Baking

Tortillas a Mano

Name: Tortillas a Mano
Total time: 1h
Yield: 6 servings
Cuisine: Guatemala
Ingredients: 500g fresh nixtamal masa (or masa harina + water); 1/2 tsp salt; Warm water as needed

Totonicapán highland hand-patted nixtamal corn tortillas cooked on a hot clay comal — the daily bread of Guatemala.

1h 6 servings Easy

Ingredients

• 500g fresh nixtamal masa (or masa harina + water)
• 1/2 tsp salt
• Warm water as needed

Method

Step 1 of 425%

Knead masa with salt to a smooth, tacky dough.

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1
Knead masa with salt to a smooth, tacky dough.
2
Divide into balls; pat between hands or plastic to thin rounds.
3
Cook on hot dry comal 45 sec per side, flipping until they puff.
4
Wrap in cloth in a basket to keep warm.