Whisk together 1 cup of masa harina and salt in a large bowl. Add the hot water and stir to combine. Mix until a smooth mass forms, about 1 minute. Add the remaining ¼ cup of masa harina as needed to make a kneadable dough. (Adjust the consistency with a little more water if it feels too dry and crumbly, or masa harina if it still feels too sticky.)

Cover the bowl with plastic wrap and let rest for 15 minutes.

Meanwhile, cut off the zipper top of a quart or gallon-sized zip-top plastic bag, along with two sides so that it opens like a book. Open the tortilla press and line the inside with a plastic bag.

Meanwhile, heat a well-seasoned cast iron skillet over medium-high heat.

Scoop 2-tablespoons of masa and roll into a balls (about 15). If the masa is too sticky to handle, knead in a little bit more masa harina. Loosely cover with plastic wrap or a damp towel to keep them from drying out.

Place the masa ball on the plastic bag in the center of the base of the tortilla press. Cover with the other half of the plastic bag. Close the tortilla press and press gently to flatten. (Tortilla should be thin: roughly ⅛-inch thick or a bit thinner and 4 to 5 inches big).

Carefully peel the pressed tortilla off of the plastic and Immediately place it in the heated cast-iron skillet. Cook for 1 minute, until the tortilla is brown and speckled on one side. Flip and cook the other side for another minute. Transfer to a tortilla warmer or a lint-free kitchen towel and cover to hold warm.

Repeat rolling, pressing, and cooking with the remaining dough. Serve the tortillas while still warm.