Homemade Corn Tortillas

1. Stir masa harina, water and salt together in a medium bowl. Knead the dough in the bowl with your hands for 2 minutes. The dough should feel smooth and easily form a ball in your hand. If the mixture is dry and crumbly, add more water, a tablespoonful at a time. If it is sticky, add a bit more masa harina. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

2. Divide the dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work. Roll 1 piece in your hands to form a ball. Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand. Use the palm of your hand or a rolling pin to flatten into a 5-inch disc. Alternatively, use a tortilla press to flatten the dough.

3. Heat a small cast-iron skillet over medium-high heat. Add the tortilla and cook until the edges start to curl and the bottom is browned in spots, 1 to 2 minutes. Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute. Reduce heat to medium if the tortilla starts to burn. Shape and cook the remaining dough in the same manner. While a tortilla cooks, you can shape the next one. Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.

Tips

To make ahead: Refrigerate any leftover tortillas in an airtight container or sealable bag for up to 3 days.