1. Mix the ingreadients together in a large bown and beat with a wooden spoon until thick and smooth.
2. Scrape the sides of the bowl and cover the surface of the dough with plastic wrap while pressing and frying individual tortillas so the dough will not dry out.
3. To form the tortillas, wet your hands and pull off a lump of dough about the size of a golf ball. Roll it into a ball and tear off 2 pieces of plastic wrap.
4. Either in a tortilla press or between 2 dinner plates, place the ball between the sheets of plastic wrap. Press down with the palm of your hand to flatten slightly, then press frimly to form a thin circle.
5. If edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the sheet of plastic sticks to the dough and it's very soft, add a few tablespoons of masa harina.
6. Heat a heavy skillet over medium heat until hot. Peel off the top sheet of plastic and invert the tortilla onto the hot pan. Grill until stiffened, about 30 seconds. Then turn for 1 minutes or less and repeat for each tortilla.
