Corn tortilla

Sift or add the masa harina into a bowl and add salt. Gradually pour in warm (not hot) water while scraping the sides of the bowl with a spoon until the dough begins to come together.

Turn onto a work surface and knead for 2-3 minutes until the dough is smooth, cohesive, and elastic. The dough should be slightly moist but not sticky. if it's too crumbly, add water by the tablespoon. if it sticks, add a little more masa harina.

Cover the dough with plastic wrap or a damp cloth and let rest for 10 minutes to allow the flour to hydrate.

Divide the dough into 8 equal pieces, shape into balls, and keep them covered so they don't dry out. Roll or press each ball between two sheets of parchment paper or plastic wrap into a disc about 15 cm in diameter.

Heat a dry heavy skillet (preferably cast iron) over medium-high heat-the pan should be very hot but not smoking. Test by placing a small piece of dough on the pan. if bubbles form immediately and golden-brown spots appear, it's ready.

Place one tortilla and cook for 45-60 seconds, until light golden spots appear on the surface and the edges lift slightly. Flip and cook for another 45-60 seconds. To encourage puffing, briefly return it to the first side and press gently, then quickly flip once more (10-20 seconds).

Remove finished tortillas immediately and stack them in a clean towel to keep them soft and moist. don't cook too many at once to avoid drying them out.

Serve warm as a base for tacos, quesadillas, or flatbreads with various fillings. For serving, it's best to briefly reheat the tortillas before plating.

Storage: let unused tortillas cool, wrap in plastic wrap, and refrigerate for 2-3 days or freeze. to thaw, briefly reheat them on a skillet or in the oven wrapped in foil.