Homemade masa is easier than you think to make and in my kitchen hack it all starts with hominy. In a food processor pulse the hominy and enough water to make a slightly sticky dough and you're good to go.
Drain hominy and place in food processor with pinch of kosher salt and add enough water to make a slightly sticky dough.
Add handful of fresh cilantro, leaves only, and pulse several times to incorporate.
Allow to stand for 30 minutes minimum, covered, in refrigerator before before pressing into tortillas and cooking on both sides in a hot skillet or griddle.