For fresh corn tortillas, James Beard Award–winning cookbook author and former New Mexico Magazine contributing food editor Cheryl Alters Jamison recommends using tortilla-grind masa harina, or the finest grind a market sells. In this recipe, published in December 2013, she says that most cooks prefer to flatten the dough with an inexpensive tortilla press. These tortillas are best eaten fresh from the comal (a flat griddle).
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