Combine masa harina with 1 cup plus 2 tablespoons very warm water with your hand until it just comes together to form a dough. Cover and let sit for 15 minutes.
If dough is stiff (and most likely it will be), knead in 1/2 tablespoon of very warm water at a time, until the dough feels like a soft cookie dough (but not sticky).
Preheat a heavy dry skillet, such as a cast iron skillet, over medium/medium-high heat.
Working one at a time, pinch off dough into approximate ping pong sized balls. Roll out each ball of dough to approximately 1/8″ using a tortilla press lined with plastic wrap (or a rolling pin if needed). Carefully transfer tortilla to the hot skillet and let cook for about 30 seconds. Flip and cook for 30 more seconds. Repeat with remaining dough.
You may have to adjust heat of skillet as you go. The goal is to hear a faint sizzle as the tortilla hits the pan.
Keep finished tortillas stacked on top of one another wrapped in a kitchen towel and serve immediately. Alternatively, let cool and refrigerate. Reheat corn tortillas wrapped in a slightly damp kitchen towel on 50% power in microwave until completely warmed through.