Tacos are a go-to meal in my house. Left-over meat, fresh avocado, onions, cilantro and a drizzle of hot sauce. That’s the quick part. I don’t like eating food that has preservatives and additives, so I tend to steer away from buying tortillas in the store. Making corn tortillas at home is pretty easy using instant masa and a tortilla press. The most confounding part is trying to get the temperature of the pan just right so that the tortillas puff up while cooking. I haven’t mastered the trick. I find that some of my tortillas puff up, but most don’t. They all taste fine. They’re much more tender than tortillas from the grocery store. I always make a double recipe to have extras in the fridge.
For the very best tortillas, check out Baro in Fairfield. They make their own fresh masa from scratch. Yes, they soak the dry kernels in lime, and then they grind the kernels. Their tacos are outstanding.