Cookie, here is how I make Corn Tortillas.

There isn't much to making corn tortillas, I just mix up 2 cups of masa harina with 1 cup of water in the processor. You can also add a tablespoon of lard or vegetable shortening which makes the dough a little softer and a little salt. The dough should be soft but not wet. Let rest wrapped in plastic for at least 30 minutes. Divide the dough into 15 or so balls and cover over with plastic. If you have a tortilla press you can use it but I prefer to place a ball of dough between two pieces of plastic wrap or between two freezer bags, and press down with the flat bottom of a heavy pot. Then I continue to roll the tortilla out until it is thin, still between the two pieces of plastic wrap. Bake the tortilla on a hot griddle about 1 minute per side. Butter, fold or roll and wrap in a clean tea towel and place in low oven to keep warm while continuing to cook the remaining tortillas.

I prefer a tortilla press. Here's the recipe I use:
2 cups masa harina
1/2 tsp salt
1 1/4 cups warm water or more as needed

Heat a dry griddle or heavy skillet over medium heat. In a large bowl, mix the ingredients with a spoon or your hands until the dough is smooth & forms a ball. (You can do this in a processor.) The dough should be quite moist but hold its shape. Add a little more water or masa to get the right consistency.

Form the dough into 12 balls about 1 1/2" in diameter. Cover the balls with Saran wrap to keep them from drying out. If any do dry out before cooking, knead a little more water into them.
Place 1 ball of dough betweet the 2 sheets of plastic that is sold with some tortilla presses or use 2 plastic sandwich bags. Press teh ball in the press until flattened to the thickness you want. Carefully pull the plastic from the round of dough & lay the dough on the hot griddle. Cook it for 30 seconds then flit it & cook for 1 minute on the other side. Should be speckled w/brown flecks. Cover the cooked tortillas with foil to keep them warm while you shape & cook the remaining dough.~~

Thanks. Never thought of adding lard. That is probably the trick I need. I've always had a problem getting the right consistency. It was either very crumbly or a little sticky. Will make these with my lime chicken from a recent recipe post! I figure if it's her first time posting and that's her first recipe, it's gotta be a good one.
BTW, wish I had a tortilla press. It would be nice to have somewhat round shells.

Ginger said it and I was thinking it. When my son was still at home, I used to make tortillas and a tortilla press is so handy and easy to use.

Adding a little water or masa will cure the problem of too sticky or too dry. Tortilla presses aren't expensive. If you make them a lot it might be worth it.

May not be expensive but certainly hard to find. I think this may be an E-Bay item. Thanks again. I think I would make them more often if I didn't find them so fussy. When I see someone else do it seems so easy but when I try, never so. But the thought of a press, I like it.

You can get an electric ones easily at Target online:

Professional Series Tortilla Baker - PS75791
Usually ships within 24 hours. Our Price: $24.99

and you can get a manual one at Williams Sonoma online:

Manual Tortilla Press
Internet/Catalog Only

Tortillas are a staple in Mexico and the southwestern United States, and with this hinged press, you can prepare them at home for superior flavor and maximum freshness. The cast-aluminum press flattens balls of masa (specially ground cornmeal dough) into perfectly flat and even disks, ready for cooking on a hot griddle. Hand-wash. 6 1/4" diam. plates. $19.00

And, Sonoma Williams have reasonably priced Molcajetes (Mocha-Het-tay), which is a motar and pestle which is essential for grinding raw items for salsas and things.

I like my manual one. And, I use a cast iron tortilla cooker, or you can use a case iron griddle for the best cooked ones.
The best cast iron tortilla griddles can be gotten at Army Navy Stores, and there is one online to order from that is a good source, it is: Barre Navy Store and it can be found at: http://www.vtarmynavy.com/cast-iron-tortilla-griddle---11.htm

Also, check Amazon for presses and griddles, and check Bizrate on line too, they migh tbe cheaper.

They are usually pretty easy to find and you don't have to get a one at eBay unless you want to buy from a person and not a regular store like Target or Williams Sonoma.

They're also rather like pie crust or biscuits in that you just get used to the right "feel" of them when you're making them. That just comes w/practice. Good luck & check out ebay (which is my savior.)

I also recently saw a tortilla press at Marshall's. However, I had one in the past and it never seemed to get the tortilla "flat" enough, or thin enough.

I flattened them in the press, but always ended up rolling them out with the rolling pin to make them thinner, no matter if they were corn or flour.

Annie

Annie, that is why I gave mine away. Wasn't nearly as good as flattening the ball of dough with a heavy pot and then rolling them out a little thinner.

Ann

If you put too much dough in the press they're going to be thicker.

Ginger, I did find that out too, the hard way. (grin)

However, in spite of the amount of dough and in spite of the fact that I'm a woman who can lift a 100 pound bag of horse feed with one hand and should be able to smash the dough right out the sides of that darned press, I still couldn't get it thin enough for my taste. I like them extremely thin and crunchy, almost brittle, especially corn tortillas. So, out comes the trusty rolling pin.

Annie

Maybe it was the tortilla press you had. I got mine about 20 years ago in a Mexican market in San Antonio & never had that problem.

Perhaps it was, but I've never replaced it, I just keep on using that rolling pin. I don't have a lot of room for "gadgets" that only perform a single function anyway, so I make do with the rolling pin which works quite well.

I did try patting them between my hands like you see in the movies. That didn't work worth a darn. If you can imagine. LOLOLOL

Annie

Then that's what you should use but if a good tortilla press works, there's no reason not to take advantage of it.

I liked my tortilla press too but then I didn't want them as thin as you apparently do, Annie-of course here in TX we have a number of varieties to choose from so I don't make them any more but in the various countries where we lived, if I wanted to make chimichangas, chances were good I had to make my own tortillas so I made both the flour and corn in my press.(I had an oldie one too.)

Roselin, we have a pretty big migrant population here in Michigan, but it's cyclical, depending on the apple picking, asparagus harvest, etc. The small hispanic groceries seem to thrive during harvest time and I can even buy tortillas made fresh at those times, but during the cold Michigan winters it seems everyone goes south. I don't blame them, really, but then I have to make my own tortillas and out comes Grandma's trusty rolling pin.

I think I like Chimachungas better than enchiladas because of that texture, I like the crunch more than the soft or chewy ones.

Annie

I was wanting to try to make the masa from scratch -I understand you have to soak the corn in lime. Has anyone made their own masa?

WorldÂs Greatest Home Made Corn Tortillas

MAKES EIGHTEEN 6-7 INCH TORTILLAS

1 1/2 cups, canned hominy (most of a 29-ounce can) - drained
1 1/2 cups, masa harina
1/4 teaspoon, salt
1 cup, hot tap water

Puree the hominy in a blender or food processor. Mix thoroughly by hand (or process in food processor) the pureed hominy with the masa harina, salt and water until the dough gathers into a soft ball. Wrap the ball completely in plastic wrap until ready to use; set aside, or refrigerate for up to 1 day.

When Ready to Use: Divide the dough into 18 golf-ball-size pieces. Cover with plastic wrap to keep the unused balls moist while rolling or pressing the others to make tortillas.

To Form Each Tortilla: Place a ball of dough between two pieces of plastic wrap. Press with a tortilla press, or roll with a rolling pin, to make a 6-7-inch round disk if dough, between 1/16- and 1/18-inch thick. Set aside, in the plastic wrap until ready to cook. [Tortillas may be formed and refrigerated overnight.] Be sure to cover all resting dough with plastic wrap - it dries out very quickly!

To Cook Tortillas: Heat a heavy, cast iron skillet, griddle, or comal over medium-high heat. Peel off the plastic wrap, and place the tortillas in the pan, one at a time (unless more will fit without overlapping). Cook for 30 seconds, turn over, then cook for 1 minute. Turn the tortilla over again to the first side and cook for 30 seconds, until the tortilla puffs slightly but is still pliable. Remove tortilla from pan.

To Store Tortillas: They may be cooked in advance, stacked, wrapped in plastic and refrigerated overnight. Reheat just before serving.

NOTE: If the edges of a tortilla crack when the tortilla is rolled out, press on the plastic wrap with your fingers - or cut the edges off with a sharp knife, to form even rounds.

Hominy? Never heard of it or seen it. What is it?