Homemade corn tortillas (Tortillas de maíz)

1. Mix the masa harina with the salt in a bowl and pour in the lukewarm water little by little while kneading by hand.

2. Knead until the dough is soft, pliable and not sticky – like modelling clay. If it cracks, add a little water; if it sticks, add a little masa harina. Cover and rest for 15 minutes.

3. Divide the dough into 12 equal balls and keep them covered with a damp tea towel.

4. Using a tortilla press or a flat-bottomed pan, press the balls between two sheets of plastic (e.g. a cut-open bag) into discs about 15 cm across and 2 mm thin.

5. Place the tortilla in a hot, dry pan: turn it after 30 seconds, turn again after 1 minute and cook for 30 more seconds – ideally it will puff up now.

6. Stack the finished tortillas wrapped in a tea towel to keep them soft and warm.

Tip: Puffing up is the sign of a good tortilla: if it doesn't puff, the pan isn't hot enough or the dough is too dry.