I've not done it, but if I were to do it, I would put a damp kitchen towel at the bottom and possibly one on top, to help keep them from drying out.

I assume you are talking about corn tortillas. They would work better than flour, as flour tortillas might stick more easily.

Is your crockpot round? What is the inside diameter?

No I meant flour

our local restaurant puts together four flour tortilla and wrap them in aluminum foil. me, I would separate them with parchment paper or better yet, Ripco..... in your crock pot, and like lars said, damp cloth in bottom and on top and turn pot on warm only

If you are making tacos, you need corn tortillas. If you use flour tortillas, then you are making burritos or fajitas. In Mexico, tacos are generally made with two soft (and fresh) corn tortillas - I've never had a hard taco in Mexico and I've very seldom had flour tortillas in Mexico - they are mainly Tex-Mex. Fajitas are a Tex-Mex invention, but still very good.

Usually soft tacos are served with flour tortillas. Maybe not authentic but it is what it is...I don't think that corn tortillas would be good for a taco if it was soft, they are usually fried for tacos or served with some sauce as enchiladas.

I think your crock pot will be fine to keep flour tortillas warm (and yes, moist towel on top and bottom)...but only two tacos per person??

I"ve never seen tacos made with wheat flour tortillas. That's interesting. I promise you, real corn tortillas, grilled not deep fried, are used for tacos all the time.

Won't it be hard getting the tortillas out of the crock pot? I'd put them on platters with turkish towels.

Hmmm.... nothing tastes good about a corn tortilla unless it is fried crispy to me!

It's nice not being authentic, you get a lot more variety! That said, a new addition to my soft taco tortilla, that is very tasty, is ivory teff.

I like corn and have served what I call "street" tacos. The last time I did it was for 30 for a club meeting. I take the corn and warm them in my cast iron pan (some get a bit charred in spots which is nice) and I did them in the afternoon. They were fine for our 6 p.m. dinner. I did 3 each I think so I had close to 90 and we only had the soft corn since it was "street" tacos. We did smoked pork butt shredded and then added a lime cilantro coleslaw and had a corn salad (corn, tomato and peppers -- salt and pepper -- no dressing) as a side. Choice of green or red sauce to go on the tacos -- everyone seemed to like them. (There wasn't anything left on plates)

Food, you are absolutely correct, lol!

FOAS, Sometimes I'm not sure when you are being funny. But I had to laugh. I can't imagine anyone using Taco Bell as the authority on soft tacos.

I've never had soft tacos served any way but with corn tortillas. In fact I've never had any kind of taco served with anything but corn tortillas.

This strikes me as an east coast/ west coast thing. Corn tortillas are almost always fried here.

I would have to test that first. Take 3 or 4 and try the damp towel on the bottom and top...might need to add a piece of parchment over the towel. And do toss them one at a time in a skillet first to get the package dough taste out of them. Skillet quick toasting might keep them from sticking together.

It isn't at all an authentic Taco but those that grew up with those packaged 'kits' in the late 60's seem to know no other....or TacoBell. I've never had TacoBell but if they don't have corn tortillas I definitely will never go...just don't do fast food ever.

We have TacoDay at work about once a month. 150 people and a very International crowd as is NYC. The caterers are from Ecuador and make killer salsas and sides and 80% soft corn, 10% fresh tostadas, (flat flaky fried), and a few flour and a few 'Dorito' type shells....for the 5 people from Michigan, lol.

Those that use the flour often just make a burrito for later 'to go'.

It is an American thing. Make what you are use to. No rules.

A friend from KansasCity cannot look at a fish taco or be near it. Or any seafood except KingCrabLegs. His wife is Dutch and loves all things seafood... sushi, etc and he would rather eat glass....

I have had a crispy taco in Mexico City but it was fresh, quickly fried, more like a tostada, and called something else I can't recall. Very flaky and a bit bendable but not at all like a Dorito.

I have never ever tried a soft corn tortilla for tacos, seems to me it would just fall apart. I'm not Mexican but I grew up in Houston which has a very large Hispanic population. Maybe it's just regional?

Not sure about authentic Mexican food, but TexMex is just a preference thing. Some people want corn and some want flour. Either is fine.

Depends on how far back you go. Pre Europeans it would be corn. But also no beef or chicken...

ETA - Ann_T, you laughed, as you were supposed to. ;)

Real tortillas don't fall apart when you make tacos. Corn tortillas that don't bend are stale. The crispy ones are fried. The bright yellow ones are American packaged inventions. Real corn tortillas are kind of ivory to beige. It's pretty easy to make tortillas if you can't buy good ones. You don't need a press if you have a frying pan and a sturdy counter. Grill your tortillas, both sides, on a comal or plancha (portable flat top) or big heavy frying pan. For fried tacos, grill, fill, then fry in just a skim of oil in a frying pan.

I don't have any objections to using flour tortillas for tacos, but I'd think they'd tear and leak! But the definition of flour tortilla in places that didn't used to be part of Mexico may be as different as the definition of corn tortillas. If you like it, it's good! But you won't easily find it in most parts of Mexico, if any.

"Street" tacos are just real tacos. Small and meant to be picked up and eaten like a sandwich, rather than some fussified smothered restaurant dish.

Taco Bell was started in southern California, and I believe they invented the hard tacos, which I have never seen in Mexico. Tacos in Mexico (everywhere that I've been, which is considerable) are made with soft corn tortillas, usually two tortillas per taco, which makes them sturdier.

Corn tortillas are everywhere in Mexico, and in Mexico City you can buy fresh corn tortillas from a window in a building where they are made. You will find these outlets generally every two or three blocks, and so you are never far from fresh corn tortillas. I've not been to Mexico since 2005, and so things may be a bit different now. You can read posts about Mexican food at MouthfulsFood, but this forum is not as active as it used to be.

I've never seen a taco made with a flour tortilla, and I've only very rarely seen flour tortillas in Mexico, but then I've spent most of my time in Mexico in central and southern Mexico - not the border areas, where flour tortillas would usually be found.

I always thought the second tortilla was for catching the grease rather than waxed paper. :)

So, the old style Mexican way to keep tortillas warm, say while you're bringing them home for dinner from the hole in the wall Lars described, is to use a tortilla holder. There are ceramic ones which have to be heated first, but the people I knew used the lightweight cheap ones that don't break when you drop them on the sidewalk. Probably some kind of foam with a finished surface.

It's just an insulated tortilla sized box. I renew my recommendation of a platter and turkish towels. :)

I use my plancha heated on a burner, the corn tortilla end, flip the stack before serving so the hot ones are used first. It is similar bottom heat so a ceramic crock pot on low should be fine. Could wrap them in batches of 10 and pull the bottom hot ones to the top before serving...

Might be nice to get a small package of corn tortillas for those wanting a traditional Mexican taco.

stir_fry, I haven't tried that, but I don't see why it wouldn't work. I think I'd try a couple in advance and see how it works.

As for corn tortillas for tacos, if you're close to a Slows' BBQ (I know they originated in Detroit) , get their brisket taco. It's amazing, and served inside two soft corn tortillas. Did I mention they are amazing? Really and truly, one of the best things I've ever eaten, and the tortillas were fresh and warm and kind of flaky. I need to get one the next time I go to Grand Rapids, I think.

Annie

NO NO NO flour tortillas are NOT tex mex- my great grandmother in mexico made the best ones, flaky and soft similar not like the heavy things u buy in us markets. BURRITOS are a US tex mex inventions- Mexicans use flour tortillas for breakfast only and the hard shell fried is also a US tex mex invention. TACOS ARE ON CORN TORTILLAS AND NEVER HARD-the fried hard are used flat and used for tostadas. you/anyone can do/serve anything anyway u want -just don't say what is "authentic" and what is not or "always" unless you really know

stir_fryi, I was at a gathering last week where the hostess used a crock pot for her (flour) tortillas. As mentioned above, she used a damp kitchen towel. The tortillas were stacked and wrapped in the damp towel...on low heat. For that menu, the fillings choices were Greek with the flour tortillas instead of pita bread. Just wanted you to know the crock pot worked great.

Tacos are served in various ways here in Southern CA...both soft and hard when it comes to corn tortillas. Corn tortillas are almost always used for soft tacos, but it just comes down to your own preference.

yep that's what i sadi- but anyone and everyone's preference is NOT authentinc only authentic is autentic-- my frine useds to put rape jelly on corn tortillas!!! yuk--

Well, wheat flour tortillas are used extensively in Northern Mexico. The people I know in Jalisco never use wheat flour tortillas, even at breakfast, though they do make European style sandwiches with white bread for supper sometimes.

Mexico is a very large country.

your point is? some of my family in monterrey never eat tortillas of any kind-they now eat "pan frances" so??

I don’t know why you seem determined to pick a fight, Mary Helen, but we’re generally a lot friendlier here.

I think the point being made is that different parts of Mexico have different kinds of “authentic” and your “authentic” may not necessarily be the only “authentic”.

Please feel welcome to contribute but be nice and you’ll fit in fine.

Mary Helen dug up an old post to state her idea of tacos. I think the original poster just wanted to know how to keep tortillas warm and did not want to discuss the proper origins of tacos. Why dig up a year old post to argue the origins of tacos?

oh brothere good bye

UGH...another older post where I didn't notice the dates...mea culpa! :-/

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.