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I enjoy both types but have a harder time making corn tortillas that don't tear up. Maybe one of the reasons is because I like using a single tortilla, and not the double tortillas often seen in taco stands. In any case it's a bit of a challenge finding masa marina here so I make flour tortillas instead.
If you're not already, try a little lard or butter in your tortilla mix. Might help with the tearing.

I like both for different things...but truly nothing much beats a fresh of the comal. I'm from Texas but now live in New England...tacos/Mex/TexMex/corn tortillas are all things I miss dearly.
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