Place the beet in a small saucepan with enough water to completely cover the beet. Cover and cook over medium heat until fork tender, about 30 minutes.
Remove from heat, and once cool enough to handle, remove skin using a potato peeler or knife.
Blend 2 cups of hot water with the beet. Strain the mixture and set aside.
Using a large mixing bowl, add corn flour and salt. Slowly add the beet mixture and mix by hand just until the dough is similar to Play-Doh in texture – not too tacky or dry. The masa (dough) should be moist and pliable, but should not stick to your hands. If it’s sticking to your hands, gradually add more corn flour. If it’s too dry, add more of the beet mixture.
Taste and adjust for salt if desired.
Cover the dough with a dish towel and wash your hands. Once prepared, use dough immediately or rehydrate with additional liquid before use if it becomes dry.
Heat comal or skillet over medium-high heat.
In the meantime, portion out and roll out dough balls that are equal in size using a scale, cookie scooper, or simply by eyeballing them. If using a scale, each dough ball should weigh approximately 30 grams each.
Then, one at a time, place dough balls between two pieces of plastic – one on a tortilla press, the other over the dough ball, and gently press tortillas until they measure 4 to 6 inches in diameter. Again, these shouldn’t be too thin or thick.
Gently remove the plastic and cook for about 10 to 15 seconds on one side, then flip and cook for an additional 10 to 15 seconds and flip it again.
Once the tortilla puffs, transfer it to a tortilla warmer or wrap in a clean kitchen towel to keep warm.
Enjoy warm with a sprinkle of salt, or sliced avocado or enjoy with a fresh pot of beans. See “What Pairs Well With Hot Pink Corn Tortillas?” section above for more ideas!