Masa harina + water + a press (or skillet-and-bag): fresh tortillas that puff on the comal and retire every packet you've ever bought.
What you need
Ingredients
Servings
6
250 g
🌽 Masa Harina ›
300 ml
💧 Sparkling Water ›
warm water, about
1/2 tsp
🧂 Salt ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
20m
Cook
40m
Total
—
Serves
Yield: A dozen 12 cm tortillas
Equipment
Sheet pan
Chef's knife
Prep checklist
Sparkling Water — warm water, about
3 steps
Method
1
Mix masa, salt, and warm water into a dough like soft play-clay — not sticky, not cracking. Rest 15 minutes covered; adjust with water drops.
💡
The dough tells you: cracking edges = thirsty; sticking to hands = a dust more masa.
2
Roll golf balls; press between plastic sheets (a heavy skillet works) to 2 mm.
3
Cook on a dry, hot comal or skillet: 30 seconds, flip, 60 seconds, flip again — and press gently with fingertips; a proper tortilla PUFFS. Stack in a towel; they steam themselves supple.
💡
The puff means the layers separated — taco perfection. It arrives with practice, around tortilla eight.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.