Chef John's Corn Tortillas

Ingredients

• 1 cup masa harina , or as needed
• 0.75 cups hot tap water , 55 degrees C
• 0.5 teaspoons kosher salt

Instructions

1. 1

   Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.

2. 2

   Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.

3. 3

   Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.

4. 4

   Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside

5. 5

   Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.

6. 6

   Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.

7. 7

   Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.

8. 8

   Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.

9. 9

   Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.

10. 10

    Leave tortilla stack wrapped until soft and supple, at least 15 minutes.