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1
Combine melted fat, masa, and salt. Work together until a smooth, uniform dough forms.
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2
Divide into 8 equal balls.
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3
Press each ball in a tortilla press lined with plastic into a circle roughly 5 inches (13 cm) across.
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4
Place on a comal set over very low heat — surface temperature around 120–135°C (250–275°F).
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5
Cook, turning occasionally. Prop one edge of each disc on a flat stone to allow heat circulation underneath.
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6
Dry out for approximately 10 minutes without allowing the surface to burn.
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7
Once thoroughly dried through, raise heat slightly and toast until fully crisp on both sides.
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8
Serve immediately, or hold at room temperature and re-toast briefly before serving.