📝 Instructions
= Recipe
1. Mix 2 cups Maseca with 1.25 cups water until a dough forms. Let hydrate for 10 minutes.
2. Divide dough into 40g balls. Press each ball in a tortilla press lined with plastic, or flatten between two sheets of plastic wrap using a heavy pan, to about 1/8-inch thickness.
3. Cook on a dry, preheated comal or skillet over medium-high heat for 30 to 45 seconds per side, until lightly charred in spots. Keep warm in a towel until serving.