Start with fresh tortilla mix -- I use Maseca. Follow the mixing instructions on the package. Roll the dough into little balls about the size of Ping Pong balls. You'll need a press -- they are very inexpensive at a Mexcian grocery store. Line the press with a plastic bag, like a Ziploc, so the dough does not stick to the press.[p]Get your Egg up to 500 with the stone on it. Slap the tortillas on the stone for 30 seconds on the first side, then flip for another minute, then flip back for 30 more seconds. Store the tortillas in a sytrofoam tortilla holder, also available at the Mexican grocery store.[p]Best tortillas I ever had in the States. [I have had stone-cooked hand made tortillas in Mexico that were just as good.][p]When you are done, CAREFULLY lift off the stone [use two oven mitts, double thick] and cook your carne asada for your soft tacos.