Comal, large nonstick skillet or a well seasoned cast iron griddle
2 sheets of plastic to press out the tortillas (cut from a plastic freezer bag for best results)
2cupsInstant corn masa flour
2– 2 ½ cups of warm water
Make the masa dough
Whisk the instant corn flour and salt together in a large bowl then pour 1 ½ cups of warm water into the flour and stir to combine.
Add ¼ cup more of water at a time and knead until the dough pulls away from the sides of the bowl but is still moist.
Form the masa into a ball, cover and let the masa rest for 30 minutes
Form the dough into balls that are around 1.5 ounces each.
Press the Tortillas
Open the tortilla press and place one sheet of plastic on the bottom of the press then place a masa ball in the center and place another piece of plastic on top. Close the tortilla press, pressing down gently until the dough has spread into a diameter of about 4-5 inches. If you don't have a tortilla press, use a rolling pin or the bottom of a skillet.
Heat the comal to medium heat. (If you don't have a comal, use a nonstick or cast iron skillet or a flat griddle).
Remove the raw tortilla from the plastic and place it on the skillet. The tortilla should sizzle. Add 2-3 tortillas to the skillet at one time.
Cook for 2 minutes, then flip it over and cook for another minute and a half or until the top starts to puff up. Flip it over again and let it cook for another minute.
Remove the tortillas from the skillet and set aside. Keep warm inside of a towel or a tortilla warmer.
Repeat with the remaining dough balls and serve immediately.
If you don’t need that many tortillas, simply make what you need and store the remaining dough in an airtight container in the fridge for up to 3 days.
The cooked tortillas are best enjoyed fresh but can be stored once cooled completely in a Ziploc bag for up to 1 week.
Reheat on the stovetop for best results.
Cooked and cooled tortillas can be frozen for up to 6 months. Wrap tightly in plastic wrap then place in freezer bags. Thaw before reheating.