Where do you live that you don't have a tortilleria? Even the Pacific Northwest has a huge latin population these days...

Have fun making those tortillas. Also try making gorditas. There are several versions, but you can make a neat shell to fill later with beans, shredded meat, chopped cabbage or lettuce, a little cheese, some homemade salsa... about 3 to a diner.

Take a large golf ball size hunk of masa prepared for tortillas. Put it on a plastic bag, put another on top and press it with the bottom of a pot (or gently with your trusty tortilla press) until about 1/2" thick. Take off the top bag and with your fingers, press a channel around the inside edge to thin out about 1/2", then go in another bit and make another channel. The channel should thin out the masa, but never break through. You will be left with a thick disc of masa with channels creating a bulls eye effect, thick in the middle with a couple thinner channels. This will help the masa to cook better. Put the discs on your hot griddle til spotted nicely brown on the bottom, then turn and allow the top ridges to spot brown. Put in napkin lined basket and cover to cool. You can stack them when cold and put in the fridge, or even freeze them. To serve, put them in a lightly oiled skilled over medium heat, and fill with a spoonful of beans and a little cheese. Cover with a lid til cheese melts. Put the gorditas on a plate and cover with your nice salad, seasoned with lemon or lime juice, salt and pepper, and fresh salsa.

YUMMY!