| 120 g | masa harina |
| 200 g | boiling hot water |
Note that there is no gluten in masa harina. You're mixing water in so that it turns to steam and puffs the tortilla a bit. You cannot overwork this dough.
Drizzle hot water into masa harina mixing by hand. If masa harina has been sitting on a shelf drying out, it might need more water.
Knead until no longer sticking to hands and fingers. Knead until pulls off the bowl. Roll it around in the bowl to gather all the bits.
Work between hands into a ball. Excerpt a small amount, 30-40 grams, into a small ball and smash it into a thick (¼") mini tortilla against one of your hands. If it cracks or splits around the edges, add a bit more water. Dip your hand in water and rework the entire ball, then repeat the testing described here.
For the last verification, try to shake the thick, mini tortilla from the palm of your hand. If it sticks, that's good, but it should easily release with a flick of finger. It's ready.
Cover with very damp towel—always.
Excerpt 30-40 grams dough, roll into ball. Open the tortillera, line with plastic (like what you bag vegetables in at the grocery store) and press. Don't press too hard or make it too thin. When you open the press, peel the top layer of plastic off, then, as if karate chopping the middle of the naked tortilla, lift the whole and let gravity remove the bottom layer of plastic from the tortilla.
After pressing tortillas in tortillera, bake on a comal at 420° for 30 seconds on each side or until bubbles.
Set aside using terry cloth liner in a calentador de tortillas.