Trouble making corn tortillas

They may be too thick. You can try placing several pieces of paper or thin cardboard into your tortilla press to get thinner tortillas. (If you aren't already using plastic or wax paper to press the tortillas, then you'll have to start, so that the paper doesn't stick to the tortilla.) Experiment with several different thicknesses until the cooking is more uniform/faster but they're still thick enough to support the food. (You'll also need to modulate the heat.) Once you find the right thickness you can just leave the extra sheets of paper/cardboard in the press for future pressings.

For masa harina- corn tortillas:

In my experience, the dough should be the consistency of play-do. I often add a touch of oil while kneading the mixture (by hand). Perhaps a half teaspoon of oil. The thickness is more ideal at about a half matchstick thickness. Try using smaller balls of dough to get thinner tortillas. It should be an inch or more away from the edge of the press when you open it. For example, if using a 7 inch diameter press, the tortilla should come out with a 5 inch diameter. Use less dough, press harder.

On the comal, set the heat to nearly it's highest setting and it should take 90 seconds to 2 minutes per side. Immediately place into warming basket or on plate and cover with a towel- they will continue to cook together in there, and create a softer tortilla once you get to the table to eat.

This question is a very old post, but I'm going to go for it anyway. I assume you mean Masa Harina or Maseca masa. I use Maseca Nixtamasa. This recipe gives me 100 % consistency (with corn tortillas, gorditas, and puffy tacos- same proportions for all 3): 2 Cups masa 1/4 teaspoon salt (whisk well before adding water) 1 1/4 Cups water

Stir together with a serving spoon size spoon. You'll have some "stray" masa at the bottom, under the dough ball, so at that point, start incorporating it with your fingers as you knead the dough a bit. Roll the dough into balls (size varies according to what you're making) and place into a gallon size freezer bag to keep dough from drying out.

I use a press (Tortilladora from Amazon). (I keep mine hanging on the wall, but it's used a lot.) Cut the "zipper" off of a smaller freezer bag (quart, I guess), then cut about an eighth inch off of each side. Open it up and lay one side of the baggie on the press. Put a ball of dough on the plastic, lay the other side of the baggie over it and press a little with the heel of your hand- then press the first time with the press. Open it up to see where your masa is positioned on the press. Center it and really press again (harder). How thin you get the dough depends on how big the ball was. You kinda have to play with it.

My comal is a De Buyer carbon steel crepe pan, set at about 4 1/2 to 5 on a ceramic glass cooktop. (The temp on your range may vary) I press the next tortilla while the previous one is cooking.

Hat tip to Lisa Fain, who has homesicktexan.com blog, for the recipe. It's a beauty!

I use plastic to cover my press, I give it 2-3 good hard presses then open and give everything a half turn then press again seems they come out thinner this way, getting just the right masa texture is important too, and the right comale or pan I might try the above suggestion on two pieces of cardboard covered with plastic next time I make, also I do find wax paper not a good choice it sticks the masa for me my question would be do the more expensive hard wood presses make a thinner product than my metal one?