We'll even make a quick snack of avocado slices tucked into a tortilla warmed right on the burner.” Tortillas can be served with a wide variety of fillings or enjoyed plain, fresh off the pan. We wrap eggs and chorizo in them at breakfast and will tuck just about anything on our plate into them with some salsa at lunch and dinner. “Any meal of the day in a Mexican home, there are bound to be warm corn tortillas on the table. “There are few things that can compare to a homemade tortilla,” says Pati. But with some handy tips from Pati Jinich of PBS' Pati’s Mexican Table, who shared her recipe for Tortillas de Maíz (Corn Tortillas) with us, there’s little standing between you and fresh, fragrant tortillas.
Though tortillas are basic to prepare and require only a few ingredients, they take some practice to master. Homemade tortillas are soft and flavorful, with a pleasant bend - nothing like the dry, bland discs you might pick up from the grocery store. Store-bought corn tortillas are no match for those made at home: the difference is clear with one bite.
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