Corn tortillas from fresh masa

Method

1. Bring the masa to a soft, cohesive texture that does not crack at the edges when pressed.
2. Portion into equal balls and keep them covered while you work.
3. Press between two sheets of plastic or parchment; rotate once if needed for even thickness.
4. Cook on a hot dry comal or skillet, flipping as the surface sets and begins to puff.
5. Hold finished tortillas in a cloth-lined basket so steam keeps them flexible.

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