In a bowl, add the warm water and salt. Stir to dissolve salt. Gradually add in the masa harina until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide into 8 equal pieces, roll into a ball. Transfer to a plate, cover and set aside.
While the masa is resting prepare your salsa's and prep your toppings and garnishes. See salsa recipe below.
When ready, preheat the comal to medium heat for a few minutes. Using a tortilla press lined with plastic, press the masa balls to resemble a small thick corn tortilla. Cook for 30 seconds per side on preheated comal and transfer to a tortilla warmer as you cook them.
To finish, take each thick tortilla and pinch all around the center to create nooks and crannies. It should almost resemble an English muffin, lol! A Mexican version!
Place on preheated comal. Drizzle onto each picadita about 1 tablespoon of melted pork manteca. Cook until the picadita becomes a little crisp, turn as needed. Top each one with red or green salsa, finely chopped onion, queso fresco and more salsa! Buen Provecho!