By Luke Chavez
The Times 



Luke Chavez


In recent years, I have become increasingly obsessed with making perfect homemade corn tortillas. In this quest, I have studiously tested different brands of masa harina, noted the effects slight adjustments to the cooking temperature can make, and even, (thanks to a generous birthday gift), upgraded to a hefty Oaxacan tortilla press made by a small renowned maker. With all these tortillas floating around, I am always researching delicious uses for them in the kitchen. From tacos, or enchiladas, to crispy taquitos, and migas con huevos, thankfully, the options are endless.

Here, tortillas...

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