Do you have a high speed blender and can you get regular-ass cornmeal? If so, you can blitz the cornmeal superfine and make makki ki roti, which is essentially Punjab's answer to the corn tortilla. It won't taste the same but with proper technique, it'll be soft and pliable, suitable for making taco-like foodstuff.
It's usually made with makki ka atta, which is a superfine cornmeal used in Pakistani and North Indian cuisines but generally unknown elsewhere.
Basically, boil lightly salted water, add the superfine cornmeal to the pot, stir with the heat still on until the cornmeal is just barely hydrated then cover with a lid and let rest thirty minutes.
Knead that shit (it'll still be hot) until a smooth, springy dough comes together then roll out handfuls of it into tortilla shapes and use a bowl to press down on it and trim the rough edges.
Cook in pan, dabbing a little water on top with your fingers to aid in puffing then flip and cook the other side. The roti should start to inflate.
Gently press down on the inflated half of the roti-circle to force the air to the other side so that the whole thing inflated evenly then remove and repeat the process until all the dough is used up.
My wife is central Indian but learned to make this when she was at NYU and we like it. It's good stuff.
I wanted to share a webm I made for the process but warosu seems to be down and I can't find a good YouTube video because all the dummies either add chunky shit to the dough, use cold water or don't dab water on top before flipping, all of which results in tough bullshit and not soft and pliable tortilla-like flatbread (not to mention that they don't roll it out correctly or they don't trim the rough edges, which makes them not puff).
This is the best I can find:
https://www.youtu.be/z0G_sfJFrI4

>>21820653
Buy dry corn, nixtamalize it with pickling lime, grind it, make corn tortillas. You'll get the best corn tortillas ever if you do it right.

Maseca makes okay tortillas when pressed, but they fall apart very easily due to the lack of gluten. Try what >>21820839 said and then maybe mix in a bit of wheat flour into your dough for a bit of gluten to bind it.

>>21820653
If you really want to go for gold buy ansonmills.com hominy corn. It is truly an excellent heirloom corn for making soups and tortillas with.

>>21820862
I wish, I live in a shithole country. I will probably do what >>21820839 said.

>>21820653
>Is there a substitute I can use?
no