Making corn tortillas from scratch is really easy. There are several steps to it, but the end result is so worth it.
I was lucky to find this taco press years ago. You can do the same with a rolling pin. The masa is very inexpensive. The recipe is on the back, however, I use equal parts masa and water. Mix it until it feels like play dough. Roll mix into balls and cover with a damp paper towel.
Flatten the balls into rounds. Put in dry hot pan for several minutes, flipping often – put a “crust” on the outside.
Heat some oil in pan, fry the “browned” tortillas until crisp.
The tortillas are done. I then make something we call “Mexican Pizzas.” I take the shells from this point, spread them with refried beans, top with taco meat, onions and bake in 350 oven for 10 min. or so. I then top with cheese and bake until melted. These are good and a family favorite.
Extra shells can be placed in refrigerator to be reheated. Good as shell (bottom) for taco salad.
When I am frying hamburger (we have our meat made into 2 lb pkgs.), I fry up extra and put it in freezer, so on a busy day, I can take out already fried hamburger and make tacos, sloppy joes, chili other soup.
Blessings from Wisconsin.