Combine the dry ingredients (start with 2-1/2 cups Maseca) then the warm buttermilk and add to the mixture.

Mix by hand until everything is wet.

Cover and let sit 10-15 minutes.

Knead lightly and add Maseca until a finger is pressed into the dough ball and it comes out mostly clean.

Make the balls about two inches in diameter with the dough.

Use some plastic wrap or parchment paper to roll out the 2-inch dough balls.

You need to roll them out according to how big you want them to be.

Obviously, the bigger the dough circle, the thinner the corn tortillas will be.

This recipe makes about 12 tortillas. Cook each side of the tortillas for 50-60 seconds. Press, heat, and serve!