- Easy
- 32 min
- 6 serv.
- Now at its best: Corn
Authentic corn tortillas with masa harina — the flour from nixtamalized corn. Three ingredients, no yeast, no rise time. In the hot pan they turn golden and puff up like little pillows. Naturally gluten-free.
Nothing is as satisfying as a tortilla puffing up in the pan. That moment when the dough lifts off the cast iron, forms an air bubble, and you know: this one is perfect.
It starts with masa harina and warm water, nothing more. You knead until the dough feels like soft clay — not sticky, not dry. You press them flat (with a press, or between two cutting boards — works just as well), and lay them one by one in a blazing hot dry pan. One minute per side. The scent of roasted corn fills the kitchen. Stack them under a clean tea towel, where they steam and stay pliable. Fill them with whatever you want — or eat them just like that, warm and pure.
- 20
- min prep
- 12
- min cook
- 32
- min total
Ingredients (3)
+1 more ingredients
Instructions
- 1 Mix the masa harina with the sea salt in a large bowl.
- 2 Add the warm water bit by bit while mixing with your other hand. Not all the water at once — the dough should feel soft like clay, not sticky and not dry.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge