Combine the masa, water, and salt in a large bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together.

To test, flatten a small ball of dough between your palms. If the edges crack, add water, 1 tbsp. at a time until a test pieces does not crack.

Divide the dough into 24 small balls for tacos or 12 large balls for quesadillas. Place on a platter and cover with a damp towel.

Line a tortilla press with 2 sheets of heavy plastic such as a heavy duty freezer bag. Heat a dry cast iron skillet or nonstick pan until moderately hot. Flatten each ball of dough in the tortilla press; remove the plastic from the top and holding the dough with your fingertips, peel off the bottom sheet.

Lay the tortillas in the skillet, one at a time, and cook about 45 seconds per side, pressing the top with your fingertips to help it puff. Transfer the tortillas to a towel, stacking them as you finish the batch. Serve immediately or cool and wrap well in plastic and store in the refrigerator up to a week.

Posted by Sheryl Donner