Prepare the masa dough: Place the corn masa harina in a large bowl and gradually pour in the warm water. Knead in between additions until it is fully hydrated and the masa comes together/there is no dry patches. Then, continue kneading for 5 more minutes until smooth, firm, and will not stick to your clean hands (note # 1.) 

Portion the dough into 2.5 oz balls. Then, in a rocking motion, flatten each one into a disk by slightly applying pressure in between your hands. 

Mold the tortillas : Preheat a comal over medium-high heat. Place the disk of masa in between the two pcs of plastic circles that line the tortilla press (note # 2.) Press the dough to form the tortilla, leave it slightly thick, but not too thick because we will have a hard time chewing it. 

Peel the plastic pieces from the tortilla and in a smooth, backhanded sweeping motion, lay it flat on the comal (which should be hot by now.) We are only going to flip the tortilla ONE time instead of the usual TWO because we don’t want them to puff. Cook for 30 seconds and once the edges begin to change color, flip it. Allow the other side to cook for another 30-40 seconds, the bottom will develop golden brown spotting. Remove them from the heat. They won’t be fully cooked at this point but thats ok, they will finish cooking when we fry them. Let them cool down, wrap in a clean kitchen towel and place in the fridge for 24 hrs so they become stale (note # 3.)

Deep fry:  heat about 1.5 inches of a neutral oil, one that’s good for frying, to a safe temperature of 350 F degree. Deep fry the tortillas until both sides are golden brown, crispy hard, and toasted, about 30-40 seconds total. Transfer onto a rack (with a sheet pan under it) to drain some of the excess oil and while still hot lightly season each one with salt. 

Then, all thats left to do is ENJOY as a side with pozole or turn it into a dish.