I was reading up on corn tortillas lately. Looks like I'll have to buy a press and a bag of masa harina and try making my own. Everyone says the commercial mass produced units are woefully crummy compared to fresh made, and I don't doubt it. Masa is everywhere here in LA, I think a press is under $20. The mass produced disks are OK for enchiladas, or chips, but as a bready sort of snack, fresh is better. There are a couple of trains of thought on warming the store bought tortillas: Steam in the microwave, or heat over a gas burner. I've tried both. Steaming involves wrapping the thing in a moist paper towel and zapping it. The product is good, but this is too cumbersome, and trying to handle the hot paper towel is no fun. I was surprised that just throwing it on the gas burner for 8 sec or so on each side works really well, I thought it would just dry it out. But no, it's fine as long as you don't overdo it. I like butter and salsa on the warm tortilla. Whipped butter is a good idea. In Dallas, you always get warm corn tortillas in a plastic container at the table in restaurants. At least the ones I patronize. And plenty of hot, red, runny (not chunky) salsa, sometimes in pouring devices like those "maple" syrup containers at coffee shops. I'm getting one of those.