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1
Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
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2
Place the corn flour in a large bowl.
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3
Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers.
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4
Once all the water has been added, knead until dough is smooth, 3 to 5 minutes.
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5
The masa should be very soft but not sticky, about the consistency of Play-Doh.
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6
If it is too dry, work in more water, 2 tablespoons at a time.
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7
If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour.
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8
Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
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9
Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat.
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10
The goal is a steady medium-low heat.
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11
Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter.
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12
Flatten lightly between your palms to make a 2 1/2-inch round.
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13
Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center.
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14
Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough.
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15
Dont crank the lever down as hard as you can because the tortilla will be too thin.
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16
Flip the tortilla (still in the plastic) and press lightly again into an even 6- to 6 1/2-inch round.
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17
Place the tortilla (still in the plastic) in your left palm.
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18
Use your other hand to peel off the plastic, then invert the tortilla onto your right palm and peel off the other plastic.
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19
Gently release the tortilla onto the cooking surface.
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20
Watching carefully, cook just until one of the edges begins to appear dry, 15 to 25 seconds.
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21
(If you overcook the tortilla at this step, it will not cook properly.)
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22
Flip the tortilla and cook on the second side just until it is speckled with brown spots, 1 to 2 minutes, rotating it once.
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23
Flip the tortilla back to the first side.
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24
The tortilla might begin to puff at this stage.
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25
When it is just beginning to brown on the bottom, flip again, back to the second side, and move to a cooler part of the cooking surface, toward an edge.
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26
Let the tortilla finish cooking there until most of it appears translucent when held up to the light, 30 to 60 seconds.
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27
Stack cooked tortillas in a basket lined with a large napkin that you can fold over the top, which will let them continue steaming, keeping them soft and pliable.
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28
If not using immediately, store cooked tortillas in the refrigerator, well wrapped.
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29
To reheat, place directly on a hot surface or wrap in a damp towel and heat in the microwave for a few seconds.
