Fresh Made Tortillas

[SheilaAnn]

Lots of talk/SUWYC on tacos this week and about fresh made tortillas. Jim White lamented he has a difficult time finding them. Then I felt a bit guilty in that I can get them anytime I want! mnavarre barelfly texastweeter Michael_in_TX and all the other taco masters out there….

#blessed because Gustavo is my boss’ husband (I’m always getting samples) and Evan is one of her besties!

https://www.kcrw.com/events/tortilla-tournament

whats your favorite fresh made tortilla?

[barelfly]

How cool is that!!!

Gustavo - is the group you did the taco tasting with across last year?

and I haven’t even really looked for fresh corn tortillas here at home. I just buy Guerrero’s Corn Tortillas - as I feel they are the best from the various I’ve tried. They warm up nicely and stay together for the most part. So, sadly I can’t add what my favorite fresh tortilla is besides the ones I make. This post will spur me to see if I can find fresh in Albuquerque/Rio Rancho area though. I don’t even know if my favorite taco spot Don Choche makes their own tortillas. I’ll have to check on that.

I will say, my favorite masa is from Masienda. And those corn tortillas I make are my favorite….if that counts

[SheilaAnn]

barelfly taco tasting: yup.
Masienda for FTW!

[DTro]

This gives me confidence in my taco-ing, knowing that I buy the same brand as our taco ambassador! But I'm gonna have to try and make my own sometime.

[texastweeter]

Gustavo sounds like the main character in a romance novel... lol. How did he get such a good name, and I got... Adam...

I AM blessed to not only be able to make my own tortillas, but to be able to buy them from several of my employees, or my sons friends family owns a taco shop. They make bulk tortillas for me when I need them.

[SheilaAnn]

texastweeter his dad is the best! Very limited English…. Hola, my name is Lorenzo, father of Gustavo! I love this man. We went to TJ a few weeks ago and we hung out together.

[Mosca]

The best I can do is Mission Foods; their bakery/plant is about a mile away, and their product is in every grocery store here. And Wegman’s has “Organic Stoneground Yellow Corn Tortillas” which are pretty good, much better than your average fresh soft corn tortilla (and better than Mission’s).

I’ve tried my hand at making my own; it’s just too much of a pain in the ass for the way I use tortillas. I use them two at a time, and I might want two corn this morning and two wheat this evening, or one; and then I might not want any for a week, and then I might want four huge wheat tortillas for chicken cheesesteak wraps. It’s easier to just have a bag of each in the fridge.

[smokenoob]

you very lucky to have fresh made tortillas available! White corn please!

[Oak Smoke]

We are so fortunate to have real tortillerias near by. You can drive up and choose from several different styles made that day. Many of the gringo tortillas in the supermarket advertise how thick and pillowy they are. That’s the exact opposite of what I want. The perfect tortilla for me is thin, slightly browned, and an able to bend not break. The very best we get now we make on the Chud press at home, it’s such a multi-tasker.

[realdocBBQ]

Man, I need a Chud press.... I oughtta make one.

[Oak Smoke]

realdocBBQ Yes you should make one. There will be places where you end up using angle iron and plate where they used a break but it’s all doable. One improvement I would suggest is making the tilt toward the front adjustable so you can have it flat for grilling onions and such or tilted for smash burgers. Once you figure out all it will do you’ll be hooked. It’s only short coming is it’s size. If they made one as big as say 24 inches I would order it today.

[Oak Smoke]

PS. When you design yours give some thought to how you will heat it. I would incorporate that into the design.

[Jim White]

I have one more local place I keep forgetting to check for fresh tortillas. I think the odds are good they will come through. If not, I see a Masienda order in my future. I get this faraway look in my eyes every time I see the ad on TV featuring the Masienda owner.

[ofelles]

You got me thinking Jim White

https://masienda.com/collections/all/products/retail-corn-tortillas-ready-to-eat?variant=43320943804565

[Jim White]

Thanks, Orion. That's an interesting option that I wasn't aware of. Probably better than most made for bulk sales. And there is a Whole Foods nearby.

[mnavarre]

You can also get the blue and white Masienda masa harina at Whole Foods.

[Michael_in_TX]

There can be only one answer for me.



If you ever have the opportunity to get to an HEB when they are making them that morning in the taqueria (yes, HEB stores have a taqueria) and eat them when they are hot....they are divine.

(I've been known to eat one or two on the drive home!)

(They also freeze really well I've found.)

[Panhead John]

Thanks for the constant reminders of how much you hated living in Houston, Tx. Being a Texan ain’t for everyone I guess…..Like they say, if ya can’t stand the heat….

[Michael_in_TX]

DaveD I've spent the past week in extreme West Texas and it is so nice here...no humidity...5000' above MSL....I'd like to retire here....but....but no HEB!

[DaveD]

Panhead John I do apologize John, I hear you. If it's any consolation, I bash where *I'm* from (Los Angeles) even more! Although it's typically in the music discussion groups I'm part of. I shall endeavor to do better.

[Donw]

Kathy and I both were in our 20’s before we first ate a tortilla. Even now we live where there are no such things as taquerias but any store bought ones remind us of eating cardboard, and that is after heating and steaming. I guess we are snobs now because for us a proper corn tortilla is homemade using Masienda Masa Harina. Still not so picky with wheat tortillas as long as they are warm.

[Richard Chrz]

I’ve made that stupid decision that if I want taco’s corn or flour, I must make them.

[Panhead John]

My killer back rubs?

[Richard Chrz]

klflowers I thought Panhead John must have been supplying you with paper plates.

[fzxdoc]

You guys are cracking me up.

K.

[Bkhuna]

I have a couple of places nearby that make fresh corn tortillas, but they don't make flour. We eat corn to flour at about a 10:1 ratio. Still there are times I miss a good fresh flour tortilla. I promise that with retirement imminent I will make them.

There is only one place I know of in this entire State that makes fresh 14-inch flour tortillas; the proper size for making burritos. They are however, closer to Tampa and it's not worth the 5 hour round trip.

[Abom]

I would kill to find flour tortillas that are bigger than 12". Restaurants have them, but none of the stores. And all these great brands you guys are talking about don't exist.

[J-Melt]

We have several taquerias here in Chicago. El Milagro tortillas that we get from Aldi that are produced nearby are really good and really inexpensive too!

[acorgihouse]

I can get tortillas all kinds of places, but my favorite come from my co-op. A lady here makes them every day, all corn, and brings them in every few days. They are minus any flour, and I have no idea if she has any actual business as they are unlabeled. One bag of 8 is $5, they are soft and a little pillowy (just a little), and about 4 inches across. I love them, as I like smaller bites, but she drops them off somewhat randomly. She has developed enough of a following that they are gone fast, and she drops very early so by the time I show up they are usually gone. This reminds me, I either need to get on the ball about getting down there when they are in, or learn to make my own.