Recipe: Tortillas: 2 cups masa to 1 1/4 cup water, stir, form into palm-sized balls. Flatten in tortilla press or with rolling pin. Fry in hot pan with 1 Tablespoon of oil, flipping once, letting air bubble form within. Soup: Sauté one diced onion in 1 teaspoon oil in medium-hot pan until translucent, add one minced garlic clove, stir, cook 10 seconds. Add one 14.5 oz can of diced tomatoes (or 5 fresh, ripe tomatoes in season), simmer for 5 min—also adding chile powder or other spices, if desired. Then, add twice as much stock/broth (of your choice), cover for ten minutes. Serve: dice avocado for bottom of bowls, put shredded protein in next, ladle broth over, crumble in cotija or queso fresco, top with tortilla strips and crema. Less