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You can make these yourself, too. Just buy a bag of corn masa, throw some in a bowl with water and salt, and roll it in to good, consistent ball. Put it between two plastic wrap sheets and work it in to a thin round circle with a rolling pin. Then just toss it on a hot, ungreased pan and flip it once or twice before it looks like a tortilla. Hang them on an elevated rack just so you get no moisture build-up after.
Whenever I make corn tortillas, I fry some sort of meat in Chipotle peppers and adobo sauce with some tomato, sugar, and lime. Add that to the tortillas with cilantro, salty cheese and maybe onion and it's great.
Sounds great! Another variation I'd suggest (if you're using fish, poultry or no meat) is fresh, cooked tomatillos and fresh serrano or Chile de Arbol peppers in the sauce, in place of chipotle/adobo.
Thanks to everyone who has answered. Every answer has been helpful to me.
I would like to tell Jesse thanks for posting that I can make my own tortillas because I might not have known. In the past I tried making my own several times. My goal always was to roll them out into thin, round shapes like those I buy in grocery stores. None of those were pretty (think blobs), although I thought they all were delicious since I love the corn tortilla taste so much.
About 2 years ago two women were demonstrating how to make tortillas in my favorite Hispanic store. I was thrilled that I was going to see this done. Apparently I was the only one thrilled because I ended up being their only audience member. I suspect all other customers were old hands at making tortillas and some probably had a lot more experience than the two very young demonstrators. However, most everyone was happy to come by for a sample after the tortillas were done.
The thing I found most interesting was that their tortillas were small and thick. They made what I call patties. They hand-patted out a small ball of dough into a disk that was about 3.5" across and nearly one-half inch high. I was really surprised. BUT... I can make those! They hold together in the pan. And they are delicious (of course, since they taste like corn tortillas). Anyone make or buy small, thick corn tortillas? ...Just dawned on me that maybe these weren't tortillas, but I'm almost sure that's what they said they were making.
More recently, I've been somewhat successful at rolling tortilla dough between two pieces of plastic wrap, but rarely take the time to do it.
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