Add the pitaya powder to your warm water and whisk until combined.
Now carefully incorporate the pink water into the masa harina and salt. You can either do this in a bowl, or on a baking mat.
Knead the dough for a couple minutes until it forms a large ball and is no longer sticky.
Put the dough ball in an airtight container while you prepare the tortilla press. To do this, line the insides of the press with either plastic wrap or a plastic bag. You'll want to sandwich the dough in between the two pieces of plastic so that you can easily peel it off.
Set a pan on the stove over medium heat.
Pinch a bit of dough off and roll it into a ball that's roughly the size of a golf ball. If the dough is finnicky, wet your hands a little bit. Then squish it in the tortilla press (sandwiched between the protective plastic, of course)! You may want to squish it a few times (flipping it over between squishes) until it's reached your desired thickness.
Peel the tortilla off the plastic and gently place it in your pan. Let it sit for about a minute, and then flip it over using either a spatula or your hands. Cook for about another minute, or until the edges start to curl upwards. Then flip it again. You'll know it's done when the edges start to curl upwards again and the tortilla may puff up a bit. This'll probably take about 30 seconds to a minute.
Once tortillas are done, wrap them in a towel to help them retain moisture. Then repeat the process like 15 or 20 more times until you're out of dough!