One of life's most delicious experiences is enjoying the elemental flavor of a just baked corn tortilla. Once you learn how to press and griddle bake tortillas, they're really quite easy and rewarding. If you'd rather not make your own, search out a locally made brand of tortillas (they'll ususally be fresher) in your grocery, and heat them, wrapped in a clean kitchen towel, in a vegetable steamer. Steam 1 minute, turn off heat, and let stand 15 minutes.
1 3/4 cups masa harina (such as Maseca or Quaker)
1 cup plus 2 tablespoons hot water
How to Make It
Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina and water in a large bowl, stir well. Turn dough out onto a surface lightly sprinkled with masa harina; knead lightly 5 times or until soft (the consistency should be like soft cookie dough but not sticky). Divide dough into 12 equal portions. Shape each portion into a ball.
Working with 1 portion at a time, place dough between 2 sheets of plastic wrap (cover remaining balls to prevent drying). Place ball, still covered, on a tortilla press. Close press to flatten dough, moving handle from side to side. Open press; turn dough one-half turn. Close press to flatten. Remove dough. Carefully remove plastic from dough.
Place a nonstick skillet over medium heat. Add dough, and cook 15 to 30 seconds or until tortilla releases itself from the skillet. Turn tortilla; cook 30 seconds or until brown spots form. Turn again; cook another 30 to 45 seconds. (At this point, most of the tortillas will puff like pita bread.) Remove from pan. Keep warm. Repeat procedure with remaining dough.