Our Process

Making great corn tortillas starts long before the dough ever hits the press. Our process is built around traditional methods that prioritize flavor, texture, and consistency from start to finish.

Nixtamalization

We begin with organic corn that is cooked with lime and then allowed to steep. This process, known as nixtamalization, changes the structure of the corn, making it more flavorful, more aromatic, and easier to work with.

Nixtamalization also improves the nutritional value of the corn and gives the finished tortilla its characteristic aroma and tenderness. Skipping or shortening this step leads to flat flavor and poor performance, which is why we treat it as the foundation of everything we make.

Stone ground masa

After steeping, the corn is washed and stone ground into fresh masa. Stone grinding preserves the natural oils of the corn and creates a texture that is smooth yet structured, allowing the dough to press evenly and cook properly.

Fresh masa behaves differently than industrial doughs. It holds moisture better, cooks more evenly, and produces tortillas that remain soft and flexible without relying on conditioners or additives.

Mixing and pressing

The masa is mixed to achieve the right balance of hydration and structure. This step is critical, as even small adjustments affect how the tortilla cooks, folds, and reheats.

Once mixed, the masa is fed into a series of rollers at the head of the oven. These rollers gradually flatten the dough and guide it into a cutter that shapes each tortilla to a consistent size and thickness.

After cutting, the tortillas drop directly onto a moving mesh that carries them into the oven. This method ensures uniform thickness and spacing, which leads to even cooking and reliable performance in the kitchen.

High heat cooking

Tortillas are cooked at high heat to quickly set their structure. This creates light blistering, a gentle puff, and the flexibility needed for folding and filling without cracking.

High heat cooking also locks in moisture while developing the surface texture that gives a tortilla its character and bite.

Cooling and packing

After cooking, tortillas are cooled to allow excess steam to escape. This step stabilizes texture and helps maintain quality during storage and transport.

Once cooled, tortillas are packed for fresh use or freezing, depending on their destination. Each step is handled with care to ensure the tortillas arrive ready to perform.

Our process is deliberate, consistent, and rooted in tradition. It is how we make tortillas that taste right, feel right, and hold up in real kitchens.