Tortillas de maíz

Step 1: Mix 9 oz masa harina (nixtamalised corn flour) and ½ tsp salt in a bowl. Pour in 1 ½ cups warm water and knead with your hand for 2 minutes into a smooth dough.

Step 2: Pinch off a walnut-sized piece and flatten it. If the edges crack, knead in water a tablespoon at a time until the dough feels like soft play dough and does not stick to your palm. Cover and rest for 10 minutes.

Step 3: Heat a dry comal, heavy frying pan or griddle over a medium-high heat for 3–4 minutes. Divide the dough into 16 balls and keep them under a damp cloth.

Step 4: Line a tortilla press with two squares cut from a freezer bag. Press a ball to a round about 14 cm wide and 2 mm thick. No press? Flatten it under a heavy flat-bottomed pan.

Step 5: Peel off the top plastic, flip the tortilla onto your fingers, peel off the second sheet and lay it on the comal. Cook for 30 seconds, until the edges look dry and it releases easily.

Step 6: Flip and cook for 45 seconds, until pale brown spots appear underneath. Flip again and press the middle gently with your fingertips or a cloth: it should puff. Cook 15 seconds more.

Step 7: Wrap each tortilla in a tea towel as it comes off and keep going with the rest. Serve warm. Leftovers keep 3 days in the fridge; reheat on a dry hot pan.