Guatemalan corn tortillas are somewhat of an art form….don’t plan on getting it right the first time. Nonetheless, when you do finally get it (or sort of get it…), fresh tortillas are unlike any other tortilla. You will never want store-bought again. Guatemalan women flatten the dough by slapping it back and forth between their moistened hands for ~30 seconds. I have tried this, and I have discovered that the tortillas pictured left only look like that because of years of practice…believe me. You’ll want to use the plastic wrap.
Original recipe makes 15 Guatemalan corn tortillas
Guatemalan Corn Tortillas
- 1 ¾ cups masa harina
- 1 ⅛ cups water
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If the dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
Preheat a cast-iron skillet or griddle to medium-high.
Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on the second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Enjoy in this Guatemalan Corn Tortillas!