RECIPE⬇️ Santiago Latra's Potato masa tortillas #mexicanfood #chef #tortilla #recipe #cooking #food

For chefs operating outside of Mexico, sourcing high-quality, freshly milled corn masa can be a major logistical hurdle. Importing dried corn and nixtamalising it in-house requires specialised equipment, space, and time that many commercial kitchens simply cannot spare. In this demonstration, Santiago Lastra provides an elegant technical workaround: a high-performing tortilla dough constructed entirely from mashed potato, potato starch, and salt.

Replicating Masa with Tubers

The core challenge of making a flour- or starch-based tortilla without corn is achieving the characteristic elasticity, pliability, and clean release from the hot surface. Lastra's method relies on the natural starches of the potato combined with supplementary potato starch to bind the mixture. This combination mimics the structural behavior of traditional corn masa. By cooking and mashing potatoes finely, then working in potato starch and seasoning, you create a cohesive dough that can be pressed wafer-thin without tearing. This approach offers a brilliant solution for gluten-free menus or kitchens looking to utilise surplus root vegetables in a highly profitable prep item.

Precision Pressing and the Perfect Puff

Once the potato masa dough is portioned, the technique relies heavily on proper pressing and heat management. Using a traditional tortilla press lined with plastic sheets ensures the delicate dough releases cleanly. The cooking phase is where the chef's skill is truly tested. To achieve the ideal texture—pliable with a delicate char—the tortilla must be cooked on a very hot, dry flat-top or comal. Lastra highlights a fundamental Mexican kitchen rule: a tortilla is only ready after it puffs. This puff indicates that steam has trapped inside the dough, splitting the tortilla internally and creating a light, layered structure rather than a dense, gummy flatbread. Chefs must monitor the surface temperature closely; too cool, and the tortilla dries out before rising; too hot, and the exterior burns before the steam can build up.