You will need:
250 g of masa harina
250 ml of like-warm water
What to do:
Mix the two ingredients together in a bowl for about 10 minutes if doing it by hand, or 5 minutes if using a processor. When it is a good consistency, holding together well and is neither too wet nor too dry, leave it for 20-30 minutes. (1) Divide the mixture into small balls. Heat a flat, dry, heavy frying pan. In Mexico a peasant would then flatten the ball in their hands until it was a very thin, circular pancake. However, this is a rather difficult operation. (2) Use a tortilla press instead. You will find it easier. Place a piece of greaseproof paper on one side of the press. Put the ball of dough in the centre of it, cover it with a second piece of paper, pull the top of the press down and flatten the dough until it is no thicker than a thin coin. (3) Take the circle of dough out of the press, place it on the hot pan and dry-fry it for one minute until the edges begin to curl up. Then turn it over with a palette knife and cook for another minute. When it is done it should be flecked with brown on both sides. (4) Store in a hot oven on a plate, separating each tortilla with greaseproof paper and wrapping them all in tea towel.