• Mix Dough: Add the masa to a large bowl with salt and mix. Add water and mix until a soft dough forms. If it feels a little dry, add a teaspoon of water at a time.
• Separate Dough: Divide the dough into approximately 16 equal balls weighing approximately 1.4 to 1.5 oz each. If you don't have a scale, just divide dough in half, then halve each half and repeat until you have 16 pieces. Roll them into balls and with a moist paper towel, cover them to keep the dough soft.
• Press Dough: Line each side of a tortilla press with plastic wrap. Place dough in the middle and press until ball is about 5 to 6 inches in diameter. *With my press, I did one press, then rotated the tortilla and pressed again because it seemed to press thinner on one side.
• Cook Tortillas: Heat skillet or griddle on medium high heat. Carefully peel tortilla off of plastic and cook for 45-50 seconds on each side. Cover them with a cloth napkin to keep them soft and warm.
• Enjoy or Store: When cool, enjoy with your favorite tacos or store tortillas in a plastic bag in the refrigerator for up to a week or freezer for a few months.

To Make Corn Tortillas Chips

• Cut Tortillas: Let tortillas completely cool and then quarter them. 
• Fry: Fill a sauce pan with peanut oil or vegetable oil so that it's 3 inches deep in the pan. Heat oil on medium high and then slowly add the quartered tortilla pieces, one layer at a time. Fry until they begin to golden and then with a slotted spoon, transfer them to a paper towel lined plate. Sprinkle with salt.
• Serve and Enjoy! Cool and serve with guacamole, pico, or on their own!