Quesadillas de Comal con Flor de Calabaza y Epazote

In a large bowl, combine masa de maíz nixtamalizada and sal fina.

Gradually add agua tibia, mixing with your hands until a smooth, pliable dough forms. It should not be sticky or crumbly. Knead the masa for about 5-7 minutes.

Cover the masa with a damp cloth and let it rest for 15 minutes.