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The Kitchen Table

Need tortilla advise.

14 years ago

I have never made soft shell taco's and when I went to the store I had no idea what to choose. Are the refrigerated tortilla's better than the ones on the shelf ?

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Comments (12)

sheesh
14 years ago
My favorite flour tortillas are El Rey. They are not refrigerated when you buy them, but should be after you open the package. Warming instructions are on the package. Have fun aand enjoy.
iowagirl2006
14 years ago
My favorite brand is Azteca Homestyle.

I do like to fry mine in a bit of oil. I heat oil (sometimes I even use olive oil - but it can smoke pretty easy) and drop the flour shell in the hot oil (it doesn't take a lot - 1/4" -1/3" covering bottom of whole pan.)

Move the shell a bit so some of the hot oil comes over the top of the shell. When the bottom of the shell is very lightly browned, flip it over and gently bend it in half. Crisply fry on each side and drain on paper towels.

Yummy!
If you have a few extra shells - lightly brown on both sides - but don't fold over. Sprinkle with just a little cinnamon and sugar. ~DESSERT~
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If the tortillas are fresh (and especially if homemade), they should not split or crumble. I assume that Lisa wants to make Tex-Mex tacos, which have tortillas that are fried until crisp and usually deep fried. In Mexico, soft tacos are the norm and are made with two tortillas heated on a griddle or in a wok - I use a cast iron skillet with no oil. Tortillas are sauteed in oil generally only for enchiladas, as they would be messy to eat by hand if the tortillas had been sauteed, but you can make them either way. Personally, I steam tortillas for enchiladas because I do not want the extra oil, but it's not traditional. Lars
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I made the tortilla with five red potatoes that I cut in half lengthwise and then sliced about 1/4" (or less) thick. I sauteed those in plain olive oil for about 5 minutes, or until they just barely began to get soft. I kept them covered most of the time and only stirred them a few times, adding a small amount of salt. Then I put the potatoes in a Pyrex bowl and microwaved them for a couple of minutes or so, to continue the cooking a bit. Next I sauteed a small onion, one jalapeno, and 2-3 mild small ripe chilies (the kind that they sell in bulk bags) in the same pan, adding a bit more oil, as needed. I found that the potatoes left a fair amount of oil in the skillet after I removed them. When the onions were about to get soft, I transferred them with the chilies to the bowl with the potatoes, and stirred them together. Then I poured half of that mixture back into the skillet, topped it with grated cheese (cheddar & Jarlsberg), added another layer of potatoes, and the rest of the cheese on top of that. I used about 5 ounces of cheese total. Next I beat four eggs with 1/2 tsp salt and 1-1/2 tbsp of water, and poured that mixture over the potato-cheese layers and tilted the pan to get the eggs to go all the way through. I probably could have used 5 eggs, but it did okay with four. Then I baked the pan for 35 minutes uncovered at 350 degrees, not allowing the top to get brown. To unmold, I ran a bread knife around the edge of the pan, covered the pan with a wooden chopping board, and flipped it over. After banging the pan a couple of times, it unmolded fairly nicely, and I replaced waterever fragments had stuck to the bottom of the pan. To serve, I cut the tortilla into four wedges and flipped them over again so that they were right side up on the plate. It's important not to oversalt the potatoes, as the cheese is very salty. Most people use a higher proportion of egg, but I don't like it too eggy. You could use up to six eggs in this recipe, however. The chilies really add interest to the taste. Lars
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The corn tortillas I have frozen have a tendency to fall apart easily when thawed, they haven't held up to tacos, for example. Here's a nice way to use some leftover corn tortillas, even if they've been frozen: For two people: Cut a stack of 3 corn tortillas into narrow strips - scramble 4 eggs with a can of diced green chiles, add the corn tortilla strips while the eggs are still runny and cook with the eggs - add shredded cheese - serve with salsa. seagrass
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I don't really mind old threads brought back up. This one reminded me to purchase the 6 inch round flat tostadas and some small flour tortillas for a family reunion that happens every mid-August. They arrive from everywhere at different times and I usually make pizzas on the arrival day that I can prep ahead and make to order vegan, vegetarian, gluten-free, yada-yada. 'Taco day' can be anything from just a big salad without any shell. But some might want or just used to a burrito style or a tostada. I'm thinking taco prep ingredients might be just as easy. Especially with all my garden greens and salads. Or both pizza and taco ingredients since they are both easy....they love the pizza party. The vegan will love the guacamole and salad greens and quick pickle veggies. Authentic was already mentioned as being the most authentic but no rules apply. "TACOS ARE ON CORN TORTILLAS AND NEVER HARD-the fried hard are used flat and used for tostadas. ..." All 'CAPS' is yelling. First time poster somehow found this thread and obviously did not read the entire thread. Corn tortillas are the most authentic but not everyone likes them or grew up with them so why force it on guests. Ah, and I'll make sure I have some nice corn chips for nachos and for the pico and guac. I have a co-worker forth generation MexicoCity that never in their family history has used lard, ever. Not for tamales or any family authentic recipes. Authentic will always include some wiggle-room.
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sleeperblues
14 years ago
I love the unrefrigerated La Tortilla factory wheat ones. They are low-carb and high fiber and the big ones are only 100 calories or less. But they are so good, I just eat them plain. Each one has something like 12 grams of fiber and lots of whole grains, and like I said low carb. But I mainly buy them because they taste so good. They are spendy, though. Probably $4.00 per package.
socks
14 years ago
I never noticed refrigerated tortillas at the store. In what section?
glenda_al
14 years ago
OK, you sealed it. I'm going for soft tacos for lunch :o)
marie_ndcal
14 years ago
I warm the flour tortillas in the microwave, but do prefer the crisp ones. I heat those in the over, and then stuff them full. I am with Glenda--I wish I could get some good ones here in ND>
wildchild
14 years ago
Flour tortillas are for Tex-Mex or burritos. If you want to make Mexican soft tacos use corn tortillas.
User
14 years ago
If you have a Mexican restaurant near you, see if they make their own tortillas. Fresh made are the best.
glenda_al
14 years ago
YESSSS, I had the bestest soft taco for lunch and a tamale! Fantastic!
kathi_mdgd
14 years ago
Glenda,
Here where i live all the grocery stores carry a good line of tortillas,both flour or corn,and we also have a lot of mexican tortilliaris(sp) where they make them fresh each and every day.Nothing taste better than a real fresh warm tortilla.El Pollo Loco makes a wonderful tortilla chicken soup,i could live on that stuff,sooooooooooo good.
Kathi
glenda_al
14 years ago
And mine was a wonderful flour soft tortilla and sooooo very fresh!

I ate my tamale first, and when I ate the tortilla it was so warm, as it was wrapped in foil.

And that's why the restaurant is always busy. Great food, great service.
ravencajun Zone 8b TX
14 years ago
the Kroger near me has a lady making fresh tortillas all day long and you can just wait for her to hand you a steaming hot bag of them right from her hands to my basket. YUMMY

I love to take them warm put a little butter on them then some of those pickled veggies like the carrots, cauliflower, peppers etc rolled up in it and so yummy. The Mexican restaurants used to all put a little dish of those veggies on the table with the tortillas now no one has them.

At home I put my flour tortillas on a microwave plate and take a wet paper towel cover them and microwave just a few seconds it brings them back to steamy hot goodness.

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