How to make your own Guatemalan corn tortillas in seven simple steps:
Prep time: 15 minutes
Cook time: 15 minutes
Makes about 15 tortillas
2 cups masa harina (Maseca)
1 1/2 cups very warm water
Make the dough:
Step 1: Mix the masa dough with warm water in a large bowl, mix in using your bare hands and let it sit for 5 minutes.
Step 2: Massage the dough for several minutes. It starts off a little gritty, but should be more pliable as it is kneaded.
Shape and form the dough:
Step 3: Pinch off a piece of the dough and shape and form balls, about the size of a golf ball (2″ in diameter).
Step 4: Place the ball of dough between two sheets of plastic wrap or plastic freezer bag.
Step 5: Use your hands to press and flatten the dough into a round shape, approximately the size of your concave palms, about 5-6″ in diameter. They should be approximately ¼ inch thick.
Grill the tortillas:
Step 6: Heat a griddle or a large skillet on high heat. Use a cast iron for best results.
Step 7: Lay the flat, round dough tortilla on the hot skillet and cook for about 45 seconds on each side until it lightly toasts and little air pockets form. Keep tortillas stacked and warm, wrapped in a towel or cloth napkin.