Whisk the masa harina and salt together in a mixing bowl, then start adding your hot water. We suggest mixing the dough with a spatula first so you don’t burn yourself.
Once it’s cool enough to handle, knead the dough with your hands until a ball is formed that’s sticky enough to stay together, but not coming off on your hands too much. If the dough appears crumbly, add a little water at a time until you reach a play dough-like consistency. Similarly, if it becomes too sticky, add more masa harina.
Cut a freezer bag into 2 pieces, and line the press on both sides. Break off pieces of the dough and form small balls (about 40 grams each). Roll each one between your palms until smooth, then onto the tortilla press they go.
With a dough ball in the center of the tortilla press, close it down to form thin tortillas. If you don’t have a tortilla press, you can press your ball of dough between the counter and the bottom of a baking dish, or use a rolling pin.
Cook the tortillas on a hot cast-iron skillet or comal for about 10 seconds on the first side, then flip them and cook for 40-50 seconds on the second side. To achieve a tortilla puff, flip it back to the first side and wait.
Cook the tortillas on a hot cast-iron skillet or comal for about 10 seconds on the first side, then flip them and cook for 40-50 seconds on the second side. To achieve a tortilla puff, flip it back to the first side and wait. If the tortilla doesn’t puff up, add a little more water to your dough and let them cook longer. It takes some practice!
Keep the cooked corn tortillas wrapped in a tea towel or tortilla warmer while you cook the rest. Happy eating!