Chef John's Corn Tortillas

In a large bowl, combine masa harina, hot water, and salt. Mix with your fingers until the dough begins to come together. (2 minutes)

Knead the dough for several minutes until it becomes smooth and has a texture similar to modeling clay. If the dough is too dry, add a little more water; if it's too wet, add a little more masa harina. (5 minutes)

Cover the dough with a damp towel to prevent it from drying out. Let it rest for 20 to 30 minutes. (30 minutes)

Cut a resealable plastic bag into two rounds that are the same size as your tortilla press. Set these aside. Place a clean kitchen towel over a pie dish; set aside for storing the cooked tortillas.

Place one plastic round on the bottom of the tortilla press. Take a small piece of dough, about 1 ounce, and roll it into a 1 1/2-inch ball. Place the dough ball in the center of the plastic round and gently press it down. Cover the dough with the remaining plastic round.

Fold the tortilla press over, applying pressure to the lever arm until the tortilla flattens to your desired thickness.

Open the tortilla press and carefully peel off the top plastic round. Align your index finger on the edge of the bottom plastic round at the edge of the tortilla. Flip the tortilla into your other hand using your index finger and carefully peel off the plastic.

Gently slide the tortilla, palm-up, into a hot, dry skillet over medium to medium-high heat. Cook one side for 30 to 45 seconds. Flip and cook the other side for 1 minute. Flip again and press once or twice with a spatula until the tortilla puffs up slightly; cook for 30 seconds. Flip once more and cook for an additional 5 to 10 seconds. (2 minutes)

Quickly transfer the cooked tortilla to the prepared pie dish and fold the towel over it to keep it warm. Repeat the pressing and cooking process with the remaining dough, stacking and wrapping the tortillas.

Leave the stack of tortillas wrapped in the towel for at least 15 minutes to allow them to soften and become more pliable. (15 minutes)