First, in a medium bowl, mix the masa and salt together.
Next, slowly pour in the warm water as you stir, and eventually knead the mixture.
When the dough reaches a point where it feels like a solid ball, cover it and allow it to rest for an hour.
After the dough rests, take about a tablespoon of it, and roll it into a ball.
Then, press the dough in a tortilla press to flatten it to a neat tortilla.
Place the tortilla directly onto the hot griddle, and allow it to cook on the first side for about sixty seconds.
Afterwards, flip the tortilla and cook the other side for about thirty seconds.
Put the tortilla between cloth napkins or in a tortilla warmer.
Once you finish cooking the entire batch of dough, you should have about twelve to sixteen tortillas.
The dough should feel springy, not dry or sticky. For dry dough, add a minuscule amount of water and knead it in well. If the dough feels sticky, as small pinches of corn flour and knead it in well.To make the most of the tortilla press, you want to place parchment on both sides of it to prevent the dough from sticking. Alternatively, if you don’t have a press, you can use a rolling pin and simply place the dough between two pieces of parchment.The tortilla should have small light brown spots on the first side when you flip it. If the spots are dark, turn down your heat slightly. However, if the side seems one solid color, turn your heat up a little.While you cook, the middle might bubble up a little. That’s normal, and totally okay.
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.