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Best/Favorite Tortillas

11,150 Views | 50 Replies | Last: 9 yr ago by RGV AG
Chickenhawk
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8:11p, 4/21/16
Flour, wheat, yellow corn, white corn?

Big or small? Round or misshapen?

S****, supple, firm?

Just trying to get an idea of what the texags tortilla connoisseurs have to say.
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slappy
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8:34p, 4/21/16
I was recently debating the overall difference in tortillas found in the Valley to SA to Houston.

Seems to me the flour are generally thicker in SA/STX.


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chipotle
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9:50p, 4/21/16
My preferences change every 3-4 years. In HS, we were an Albuquerque Tortilla Co. family. College, I liked the doughiness of Mission. Grad school, I'll was all about just buying direct from taco cabana. Then I went back to ATC. Now I'm an HEB bakery tortilla man.
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Bruce Almighty
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10:29p, 4/21/16
Flour for fajitas. Corn for everything else.
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Garrelli 5000
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6:06a, 4/22/16
I prefer flour for most applications.

I like the really soft kind like Taco Cabana, Uncle Julios, etc.

Krogers makes a decent soft tortilla.

I've tried making my own but can never get them to not taste like uncooked flour and they are too stiff. Do places like TC use Crisco for the fat?
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MookieBlaylock
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7:17a, 4/22/16
Tortilla Aguiler from heb. Perfect
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7:51a, 4/22/16
schmellba99
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10:55a, 4/22/16
Flour. I generally despise corn unless it's fried.

The flour tortillas from HEB that you cook yourself are fantastic. Thin, tasty and generally just awesome. Makes every other type of tortilla kind of blah, even most restaurants. Plus you can cook them however you want - I generally like them cooked a bit longer than what you get at restaurants.



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Bruce Almighty
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10:58a, 4/22/16
Homemade corn > homemade flour > store bought flour > store bought corn. Store bought corn tortillas taste like cardboard. Store bought flour is at least edible.
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aeroag14
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11:29a, 4/22/16
It depends on what I am eating. If I am just doing some tacos (meat, cilantro, onion, tomato, hot sauce) then I go with a corn tortilla and I usually heat the tortillas in a pan with a drop of butter or oil until the outsides are browned.

If it is fajitas or I am eating them plain, I have to go with a FRESH flour tortilla. HEB does good ones, but usually the best are bought from a local restaurant or the local Mexican market
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JFrench
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12:09p, 4/22/16
Heb has a good corn/flour hydrid. They're never cooked enough. I dont know if that's the intention but after the oven, skillet I like them alot
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schmendeler
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12:21p, 4/22/16
I like corn, but I could eat a stack of really good freshly made flour tortillas. without any filling.
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keysercade
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1:24p, 4/22/16

quote:
Heb has a good corn/flour hydrid. They're never cooked enough. I dont know if that's the intention but after the oven, skillet I like them alot
Called the Mixla, I believe, and it is my current favorite... but you do have to throw it in the skillet for 15-30 seconds to finish in my experience.
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gigemJTH12
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2:04p, 4/22/16
corn/flour hybrid. so good.
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HTownAg98
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3:09p, 4/22/16
I've tried to like the mixla tortillas, but they always have a weird texture.
Homemade flour tortillas are the best, and Rick Bayless' flour tortilla recipe has not failed me yet. The one change I made was to use about 2/3 lard and 1/3 butter for the fat so the tortillas taste less porky.
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Fall92
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In reply to schmellba99 • 3:29p, 4/22/16
quote:
Flour. I generally despise corn unless it's fried.

The flour tortillas from HEB that you cook yourself are fantastic. Thin, tasty and generally just awesome. Makes every other type of tortilla kind of blah, even most restaurants. Plus you can cook them however you want - I generally like them cooked a bit longer than what you get at restaurants.



This. They're very good and easy to heat. Also on the tortilla front- Stripes has excellent homemade tortillas for their taquitos.
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Texker
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1:46a, 4/23/16
La Abuela Flour Tortillas at WalMart are awesome.
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Rustys-Beef-o-Reeno
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7:27p, 4/23/16
buy from lupe tortilla
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STX Ag
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7:52p, 4/24/16
Is this a real thread?
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Bruce Almighty
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8:04p, 4/24/16
It is the food board.
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STX Ag
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In reply to Bruce Almighty • 9:08p, 4/24/16
quote:
It is the food board.


The OP was about s**** hangers. Let that sink in.
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HossAg
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In reply to STX Ag • 9:21p, 4/24/16
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MookieBlaylock
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7:05p, 4/26/16
Had the heb tortillas they make fresh in store at. The north padre location

Wow outstanding
Perfect thickness and size

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Rustys-Beef-o-Reeno
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8:01p, 4/26/16
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Hincemm
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In reply to Texker • 10:23p, 4/26/16
quote:
La Abuela Flour Tortillas at WalMart are awesome.


Gagree
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Slicer97
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7:21p, 4/27/16
For flour, I generally either hit up the meximart in Giddings or make my own. Lard beats shortening 10 times out of 10.

For corn, I generally use Maseca. I've made them from homemade masa before and the difference wasn't enough to justify the effort.

And Marko is right. If you're not eating fajitas (or breakfast tacos), go with corn.
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Max06
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9:47a, 4/28/16
La Banderita is my favorite for corn tortillas. They are the best I've found.

I like "puffy" flour tortillas and usually get HEB' tortillaria ones when I buy them.
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mikefromdilley
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4:50p, 4/28/16
If you don't heat your tortillas on a comal at home before consuming, regardless of the type or brand...you're doing it all wrong.
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HTownAg98
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5:01p, 4/28/16
Except that most people recommend steam for corn tortillas. Are they doing it wrong?
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mikefromdilley
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5:21p, 4/28/16
Yes they are.
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HTownAg98
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5:22p, 4/28/16
You might want to go to Chicago and tell Rick Bayless that.
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mikefromdilley
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5:25p, 4/28/16
I don't even know who that is. Is he like the Pioneer Woman of Mexican cuisine? In Chicago? I'll pass.
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HTownAg98
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5:37p, 4/28/16
No he's just a guy with three Mexican restaurants in Chicago, one of which has a Michelin star, and he probably has more knowledge of Mexican cuisine in the tip of his **** than you have in your entire body. So, go tell him he doesn't know what he's talking about.
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mikefromdilley
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5:57p, 4/28/16
Wow, tough guy...didn't mean to offend you personally with my comment about reheating tortillas, lol.

Not that it matters to you, but my family IS from Mexico. I grew up in South Texas, around Mexicans, eating my grandmother's and mother's food. But please, tell me more about my knowledge (or lack thereof) of Mexican cuisine. I suppose my family's food is not credible since none of my relatives attended culinary school or own their own restaurants.
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Bruce Almighty
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6:03p, 4/28/16
My grandmother is from Italy and cook for ****. And in sure Top Chef Master winner Rick Bayless can cook circles around your family.
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