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The Kitchen Table

Need tortilla advise.

12 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
12 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
12 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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Ann T, I made your flour tortilla recipe
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Comments (4)
shambo- Maybe this recipe from "Natural Meals In Minutes" by Rita Bingham will work for you, or give you an idea for changes you can make to the original recipe. -Grainlady WHEAT AND SESAME TORTILLAS 2 c. whole wheat flour 3 T. dry milk powder 1/3 c. sesame seeds 2 T. butter or applesauce 1/2 t. salt 2 T. yogurt 1/2 c. lukewarm water Combine dry ingredients. Use hand or electric beaters to cut in butter or applesauce until mixture resembles fine crumbs. [Grainlady note: I love this hint. Since the first time I made these, I now use my electric hand-held beater to cut fat into dry ingredients - it's so easy and so fast compared to cutting fat in with a pastry blender.] Slowly pour in water and yogurt, mixing lightly with a fork. On a floured board, knead dough until smooth and elastic, about 5 minutes. Shape into a ball, cover and let stand for 10-minutes. Divide and shape dough into 8 balls. Cover, removing one ball at a time and roll paper-thin on floured board. Place on heavy, hot, ungreased skillet, over medium-high heat. Blisters should appear right away. Brown on one side and turn. Cook about 30 seconds. Makes eight 9-inch tortillas. [I like to use this recipe for wraps - LOVE the addition of sesame seeds - yum!!!] -------------------------------------- The link below has another favorite recipe and it has variations using cornmeal and all-purpose flour or whole wheat and all-purpose flour, and 2 T. shortening. It's especially easy to mix in a zip-lock storage bag and a great project with children. -Grainlady Here is a link that might be useful: Native American Tortillas In a Bag
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leftover corn tortillas ?
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Comments (10)
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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Appetizers using flour tortillas?
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Comments (10)
Here's one that looks really good! Creamy Crab Rollups 1 pkg pre-shredded Crab (or shred ourselves) 8 oz brick style cream cheese, softened 2 Tbs lemon juice 1 Tbs Dijon mustard 1/2 tsp each, dried dill weed, salt and pepper 4 large wheat flour tortillas, any flavor 4 blanched asparagus spears Blend crab shreds with cream cheese, lemon juice, Dijon mustard, dillweed, salt and pepper until well mixed. Lay the tortillas out on a clean work surface. Divide the crab mixture equally among the tortillas, spreading in an even layer and leaving a 1 inch border around the edge. Place one or two pieces of blanched asparagus at one end of each tortilla. Roll up tightly to enclose the filling, making a pinwheel. Tightly wrap and chill for 30 minutes or up to 24 hours. Slice each tortilla into 8 rounds, discarding the ends. Makes 32 appetizers.
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Taco Bowls from uncooked tortillas
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Comments (21)
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
12 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
12 years ago
I never noticed refrigerated tortillas at the store. In what section?
glenda_al
12 years ago
OK, you sealed it. I'm going for soft tacos for lunch :o)
marie_ndcal
12 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
12 years ago
Flour tortillas are for Tex-Mex or burritos. If you want to make Mexican soft tacos use corn tortillas.
PRO
Adella Bedella
12 years ago
If you have a Mexican restaurant near you, see if they make their own tortillas. Fresh made are the best.
glenda_al
12 years ago
YESSSS, I had the bestest soft taco for lunch and a tamale! Fantastic!
kathi_mdgd
12 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
12 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
12 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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