Corn Tortillas

In a large bowl, combine the masa harina and salt, then stir in the hot water. Add additional hot water, 1 tablespoon at a time, until the dough is firm but moist. Knead the dough until it comes together, two to three minutes. Cover the dough with a clean towel and let it rest for one hour. Editor’s Tip: Masa takes time to absorb water and hydrate, so it needs one hour of rest time. Don’t skip this step!

Divide the dough into 12 equal portions and roll into balls. Gently flatten one dough ball between two pieces of waxed paper, using a tortilla press. Test Kitchen Tip: You can use a large flat-bottomed pan in place of the tortilla press.

Remove one piece of the waxed paper and transfer the tortilla, paper side up, to a preheated skillet or griddle over medium-high heat. Carefully remove the remaining piece of waxed paper and cook the tortilla for one minute until it’s slightly dry. Flip the tortilla and cook one minute more until dry and light brown but still soft.

Transfer each tortilla to a tortilla warmer or wrap them in foil to keep warm. Repeat the flattening and cooking process with your remaining dough balls.