This Corn Tortilla Technique Took me 50 Tries

Name: This Corn Tortilla Technique Took me 50 Tries
Total time: 30 min
Ingredients: 3 cups Masa harina; 1 tsp Salt

Ingredients

Mix the masa harina and salt in a large bowl. Slowly add the water in portions, kneading in the bowl or on a clean surface for at least 7 to 8 minutes.
Shape the dough into 15 to 20 golf ball-sized balls and cover them with a damp towel.
Place a dough ball towards the back of a parchment round on a tortilla press, cover with another parchment round, and press firmly until flat.
Cook one tortilla at a time in a large griddle or non-stick pan over medium heat: 45 seconds, flip, 1 minute 30 seconds, flip, then a final 45 seconds. The edges should be browned and the tortilla should puff.
Keep the tortillas warm stacked in towels or in a tortilla warmer.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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