In a mixing bowl, combine the masa and salt.

Begin by stirring in 1 ½ cups of water. Mix well until a soft ball forms. You may need to add more water or masa to achieve the consistency. Be sure it is pliable and soft, but not sticky.

Form a well in the middle of the dough and add the corn oil. Knead the oil into the dough for about 4 minutes.

Cover and let rest 2 to 3 minutes.

Pinch the dough off into about the size of golfballs. Use a tortilla press or rolling pin to roll out the balls to the desired thickness and size.

Add a light layer of corn oil or bacon grease to a cast iron skillet over medium high heat. Cook until a light brown. Be sure to not overcook the tortillas or they will become brittle and fall apart.