Corn tortillas

Bring 290 ml water to a boil in a small saucepan, covered.

In a large mixing bowl combine the masa harina and a generous pinch of pink salt.

Pour in the hot water and mix to form a dough; knead by hand to combine. Cover with a towel and rest 20 minutes.

Drape cling film over the cutting board, brushing water underneath so it does not slide.

Divide the dough into 20 small portions; return them to the bowl under the towel.

Combine two portions and roll carefully into a thin sheet; cut out a tortilla with a two-cup container as a mold.

Add another portion to the excess and repeat.

Cook right away, or wrap in cling film and refrigerate.