Corn Tortilla Shells in 35 Minutes

Instructions:

1. In a large bowl, combine masa harina and salt. Gradually add warm water, kneading with your hands until the dough is supple and not sticking to your fingers.
2. Cover the dough with a damp cloth and allow it to rest for 10 minutes to fully hydrate the corn flour.
3. Divide the dough into golf-ball-sized rounds. Press each round between two pieces of plastic using a tortilla press, then sear in a hot, dry cast iron skillet for 30-60 seconds per side until slightly puffed.
4. Lightly brush both sides of the warm tortillas with neutral oil.
5. Carefully fold the tortilla in half and place it into a taco holder or wrap a strip of aluminum foil around it to create a tight 'U' shape.
6. Place the shaped tortillas on a baking sheet and bake at 375°F (190°C) for 8-12 minutes, or until the edges are deep golden brown and the center is rigid.