This is a very "basic" corn tortilla recipe. Traditionally, at least in Northern Baja - we use salt and 'additional' lime juice with the masa harina to prepare corn tortillas. There aren't many different types of masa harina - because masa harina is corn flour made from corn and lime. The commonly available brand in the US is Maseca; although I believe Quaker also makes masa harina. Maseca makes a masa harina for tortillas (white bag) and a masa harina for tamales (peach/brown bag). Honestly I'm not sure what the difference is between the two because the masa harina for tamales doesn't include baking powder or salt... which must be added when making tamales. So I believe the two are probably identical; but I cannot confirm this. In my experience corn tortillas don't "puff" (they are not made with baking powder, so they will not puff like flour tortillas would). However, the corn tortillas should turn light/ med-light brown. No oil is needed to 'cook' the tortillas - and although it is best to use a cast iron skillet - a comal can also be used (thin round griddle-like pan). The water amounts are just an estimation (as the temperature and humidity will always play a factor in the process). I use a little less water and add as needed (until the dough doesn't stick). Use parchment paper instead of wax paper to press the tortillas (tortilla press is essential - but may be done using a heavy plate/pan. This is not as effective and a press.

A few helpful hints to an otherwise good recipe. 1) A tortilla press is definitely the way to go. Less than ten bucks, no muss, no fuss. 2) Don't use plastic wrap or wax paper; both are too fragile and sticky. Use a plastic freezer bag instead and cut the bag to size for your press so you wind up with two sheets of freezer bag plastic. You still have to be careful peeling the formed tortillas off them but it's MUCH easier than wax paper. You can reuse the plastic sheets; just rinse (or wash) and dry, then reuse. Store them with your tortilla press. 3) Like one other reviewer, I find a dash of salt helpful.

PLEASE note: for those who are having trouble with sticking, add a bit more masa... your masa is to wet. Here's how; Mix the masa and water with your hands until it does not stick to your hands or the large bowl you mix it in. Continue to kneed at least 3 minutes or longer THEN let it rest and hour or so covered with a damp towel. Make small balls, (golf ball size), and use parchment paper to flatten in a press. Enjoy, for these are wonderful and a delight to eat. I accidentally bought MASECA corn mix one day and now use it exclusively. I hope this helps those who are having trouble.

I use a locally produced masa available in our area to make corn tortillas very similar to your recipe. I have found that by substituting good homemade stock (vegetarian or meat) makes for a better tasting tortilla. Sometimes on a few occasions I wil add a dash of garlic salt, onion powder and pepper to the masa just to give it a bit of a kick, but if really isn't necessary if you use stock as I mentioned. *I cut up small squares of wax paper to fit the tortilla press to form each tortilla, stack them one on top of the other and this avoid them sticking together. Make sure to store the tortillas in an airtight container or ziploc bag in the frig if you are not going to cook them immediately. ** If the tortillas do stick together, as I read in some of the reviews, it is because too much liquid was used.

I've come to love making tortillas at home, and I always use this recipe. But I don't have a press, so here's my technique: use a plastic cereal bowl like a cookie cutter to make a perfectly round tortilla. Then just take it off along with the top layer of plastic. Really cuts down on the mess, too.

These were great! I used parchment paper to roll the dough. It works wonderfully. No sticking at all. I added a bit of salt to the flour before mixing it with water.

Sorry, this is not ''the REAL thing'' it is ''the EASY thing''. The REAL thing requires a lengthy process which involves cooking the kernels in slaked lime and leaving them to soak overnight. Then you use a special stone mortar to grind the hulled kernels to make masa, and then you make the tortilla. This is a decent recipe for those who do not have the time, patience, or drive to make REAL tortillas. And, though this recipe doesn't taste so bad, it doesn't come close to deserving the description of ''real corn tortillas''. The flavors and aroma of the two is VERY different. My tips for doing THESE easy tortillas is use 2 cups of cold water to 2 cups of the instant masa flour mix and a pinch of salt, you might think this is quite wet but the trick is to keep kneading the masa vigorously for about 5-10 min. The masa flour mix absorbs water very well and think of incorporating ''air'' as you knead, you will see the masa becoming less wet and gathering quite easily. When you see it gather, STOP kneading, take the huge lump of masa in front of you (out of the bowl), grab a handful amount of masa and shape into a golf ball sized ball and toss each shaped masa ball back into the bowl as you go, then cover with a moist cloth for 10 min. Then fire up your cast iron skillet (preferably) and line your tortilla press with parchment paper to press the tortilla. The skillet has to be very HOT! Cook each side for 30 seconds until to tortillas puff up then remove and do the next. Good luck!

Easy, fresher than any store-bought version. Husband exclaimed, "so this is what corn tortillas are supposed to be like, soft, not bone dry and crumbly?" I really appreciated the tips because my bag of masa only has instructions in Spanish and never knew how to use my tortilla press. Wonderful with the Chile Verde II recipe on this site.

The tortillas turned out great, even though I had never made them before. I would add some salt next time, however, the tortillas needed it. Thanks for a great recipe!

Really great and easy. I would add a little bit of salt next time though.