In a bowl, mix together 200 g masa harina and ½ tsp salt.

Pour in 310 ml warm water and mix it into a dough, then cover and set aside for 15 minutes.

Meanwhile, cut two squares of parchment paper, or from a reusable plastic bag, large enough to cover the tortilla press.

Also line a bowl with a kitchen towel to keep the tortilla warm later on.

Heat a large cast-iron or non-stick pan over medium heat.

Meanwhile, line the lower half of a tortilla press with the paper or plastic sheet.

Keeping the remaining dough covered, take a small portion of the dough (around 30g) and shape it into a ball.

Place the ball on top of the lined press and cover it with the second sheet of paper or plastic.

Then press the dough into a thin disc, around 12cm wide.

Gently remove the disc from the sheets and place it into the hot pan.

Cook for around 20-30 seconds until it easily comes loose, but hasn’t turned golden yet.

Flip it over and cook for 40-60 seconds on the other side, then flip again.

At this point, the tortilla should begin to puff up.

If not, use a spoon to give it a gentle press around the edges.

If it’s still not puffing up, the dough might be too dry or the tortilla was unevenly pressed.

Once it’s lightly golden, transfer the tortilla to the lined bowl and cover to soften and keep warm.

Repeat with the rest. You can cook several tortillas at the same time as you go.

Serve fresh with the toppings of your choice, like Hongos Guisados and Salsa de Tomate Verde.