For such a simple food, tortillas made from scratch can make an ordinary meal of beans and rice seem a little more special. Fresh, warm tortillas are much more flavorful than the store bought variety. I bought an inexpensive tortilla press a few years back, but you could certainly roll them out if you don't have one. I have this metal one:
Someday I would love for the Man to make me a burley wooden one like this. I think I could make my tortillas a little bigger if I had a little more leverage...but I'm not holding my breath. I'm on the hunt for locally ground fresh masa, but until I find it I just use Maseca masa and I used the recipe on the back. Instead of the recommended plastic, I use 2 sheets of wax paper or parchment when I press the tortillas.
Corn Tortillas (makes 16)
2 cups masa
1/2 tsp salt
1 1/8 cup of water
Mix in a bowl until you have a nice ball of dough. If your dough is too dry, add water bit by bit in small amounts. Divide and roll in to 16 golf ball sized balls. Place these little masa balls on a plate and cover with a damp cloth in order to keep your dough from drying out. Press each little dough ball one by one, (between 2 sheets of wax paper) in the tortilla press. Heat a heavy skillet or comal on medium/high. Cook each tortilla for about 1 minute on each side. I like to keep the stack of warm tortillas covered with a cloth napkin. This keeps them from drying out, and also keeps them warm for serving.