Homemade Corn Tortillas

Ingredients

Masa harina

2 cups

Salt

1/2 teaspoon

Warm water

1 to 1 1/4 cups

Instructions

1. In a large mixing bowl, combine 2 cups of masa harina and 1/2 teaspoon of salt, ensuring an even distribution of the salt throughout the flour.
2. Gradually add 1 cup of warm water to the mixture while stirring with a spoon. If the dough feels dry, add more water, a tablespoon at a time, until the dough comes together.
3. Continue stirring until the dough forms a cohesive ball. You want it to be firm yet pliable.
4. Knead the dough for about 2-3 minutes until it becomes smooth and elastic. If necessary, adjust with additional masa harina or water to achieve the right consistency.
5. Divide the dough into small balls, roughly the size of a golf ball, to ensure even-sized tortillas.
6. Cover the dough balls with a damp cloth to prevent them from drying out, and let them rest for 15 minutes to relax the gluten.
7. Preheat a griddle or non-stick skillet over medium-high heat, ensuring it's hot enough to create a nice char on the tortillas.
8. Take one dough ball and place it between two sheets of plastic wrap to prevent sticking.
9. Using a tortilla press or a heavy flat-bottomed object, gently flatten the dough ball into a thin round tortilla, approximately 6 inches in diameter.
10. Carefully peel off the plastic wrap and transfer the tortilla to the hot griddle.
11. Cook the tortilla for about 30 seconds on each side, or until it starts to develop golden brown spots and puffs slightly.
12. Remove the cooked tortilla from the griddle and keep it warm in a clean kitchen towel to maintain its softness.
13. Repeat the process with the remaining dough balls, adjusting the heat as necessary to avoid burning.