We've made tortillas before, but without a press, corn tortillas are a pain. So instead, we bought organic tortillas from the local supplier "PrimAverA" at the Berkeley Farmers' Market. Keep the tortillas in the fridge. Before eating, set the tortillas in the steamer for five or ten minutes to moisten. Alternately, brush tortillas with oil, layer in a glass pan, cover tightly with foil, and bake for twenty minutes.
For the meat, mince onion and garlic, and saute with some chili powder and paprika in just a little oil. Remove sausage from its casings, dice, and add to the saute. Last winter we had some sausage from Riverdog, which rendered a lot of fat when cooking. This sausage is from Highland Hills Farm, and was extremely lean.
For the guacamole, wash and chop half a bunch of scallions, and mash to a paste with some salt in a large stone mortar and pestle. Add also a small amount of garlic to the paste, and then squeeze in the juice of one lemon or lime. Add a hint of paprika. Then mash in the flesh of two ripe avocados. Adjust the salt. Stir in the other half bunch of scallions, chopped, and, optionally, some diced fresh tomato.
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