Masa, especially high-quality masa, can be harder to come by in the States. One company changing that, Martínez says, is Masienda
Photo: Ren Fuller Rick Martínez grew up thinking he didn’t like corn tortillas. While his mother and grandmother would make delicious flour ones from scratch, the corn tortillas they’d buy from the store tasted off, with a dry, brittle texture. Because of these lackluster early experiences, Martínez says he had always thought of them as a vessel, “like a delivery system for the filling.”
“You can’t just bring over these specific types of corn seeds from Mexico and hope to grow them here,” Martínez says, because they require a specific climate and terrain. So Jorge Gaviria, Masienda’s founder, did a lot of research and work to create a seed-to-masa pipeline that respects the ingredient.
Masienda Heirloom Blue Corn Masa Harina $12 $12 $12 at Masienda Buy How to make Martínez’s Tortillas de Harina de Maíz: In a large bowl, mix 2 cups of masa flour, ¾ teaspoon Morton kosher salt, and 1½ cups warm water with your hands until well incorporated and the mixture is soft and pliable but doesn’t stick to your hands, for about four minutes. If the mixture is still dry or crumbly, add a tablespoon or two more water and continue to mix.
Heat a comal, medium cast-iron skillet, or griddle over medium-high heat . Place the prepared plastic bag inside the press so the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and bag and place one ball in the center. Fold the bag over and gently press, holding firm, steady pressure for a few seconds, and flatten the dough to a 7-inch round. Open the press and remove the plastic with the dough pressed inside.
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