The Masa Masterclass: Troubleshooting Your Tortillas
Making tortillas is more of an art than a science. Because every kitchen has its own humidity, your dough can act differently each time. Here are some ways to solve the most common problems:
1. “My dough is cracking at the edges”
- The problem is under-hydration. Your masa doesn’t have enough moisture.
- To fix it, add warm water a tablespoon at a time and knead it in. The dough should feel like soft playdough or a moist sponge. If you press a ball and the edges crack, keep adding water.
2. “The tortilla is sticking to the plastic or my hands!”
- The problem is over-hydration. There is a bit too much water in your dough.
- To fix it, sprinkle in a tablespoon of dry corn masa and mix it in until the dough feels sticky but comes off your hands easily.
3. “My tortillas aren’t puffing up on the comal!”
- The problem could be that the comal is not hot enough, or the dough is too dry.
- To fix this, preheat your comal until a drop of water sizzles right away. Also, try the “Towel Press”: lightly press the center of the tortilla during the second flip. This helps steam move to the edges and makes the tortilla puff up.
4. “The tortillas are coming out stiff/hard.”
- The problem is that you might be cooking them too long or your heat is too low.
- To fix this, use high heat and cook each side for only 30 to 45 seconds. If they cook too long, they will turn into chips. Right after cooking, put them in a tortilla warmer or wrap them in a thick towel to let them “sweat.” The steam will keep them soft and flexible.
5. “My dough feels grainy.”
- The problem is not letting the dough rest long enough.
- To fix this, let the dough rest for the full 30 minutes. This resting time lets the corn flour soak up the water, making the dough much smoother and softer.
Learn how to make corn tortillas here.
