Fresh Corn Tortillas

In a mixing bowl, combine the masa harina and salt with a whisk then slowly pour in 1 cup of the hot water.

Use your hands to knead and combine the dough to form a soft ball.

Take out a golf ball sized piece and form into a ball. Press down on the ball to form a disk. If there are any cracks along the edges, add more water, one tablespoon at a time. Continue to form balls and test until no cracks are present.

Allow dough to rest for 20 minutes and test again. Add a tiny bit of water until no cracks appear.

Divide out the dough into 8 sections and cover with plastic wrap to prevent it from drying out.

Meanwhile, preheat a skillet or griddle to medium-high heat.

Line a tortilla press with a plastic bag and press tortillas into flatrounds.

Place tortillas on the hot griddle for about 30 seconds on side one. You'll see lots of steam rising; flip with a spatula to side 2 and let cook for 30-45 seconds more. Finally, flip a 3rd time and cook until the tortilla starts to rise up (be patient). If it's not rising up after about 20 seconds, press down over the surface with the flat side of a spatula. It should start to rise up at this point.

Transfer the tortilla to a towel-line plate and cover. Repeat with remaining dough sections. They're best when they're warm and fresh!