In large mixing bowl, add masa harina and salt. Mix with your fingers to incorporate.

Slowly pour hot water into bowl, stirring with one hand as you pour.

Mix dough well until no dry spots remain. Masa should have play doh like consistency (but a little lighter/fluffier). It should be moist but not sticky. If it seems too wet and is sticking to your hands, sprinkle more masa harina over dough and work in, one tablespoon at a time. If dough feels too dry, add hot water one tablespoon at a time.

Cover with a lightly damp paper towel or mist and cover with a towel and let rest for at least 30 minutes.

Divide dough into 10 pieces using a scale or cutting to roughly similar size (ping pong ball size or 30g each) and place back under damp towel.

Heat a cast iron skillet or other heavy bottom skillet or comal over medium high heat. You'll also want a tortilla warmer or clean dish cloth on hand for your cooked tortillas!

Using two pieces of parchment paper or plastic (cut from a plastic bag!) to line your tortilla press, press out tortillas. To do so, roll cut dough into a ball and place between two sheets of plastic in the center of the press. Lightly press down, lifting to check size and placement. Flip over and lightly press again- tortilla should be about 6 inches across.

Gently peel plastic off one side and flip over on to other hand to remove the second piece of plastic. If tortilla tears, simply squish and roll back into a ball and press again!

Holding tortilla in one hand, gently lay on to skillet or comal. The tortilla should sizzle! Flipping onto skillet can cause wrinkles and uneven cooking, so be gentle!

Cook for 30 seconds to 1 minute, flipping over when edges begin to look dry compared to the rest of the tortilla. There should be brown spots and coloring underneath.

Cook for another 30 seconds, flip once more and cook for another 30 seconds.

Tortilla will feel a bit dry with coloring on both sides- immediately wrap in towel to steam.

While each tortilla cooks, you can quickly press out the next one or you can press them all out at once. If pressing out all at once, place side by side (no stacking!) on a sheet pan or tray, covering with a lightly damp towel.

Serve tortillas immediately or keep in an airtight container (once FULLY cooled!) on your counter for 2-3 days or in your refrigerator for up to 5 days.

Reheat gently in pan over low to medium heat, flipping often. If your tortillas feel dry, sprinkle water on top of your tortillas while reheating