Add the masa harina to a medium bowl. Pour in 2 cups (480 ml) of hot water, and use your hands or a spoon to mix the masa.

Slowly add more water as needed. Once the masa starts to form into a dough, continue to use your hands to amasar, or knead, the masa to bring it all together.

The masa should be a Play-Doh–like consistency that sticks together and doesn’t stick to the bowl or your hands. Add 1 tablespoon (15 ml) of the oil and salt to taste, and continue to knead the masa, adding more oil as needed, up to 1⁄4 cup.

Preheat a comal (flat cast iron pan) to medium-high heat.

Roll the masa into small walnut-sized balls. Use a tortilla press lined with wax paper (or plastic) to press the tortillas evenly until the masa becomes a tortilla about 4 to 5 inches (10 to 13 cm) in diameter.

Add the first tortilla to the preheated comal (the griddle). Let it cook for about 20 seconds, or until the first side begins to sear and the outer layer of the tortilla seals. The tortilla should release from the pan. Flip the tortilla to cook on the second side for 20 seconds. Flip it back to the original side, and the tortilla may start to puff up after another 20 seconds. Repeat for all the tortillas. Place the cooked tortillas in a tortilla holder lined with a cloth towel to keep them warm. They will continue to steam and cook in the basket.