If you love Mexican food you should give this recipe a try. There is nothing like the smell of fresh corn tortillas cooking in your kitchen. Don't be intimidated - there are only 3 ingredients. It is a super simple recipe that will make the best corn tortillas you've ever had - it will make you rethink why you've been buying them at the store.
If you are making them for the first time you can use a heavy pan or plate to press the tortillas. After that, you may consider buying a tortilla press - they run around $8 - $12 and are so worth it! It makes the process faster and easier.
If the mixture is still dry continue to add 1 tablespoon at a time until mixture is pliable.
When you can handle the dough - it should still be very warm, knead by hand in the bowl. It should remind you of a soft pizza dough.
Cover and let rest 30 minutes. Preheat your iron skillet to medium heat.
*** Note ***
I use a tortilla press for corn tortillas. It is so much easier and quicker with this method. I cut a sandwich size ziplock bag down the seams to place the dough to be pressed.
Separate the dough into 12 equal pieces. The should be about the size of a golf ball.
Flatten slightly in your hand and place about 1/2 away from the bottom of the press as shown.
Press the tortilla. It should look like this and remove easily by peeling one side of the plastic at a time. If it sticks that means your dough is too wet and will need a little more Masa. If you do add a little more let the dough rest before trying again.
Place tortilla on hot pan and let cook until it can easily be removed and flipped. Don't force it - the tortilla will release when it is done on that side.
Flip and cook on the other side for 1 minute.
Stack finished tortillas in between a clean dish towel. Cover with plastic to allow tortillas to steam while you finish cooking the rest of the batch.
Corn tortillas are always best fresh, but you can refrigerate any remaining and reheat in the microwave for 15 seconds.
These are fantastic with butter, or making street tacos.