Fresh corn tortillas are infinitely better than store-bought: soft, pliable, and fragrant with the scent of toasted corn. Made from Masa Harina (nixtamalized corn flour), these are the essential vessel for tacos, enchiladas, and chilaquiles.
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Mix the masa harina and salt together in a large bowl.
Gradually add the warm water while mixing with your hand. the dough in the bowl for 2-3 minutes.
Test the hydration: Roll a small ball and flatten it. If edges crack, it's too dry (add water). If it sticks to your hands, it's too wet (add masa).
Divide the dough into golf-ball sized portions (about 15-18 balls). Cover with a damp towel to prevent drying.
Heat a cast-iron skillet or comal over medium-high heat.
Line a tortilla press with two sheets of plastic (cut from a ziplock bag). Place a dough ball in the center and press firmly to flatten.
Carefully peel the tortilla off the plastic and lay it onto the hot skillet. Cook for about 40-60 seconds until the edges release.
Flip and cook the second side for about 60 seconds.
Flip one last time. Press gently with a spatula. The tortilla should puff up with steam (the "puff" is the sign of a perfect tortilla).
Transfer immediately to a tortilla warmer or wrap in a clean kitchen towel to steam and stay soft. This steaming step is crucial for pliability.
