I use tortillas in several ways: As a meal accompaniment like bread. It's nice to have one of those shallow baskets made for the purpose to keep them warm, covered by a napkin. For a taco, just rolled up around a shredded meat and salsa filling. For making enchiladas, which I love. In chilaquiles (a casserole sort of like a Mexican lasagna or a rustic form of enchiladas). Making your own tortillas is not complicated, but it takes a bit of a knack. I've seen Mexican women pat them out between their palms. Masa is a soft and tender dough. No gluten or stretchability at all. I can't form a tortilla by hand, even after several years of working with clay in the pottery studio. I have to use a tortilla press or improvised substitute. Bakeries use automated machinery. The critical part is the temperature of the comal (griddle) and timing the baking. When done well, they puff like pita bread, making a pocket inside. You help that along by "tickling" them, touching them with your finger tips, which presses them against the hot comal, creating a burst of steam inside. Are the ones you get solid or hollow? Commercial ones I have had usually were solid and not tender like tortillas casero (homemade), but are better than no tortillas at all. Good ones have just the right amount of charred spots, which gives a wonderful flavor and aroma. And I mean *wonderful aroma*. Driving through Mexican villages at a certain time of evening, the whole place smells of corn tortillas baking. I'm starting to salivate. So much goodness from two ingredients, masa and water. Yellow or white corn tortillas? I go for the white, but I can't give you a clear reason except that I think it is most typically Mexican. Jim

Hallson's had Tortilla Chip earlier, must have sold out. Naylor has Avacado. Both have Frozen Margarita (one of my favorite fragrant ones). Both places have several fragrant varieties. Hallson's has $8.95 flat rate shipping. Both send huge divisions. ~Bunnycat

I do it all the time for chalupas. You can just put them in a 350 oven, spread out on a cookie sheet. A little overlap is ok. I would cut them up first. Or you can brush with oil first then bake. Or smear it on with your fingers if you don't have a brush. For chips, using oil might be best. Baking dry gets them good and crispy but they are a little bit harder than when brushed with oil. I just used olive oil in the past until I started baking them dry.

Gloria, Tortillas are best served fresh. I usually only make enough for one meal. Although if you have a few leftover, the best way to heat them is to wrap in a damp towel, put them into a plastic bag (unsealed) and microwave on 50% power for a couple of minutes. Are you making flour tortillas or corn? We had dinner Monday night with our neighbours and I made Mexican. I made about 24 corn tortillas. I kept them warn in the tortilla warmer that Gina gave me in a swap. Keeps them hot for hours. Leftover corn and flour tortillas can be cut into triangles and deep fried for "tortilla chips". Home Cookin Chapter: Recipes From Thibeault's Table Flour Tortillas =============== 2 cups flour 1/2 teaspoon salt 1 tablespoon to 1/4 cup lard/shortening 1 teaspoon baking powder 1/2 cup warm water (might need a bit more) . Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. Keep covered. Roll each ball out into a 7 to 9 inch circle. Dough should be thin. Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in teatowel to keep warm as you cook the other tortillas. (I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)