
There are better times of the day in which you can get "Hot & Fresh" tortilla's. The local shops usually make batches in the morning and another in the
evenings. To know for sure, find out what the general rule is for you favorite store.


The answer lies in your own taste buds & what your desiring to make. In general, the corn tortillas are smaller ( ) whereas, the flour can range in size depending on what your making. Corn tortilla are used in fish & carne asada tacos. Flour are generally used in burritos and chimchangas. From the mouth of many venders, Americans like the flour and the Mexicans like the corn.
The average (6-7 inch) corn tortilla contains approxiamtely 60 calories, a gram or so of
protein & fat, 12 grams of carbohydrate and 44 milligrams of calcium. they are an ideal bread alternative for those who are gluten intolerant, since they
are made exclusively of corn flour and contain no wheat gluten, . But most of all, they are good.
Corn tortillas are the foundation of classic Tex-Mex dishes like enchiladas, gorditas, quesadillas, tacos and tostados. Mexican cooks have
been patting them out for millennia; tortillas are the bread of Mexico.
The ingredients for tortilla making are incredibly, and somewhat deceptively, simple. There are only two: corn flour and water.
don't confuse corn flour with corn meal. Corn meal is made from a completely different process, and it simply won't work for tortilla
making.
Flour tortilla are a simple mixture of flour, fat (lard or vegetable shortening), salt and water. Despite what you may have read, flour
tortillas are NOT made with a tortilla press. The dough is too soft and sticky and will not flatten without the assistance of skilled
hands or (for the rest of us) a rolling pin (palote).
Flour tortillas are from the northern region of Mexico where wheat is grown rather than corn. Many skilled Mexican woman can toss the
dough from hand to hand until it is almost 20" in diameter and paper thin. The tortillas are then heated on a hot comal the folded twice
to form triangles. The folded tortillas are then eaten for either breakfast or the midday meal.
Even in Mexico the proper "fat" is controversial. Some say pork lard makes the best tortillas and more contemporary cooks say vegetable
shortening. A combination of vegetable shortening and beef lard makes a flavorful combination.
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