Masienda Masa Harina Corn Tortillas

Everyone loves a good tortilla, but not everyone has had the particular joy of enjoying one made with masa harina (masa flour). And for Jorge Gaviria, founder of Masienda, the fastest-growing masa brand in America, the key to great masa harina is the finely ground, nixtamalized corn flour. The term nixtamalization comes from the Nahuatl language – nextli means ashes and tamalli means dough – and involves soaking heirloom corn in calcium hydroxide before grinding the re-hydrated kernels. The result is a more nutritious, earthy and naturally sweet taste, plus a softer texture, the perfect base for everything from tacos and huaraches to tlayudas and chilaquiles.

If you’re not sure where to start, though, we’ve got you covered: if you’re looking for something meat-forward, try our carne asada tacos, or, for a Mexican ‘pizza,” go for a tlayudita – a burrito-size corn tortilla popular in Oaxaca that’s often crisped, topped and served open-faced (pizza style) or folded over (calzone style). Both are made with Masienda’s masa flour, for a more complex flavour profile, perfect for any night (or day) of the week.


Masienda blue corn tortillas on an Ooni Bamboo Pizza Peel & Serving Board next to green and red chillies, sliced carne asada, grilled onions, sliced limes and salsa verde.

Note

We love the Masienda Doña Rosa Tortilla Press for this recipe, but any tortilla press will work. (You can also make one yourself using two heavy books, cutting boards, or the flat bottoms of two pans!)

1. Preheat your oven until the stone reaches 315 °C (600 °F).

You can check the stone temperature quickly and easily with an infrared thermometer.

2. In a large bowl, slowly add the warm water to the dry masa flour, stirring by hand.

Knead until the water is evenly incorporated and no dry, powdery spots remain.

Tip: Tortilla masa should be moist to the touch, but not tacky. If it’s too wet, add a bit more masa; if too dry, add a bit more water


3. Roll the masa into eleven, 35-gram (11 ping pong-sized) balls, placing them back into the bowl once rolled.

4. Open the tortilla press and place the first sheet of plastic down.

Place 1 ball of masa on the plastic, and press down slightly to flatten. Add a second piece of plastic on top of the masa. Close the tortilla press, applying gentle pressure to flatten the dough. Flip the tortilla in its liners so that the side that was facing the press’ hinge is now facing its lever, close the press, and press down gently again.

5. Open the press and remove the top sheet of plastic; place the uncooked tortilla on your palm before removing the second piece of plastic.

6. Carefully remove the skillet from the oven; gently lay the first tortilla down, returning it to the oven to sear for 20 to 30 seconds.

Flip the tortilla to allow the other side to sear for the same amount of time. Give it one last flip to land back on the first side and remove it from the oven.

7. Continue cooking all tortillas and store the finished ones in a clean dish towel or tortilla warmer, allowing them to steam and soften slightly.

8. Assemble your carne asada tacos or tlayuditas, serve and enjoy!.

Assemble your carne asada tacos or tlayuditas, serve and enjoy!