To begin, you'll need only three ingredients: Maseca (instant corn masa flour), water, and salt. In a medium bowl, mix 1 cup Maseca, 2/3 cup warm water, and 1/2 tsp salt until combined. Texture should be soft dough...not dry, but also not tacky. (In other words, just right.)
Cover your tortilla press in plastic wrap on both halves. Use 1/8 of the dough (the recipe makes 8 tortillas), and form it into a ball (slightly larger than a golf ball).
Press the tortilla. Kelli presses four times, rotating the tortilla a quarter turn each time to ensure an even and round tortilla.
It should look like the above photo...muy bonita.
In traditional Mexican cooking, you'd cook the tortillas on a comal. We use a flat skillet (pancake pan), and cook the tortillas for 50 seconds or so per side over medium-high heat. You don't want to overcook the tortillas, or they'll dry out and crack when you're eating them. Err on the side of undercooking if there's a question.
Voila! Delicious tacos on homemade corn tortillas. (The leftover tortillas make a great dessert...a little butter, cinnamon and sugar, a minute or so in the toaster oven, and your dessert is good to go!) Enjoy!
- Pete and Kelli