Hello,

I recently had handmade corn tortillas at a restaurant in my city that blew me away: chewy, durable and teeming with corn flavor. I’d thought my own homemade tortillas were decent until trying them.

Here is what I do: Masienda white corn dried masa, hot water and salt, making sure I get no cracks when I press a small ball >

Letting the dough hydrate for about thirty minutes >

Cook on a comal and I get a good puff on the second flip >

Steam in a warmer for five minutes before consuming

I’d heard that a “test” for proper tortilla making is to be able to scrunch the finished tortilla up and have no cracks, but I get cracks. Big time. I also don’t get any chewiness and they still have a little bit of the texture of uncooked flour.

I am pretty sure the restaurant is using fresh masa, but I also think that my tortillas can be closer to that texture, better, and more craveable. Thoughts?