Cast Iron Corn Tortillas

In a large mixing bowl, whisk together the masa harina and salt. Add the water and mix with a wooden spoon until a soft dough begins to form, then knead it gently with your hands to form a ball. Transfer to a baking sheet and cover the dough with a damp towel.

If using a tortilla press, prepare it by covering both sides in plastic wrap. If you don’t have a tortilla press, use two cutting boards wrapped in plastic wrap.

Use a knife to divide the dough into 8 pieces, then divide each piece into 2 to 3 equal portions. Roll each portion into a ball, and cover with the damp cloth until you’re ready to press the tortillas.

Place a No.9 Round Griddle over medium heat. While the skillet heats, take a ball of dough and place it in the tortilla press (or between two cutting boards). Press down firmly and carefully remove the tortillas with your hands or a plastic bench scraper. If the dough tears, reform it into a ball and press again. Take the tortilla and immediately place it in the hot skillet. Cook, flipping once, until the edges are starting to curl, about 2 minutes per side.

Using tongs, remove the tortilla from the pan and place directly over a medium-high flame. Cook for 10 to 15 seconds or charred in spots, then flip and cook the other side for 10 to 15 seconds longer. Transfer to a tortilla holder or lidded container and cover. Repeat with the remaining dough and use immediately