Stir masa harina and salt together with a fork in a mixing bowl. Add 1 cup of warm and mix in until it is absorbed. Add more water as needed to form a stiff dough that is not sticky, but holds together in your hands. Knead the dough in the bowl with your hand for about 5 minutes until it is smooth. Wrap the dough in plastic wrap and let it sit for 30 minutes at room temperature.
Heat a cast iron skillet or griddle on medium heat. Cut 2 8” rounds out of a plastic freezer bag. Divide the dough into roughly 12 golf-ball sized portions. Place them one a time between the 2 pieces of round plastic. Press them with a tortilla press or use your hands or a rolling pin to flatten them into 5-6” diameter discs. Peel back the top layer of plastic and transfer the tortilla to your hand then to the preheated skillet.
Cook for 10 seconds then flip and cook for about 1 minute then flip again and cook for about 1 more minute to finish. The tortillas may puff up when you flip them, which is good. Let them puff up and then press them back down. Place cooked tortillas on a plate and cover with a towel, stacking them up as you go. Serve them warm or store them in a sealed bag or container in the fridge for up to 3 days or freeze them in a freezer bag for up to 6 months.
Make sure to use masa harina, which is made from nixtamalized corn, not cornmeal, when making tortillas or the resulting tortillas may not hold together. For the tortillas pictured here I used a combination of yellow and blue corn masa which resulted in a reddish color.
Adjust the heat of the skillet as needed. If you are getting lots of dark spots quickly then lower the heat, if you are not getting any dark spots after 1 minute then raise the heat a tiny bit.
Recipe by Fare Isle at https://fareisle.com/black-bean-enchiladas/