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1
Place the masa harina and salt in a large bowl.
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2
Add the water and mix with your hands to make a dough that comes together in a soft ball.
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3
Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes.
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4
If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel.
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5
If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.
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6
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap.
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7
Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter.
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8
Use your fingers to smooth any raggedy edges.
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9
Continue with the remaining portions until the dough is used up.
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10
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke.
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11
Peel the plastic wrap off a tortilla and place the tortilla in the pan.
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12
Reduce the heat to medium-high and cook for 30 seconds.
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13
Turn and cook on the other side for 1 minute.
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14
Turn again, and cook until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more.
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15
Remove and continue until all the tortillas are cooked.
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16
Serve right away as this is when they are the best.
