Delicious, and very filling. I'm a bit embarrassed to admit it didn't work for me the first time since this Midwest native didn't appreciate the difference between corn meal and masa harina. I got some Maseca, and all was well. I definitely recommend using a tortilla press and parchment; I had to turn and re-press mine a number of times to get them evenly thin (I suspect my tortilla press is pretty basic), and obviously the parchment made that much easier.
I tried a non-stick pan at first, but have settled on a stainless steel one. I also found I was overcooking them at first-- really, watch the 30 seconds per side carefully to get a tortilla that's "done," but flexible. And do wrap them in a clean dish towel once cooked; they stay soft as they cool, and I think the heat they initially retain while stacked against each other finishes out the cooking process.
By forming balls somewhere between the size of a golf ball and racquetball, I get a tortilla about the size of a saucer or cd: Comparable in size to grocery store corn tortillas, but far superior in taste and texture!
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Delicious, and very filling. I'm a bit embarrassed to admit it didn't work for me the first...