Side Dish: Mexico – Chiapas, Southern Mexico – Tortillas de Maiz

Serving Size: 8

Approximate Time

Prep 25 min

Cook 12 min

Total 40 min

Ingredients

- 2 lb (900 g) masa nixtamalizada fresca (fresh nixtamalized corn dough), preferably from locally grown corn
- 1 tsp (5 g) fine salt
- 1/4 cup (30 g) masa harina, for dusting and adjusting dough (optional)
- 3 tbsp (45 ml) lard or neutral oil (optional, for softer tortillas)
- OR (if fresh masa is unavailable): 3 cups (360 g) masa harina + 2 to 2 1/4 cups (475-530 ml) warm water
- Plastic wrap or a cut freezer bag (for pressing)

Instructions

Short Description:
Classic Chiapanecan corn tortillas made from fresh nixtamalized masa, pressed and cooked on a hot comal for a slightly charred, toasted flavor. Serve warm as the customary accompaniment to stews, grilled meats, and regional moles.

Regional Notes:
This Chiapas version emphasizes masa made from locally grown corn, which gives the tortillas a distinct aroma, color, and texture compared with industrial masa harina preparations. Cooking on a well-seasoned comal imparts a characteristic light charring and smoky note common in southern Mexico.

1. If using masa harina: combine 3 cups (360 g) masa harina with 1 tsp (5 g) salt in a bowl. Add 2 cups (475 ml) warm water gradually, mixing until a soft, cohesive dough forms; add up to 1/4 cup (60 ml) more water if needed. Cover and let rest 10 minutes. If using fresh masa: place 2 lb (900 g) masa and 1 tsp (5 g) salt in a bowl and knead briefly until uniform; if dough feels dry, add 1 to 2 tbsp (15-30 ml) water. If using lard/oil, knead it in during this step.
2. Divide the dough into golf-ball–sized portions (about 24 balls for 8 servings, roughly 1.25 oz / 35 g each). Keep dough covered with a damp cloth to prevent drying.
3. Prepare a tortilla press or clean flat surface: cut plastic wrap or a freezer bag into two 8x8 inch (20x20 cm) squares. Place a dough ball between the plastic sheets and press to a roughly 5–6 inch (12–15 cm) diameter circle; if pressing by hand, use a heavy plate to flatten evenly. Dust with 1/4 cup (30 g) masa harina sparingly only if dough sticks.
4. Heat a comal or heavy cast-iron skillet over medium-high heat until hot and slightly smoky—about 400°F (205°C) surface temperature (you should see faint wisps of steam when water drops sizzle). Do not oil the comal.
5. Peel the pressed tortilla carefully from the plastic and lay it on the hot comal. Cook 30–45 seconds until the edges lift and small pale brown spots appear. Flip and cook another 30–45 seconds. If the tortilla puffs slightly, press gently with a spatula to encourage even cooking; flip once more for 10–20 seconds if needed to finish cooking. Total cook time ~1–1.5 minutes per tortilla.
6. Transfer cooked tortillas to a clean towel-lined basket or a tortillero and wrap them to keep warm and pliable. Repeat with remaining dough, adjusting heat if tortillas brown too fast or too slowly.
7. Serve warm as a side to stews, grilled meats, beans, or regional Chiapanecan dishes. To store, cool completely, stack with parchment between them, and refrigerate up to 3 days or freeze for longer storage. Reheat on a hot comal wrapped in a damp towel.