Corn Tortillas
Nixtamalized yellow corn masa, pressed and cooked on a screaming comal until they puff. The foundation of nearly every taco worth eating.
- Time
- 30 min
- Heat
- Yield
- 16 tortillas
- Region
- Mexico
Ingredients
Base
Method
Prep and measure all components before you start.
Combine and cook or blend until the texture comes together.
Taste, adjust seasoning, and finish.
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Build the plate
Round it out
Kitchen Hardware
Affiliate PartnerRecommended Cookware & Gear
Amazon
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Amazon
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Amazon
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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