Start by adding the masa harina to a large bowl with the salt and whisk. Pour in the boiling water and stir briskly. Work the dough with the fork to make sure that all of the water and the corn flour is absorbed.

Cover the dough with a damp cloth to keep it from drying out. Let it sit for 10 minutes to cool and for the masa harina to soften. After 10 minutes, divide the dough into 10-12 even piece then roll into balls. Place the balls back into the bowl and cover for another 10 minutes with the damp cloth.

Use a tortilla press lined with parchment paper to press the shell into a disc. Otherwise, use a rolling pin to roll into a disc.*

Heat a seasoned cast iron skillet over medium flame until smoky. Drop the heat and place a disc or two on the surface. Cook for 1-1 1/2 minutes then flip. Cook for about 45 seconds then flip again. The tortilla should puff up slightly indicating that the inside is cooked through. Place each cooked shell between to very dampened paper towels or cloths.