West Valley City shop prepares fresh corn tortillas

• My family knows this, too, as I always ask them to bring me back masa, or corn dough, from their trips to Mexico.

Yes, but: Making them by hand is no small task. You need the right ingredients and tools, and the process to craft them, which is called nixtamalization and dates back to Mesoamerican civilization, is time-consuming.

Details: To elevate my tacos for the special occasion, I visited Mi Casa Tortilleria in West Valley City for homemade corn tortillas.

• I bought a tall stack of dozens of warm tortillas for $7.
• After getting home, I cooked them on a griddle with oil. Then I paired them with steak and chicken fajitas.

The verdict: The tortillas were the ideal vessel. The corn and nutty flavors brought all the ingredients together for the perfect bite.

Be smart: If you can't get through dozens of tortillas in one night, I recommend freezing them in a plastic bag.

What's next: I plan to review the tortilleria's tamales next.