• 250g masa harina, blue or yellow
• Salt
• Hot water (I just boil the kettle and then wait a minute or two)
• A little pork/duck/goose fat (optional)

Mix the masa harina and the salt. If using, add 2tsp of warm fat. Add a little hot water at a time, stirring with a wooden spoon, until the dough comes together as a firm ball leaving no dry flour in the bowl or any tacky marks or streaks. Rest for 10 minutes.

Split into squash ball sized spheres. Line the taco press with two pieces of parchment paper and squish. Cook in a hot dry pan until the edges curl, flip and cook for another 30 seconds or so until lightly puffed and charred in spots.