For the last week, I have been reflecting on what the focus of my blog would be for this week. T words floated into and out of my brain. I thought about tomatoes, tuna, tacos, tenderizer, tomatillos, turnips, thyme, and even tequila. Ultimately, I kept coming back to tortillas. They are a staple in our home and something I often times make by hand. Making corn tortillas is a bit easier, then flour ones, but both are simple to make and much tastier then most of the tortillas you buy in the store. Although there is a wonderful little Mexican store about 20 minutes from me and every other week the truck comes in filled with cheeses, salsas, tortillas, and a diversity of other staples used in the Mexican cuisine.

It is at this little store that I got my tortilla press and learned how to make my own corn tortillas. Although a tortilla press is not necessary, it does help to ensure the flatness and consistency of your tortillas and I recommend one of the heavier cast iron or metal tortilla presses. I always put a Ziploc bag over the top and bottom parts of the press when making them and that makes clean up a breeze. While they can only be used in making corn tortillas, it is still one of the best investments I have made in terms of my kitchen equipment (next to our waffle iron and immersion blender).