Beet Tortillas

In a blender, combine the beets and the warm water. Blend until completely smooth.

In a large bowl, whisk together the masa harina and salt (optional). Pour in the beet mixture and begin mixing with your hands, gradually adding the remaining warm water until a soft, smooth dough forms. Add more water by the tablespoon if mixture is too dry. Knead for 2 to 3 minutes until pliable. Cover with a damp towel and let rest for 15 to 20 minutes.

Divide the dough into 24 equal portions and roll into balls (about 40 grams each). Using a tortilla press lined with plastic or parchment, press each into a 5 to 6-inch tortilla.

Heat a cast-iron skillet or comal over medium-high heat. Cook each tortilla for about 30 seconds on the first side, 30 seconds on the second side, then flip once more for 15 to 20 seconds until lightly puffed. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel. Serve immediately.