I don’t care for Mission tortillas. Both those and Wegman’s store brand are starchy and bland. But these are actually okay. They have a nice flavor, like an unsalted saltine if that makes sense, and they actually puff up in a skillet! You can see it here. (After I’d already snapped the photo, it puffed up even more.)
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Food Lion carries both Guererro and La Banderita brands that are my usual go to..
I think overall, Old El Paso beats out Mission in all of their products
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They are pretty good. The real secret is just how ridiculously simple they are to make at home. They were one of my favorite cold winter day cooks at one time. They’re so good hot from the pan.Comment
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Nothing like a good homemade flour tortilla. I have not made them in years as we have a nice Mexican bakery near and they sell so many when you go in and grab two dozen they are always warm just coming out of the oven for you. I don't purchase a flour tortilla that isn't refrigerated. Have done a few times years ago and figure if it don't need refrigeration then I don't need to eat it. You can taste the chemical in them
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Johnny Booth I love the thin tender tortillas. Not those thick bland ones. In general the best are made with lard. I was taught by an older Mexican woman years ago. She and her friends all used rolling pins about the diameter of a broom handle. That may have been either by necessity or there may be a reason. These tortillas are delicate on the inside with a slightly crisp exterior and several brown spots from the skillet to give that wonderful toasted flavor. Try this!
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Thank you for the link. This is something I would like to try.
Locally we buy La Banderita tortillas and are happy with them for grocery store availability but making our own would be easy enough. I usually have rendered lard for pork shoulders so I could use that too. -
I discovered Sonoran-style flour tortillas recently. Compared to the typical tortilla, they're thinner.
Makes burritos more enjoyable when you're munching through all those folds at the ends. -
I just found this in a search. Mexican women often use small, slender wooden rolling pins, known as palotes, to make flour tortillas because they allow for precise, rapid control over thickness and shape, which a heavy press cannot achieve. These 10–20 inch, handle-less tools (often repurposed from broomsticks or dowels) are preferred for rolling the dough extremely thin—sometimes to the point of being translucent—to create a light, soft texture.
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I don't like the Mission ones either. I go to a local taqueria and grab them. My tortilla making skillz rank up there with my biscuit making skillz.
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I sure do miss Grandma's tortillas and my mom's (she's 80), her arthritis doesn't let her make them anymore. We'll go to the Mexican grocery store for pan de huevo and cochinitos and occasionally pickup their tortillas.
We've been doing these kind for years now. We use a comal since that's what we grew up using.
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Better pic of the puff. 8 tortillas in, every single one has puffed like this.
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this stuff's made in NEW YORK CITY???Comment
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I remembered this post when I was at Walmart yesterday and happened to see the Old El Paso flour tortillas, so I picked some up. The wife and I both thought that these are the best store bought flour tortillas that we've ever tried. Thanks for the post, MoscaComment
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