Mix the Dough: In a large mixing bowl stir the salt into the masa harina. Then stirring with a wooden spoon, gradually add in the hot water until the dough begins to form. Using your hands knead the dough for about 2-3 minutes until smooth. This should form one large ball. The mixture should have a bit of spring, and not stick to your hands. If the dough feels too wet, sprinkle a few tablespoons of masa harina. If it feels too dry, add in a few tablespoons of hot water.
Rest: In the large bowl, cover the ball of dough with a damp paper towl and let it rest for 10 minutes.
Portion: This recipe should yield about 10 tortillas. Using your hands grab about 3 tablespoons of dough and roll into a ball, it should form about the size of a golf ball.
Press: Line your kitchen counter with a 12-inch piece of plastic wrap. Place one dough ball in the center of the plastic wrap. Pull out the second sheet of 12-inch plastic wrap and place it on top of the dough ball. Using your cast iron dish or frying pan, press down on the dough and slightly swivel. Remove the pan and you should have a perfectly flat, round piece of dough.Here's your test, if the top plastic pulls away from the dough easily, you are good to go! If it sticks, the dough is too wet. Roll the balls back into one large ball and sprinkle with more masa harina. Cook the Tortillas: Heat a non-stick skillet over medium-high heat. Once your pan is hot, peel the first piece of flattened dough away from the bottom plastic wrap. I find it easiest to flip the dough onto my hand, so the plastic wrap is now on top, and peel it away. Cook each tortilla for 1 minute on each side. You will know the tortilla is ready to flip when the spots of brown appear on the tortilla.Don't be alarmed if the tortilla bubbles up when cooking the second side, that's good!Repeat this same steps until all tortillas are cooked. I recommend pressing the next tortilla while one is cooking, that way the dough balls don't dry out sitting on the counter. Keep the tortillas warm: After each tortilla cooks, place it in a clean dry kitchen towel and fold the towel over it to keep covered. Add each tortilla to the stack inside the towel as they cook. The tortillas will soften as they warm in the towel.
Serve: Serve the tortillas as soon as they are all cooked up for ultimate freshness!
Leftovers: If you have excess and need to store and enjoy later, store in a ziploc back with all excess air pressed out. Tortillas can last up to 2-3 days in the fridge. To reheat, avoid the microwave as they will dry out and crack. Instead reheat on a the stove, in a frying pan, for about 20 seconds on each side at medium heat.