Measure out two cups of Maseca and ¼ teaspoon salt into a bowl.
Stir in up to 2 cups of warm water until a soft dough forms. The bag of corn masa flour calls for less water. But, we’ve found we prefer the texture when more water is added.
Roll the dough into golf ball-sized balls. Once all the dough is rolled into balls, cover the bowl with a damp paper towel.
Heat a griddle and start pressing your tortillas. We use a cut ziploc bag to line the tortilla press since the dough will stick to the press something fierce. You can also use waxed paper or parchment if you prefer.
As you press each ball into a tortilla, lay it on the hot griddle. Cook for about 50 seconds and then flip. Cook another 50 seconds. Remove from griddle and keep tortillas warm by covering them with a cloth towel.
Serve tortillas warm.
Nutritional values are approximate.Corn tortillas are best eaten the day they are made. You can refresh them by sprinkling with water, covering with a paper towel, and microwaving for 15 to 20 seconds, but the taste will not be quite as good.