Step by step

Method

4 steps

1. 1

   Stir 2 cups masa harina with ½ teaspoon kosher salt in a bowl. Add about 1½ cups warm water a splash at a time, mixing with your hand until you get a soft dough that feels like Play-Doh — not sticky, not cracking. If it crumbles when you squeeze, add a teaspoon of water; if it sticks to your palm, dust with a little masa. Cover and rest 10 minutes so the masa hydrates.

2. 2

   Knead once or twice, then divide into 12 equal balls (golf-ball size). Keep them under a damp towel so they don't dry out while you press.

3. 3

   Press each ball between two sheets of plastic or parchment in a tortilla press (or under a heavy skillet) into a thin ~6-inch round. Dust lightly with masa if it sticks. Stack pressed tortillas under the towel.

4. 4

   Heat a dry cast-iron or heavy skillet over medium-high until a drop of water sizzles. Cook each tortilla 45–60 seconds until the underside has light brown speckles and the edges look set, flip 45–60 seconds, then flip once more for 10–15 seconds — it should puff in spots. Wrap finished tortillas in a clean towel to steam-soften. You want soft, pliable corn tortillas with toasted speckles — not dry cracked discs or raw doughy centers.