The corn tortilla recipe I use is very simple.... and good. I used store-bought dry corn masa harina. It is not course but rather the same consistency as ordinary wheat flour. I mix the masa with water till it's 'just right' - no dry flour flecks, nor too wet so would be too sticky when pressing. The package will give amounts of masa and water.
I press between the plates of a store-bought metal t.press. In our area (so. Cal) these can be found in Mexican markets. Some are cheap, so if you buy one, make sure the plates close flat together or you wont get even tortillas.
I press between two sheets of plastic in the press to prevent sticking. The plastic I use is a bit heavier than saran wrap. I cut circles about a half inch larger than the press plates from ordinary vegetable bags. These can be wiped off and re-used.
Put one piece of plastic down on the bottom press plate. On top of that, place one ball of damp masa about the size of a walnut. Put the ball slightly towards the hinge side. Put the second piece of plastic on top. Press to the degree of flatness that will still allow handling.
When the toritalla is flat after pressing, I remove the whole 'sandwich' of plastic and dough, then carefully pull one side of plastic off (pulling back at a sharp angle), then the other, and flip it onto a hot griddle. This step can require practice. The dough is fragile but very forgiving. Meaning if you mess one up before hitting the grill, you can re-gather and re-press it again.
The hot griddle is smooth but not greased. The tortillas will easily come off once they are cooked on one side, so be patient. There will be a subtle change in appearance. Turn the cooking tortillas so they cook on both sides. Dont over cook or they'll never re-soften, but some nice brown flecks are nice. They can puff up, but dont always. Either way is fine.
When they are done, place the cooked tortillas off the griddle into a covered tortilla container, or plate covered with a slightly domed lid so steam softens the tortilla so it becomes bendable for holding foods. I like to place a napkin (Paper will do) inside to collect extra steam.
These are then ready to hold beans or bbq meats or, well, cheese. Enjoy.
Add: Here is a nice, short video of the process:
