Make it: Corn Tortillas

Have you ever made your own tortillas? I didn't realize until a few months ago how absurdly easy they are—the result is ten thoooooousand times tastier than store-bought packs. I buy the grocery store ones all the time, and they'll do the job for a quick dinner or emergency baked nachos. And they'll suffice as delivery vehicles for cheese and/or guacamole. But eating one plain is like eating a napkin. So the homemade version is so far beyond, is what my central thesis here is.

All you need is masa harina (corn flour; found in any grocery store), a pinch of salt, and water. You can follow the directions on the back of the masa harina bag, but I tend to cook by the seat of my pants and add water to a cup of the masa until it turns into a malleable dough. Dig your hands in there and massage the water into the flour—it's deeply satisfying. I don't use a spoon or mixer for this. Come on. In terms of flattening, I don't own a tortilla press and have experimented with rolling pins, weights, sheets of parchment, etc. After a lot of sticky dough and trial-and-error I've found that the best method is to simply use my palms to shape them and press down with the back of a spatula once they're on a hot griddle. I mean, they're rustic, so it's fine.

Top with everything or nothing. Or eggs and kale. Or all the cheese and guaca in the world!!