In Guatemala, corn tortillas are an important staple of the cuisine. Corn is a sacred crop to the Maya people. They have been growing it and using it for over 3500 years. Mayans believe that humans were literally formed out of maize (corn) after earlier creations of wood and mud failed. Tortillas are enjoyed at every meal, and often paired with beans, eggs or stews. Store bought tortillas contain preservatives and taste nothing like fresh tortillas.

We thought it would be fun to share our go-to tortilla recipe so that you could try it at home too. Usually a batch would be made every morning and last throughout the day. There are tortillerias in Cajolá that sell freshly made tortillas but it is very common to make them at home.

In Guatemala, dried corn kernels can be purchased at the market and ground. In Cajolá, they take their dried corn that they grow to the local mill, then stand and wait for their corn to be ground. Some people do have mills at their home. We use masa harina flour in our recipe which can be purchased in most grocery stores. It is made from dried corn that has been soaked in an alkaline solution to break down the outer hull, softening the kernel and releasing vital nutrients. This process is called nixtamalization.

So grab an apron and start by putting one cup of the masa harina in a bowl. Add ¾ cup of water and gently mix with your hands. It will look very gooey to begin with and then will begin to tighten up as you work with it. The dough should feel soft and shouldn’t stick to your hands. If it seems dry, add water a tablespoon at a time.

Divide the dough into 6 even pieces. Roll each piece into a ball.

Line a tortilla press with wax paper to press each ball flat.

Tortillas are cooked on a comal which is a flat pan that was originally made out of clay. Clay distributes the heat evenly and gives the tortillas a specific (enjoyable) texture. These days, many comals are made of cast iron, aluminum or carbon steel. We are using an electric griddle to cook our tortillas. You can also use a cast iron pan.

Cook the tortillas over medium high heat. Flip the first time after about a minute and let cook until the bottom is slightly brown. Turn each tortilla over and let cook. At this point, they should puff up a little before you take them off the heat.

To serve, wrap in a napkin or towel to keep warm on the table. Store any leftovers in the refrigerator and reheat when you are ready to use them. Enjoy!

Our Basket Napkins are a great way to serve tortillas.