One of the many beauties of being Mexican is the right to be very loud and proud (justifiably so) about our abundant culinary contributions. When establishing the quintessential elements of what makes (or breaks) a good taco , you must consider the foundation: the tortilla. In my book, a good corn tortilla is slightly chewy with a strong corn flavor, can deliver on the “puff” effect that we all know and love, and can bend without breaking after warming—all of which come from a high-quality masa harina. Masa harina is a finely ground corn flour composed of dried, nixtamalized kernels (soaked in food-grade lime water), essential to a plethora of foods that use masa (think tortillas, tamales, gorditas). And no one does it better than Masienda . I like to think of myself as the (very) unofficial founder of the Masienda fan club, championing it for all things masa.…