Pour the white corn flour into a bowl and add the salt. The amount of water absorbed may vary depending on the type of white corn flour used.

With one hand, pour the water very slowly, while with the other hand, mix with your fingers until the flour has absorbed all the water. To ensure the dough is elastic, use your hand to press the mass inside the bowl with your fingers or palm until all the water is absorbed.

At this point, turn the rough dough out onto the table and continue to work it without adding more flour. The dough will initially stick to your hands and the table as it is very hydrated (remember, it is gluten-free flour), but by continuing to handle it, it will stabilize, and both the table and your hands will become increasingly cleaner until it is almost no longer sticky (this takes about 5-7 minutes).

When the dough is smooth, crack-free, and well-mixed, we can form balls of about 1.2 ounces each.

Cover them well with plastic wrap to prevent them from drying out (one of the “secrets” to keeping tortillas from breaking and remaining uniform is to keep them moist), let them rest for 15 minutes (some recommend it, others say it is not necessary; I let them rest just to ensure the dough stabilizes and hydrates well).

In the meantime, we can prepare any fillings, clean vegetables, cut cold cuts, cheeses, etc.

Heat a griddle and start rolling out our Mexican tortillas.

Before rolling out each tortilla, keep a small cup of water at room temperature nearby, wet your fingers, and moisten the dough ball; in this way, the tortilla will remain elastic and will not stick to the parchment paper or plastic wrap.

To roll out the tortillas, we can place a ball of dough in the press and press until we obtain a thin disc about 2 millimeters (0.08 inches) thick. I recommend placing the dough ball between two sheets of parchment paper before pressing to prevent them from breaking.

If we don’t have a press, we can do this: place a ball of dough between two sheets of parchment paper or plastic wrap (but I highly recommend the latter) and press using a pan, a plate, a pot, or the classic rolling pin and a cookie cutter to make them perfectly round. Choose the method that is most convenient for you.

Remove it and place it on the already hot griddle. As soon as the edges of the tortilla start to lift, flip it and wait for it to puff up (this is a sign that the dough is perfect), gently flatten it with the back of a spoon, then remove it and place it on a plate, trying to keep them all warm as much as possible (perhaps in a basket lined with a dish towel without detergent odors). Continue until all the tortillas are made, remembering to keep the unpressed ones or those waiting to be cooked moist.

Now our homemade Mexican tortillas can be filled as desired. They are also delicious eaten cold, although it’s better to eat them just cooked, only for softness reasons.

Bon appetit