Method
- Bring the masa to a soft, cohesive texture that does not crack at the edges when pressed.
- Portion into equal balls and keep them covered while you work.
- Press between two sheets of plastic or parchment; rotate once if needed for even thickness.
- Cook on a hot dry comal or skillet, flipping as the surface sets and begins to puff.
- Hold finished tortillas in a cloth-lined basket so steam keeps them flexible.