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I spent my entire life loving flour tortillas...then I met my wife. She is Honduran and her one gift in the kitchen is corn tortillas. I still enjoy flour tortillas and have learned to make them, but corn is qicker to make.

My preference is corn for tacos and especially pork dishes. Traditionally corn would be more for enchiladas too.

Maseca, water, press, cast iron comal, and right temp are key. My wife shared a few tricks too. She final presses them with her hand to leave a textured face. This side goes down on the hot comal first. Lay the tortilla from one side to the other, not flat all at once, which can create an air bubble. Watch the edges start to turn color to flip. Cook on each side twice and get them to rise.
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