I make corn tortillas sometimes. Usually with masa harina (Maseca brand lately) in a ratio of 45g masa harina to 75g warm water, with a pinch of salt. I mix and knead and divide into three balls of equal weight, and then let them rest covered for 20-30 min or so if I have the time. Then I press them out in a metal tortilla press. I use a piece of parchment paper to line the press and spray with oil before pressing out each tortilla. This makes 3 taco sized tortillas, and the amounts can be adjusted with the same ratio for however many tortillas are needed. Then I cook them on a pan or griddle, maybe a minute a side before flipping, and then another minute or so, then flip again and press it a few times with a finger or spatula and hope it starts puffing up. Doesn’t always happen for me and sometimes I have to cook it a little longer. And then finally another flip for a few seconds. Then it goes into a sealed glass tupperware like container. Each tortilla goes into this. This is key as it lets them kind of steam a little and become more pliable. IMHO freshly made tortillas are definitely superior to supermarket tortillas.
I used fresh masa from a local Mexicatessen before a few times (La Palma in San Francisco) and the tortillas from those were better than the ones made with masa harina (and reliably puffed up every time). But I never got through a bag fast enough before it started molding. I might try it again and freeze the leftover masa sometime, or maybe just eat a lot more tortillas.
Tortilla press:
