In a large mixing bowl, combine the masa harina and salt. Gradually pour in warm water while mixing with your hands until the dough starts to come together. You’re looking for a soft, playdough-like texture that’s moist but not sticky. If it feels dry, add a tablespoon of water at a time.
Divide the dough into small balls (about the size of a golf ball). Keep them covered with a damp tea towel while you work so they don’t dry out. Place one ball between two pieces of baking paper and flatten with a tortilla press or rolling pin / palm of your hand until thin and round (ish).
Heat a dry frying pan or skillet over medium-high heat. Cook each tortilla for about 30 seconds on the first side, flip, then cook for another 30–45 seconds until small brown spots appear. Flip once more for 10 seconds to finish. Stack cooked tortillas in a clean tea towel to keep warm and soft.
Serve your corn tortillas warm with tacos, quesadillas, or alongside your favourite Mexican dishes.
Keep fresh for up to 4 days in the fridge in a sealed airtight container or freeze them with baking paper between each tortilla. Reheat straight from frozen in a hot pan until soft and ready to be a taco!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
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