Corn Tortillas

Step 1
In a large bowl, whisk masa harina and salt. Slowly add 1¼ cups hot water, stirring with a wooden spoon and adding more water 1 tablespoon at a time as needed, until a dough forms. Dough should easily stick together when squeezed, but shouldn’t feel wet.
Step 2
Turn out dough onto a clean work surface and knead with your hands until a soft, smooth ball forms, about 2 minutes.
Step 3
Divide dough into 12 pieces, about 2 tablespoons each, and roll into a ball. Cover dough with a damp towel.
Step 4
Heat a cast-iron skillet over medium-high heat. Cut a zip-top plastic bag in half. Place one half down on a tortilla press, place one piece of dough on top, and cover with a second piece of plastic. Close tortilla press and firmly press to make a 6” tortilla.
Step 5
Place tortilla in preheated skillet and cook, turning once, until browned spots form, 1 to 2 minutes per side. Transfer to a plate. Repeat with remaining dough, adjusting heat as needed if tortillas start to brown too quickly.