The process to make regular and pink corn tortillas is the same. 

• In a large bowl, mix the masa harina and salt.
• Slowly add warm water and knead the mixture until a soft dough forms.
• It should not crack when you press it with your hands. If it cracks then it's too dry. Add one tablespoon of warm water at the time to reach the right consistency.
• The masa should not stick to your hands either. If it does, then you added too much water. Add a little bit of more corn flour to correct this.
• Divide the dough into small golf sized balls and cover with a damp cloth to prevent drying.
• Heat a comal, a cast iron griddle or heavy bottom pan over medium heat.
• Place the dough on the tortilla press between a freezer plastic bag (cut all sides to make into two separate squares) or two pieces of square parchment paper. Fold the handle and apply even pressure. Fold back the handle and open the press. Peel the top plastic from the tortilla. The tortilla should be 5½ inches in diameter and about ⅛ inch thick.
• When the pan is hot, place the tortilla gently with your hands on it. Cook for 15 seconds. Using a spatula, flip the tortilla then cook for 50 to 55 seconds more. Turn the tortilla once more time and cook for another 50 to 55 seconds.
• Place the tortillas in a clean kitchen towel or an insulated container (aka tortilla bag) and stack them up as you cook them. Keep them covered with the kitchen towel as this will finish the cooking process and will keep the tortillas soft.