Central American Masa Harina Tortillas
These thick, hand-patted Central American masa harina tortillas are soft, hearty, and perfect for scooping up your favorite Salvadoran or Guatemalan dishes. Made with just masa harina, salt, and water, they come together in about 30 minutes and are a staple across Central America. Thicker than Mexican tortillas, and full of nostalgic flavor!
Ingredients
- 2 cups masa harina corn flour, such as Maseca
- 1 1/4 to 1 1/2 cups warm water or more as needed
- 1/2 tsp salt
- A few tbsp of oil and water mixed together for your hands to keep the dough from sticking
Instructions
- In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, a little at a time, while mixing with your hands until the dough comes together. The dough should be soft but not sticky, similar to fresh playdough in texture.
- Once the dough is mixed, knead it for about 2-3 minutes to ensure the masa harina absorbs the water evenly.
- Cover the dough with a damp towel and let it rest for about 10-15 minutes. This helps the dough fully hydrate and become easier to shape.
- Divide the dough into small, equal portions, slightly larger than the size of a golf ball. You should get about 8 balls from this recipe, depending on your desired tortilla size.
- Lightly coat your hands with a little bit of the water/oil mixture to prevent sticking. Take one ball of dough and pat it between your palms to flatten it into a round disc. The tortillas should be about 1/4 inch thick—Salvadoran/Guatemalan tortillas are usually thicker than typical Mexican tortillas.
- Heat a comal, griddle or flat skillet over medium-high heat. No oil is needed. Once hot, place the flattened tortilla on the comal. Cook for about 1-2 minutes on each side until slightly golden.
- Flip the tortilla and cook for an additional 1-2 minutes on the other side. The tortilla should be slightly crispy on the outside and soft on the inside.
- Repeat the process with the remaining dough balls. Stack the tortillas and keep them warm by wrapping them in a clean kitchen towel.
- Serve warm with your favorite Central American dishes and enjoy!
Notes
- Hydrate the dough fully – Letting the dough rest for 10–15 minutes after mixing helps the masa harina fully absorb the water, making the dough easier to work with and the tortillas more tender.
- Adjust the water as needed – If your dough feels dry or cracks while shaping, add a little warm water. If it’s too sticky, sprinkle in a bit more masa harina. The dough should feel like soft playdough.
- Use the oil + water mix on your hands – Lightly coating your hands with the oil/water mix prevents the dough from sticking while shaping and gives the tortillas a smooth surface.
- Don’t press too thin – Central American tortillas are traditionally thicker than Mexican-style ones—aim for about ¼ inch thick for that soft, pillowy texture.
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