How to Make Tortillas Casa Bernabé Style
If there is a single food that most epitomizes Guatemalan cuisine, it's the humble tortilla. Corn is the most important crop in Guatemala, so tortillas here are made of corn, not flour.
Tortillas make up the backbone of nearly every Guatemalan meal, and most people feel a meal is incomplete without them. Our cooks take turns tortillando everyday so our kids and staff always have warm, fresh tortillas to enjoy.
If you want to make tortillas like they do at Casa Bernabé, you can follow this recipe!
1. Mix the Masa Dough
In a large bowl, combine the masa harina and salt. Slowly pour in the warm water while mixing with your hands. Knead for 2 to 3 minutes until the dough reaches a soft, pliable, playdough-like consistency. If it's too dry, add a few drops of water; if it's too sticky, sprinkle in a tiny bit of extra masa.
2. Rest the Dough
Cover the bowl with a damp towel or plastic wrap and let it rest for 10 to 15 minutes. This allows the corn flour to properly absorb the water.
3. Form the Balls
Divide the dough into 8 to 12 equal portions, rolling them into smooth balls about the size of a golf ball or slightly larger. Keep the balls covered with your damp towel so they don't dry out.
4. Shape the Tortillas
Preheat a comal, cast-iron skillet, or heavy griddle (like a Blackstone) over medium-high heat. Place a dough ball between two pieces of plastic wrap or a cut-up Ziploc bag. Use a Tortilla Press or a flat-bottomed skillet/cutting board to press it down. Or you can just use your hands like our cooks at CB do. Spin the tortilla in your hands to make sure it is evenly flat and pat the dough in a clapping motion until it’s flat. Guatemalan tortillas are typically slightly thicker (about ¼ inch) than thin Mexican tortillas.
5. Cook the Tortillas
Carefully peel off the plastic and lay the tortilla on the hot skillet. When the edges start to curl up (about 1 to 2 minutes), flip the tortilla to the other side. Keep cooking your tortilla until it’s how you like it. Some people like their tortillas a little more doughy, while others prefer them crunchy.
6. Serve and Store
Place the freshly cooked tortillas into a basket lined with a clean kitchen towel or blanket to keep them warm and soft until serving.
Make some pepián or another Guatemalan specialty to go with your tortillas, serve, and enjoy!