The best corn tortillas are freshly home made. The fresher, the better. So it doesn't get any fresher than making them yourself. It's tough to get them just right. I haven't quite mastered it yet, but these aren't bad. I use Masa Harina corn flour. The amount of masa to water depends a bit on the brand, so it's important to know what you're looking for in terms of dough consistency. You want it to feel moist, but not sticky. You don't want it too dry. Not enough water and you won't be able to get a thin tortilla. Too much water and the tortilla will be impossible to remove from the tortilla press and onto the griddle. It takes a little practice. You'll need to get a tortilla press. Mexgrocer.com has some affordable options. Unless you do it for a living, you'll probably have a tough time getting it just right, but even a not perfect fresh corn tortilla is worth having every once in a while. It's a special treat.
