A simple dish made of Mexican chorizo, sliced roasted (blackened and skins removed) poblano peppers, sliced onion and cheese. 

Served in small flour tortillas in the north and corn tortillas everywhere else.

Not show are the homemade corn tortillas resting in the tortilla warmer.

https://www.rickbayless.com/recipe/queso-fundido-with-chorizo-and-rajas/ - Recipe

New corn tortilla press, same old comal, and awesome dried masa.  This masa approaches fresh but fresh is always best

I recently bought a more traditional cast iron one, specifically for making corn tortillas and arepas.

So far, I love it.  But realized too late I could have had one significantly cheaper. Ah, we.l.

I like this press well enough.  It works like a charm and sure is pretty but it was way to expensive for what it is and does.  I wanted a new press because, at 6", my old one is a bit small and it was making me crazy.  So I fell for the hype and spent too much. 

I started out pressing masa for tortillas with the bottom of a pyrex pie pan.  That worked pretty well but I upgraded for speed.  Wasn't that much faster but faster is was.

I though about starting from scratch and getting into the nixtamalization of corn but came up against a wall when searching for a grinder.  Hand cranked doesn't work that well and has problems with flaking.  The cheapest wet grinder I found was $200.00.  And that was cheap.  Next was the hand ground using the ancient stone method.  First I had to buy a stone which wasn't all that cheap and much more labor intensive than a hand cranked grinder.  So I gave up.  Fresh masa bought from a local Mexican joint or Masienda for me.

What I've found that does make a difference in pressing a corn tortilla is the plastic used on the press.  The thinner the better.  Forget the zip lock bags and cut pieces out from plastic grocery store shopping bags.  100% better.