Corn Tortillas

Combine the masa harina and salt in a bowl. Add the boiling water and stir until the mixture is the consistency of cooked oatmeal.

Wet your hands and form the dough into egg-sized balls. Place each dough ball between two pieces of dampened waxed paper. Flatten the dough to 1/8-inch thick using a tortilla press or rolling pin.

Heat a griddle or skillet over medium-high heat. Place a tortilla on the griddle and cook for 1 minute per side or until lightly browned. Remove the tortilla from the heat and cover with a towel while preparing the tortillas.

Store the tortillas in an airtight container in the refrigerator for up to 3 days.