Now I have my ground corn, or masa. I walk back to my home and have to start the fire in my tin stove. While this is warming, I remove the two big balls of masa from the cuartarones and knead them both separately, mixing with just a little water to keep the masa flexible and moist. Next, I pinch off small sections, about the size of my fist and roll these into balls. Each ball is placed onto a thin piece of plastic that is spread on top of a tortillera ("tortilla-maker" or tortilla press). This tortillera is sure to be found in every household across Mexico! It is usually made from wood and has two circular pieces connected by a hinge. Therefore I am able to fold over and press firmly the tortillera and make the ball of masa flat just like a tortilla. The plastic sheets on either side of the flattened masa keep it from sticking to the wood. Now I can remove the tortilla-shaped masa and toss it back and forth in my hands just enough to shape it perfectly before gently laying it on the stove.
I continue making balls and shaping the masa into large, flat circles as the other tortillas cook on the stove. Each one needs to be turned over after a couple minutes and when they are fully cooked they are put into a tortilla basket, with a cloth over them to keep them warm. Usually I will make about 20 to 30 tortillas for one meal, and throughout the day this totals to at least 60 tortillas. Our tortillas are ready to eat!