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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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Oops! I seem to have forgotten that I started this thread, but the responses have been very helpful. I think I will definitely to go El Camaguey and buy a tortilla press, although I don't think it has a stainless steel surface like Ann's, which would be nice. I do keep dry masa on hand, but I also keep fresh masa in the freezer - for making what I thought were empanadas, but which are probably quesadillas, at least as they are made in Mexico, and deep fried. As for flour tortillas, since I've found the whole grain tortillas in the market, I probably won't be making too many of those again, although I might want to experiment with some of the whole grain flours I have. I don't especially like tortillas made with all white flour, and corn tortillas are my favorite. When I first visited Vancouver for a long visit (1978 or so), I was shocked that I could not find fresh corn tortillas in the grocery stores (I did find frozen ones, but did not consider that acceptable). At that time, I practically lived on soft tacos (that I made myself, often with tofu), and so I had to make an adjustment. I think I bought some whole wheat crackers instead. I think I will try to find some Hispanic markets, although there aren't any in my immediate neighborhood. There are some in neighboring Mar Vista (where Scott lives), which is less than 2 miles from here. There are several places to buy fresh tamales, but they don't sell tortillas. Anyway, I think I will keep looking and also get the tortilla press. Lars
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Well, this thread made me hungry, so I madee this soup last night. All I can say is YUMMO! I didn't see your update, either, Marilyn. I used tortillas. I like that they are cooked and pureed in the soup rather than toasted and used as a garnish. Beachlily, here is a non creamy tortilla soup that I made for our annual soup party last fall. It's really good! Tortilla Soup with Chipotle Crema courtesy Emeril LaGasse 2 tablespoons olive oil 1 cup chopped onions 2 teaspoons chopped garlic 1 poblano pepper, and 1 jalapeno pepper, seeded and chopped 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 tablespoon tomato paste 6 cups chicken stock 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice 2 cups vegetable oil, for frying 6 stale corn tortillas, cut into 1/4-inch-thick strips 1 teaspoon Essence (recipe follows) 1 avocado, peeled, seeded, and chopped, for garnish Chipotle Crema, accompaniment, recipe follows In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Chipotle Crema 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Emeril's ESSENCE Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. I bought a jar of the Essence, already prepared, at the grocery store Linda
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TortillaLand are great un-baked product. I've not run across them in a couple years but their website has a store locator...near me a few ShopRites have them but not my usual stop. I do have a local place that makes un-baked for restaurants that i use. Fresh un-baked has a silky surface so no sticking. Shorter shelf life but i freeze them. (if i over-purchase). I use the large flour ones , 12inch, for pizza for a crowd and fantastic. Makes a nice thin crisp crust. The white corn ones that are smaller do make nice baked bowls! Needs some experimenting with your own oven. I wet them under the sink tap briefly, stack about five at a time, rub with just an tsp of oil, (i use avocado but any mild oil will do, then shape in oven proof bowls in lower heat than you would think...about 350 in my gas oven, mid lower rack. Or, wet, rub with tiny bit of oil, stack...then cut into pie wedges...and bake for salsa chips. No need to fry them! -these are old ones headed for the compost/garbage but just for an example. Certain good quality brands and does not have to be expensive...I have found that some crisp up in nice flaky layers for 'dippers'. (they do not stick together once wet and oiled)...mine have sat for an hour before baking. A bit of salt and any seasoning of choice and you have fresh warm baked chips. -i found this method out by accident when on a road trip some cooler ice got into a zip-lock bag of corn tortillas. (DH is not so great at re-zipping and had opened it...looking for something)...if he does get it re-zipped it is a balloon, lol. forgets to push the air out. Not sure about other parts of the country but tortillas are super cheap here and the snack chip isle is loaded with very expensive bags full of air. (DH bought a bag for my fresh salsa recently that was 399 for a bag and they were hard and a bit rancid smelling). (don't get me started on the flavored potato chips...bisquit and gravy flavored?!...oy) ...when i need a tiny bag of chips i want classic basic Lays that actually taste like a potato). Don't ruin your whole stack of corn tortillas, but do try a few and experiment in your own oven...i saved that wet bag and was surprised. : )
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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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