@aaronw915 If your first attempt at corn tortillas were better than store bought then your on the right track. Thats great your using a cast iron pan. Once you get them dialed in you’ll be using two pans.
A few tips I’ve learned making corn tortillas. Make them 30 minutes in advance, wrap them in clean dish towels and then aluminum foil. This will keep them warm and helps them kinda continue to cook and not be so brittle. Invest in a good corn tortillas press.
To reheat cold corn tortillas, preheat cast iron pan. Grab one tortilla and quickly dunk into a bowl of cold water and place in cast iron pan for about 10 seconds per side. Transfer warmed tortilla into a clean dish towel and wrap. Repeat with remaining tortillas.
Flour tortillas are easy to make too.
I use a 1” OD x 13” length piece of white pvc plumbing pipe as a rolling pin. That’s an old trick I learned while vacationing in Mexico 25 years ago.
Flour tortillas cook considerable faster then corn. Once the cast iron pan heat is dialed in, they only need to cook for 15-20 seconds per side. Wrap in dish towels to keep warm.
That’s my two cents worth lol