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Combine maseca, water and salt.
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Mix thoroughly for about 2 minutes to form soft dough.
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If dough feels dry, add more water (one tablespoon at a time)
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Divide dough into 16 equal balls.
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Cover with damp cloth to keep dough moist.
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Line a tortilla press with two sheets of thick plastic wrap.
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Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter.
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Carefully peel off plastic wrap.
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Preheat ungreased griddle, skillet, or comal on medium high heat.
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Cook tortillas one at a time for 50 seconds.
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Turn, then cook the second side for another 50 seconds.
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Cover tortillas with cloth napkin to keep soft and warm.