Maybe I got the idea from our Worry-Free Dinners event at Dos Caminos, where they make masa flour based corn tortillas in-house. Their tortillas are light, fresh, almost fluffy; they were a great, easy and safe choice for the guac, salsa and even for the fresh meaty tacos we had.
At home, I’ve been finding corn tortillas in the ethnic food sections of my locals markets and wondering why did it take me so long to start using these at home? I warm them on the hobs or in a pan and use them to make turkey roll ups, egg “tacos”, "grilled" cheese and even PB&J on tortillas.
Corn tortillas are my new favorite gluten-free thing.