Homemade Corn Tortillas:
2 cup Maseca
1 1/4 cup water
1/4 tsp salt
Combine maseca, water and salt.
Mix thoroughly for about 2 minutes to form soft dough.
If dough feels dry, add more water (one tablespoon at a time)
Divide dough into 16 equal balls.
Cover with damp cloth to keep dough moist.
Line a tortilla press with two sheets of thick plastic wrap.
Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter.
Carefully peel off plastic wrap.
Preheat ungreased griddle, skillet, or comal on medium high heat.
Cook tortillas one at a time for 50 seconds.
Turn, then cook the second side for another 50 seconds.
Cover tortillas with cloth napkin to keep soft and warm.
To make crispy, simply Fry them:
2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
salt to taste
Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Recipe from: http://sweetlifebake.com