Masa dough is ground from parboiled corn kernels, flattened and shaped and grilled on the comal griddle in front of your eyes. The final test to see if they are done is to pat them in the center a couple times with your finger tips. For centuries the Maya have made them exactly this way . Only one ingredient and the simplest of tools are used. The only concession to technology they make these days is a hand cranked metal grinder instead of the flat stone mortar and cylindrical pestle.
Comfort food is a hot tortilla.
Slightly crispy on the outside, and chewy on the inside, perfectly pliable despite the lack of oil or lard, they are healthy, savory perfection. Bags of dried corn kernels can be bought at some stores if you want the authentic experience of hand grinding from scratch. A way to cheat and still get the same result is to buy the masa flour and mix in water. The kernels are par-boiled with lime to soften the skin on the kernel. The process is repeated again until the masa dough is a fine smooth consistency.