Huevos encamisados

Check the masa: make a ball and smash it; craggly edges mean it needs more water. Add water a little at a time until well hydrated, since the moisture inside turns to steam and puffs the tortilla.

If the tortillas do not puff, fry or poach the eggs and set them on top.

Press about 50 g of dough between two pieces of plastic of different thickness, thinner one below; flatten slightly, turn it 180 degrees and press again, then peel off the top plastic.

Cook on a hot comal 15 to 30 seconds per side until tiny brown marks show; flip, cook another 15 to 30 seconds until it looks dry, then flip again so the sealed tortilla puffs.

Crack each egg into a little bowl and season with salt and pepper in the bowl.

Cut a small slit, about 3 inches, in the thin puffy side of the tortilla with a very sharp knife; open it by hand and pour in the egg.

Rub egg white over the gap with a finger to seal it, press down, and return to the hot comal to cook the egg.