These thick, handmade tortillas are a staple in Salvadoran cooking and are very different from the thin Mexican-style tortillas you might know. I make them often and always keep some in my freezer. They’re great for any meal during the week, and making them from scratch feels rewarding. The key is to get your dough to a Play-Doh-like consistency. If you’re meal prepping, don’t cook them all the way so they stay soft when you reheat them on the griddle.
Ingredients:
2 cups masa harina
1 teaspoon salt
2 cups warm water
Instructions:
Step 1: In a large bowl, slowly pour 1 cup of water into the masa harina and salt mixture. Let it sit for about 10 minutes. Add the rest of the water and mix the dough with your hands until it feels like Play-Doh. It should be cool and evenly moist. Cover with a towel and set aside. Keep a small cup of water nearby in case your masa dries out while you work, so you can add a little more if needed.
Step 2: Preheat your cast-iron griddle or any pan over medium-high heat and let it heat up fully.
Step 3: Divide the dough into portions about the size of a golf ball, around 3 to 4 ounces each. Roll each one into a ball.
Step 4: Place a dough ball in a tortilla press lined with plastic to prevent sticking and make it easier to move. Press to form your tortilla, but don’t make it too thin. Salvadoran tortillas should be thicker than Mexican-style tortillas. Every press is a little different, so adjust as needed for yours.
Step 5: Carefully move the tortilla to the hot griddle and cook for about 5 minutes on each side. After a few minutes, lower the heat to medium-low to prevent burning. Use a spatula to flip them, or your hands if you feel comfortable. They’re ready when they puff up.
Step 6: If you’re eating them right away, cook them all the way through. If you’re meal prepping, don’t cook them completely—just get them mostly done. When you reheat them later on the griddle, they’ll finish cooking without drying out or burning.
Step 7: Move the finished tortillas to a basket and cover them with a towel to keep them warm until you’re ready to serve.
Tip:
These tortillas freeze very well. I vacuum seal them in packs of three, with parchment paper between each one so they’re easy to separate when defrosting. I always keep some in my freezer for weeks when I don’t feel like making them from scratch, but still want tortillas.
