Alrighty!! I make homemade corn tortillas everyday. There was a previous comment about the tortillas not puffing up. Well, they should puff up. The steam that is trapped within the tortillas makes the tortillas a lot softer. The trick to this is knowing when to flip the tortillas. When you first make the Masa dough, knead the dough for about two minutes. The masa should not stick to your hands and cleans the sides of the bowl. You're griddle should be on Med. High. Lay your tortilla on the griddle when the tortillas doesn't stick flip it, then when you see golden brown marks on the edge of the tortilla, flip again. Gently press the tortilla in the middle to help it fluff. And there you go. It's not very time consuming. Just have to get into the practice of it. But whatever you do, DON'T add lime!! Or baking powder! The recipe above IS the way they make it in Mexico - that's where I learned. Hope this was helpful!
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Alrighty!! I make homemade corn tortillas everyday. There was a previous comment about the...