Handmade Masa Sourdough Tortillas

Let's Cook

1. Step 1.

   In a large mixing bowl, combine 1 cup masa harina, 5 ounces (about 1 cup) whole wheat flour, and 4 tablespoons lard or coconut oil. Use a pastry cutter or fork to cut the fat into the flour until the mixture resembles coarse meal, like wet sand.

2. Step 2.

   Add ½ cup sourdough starter, 1 teaspoon fine sea salt, and ½ cup of the lukewarm water to the flour mixture. Stir to combine. Gradually add the remaining ½ cup water, a teaspoon at a time, stirring until the dough begins to come together into a ball. The dough should be slightly dry rather than too wet; err on the side of less moisture.

3. Step 3.

   Pick up the dough ball and work it in your hands for 5 to 6 minutes. Start by squeezing the ball with both hands, turning and squeezing as if softening cold play dough. After about 3 minutes, the dough will become more homogeneous and stop leaving crumbles on your fingers. Continue working it on the counter by pushing and folding, or in your hands, for another 2 to 3 minutes until smooth and pliable. Note that the dough will not become stretchy like bread dough because corn lacks gluten.

4. Step 4.

   Place the dough in a container with a lid and let it ferment at room temperature (about 70°F) for 8 to 12 hours.

5. Step 5.

   After fermentation, heat a cast-iron griddle or skillet over medium-high heat. While the pan warms, divide the dough into 10 to 12 equal pieces and roll each into a 1½-inch ball (about the size of a ping-pong ball).

6. Step 6.

   Line both halves of a tortilla press with waxed paper. Place one dough ball slightly off-center toward the hinge of the press and flatten into a 5- to 7-inch disk. Gently peel the tortilla from the waxed paper and place it on the hot griddle or skillet. Cook for about 30 seconds per side until brown-speckled on both surfaces. Repeat with the remaining dough, cooking as many tortillas as your pan allows at once. You can pre-press tortillas and stack them between pieces of parchment paper until ready to cook.

7. Step 7.

   Rub each cooked tortilla with a dab of unsalted butter (if using) and cover with a cloth or wrap in foil to keep warm until serving. Tortillas can be made up to 2 hours ahead; rewarm before serving.