Loftwings and Demons

Recently made my own corn tortillas with my own TVP faux taco meat. I started making my own tortillas a while back and hugely prefer these to storebought tortillas. The problem is that ever since I storted making my own corn tortillas I've been generally unwilling to go back to storebought ones, but making them requires a certain amount of time and energy from me that I may not always have.

Restaurant tortillas can be good but I don't go to restaurants anymore and though I'm not averse to just getting takeout and reheating stuff delivery services tend to be both extra unethical and expensive and I'd rather not go into a restaurant to order myself.

So another convenience spoiled by vastly superior home cooking, I guess. Anyway, you definitely shouldn't judge corn tortillas by the storebought ones, which are anything from mediocre to absolutely terrible. Anything that isn't cooked fresh (ie homemade or made fresh by a restaurant) is merely a sad imitation of a tortilla. Also if you can make your own homemade tortillas you can make all sorts of different variations with different color corn meal and different spices and bits of different peppers in them and whatnot.

Corn tortillas made with masa harina are possibly the easiest bread to make I have ever encountered.  The minimal recipe requires only masa harina and water, and though I always use a little olive oil or other vegetable oil too, my understanding is that the traditional recipe doesn't even use any kind of oil (they use different tricks to avoid the tortilla sticking to the cooking surface). You can make lots of variations on the basic recipe, but two ingredients is all you need to make a minimal tortilla.  And tortillas are so versatile.  They can be used to hold your other food as an edible and nutritious (especially thanks to nixtamalization!) wrapper.