Food editor Kristen Eppich shares step-by-step instructions and three mouthwatering tortilla recipes.
The first homemade corn tortilla I ever tasted was at a beach bar on the Mayan Riviera. It was like nothing I’d ever had before, and I was hooked. Since then, whenever I’m asked about the best type of tortilla, my answer is always the same: the freshest one. The main ingredient, masa harina, is available in grocery stores, and if you don’t have a tortilla press, you can use a heavy pan. The first one may not be perfect, but once you get the hang of it, you’ll be hooked as well.