Corn tortillas are the basis for a lot of Mexican dishes like tacos, enchiladas, quesadillas, flautas, chilaquiles, etc.
You can buy corn tortillas at the supermarket, but I find the package is usually so big that I end up throwing half of them away (granted, I could freeze them, but I prefer to be impractical, of course).
Also, there is a certain glamour in making your own tortillas at home, kind of like a feeling that you can really call yourself a cook. It's kind of like when you make your own bread and it rises, or you grind meat and make your own sausage. The method I use is kind of cheating though, since I'm using store-bought masa, but hey I have to start somewhere and leave myself some room to grow :)
Without further ado, here are my homemade corn tortillas:
Servings: 14-16 tortillas
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
2 cups masa Maseca
1 1/2 cups warm water
1/4 tsp salt
Mix all ingredients together until they form a uniform dough. If dough cracks too much, add water little by little until it is uniform. Split the dough into 16 parts and roll each part into a ball. They should be a bit smaller than a large egg.
If the tortilla burns a little that's okay, it's supposed to! Make sure you aren't over burning it though, adjust temperature and time accordingly.
That's it!! Enjoy with lime and salt, butter, or prepared in any dish you'd like :) You can eat these right away, reheat them in the microwave or griddle, store in the fridge for a couple of days or in the freezer even!