Corn tortillas

Combine 2 cups masa harina with 1.25 cups water, mix gently by hand and pat into a ball.

Cover with plastic wrap and rest 20 minutes.

Roll golf-ball-sized balls and press in a tortilla press lined with a cut-open plastic bag so the dough does not stick; or press firmly with the bottom of a heavy skillet.

Cook in a ripping hot non-stick or cast iron skillet, flipping after 30 seconds to one minute when there are a few brown spots; about 20 seconds more on the other side.

Keep warm in a tortilla warmer or wrapped in foil in a low oven.