Instructions

1. In a large mixing bowl, combine the masa harina and salt, mixing well to evenly distribute the salt.
2. Gradually add 1 cup of warm water while stirring with a spoon or your hands. Continue mixing until a soft dough forms. If the dough feels too dry, add warm water, one tablespoon at a time. If it feels too wet, add a sprinkle of masa harina until the desired texture is reached.
3. Once the dough is smooth and pliable, divide it into 12 equal-sized balls, about the size of a golf ball.
4. Preheat a griddle or non-stick skillet over medium-high heat until hot. A cast-iron skillet works exceptionally well for achieving the perfect char.
5. Place a ball of dough between two sheets of plastic wrap or parchment paper. Using a tortilla press or a heavy flat-bottomed object (like a plate), press down firmly to flatten the dough into a thin, round tortilla, approximately 6 inches in diameter.
6. Carefully peel off the plastic wrap or parchment paper and transfer the tortilla to the hot griddle or skillet.
7. Cook for about 1 minute on each side or until lightly browned and cooked through. The tortilla should have small brown spots but remain soft and flexible.
8. Repeat the process with the remaining dough balls, stacking the cooked tortillas on a plate and covering them with a clean kitchen towel to keep warm.
9. Serve the corn tortillas warm, and enjoy them with your favorite fillings, or simply with butter and a sprinkle of salt.