Cooking Class Mexican Cookbook corn tortillas
2 cups masa harina
1 to 1 ¼ cups warm water
Combine masa harina and 1 cup water. Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed.
Test consistency of dough by pressing a 1¾-inch ball between two pieces of plastic into a 6 inch tortilla.. (If you do not have a tortilla press, use the bottom of a heavy pan.) Peel off top piece of plastic; invert tortilla onto your hand and remove second piece of plastic. If edges are cracked or ragged, dough is too dry; mix in water, 1 to 2 teaspoons at a time, until dough presses out with smooth edges. If tortilla sticks to plastic, dough is too wet; mix in masa harina, 1 tablespoon at a time, until dough no longer sticks when pressed.
Divide dough into 12 pieces for 6-inch tortillas or 24 pieces for 4-inch tortillas. Press out tortillas and keep covered with plastic or waxed paper.
Heat ungreased griddle over medium-high heat until water drops dance. Place a tortilla on griddle; cook 30 seconds or until edges begin to dry out. Turn tortilla over; cook 45 seconds to 1 minute until dry and lightly flecked with brown spots. Turn tortilla over again; cook first side 15 to 20 seconds more until dry and light brown. Tortilla may puff up; do not press down. Remove tortilla to kitchen towel; it will be slightly stiff, but will soften as it stands.
Cook remaining tortillas in the same manner.