2 cups Masabrosa instant corn masa mix; 1-1/8 cups of water. Pour water into Masabrosa corn mix, mix thoroughly for 2-3 minutes until forming a firm dough ball (if dough feels dry, add 1 to 2 tablespoons of water). Divide dough into smaller dough balls (the larger the dough ball, the larger the tortilla), 16 to 18 small balls. Cover the dough balls with a damp cloth to keep dough balls moist. Using a tortilla press (make sure to utilize two plastic sheets between the press), flatten the dough balls into a 5-6 inch diameter tortilla. Carefully peel the tortilla off the plastic sheets and place on a very hot ungreased skillet (about 450+ degrees). Turn the tortilla over after about 20-30 seconds. Allow to cook another 20-30 seconds and turn over one final time for 15-20 seconds. Once cooked, cover the tortilla to keep warm and pliable. Makes approximately 16 to 18.5 inch tortillas. For tostadas or taco shells, allow the tortillas to cool and dry out before frying.