White Corn Tortillas: Authentic Recipe for Fresh Tacos

Instructions:

1. Combine Dry Ingredients: In a large bowl, whisk together the masa harina and salt until thoroughly combined.
2. Add Water: Pour the hot water slowly into the dry mixture. Start with 1 ¼ cups (295 ml) and mix thoroughly with a wooden spoon or your hands until a shaggy dough forms.
3. Knead and Adjust Hydration: Once cool enough to handle, use your hands to knead the dough for 2-3 minutes. The final dough should feel like soft playdough—not sticky, and it shouldn't crack when you roll it. Adjust hydration by adding water or masa harina one tablespoon at a time.
4. The Essential Rest: Cover the bowl with a damp cloth or plastic wrap and allow the dough to rest at room temperature for a minimum of 30 minutes. This allows the starch to fully hydrate and prevents cracking.
5. Heat the Cooking Surface: Place the comal or heavy cast iron skillet over medium-high heat. Allow it to preheat for at least 10 minutes until searing hot.
6. Divide the Dough: Roll the rested dough into a rope, then divide it into 12 equal portions (approximately 40–45g each). Roll each portion into a smooth ball.
7. Prepare and Press: Line the tortilla press with plastic squares or parchment paper. Place one dough ball slightly off-centre in the press, close it slowly and firmly to create a thin, even circle (about 1.5 mm thick).
8. Peel Carefully: Gently peel the tortilla off the plastic liner immediately. Be careful not to stretch it out of shape.
9. The First Flip (Drying): Immediately place the pressed tortilla onto the hot, dry cooking surface. Cook for 30 seconds. Do not move it. Flip it over.
10. The Second Flip (Setting): Cook on the second side for 60–90 seconds. The edges should start to look dry. Flip it again.
11. The Third Flip (Puffing): Cook for another 30–60 seconds. The steam trapped inside should cause the tortilla to balloon or 'puff' like a little pillow. If it doesn't fully puff, gently press down on the surface with a spatula.
12. Wrap and Store: As soon as the tortilla is done, transfer it immediately to a clean kitchen towel (or a tortillero) and wrap it tightly. This traps the residual steam, keeping them soft and pliable.