Homemade corn tortillas made with masa harina mix.

Corn Tortillas

2 cups masa harina mix (available in most supermarkets)
1 1/3 to 1 1/2 cups warm water
1 teaspoon salt

1. Add salt to dry masa harina. Mix masa with 1 1/3 to 1 1/2 cups warm water. Mix well; cover and let sit for 10 to 15 minutes. Keep the tortilla dough covered as you form it into small balls about 1 1/2-inches in diameter.
2. Place each ball of masa between two pieces of waxed paper and press flat with a heavy flat-bottomed pan (or tortilla press if available). You won't get it as thin as commercially produced tortillas, but they will taste better. (If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of masa harina.) Repeat with the remaining dough, leaving individual tortillas between the sheets of waxed paper.
3. To Cook: Heat an ungreased cast iron griddle or large non-stick skillet over medium-high heat.
4. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan,
   quickly and carefully peel off remaining wax paper. This might take some practice.
5. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy. Repeat with remaining uncooked tortillas.

Makes about 12 tortillas.