
- 2 cups (240 g) masa harina (dried nixtamalized corn flour) + 1 to 1 1/4 cups (240–300 ml) warm water, plus 1/2 tsp (3 g) salt

Instructions

Short Description:
Handmade corn tortillas made from nixtamalized masa, pressed and cooked on a hot comal until lightly charred. In Nayarit they are typically thicker and more flavorful, intended to accompany seafood and coastal meals.

Regional Notes:
This Nayarit version emphasizes locally grown corn and fresh masa nixtamalizada from a tortilleria or home nixtamal, producing a richer corn flavor and a thicker, sturdier tortilla than mass-produced varieties. They are formed slightly thicker (3–6 mm) to hold up to saucy coastal fillings and grilled fish.

1. If using masa harina: combine masa harina and salt in a bowl, add 1 cup (240 ml) warm water, mix until a soft dough forms; add more water up to 1 1/4 cups (300 ml) as needed. Let rest 10–30 minutes covered. If using fresh masa nixtamalizada: mix masa and salt in a bowl and knead briefly; add water 1 tbsp (15 ml) at a time only if the dough feels dry. Dough should be moist, cohesive, not sticky.
2. Divide the dough into 12 equal pieces (for 12 medium tortillas) — each ball about 1.25 oz (35 g). Roll each into a smooth ball and keep covered with a damp cloth to prevent drying.
3. Prepare a tortilla press lined with two pieces of cut plastic (a cut zip-top bag or plastic wrap) or place a ball between two sheets of plastic on a flat surface and use a heavy skillet or rolling pin. Press each ball to a thickness of about 1/8–1/4 inch (3–6 mm) for the Nayarit-style thicker tortilla.
4. Heat a comal or heavy cast-iron skillet over medium-high heat until very hot but not smoking (about 400°F/200°C surface). If using a nonstick pan, medium-high works; avoid oiling the surface.
5. Peel the tortilla from the plastic and place it on the hot comal. Cook about 45–60 seconds until edges dry and small brown spots appear, then flip and cook another 30–45 seconds. Flip one more time briefly (10–20 seconds) if needed to finish cooking through. Thicker tortillas may not puff fully but should be cooked through and have toasted spots.
6. Transfer cooked tortillas to a clean kitchen towel or a tortilla warmer; stack and wrap to keep warm and pliable. Repeat with remaining dough.
7. Serve warm as a side to seafood, stews, or grilled meats. To store, cool completely and refrigerate in an airtight bag up to 3 days; reheat on a hot comal for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.