Corn Tortilla

Step 1

In a large bowl, whisk together the 2 cups masa harina and 0.5 teaspoon salt.

Step 2

Pour in 1.5 cups warm water and stir with a spoon until a soft dough forms. It should be slightly sticky but hold together when pressed.

Step 3

Knead the dough in the bowl for 2 minutes until smooth. If it cracks at the edges, add 1 tablespoon water at a time until pliable.

Step 4

Divide the dough into 12 equal balls, about 2 tablespoons each. Cover with a damp cloth to keep from drying out.

Step 5

Place a ball between two sheets of plastic wrap or a cut zip-top bag. Press with a tortilla press or heavy skillet until about 1/8-inch thick.

Step 6

Heat a dry cast-iron or nonstick skillet over medium-high heat until a drop of water sizzles immediately, about 2 minutes.

Step 7

Cook each tortilla for 30-45 seconds per side, until lightly browned spots appear and the tortilla puffs slightly. Keep warm in a towel.

Step 8

Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.