1 cup masa harina – see kitchen note

3/4 cup lukewarm water

1/2 teaspoon kosher salt

1 tablespoon vegetable oil, plus more if needed to cook tortillas

Method:

1.   In a medium size bowl, add masa, lukewarm water and salt. Using clean dry hands, work the masa with the water until ingredients come together and texture is slightly tacky but not sticky.

2.   Divide masa into 6 even size portions and using dry hands, roll each into a ball.

3.   Using a tortilla press lined with parchment paper, add one masa ball, cover with another piece of parchment paper and press down forming a circle approximately 4-inches in diameter and 1/8-inch thick– See kitchen note.

4.   Repeat with the remaining portions covering with parchment paper so they don’t dry out.

5.   In a cast iron skillet over high heat, add 1 tablespoon vegetable oil and allow to heat, approximately 1 minute.

6.   Working in batches, add tortillas in a single layer and cook until the bottom is golden brown in color, approximately 3 minutes. Flip and cook the second side until also light golden in color, another 3 minutes. Remove from skillet, cover with a clean dry kitchen towel and repeat with the remaining tortillas.

7.   Best enjoyed while hot as taco shells or small quesadillas!

Kitchen Note: “Sandwiching” the masa between two pieces of parchment paper keeps the tortilla from sticking to the press. Masa can be found at most major grocery stores, sometimes by traditional flour and other times in the ethnic aisle.