I've consulted Bayless, I've consulted Kennedy, but still I'm not getting fresh corn tortillas that match the ones I've had at the best taquerias. Mine are a bit dry and tasteless. The frustrating thing is that every recipe I've been able to find is more or less than same: 2 cups Maseca brand masa harina plus 1.25-1.33 cups water. I know the local taqueria uses Maseca because there's a mountain of the stuff stacked in the corner of the dining room.
I have a suspicion that the taqueria guys are adding something extra. Oil? Lard? Are they lightly oil frying them rather than dry-grilling them?
Can anyone -- ideally a Mexican-American grandmother --give me definitive advice?