The corn tortilla is considered the sandwich bread of Mexico.
2 cups Masa Harina tortilla flour
1 1/4 cups warm water
Make Ahead Tip
To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.