It does not get any easier than a recipe with only two ingredients. Making fresh corn tortillas is a simple way to add new interest to familiar recipes. The technique may take a little practice, but it is worth the learning curve when you sink your teeth into authenticity. The soft texture and sweet corn flavor do more than just make the filling easier to eat with your hands—it makes it memorable.
2 cups masa harina flour
1 1/3 cups warm water
Stir masa harina and water together until dough holds together in a ball. Turn onto a working surface lightly dusted with masa harina. Knead quickly into a smooth ball. Divide dough into twelve pieces, keep covered with plastic wrap. Trim the seams of a gallon size Ziploc bag so you have two sheets of plastic or use wax paper.
Roll one piece of dough into a ball. Place between two sheets of plastic or wax paper and flatten slightly. Press tortillas (still in wax paper/plastic) in a tortilla press until tortilla measures 5-6 inches in diameter. Repeat with remaining pieces of dough, stacking tortillas under a damp tea towel until ready for use.
When ready to cook the tortillas, preheat a seasoned cast iron griddle over medium-high heat. Heat the tortillas on skillet or griddle, turning frequently until it looks dry and has a golden color, about 1 to 2 minutes. Repeat with remaining tortillas. Keep warm on a plate loosely covered with a towel.
If you do not have a tortilla press: Set 1 ball of dough between the sheets of plastic or wax paper. Using a skillet or a rolling pin, flatten the tortilla to a 5-inch round. Peel off the plastic or wax paper and set the tortilla on the hot skillet or griddle.