Hot water is the trick then!
I have always had problems amalgamating masa, hot water must be the trick from the look of yours!
Jerry, I think your recipe uses too little water, which may also be the cause. For 20 tortillas, 500 g masa harina, I would suggest 660 ml hot water. Being lazy, I just shove it in the breadmaker on the pizza dough setting, which also gives it a chance to cool down before use and stops the water from evapoating so much. --JuliaBalbilla 06:46, 15 November 2009 (GMT)