Soft Corn Tortillas

Acquire all necessary components.

Combine masa harina and warm water in a medium-sized bowl, stirring until the mixture is uniformly blended.

Transfer the dough to a clean and sanitized work surface, where you can knead it until it becomes pliable and has an even texture. If the dough proves too sticky, add a bit more masa harina; if it starts to dry out, sprinkle with a small amount of water. Cover the dough tightly with plastic wrap and permit it to rest at room temperature for 30 minutes.

Heat a cast iron skillet or griddle over medium-high heat levels.

Divide the dough into 15 equal-sized portions. Using a tortilla press, a rolling pin, or your hands, flatten each portion into a thin circle between 2 sheets of plastic wrap.

Cook a tortilla in the preheated pan until it is nicely browned and has expanded slightly, approximately 30 seconds. Flip the tortilla over and continue cooking until the other side is equally browned, roughly another 30 seconds. Remove to a plate; cover it to maintain warmth and humidity. Repeat the process with the remaining tortillas.