Antojitos—literally “little cravings”—are Mexico’s beloved street foods built on fresh masa, sizzling griddles, and vivid salsas. Master the building blocks below and you can make tacos, sopes, gorditas, tlacoyos, huaraches, and quesadillas at home with confidence.
Masa Basics: From Flour to Dough
Most antojitos start with masa—a dough made from nixtamalized corn. At home, the simplest route is masa harina (dehydrated corn flour). Hydration and rest are the keys to soft, pliable results.
- Ingredients: 2 cups masa harina, 1½–2 cups warm water, ¾ tsp salt.
- Method: Mix salt into masa harina. Add 1½ cups warm water and knead 1–2 minutes. Add more water by tablespoons until dough feels like soft Play‑Doh—moist but not sticky. Rest 15–20 minutes, covered.
- Texture test: Roll a small ball and press it—edges should be smooth, not cracking. If cracking, add 1–2 tsp water and re‑knead.
- Hold: Keep dough covered with a damp towel; re‑knead briefly if it dries.
Sub masa types: white, yellow, or blue corn all work. Blue tends to need a touch more water.
Essential Tools
- Comal or griddle: Cast iron or steel holds steady heat for better puff and char.
- Tortilla press: Handy but optional—use a heavy skillet + plastic sheets.
- Plastic sheets: Cut from a zip bag to prevent sticking while pressing.
- Spatula/tongs: For flipping and pressing puff points.
Heat matters: Preheat the comal to medium‑high for at least 5 minutes. Too cool = leathery; too hot =
scorched outside, raw inside.
Comal Techniques: Puff, Sear, and Finish
Whether tortillas or thicker shapes, the cooking sequence is similar: set, sear, flip, and coax a puff.
- Press/shape: For tortillas, press balls (35–40g) to 12–14cm. For sopes/gorditas, use larger balls (55–70g) pressed thicker.
- First side: 30–45 seconds until edges look matte and lift easily.
- Flip: Cook 45–60 seconds; light brown spots should appear.
- Flip back + puff: Press gently with a spatula or towel to encourage steam to inflate layers (another 20–40 seconds).
- Finish: Keep warm wrapped in a towel. For sopes, pinch edges while warm to form a rim.
If tortillas won’t puff, dough may be too dry or press too thin/thick. Adjust hydration and pressing
pressure.
Shaping the Classics
Tortillas
- 35–40g balls, pressed thin.
- Cook as above; aim for light, flexible discs with a brief puff.
- Use for tacos, quesadillas, enfrijoladas, chilaquiles base.
Sopes
- 55–65g balls, pressed to ~8–9cm, thicker.
- Cook both sides lightly, then pinch a rim while warm.
- Shallow‑fry or griddle with oil to crisp before topping.
Gorditas
- 65–75g balls, pressed thick to ~10cm.
- Cook until set; slice a pocket and stuff (beans, chicharrón, cheese).
- Finish on comal with a little oil for a tender‑crisp exterior.
Tlacoyos
- 70–85g portion; flatten, fill with mashed beans or requesón, seal, shape into an oval.
- Cook slowly to heat filling; finish with nopal, salsa, and cheese.
Quesadillas (Comal‑Style)
- Use fresh tortillas or fold a pressed disc with cheese/filling.
- Griddle with minimal oil; flip until cheese melts and spots char.
Huaraches
- Larger oval, slightly thicker than tortilla, often topped not folded.
- Griddle, then top with beans, salsa, cheese, and protein.
Foundational Salsas: 5 Styles
Salsa brings brightness, heat, and texture. Master these five, then mix and match.
Salsa Roja Asada
- Tomatoes, serrano/jalapeño, garlic, onion, salt.
- Char on comal or broil until blistered; blend roughly. Finish on a small simmer for 3–5 minutes.
- Variations: add dried chile de árbol for heat; cilantro for freshness.
Salsa Verde
- Tomatillos, serrano, onion, cilantro, salt.
- Simmer tomatillos and chiles until olive‑green; blend with onion/cilantro.
- For smoky notes, char instead of simmering.
Molcajete Salsa
- Roasted tomatoes/tomatillos, chiles, garlic, salt.
- Grind in a molcajete (or pulse‑blend) for a chunky texture.
- Finish with chopped onion and cilantro for bite.
Pico de Gallo
- Tomato, white onion, jalapeño, cilantro, lime, salt.
- Dice small, salt early, rest 10 minutes to meld.
- Great for tacos and gorditas; drain if you want it less wet.
Salsa de Aguacate
- Avocado, tomatillo or lime, serrano, cilantro, salt.
- Blend smooth; thin with water for drizzle consistency.
- Use last—avocado browns; cover tightly and refrigerate.
Dried chile salsas: Toast guajillo, ancho, or pasilla lightly until fragrant (don’t burn), soak 10–15
minutes, then blend with garlic and a roasted tomato or tomatillos for body.
Proteins and Fillings That Work Everywhere
- Frijoles: Refried or smashed beans are the universal base for sopes, tlacoyos, and huaraches.
- Chorizo con papa: Brown fresh chorizo; fold in small diced par‑cooked potatoes.
- Pollo deshebrado: Shredded chicken tossed in salsa verde or roja.
- Carne asada: Quick‑seared thin steak, sliced; finish with lime and salt.
- Rajas con crema: Roasted poblano strips with cream and onion—great veg option.
- Queso + hongos: Oaxaca/Chihuahua cheese with sautéed mushrooms.
Step-By-Step: Sopes with Beans and Salsa Roja
- Make masa dough and rest 15–20 minutes.
- Form 60g balls; press to thick discs (~8–9cm).
- Griddle 45–60 seconds per side until set; while warm, pinch rims.
- Shallow‑fry or oil‑griddle 1–2 minutes per side to crisp.
- Top with warm refried beans, a spoon of salsa roja, crumbled cheese, onion, and cilantro.
- Finish with a drizzle of crema and a squeeze of lime.
Troubleshooting & Pro Tips
- Dough cracks when pressing: Add water a teaspoon at a time; knead to hydrate evenly.
- Tortillas don’t puff: Griddle may be too cool; increase heat slightly. Ensure even pressing.
- Leathery texture: Overcooked on low heat; raise heat and shorten time.
- Sticking to plastic: Lightly mist plastic or dough; avoid oil (can cause slipping/uneven press).
- Salsa tastes flat: Add salt and a small splash of acidity (lime or vinegar). Toast chiles properly for depth.
Batch strategy: Press all tortillas, par‑cook 20–30 seconds per side, cool, and refrigerate stacked with
parchment. Finish à la minute for service.
Make-Ahead and Storage
- Masa dough: Best same day. For short holds, wrap tightly and keep at room temp ≤2 hours.
- Pressed tortillas: Par‑cook and chill up to 2 days; reheat on a hot comal.
- Salsas: Most keep 3–5 days refrigerated; avocado‑based 1–2 days with surface covered.
- Beans: 4–5 days in the fridge; freeze in flat bags for quick defrost.
Serving and Garnishes
- Classic finishes: white onion, cilantro, queso fresco/cotija, crema, lime wedges.
- Crunch options: thin cabbage, radish, chicharrón crumbles.
- Heat and smoke: pickled jalapeños, chipotle salsa, chile oil.
