Go Back
Guatemalan Homemade Corn Tortillas Recipe

Guatemalan Homemade Corn Tortillas Recipe

5 from 1 vote
Whether you're looking for a quick snack, a hearty meal, or a party appetizer, the Guatemalan Homemade Corn Tortillas Recipe has got you covered.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Appetizer, Snack
Cuisine: Guatemalan
Calories: 104
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups masa harina corn flour
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt

Equipment

  • Cast iron skillet: Used to cook the tortillas over medium heat.
  • Mixing bowl: Used to combine the ingredients and form the dough.
  • Tortilla press: Used to flatten the dough into tortilla shapes.
  • Measuring cups: Used to accurately measure the ingredients.
  • Wooden spoon: Used to mix the dough.
  • Kitchen towel: Used to cover the dough and keep it moist.
  • Serving plate: Used to present the finished tortillas.

Method
 

In a mixing bowl, combine the cornmeal and salt. Gradually add the warm water while stirring until a dough-like consistency is achieved.
  1. a. Mix the cornmeal and salt together, ensuring that there are no clumps.
  2. b. Slowly pour in the warm water while whisking the mixture smoothly.
  3. c. Stir continuously to prevent lumps from forming.
  4. d. The dough should come together and be slightly sticky.
  5. e. Adjust the amount of water if needed to achieve the desired consistency.
Knead the dough for about 2 minutes until it becomes smooth and pliable.
  1. a. Use the palms of your hands to press and fold the dough.
  2. b. Apply gentle pressure while kneading to develop elasticity.
  3. c. The dough should feel soft and elastic when properly kneaded.
  4. d. Avoid over-kneading, as it can make the dough tough.
  5. e. Shape the dough into a ball after kneading.
Divide the dough into 8 equal portions and shape them into balls.
  1. a. Use a knife or dough scraper to cut the dough into 8 even pieces.
  2. b. Roll each portion into a ball shape, applying gentle pressure.
  3. c. Ensure that the balls are smooth and free of cracks.
  4. d. Place the balls on a lightly floured surface to prevent sticking.
  5. e. Cover the balls with a damp cloth to keep them from drying out.
Flatten each dough ball into a thin round tortilla using a tortilla press or a rolling pin.
  1. a. Place a dough ball between two sheets of plastic wrap or parchment paper.
  2. b. Press down firmly and evenly with a tortilla press or roll out with a rolling pin.
  3. c. Start from the center and roll outwards to maintain an even thickness.
  4. d. Lift the plastic wrap occasionally to prevent sticking.
  5. e. Aim for a circular shape with a diameter of approximately 6-7 inches.
Heat a non-stick skillet or griddle over medium heat. Cook each tortilla for about 1-2 minutes on each side until lightly browned and cooked through.
  1. a. Preheat a non-stick skillet or griddle on medium heat for a few minutes.
  2. b. Place a tortilla on the heated surface and cook it undisturbed for about 1-2 minutes.
  3. c. Flip the tortilla using a spatula or tongs.
  4. d. Cook the other side for another 1-2 minutes until it develops golden brown spots.
  5. e. Adjust the heat if necessary to prevent burning or undercooking.
Repeat the process for the remaining dough balls, cooking each tortilla until they are all done.
  1. a. Continue with the remaining dough balls, following the same steps.
  2. b. Maintain the heat level and cooking time consistent for each tortilla.
  3. c. Keep the cooked tortillas warm by stacking them and covering with a clean cloth.
  4. d. Resist the temptation to stack them too tightly to prevent sticking.
  5. e. Monitor the cooking process to achieve uniform results.
Serve the freshly cooked tortillas warm with your choice of fillings or toppings.
  1. a. Transfer the warm tortillas to a serving platter or basket.
  2. b. Keep them covered to retain heat and moisture.
  3. c. Offer a variety of fillings such as beans, meats, cheeses, or vegetables.
  4. d. Provide a selection of toppings like salsa, guacamole, or sour cream.
  5. e. Encourage guests to assemble

Notes

Use warm water: Warm water helps hydrate the corn masa and makes it easier to work with.
Rest the dough: Allow the dough to rest for at least 10 minutes before shaping the tortillas. This makes it more pliable and easier to handle.
Keep the dough covered: While shaping the tortillas, cover the dough with a kitchen towel to prevent it from drying out.
Use parchment paper: Place a sheet of parchment paper between the tortilla press and the dough to prevent sticking.
Apply gentle pressure: Press the tortillas firmly but gently to achieve a consistent thickness.
Practice portion control: Use a scale or measuring cup to ensure each portion of dough is the same size for evenly sized tortillas.
Use a well-seasoned skillet: Make sure the skillet is properly seasoned to prevent sticking and achieve a nice golden color.