Titiyas Corn Tortillas
Thick, slightly sweet flat corn breads cooked on a griddle, chewier and denser than Mexican tortillas. They're used to scoop up kelaguen, finadene, and other saucy dishes.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Griddle or comal
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 2
- carbs
- 30
- protein
- 3
- calories
- 150
Instructions
- 1
Stir the masa harina, sugar, and salt together in a bowl.
- 2
Slowly add the warm water and coconut milk. Knead until a soft, bendable dough forms.
- 3
Cover the dough with a damp cloth. Let it rest for 15 minutes.
- 4
Divide the dough into 8 balls. Press each ball into a thick round, about 0.5 inch thick.
- 5
Heat a dry griddle on the stovetop over medium heat.
- 6
Cook each titiyas for 3-4 minutes per side. Cook until lightly browned spots appear and the center is done.
- 7
Wrap them in a clean cloth to keep warm until serving.
Chef's tips
Cook on a well-seasoned flat griddle over medium heat. Be patient so the inside cooks through without burning the outside.
Storage
Store in a covered container at room temperature up to 2 days.
Reheating
Warm briefly on a dry skillet on both sides before serving.
Common mistakes to avoid
- •Flattening the dough too thin, which ruins the signature chewy thickness
- •Using heat that is too high, scorching the outside before the center cooks
Serving suggestions
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