Guatemalan Corn Tortillas with Masa Harina

There's something truly magical about the aroma of freshly made tortillas warming on a comal. In Guatemala, tortillas aren't just a side dish; they're the heart and soul of every meal, a symbol of tradition, community, and the rich Mayan heritage. While you might be used to store-bought options, nothing compares to the tender, flavorful experience of a real Guatemalan corn tortilla made from scratch. And guess what? It's much easier than you think!
Forget about bland, stiff tortillas. We're diving into the simple art of using masa harina for tortillas – a special corn flour that transforms into incredible dough with just water. This guide will walk you through creating authentic corn tortillas that are not only vegan gluten free tortillas but also incredibly satisfying and wholesome. Get ready to impress your taste buds and bring a piece of Guatemalan tradition right into your kitchen with the best gluten free tortillas you'll ever make!

Ingredients

• 2 cups masa harina (we recommend a good quality brand like Maseca for consistency)
• 1 ½ cups warm water (adjust as needed)
• ½ teaspoon fine sea salt (optional, but highly recommended for flavor)

Directions

1. Prepare Your Masa Dough: In a large mixing bowl, combine the masa harina and optional salt. Gradually add the warm water, mixing with your hands until a shaggy dough forms. Continue to knead for about 3-5 minutes. The dough should be smooth, pliable, and feel like soft play-dough – not sticky, but not crumbly either. If it's too dry, add a teaspoon of water at a time; if too wet, add a sprinkle of masa harina. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 5-10 minutes. This allows the masa to fully hydrate, making for more flexible tortillas.
2. Form the Dough Balls: While the dough rests, prepare your workspace. You'll need a tortilla press (highly recommended!) or two flat, heavy surfaces (like cutting boards). Line your press with two pieces of plastic, cut from a freezer bag or a gallon Ziploc, to prevent sticking. Divide the rested dough into 10-12 equal pieces, rolling each into a smooth ball, about 2 inches in diameter. Keep the dough balls covered with a damp cloth to prevent them from drying out as you work.
3. Press Your Tortillas: Place one dough ball between the two plastic sheets in the center of your tortilla press. Gently close the press, applying even pressure. Open the press, carefully peel back the top plastic sheet, then gently remove the tortilla. Aim for a thickness of about 1/16th to 1/8th of an inch – not too thin that it tears, and not too thick that it's gummy.
4. Cook Your Tortillas: Heat a comal or a heavy-bottomed skillet (cast iron works great!) over medium-high heat until it's nice and hot. You can test it by flicking a few drops of water onto the surface; if they sizzle and evaporate quickly, it's ready. Carefully place a tortilla onto the hot surface.
   1. First Flip (20-30 seconds): Cook for about 20-30 seconds until the edges look dry and it easily releases from the comal. Flip it over.
   2. Second Flip (45-60 seconds): Cook for another 45-60 seconds. You might see some small air pockets starting to form. Flip it again.
   3. Third Flip (30-45 seconds & The Puff!): Cook for a final 30-45 seconds. This is often when the magic happens, and the tortilla will puff up like a balloon! This puff indicates a perfectly cooked tortilla. If it doesn't puff, don't worry, it will still be delicious!
5. Keep Them Warm: As each tortilla finishes cooking, stack them in a tortilla warmer or wrap them tightly in a clean kitchen towel. This traps the steam, keeping them warm, soft, and pliable until you're ready to serve.