You can make corn tortillas Nicoyan style. All you need is lime-treated corn flour, which is called masa harina. To make it easier, you may want a tortilla press. Both can be purchased at Latin American markets or online. You can also make tortillas by hand, but it takes practice to roll the dough thin enough. There are directions for both. For the best results, use a well-seasoned cast-iron griddle or skillet. If you want to make it easier, you can purchase corn tortillas at almost any grocery store; just make sure the list of ingredients is short and simple, about like this recipe.
Yield: 16 tortillas
2 cups masa harina
¼ teaspoon baking soda
Wax paper, as needed
Tip: Cool any unused tortilla to room temperature and store tightly wrapped in the kitchen towel in the refrigerator for up to 1 day. Reheat on a baking sheet 4 to 6 inches from a heated broiler for 10 seconds.