TORTILLAS 101: Homemade Corn Tortillas (Tortillas de Maiz)

1. In a large bowl combine the masa harina and salt. Mix. Gradually pour in warm water, about 3/4 cup to start. You may not need the whole cup of water, or you may need a little over 1 cup; mix together with your hands to create dough. You want to add enough water so the dough feels wet but is not excessively sticking to your hands.
2. Once you create a dough, knead for 5 minutes. Wash your hands & dry them, then return to your dough. Take a golf-sized ball of dough into your hands, roll it between your palms, then using your thumb press in the center. It should not stick to your thumb & the edges should not crack. If it does, your dough needs more water.
3. Cover the dough with plastic wrap and let sit for 20-30 minutes.
4. Take a golf-sized ball of dough into your hands, roll it between your palms to make a smooth ball. To a tortilla press lined with two sheets of plastic, place the ball in the center then press down gently once. Open the press and flip the tortilla, then press down a second time. Peel the tortilla off the plastic.
5. Add the tortilla to a pan or comal over medium heat. Cook for 20-30 seconds on one side, flip then cook for 50-60 seconds. Flip again then press the center of the tortilla to help it puff. Cook for an additional 15-20 seconds then transfer the tortilla to the center of a kitchen towel & cover, or add to a tortilla warmer. Let the tortillas sit in the tortilla warmer/wrapped in a towel for at least 5 minutes before enjoying.
6. Repeat steps 4 & 5 until all the masa dough is used up!