Corn Tortillas

Stir the masa and salt together. Pour in the warm water and stir until combined and smooth. When you poke a finger into the dough, the impression should stay.

Cover with plastic wrap and let rest for at least 30 minutes. Divide and roll into 12 balls. Cover and let rest for 15 minutes or more.

Heat a cast iron skillet or comal until very hot. Roll dough ball in just a bit of masa. Line a tortilla press with a sheet of waxed paper. Quickly press each ball with the press. Peel from the waxed paper and place on the hot skillet.

Cook for 1–2 minutes per side. The edges may show a bit of golden brown. Remove from the pan and place inside a folded dishtowel. Repeat with the remaining dough, stacking all of the tortillas inside the dishtowel.

Serve warm.