Add the instant corn masa and chile seasoning to a mixing bowl and mix together.
Add warm water to the bowl and mix into the flour mixture to form a dough. I like to use my hands to incorporate the water, but a spatula would work too.
You want the dough to have a play dough consistency, so add a little more water if you need to to achieve that consistency. If the dough is too dry it will not form tortillas.
Once you have reached the right consistency, place a towel over the bowl and let the dough rest for at least 10 minutes, but you can wait as much as 30 minutes. Any longer and you'd need to store the dough in the refrigerator or the dough will dry out.
While the dough is resting, heat up a skillet or electric griddle pan. You want the pan to be very hot, a medium to high heat works.
Add between 2-3 Tablespoons of dough into your hand and roll it into a ball.
Place the dough ball onto a tortilla press, sandwiched between 2 pieces of parchment paper or use a cut up grocery bag.
Press the dough ball to create a nice flat tortilla shape.
Carefully peel off the parchment paper from the tortilla and place the tortilla on your hot skillet or electric griddle.
Cook the tortillas for about 1 minute on each side. Once the tortilla is done cooking, place it on a plate with a towel covering it. This keeps the tortillas warm and from drying out.
*Any leftover tortillas can be kept in the refrigerator for 3-4 days. Reheat tortillas on a hot skillet for 1 minute on each side.