Corn Tortillas (makes about 16 small tortillas)

2 cups masa harina flour
1 1/4 to 2 cups of warm water (use your judgment)

Using a large bowl add the 2 cups of corn flour (or more depending on how many tortillas you want) and 1 1/4 cup of warm water.  Start with the recommended amount but you will almost certainly need more water.  Mix with a rubber spatula in the bowl until the dough comes together.  Let it sit for 5 minutes then work the dough with your hands.   Divide into 12 - 16 pieces of equal size and roll into balls (they should be slightly larger than golf balls).  Let sit on the counter or pastry board with a damp cloth covering them so they don't dry out.  

Heat an ungreased skillet (I prefer my old cast iron pan) on medium-high heat.  Place a ball on the bottom plate of a tortilla press between the plastic baggie.  Close the top and press the lever as far as it will go.  Open the press and lift the entire baggie and bring to the hot pan.  Peel the flattened dough and slap onto the hot skillet.  Cook for about 50 seconds on each side.

I cooked all of the tortillas and set them aside to cool.  I re-heated them with the shredded cheese and either chicken or jalapeno slices on top until the cheese melted.

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