1. Line a plate with paper towels.

2. Combine the masa harina, oil, salt, and water in a large bowl. Stir with a wooden spoon until a ball is formed, adding more warm water as needed. (It should be the consistency of Play-Doh.) Knead the dough several times in the bowl, until it is smooth and becomes a ball that cleans the sides of the bowl as you move it around. Wet your hands if they become sticky as you are kneading. Divide into 16 pieces. Roll each piece into a ball. Place the balls on a baking sheet, cover with plastic wrap and set aside.

3. Heat an electric griddle to 350 degrees or a large, heavy skillet to medium.

4. To shape the tortillas, cut a 1-quart plastic bag into 2 pieces. Set one piece of the plastic on the bottom of the tortilla press. Place one dough ball on the plastic, top with the second piece of plastic, and press down the lid to make a 5 1/2-inch round tortilla. Or, place the dough ball between the two pieces of plastic, set a heavy skillet on top, and press down firmly to flatten. Peel off the top piece of plastic, place the tortilla in your hand, and peel off the other piece of plastic.

5. Add the tortilla to the griddle as soon as it is shaped and the griddle is hot. Cook on one side until the tortilla begins to bubble up and brown, 2 to 3 minutes. Flip and continue to cook for another 1 to 2 minutes, until beginning to brown and bubble up. Remove to the paper towel–lined plate and cover to keep warm. Continue until all the tortillas are cooked.

VARIATIONS

RED AND YELLOW TORTILLAS

Some cooks tint the dough red by kneading a little red chile puree into it. The puree gives it extra flavor too. You can also use paprika for this. For yellow tortillas, knead in a little Cuban Bijol Coloring and Seasoning Condiment.

SLOW-COOKER BARBACOA TACOS PARTY PLATTER from Turnip Greens and Tortillas by Eddie Hernandez. Copyright © 2018 by Eddie Hernandez. Used by permission of Houghton Mifflin Harcourt. All rights reserved.