This grilled corn tortilla recipe is a little different from other flavored tortillas I have prepared in the past. The tasty aroma of corn is clearly present as you cook the tortillas and when you reheat them for your recipes.
Transfer corn to a bowl. Gradually add in the masa harina until dough forms. You may not need all 2 cups. I divided the dough in half. Divide masa into 20 equal masa balls and flatten slightly. Transfer to large plastic storage bag as you shape them. Let them sit for 20 minutes.
The original recipe I prepared was double the ingredients! I divided the dough in half and stored one half in my refrigerator. It stayed fresh for 4 days. I used it to prepare sopes, quesadillas and gorditas! Cool the tortillas completely before storing in a plastic storage bag. Will keep in the refrigerator for 2-3 days.