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Holla chicos, oi galera, hi guys!

I was thinking about many ways to start this Yak because I honestly feel that this is a important one for all of us (Guatemala fans).

But as my host mom always say… Before a good recipe it always need to has a good explanation and una rázon por la que estás haciendo sooo here we go!

What is Tortillas???

When Hernando Cortez and the conquistadors arrived in the New World in 1519, the locals were making a flat cornbread; unable to pronounce the Aztec word for this newly discovered food, the Spaniards mistakenly called it “tortilla.”

It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word “tortilla”, without qualification, has different meanings in different regions. In Spain it is an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla.

The vast majority of corn grown in Guatemala is used to make corn masa (dough) for tortillas and tamales. The corn is left on the plant for much longer until the kernels are fully mature and dry.



•3 cups instant corn masa flour (she used Maseca brand)

•about 3 1/4 cups water


1. Put the masa flour in a wide bowl. Add water and knead with your hands for about 5 minutes until you have a smooth, soft dough that leaves the sides of the bowl clean. Form a smooth top and let the dough sit for 5 to 10 minutes in the mixing bowl covered with a clean towel.

2. Heat a crepe pan, flattop griddle, or an iron skillet (whatever you make pancakes in should work) to medium heat.

3. She basically break off a enough dough to form a lime-sized ball, then pat it back and forth between your hands until you have a flat disc shape about 1/4-inch thick.

4. Place the tortilla on a hot, dry pan and don’t move it for about 2 minutes. (Depending on your pan, you may have to wipe an oiled paper towel on the surface to help the tortilla not stick. My Calphalon stainless steel pan does not work at all for this. My iron skillet works well, as does any pan with a nonstick surface.)

5. When the side of the tortilla facing down looks golden in parts, flip it over and heat the other side for minute or two until it is golden in parts. If you are burning the tortilla before the inside is cooked (cooked looks a darker shade of yellow than the pale raw dough), then turn your heat down a smidge.

6. Place the finished tortilla in a basket. This allows the steam to release – otherwise the trapped steam makes soggy tortillas. Continue forming and cooking tortillas until all your dough is gone.

PS: Tortillas are best served steaming hot. Tender and pliable, they have a delicate toasted-corn flavor and a pillowy texture. They’re great for scooping up sauces from a sloppy plate or rounding out the occasionally meager lunch or dinner. How many tortillas a person eats per meal varies greatly. Some folks stick to one or two, while others can down eight or more at a time (our group just always eat the whole basket).

Eso es todo chicos! Nos vemos la proxima vez 🙂