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Discussion Starter · #1 ·
Which do you prefer? Do you make your own? If so, How do you do it?

I always liked both but prefered flour. My wife only liked flour. I finally stumbled across a place that showed me how good corn tortillas can be. I learned how to make them like that and now my wife and I both prefer corn.

However, tonight's supper brought up a question. We are having Chicken Fajitas. They are normally served with flour tortillas. A Tex-Mex/Southwest thing I guess.

Which dishes should be made with which? Are they universally exchangeable or are there some that Absolutely have to use one or the other?

My answer is that even though I prefer corn tortillas now as they are the healthier choice, and are easier and quicker to make, I am making flour tortillas tonight. Lol
 

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You're gonna hate me but I can always get fresh same day corn tortillas from any of the umpteen mercados here. They make it in the middle of the night and then pack them and store them in an igloo cooler. They're still warm 12 hours later.
 

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I enjoy both types but have a harder time making corn tortillas that don't tear up. Maybe one of the reasons is because I like using a single tortilla, and not the double tortillas often seen in taco stands. In any case it's a bit of a challenge finding masa marina here so I make flour tortillas instead.
 

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I enjoy both types but have a harder time making corn tortillas that don't tear up. Maybe one of the reasons is because I like using a single tortilla, and not the double tortillas often seen in taco stands. In any case it's a bit of a challenge finding masa marina here so I make flour tortillas instead.
If you're not already, try a little lard or butter in your tortilla mix. Might help with the tearing.

I like both for different things...but truly nothing much beats a fresh of the comal. I'm from Texas but now live in New England...tacos/Mex/TexMex/corn tortillas are all things I miss dearly.
 

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I spent my entire life loving flour tortillas...then I met my wife. She is Honduran and her one gift in the kitchen is corn tortillas. I still enjoy flour tortillas and have learned to make them, but corn is qicker to make.

My preference is corn for tacos and especially pork dishes. Traditionally corn would be more for enchiladas too.

Maseca, water, press, cast iron comal, and right temp are key. My wife shared a few tricks too. She final presses them with her hand to leave a textured face. This side goes down on the hot comal first. Lay the tortilla from one side to the other, not flat all at once, which can create an air bubble. Watch the edges start to turn color to flip. Cook on each side twice and get them to rise.
 

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Flour tortillas are the equivalent of a loaf of bread in the TexMex kitchen.
Freshly made for every meal and on the table to use or not.
I like this tradition but only eat them with breakfast ... tearing pieces off and use to scoop up eggs and beans and whatever else happens to be offered.
I get a kick out of watching diners stuff them full of skirt steak and beans and rice and guac and cheese and sour cream and pico and salsa.
Talk about palate confusion lol.

Speaking of tacos if you have never had a puffy you are in for a treat!
http://www.seriouseats.com/2011/06/puffy-tacos-san-antonio-texas-diana-barrios.html

mimi
 

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Flour tortillas have their place, but, in general, I prefer corn tortillas. They bring so much more flavor to whatever you are eating. But then again I love just about anything made with masa, including biscuits. Just substitute about a quarter of your flour with masa.
 

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I also prefer corn yellow, or white. I give them a spin in a small pan with some hot oil (not too much) to set them so they don't fall apart when loaded. I also layer my fillings so the meat doesn't break them down - first some lettuce then cheese then meat then guac and tomato. A dash of Cholula Garlic hot sauce is the topper for me. Great - now I'm hungry!
 

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Be careful making masa biscuits. ... Corn-based hockey pucks.

I'm not saying don't do it. ... I'm just saying be careful.
 

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Discussion Starter · #19 ·
@Aaron Pankonin Thanks for the tips on corn tortillas. I make them pretty well now, but I will add in your recommended techniques and see how it goes.

@phatch and @kuan You both touched on the reason behind my new found love for corn tortillas. Freshness. I have found that they are they best right off the griddle. Once they are 1/2 hour to an hour old, I prefer flour again. I still like them, but it's not the same. I would compare it to a fresh baked chocolate chip cookie straight out of the oven vs a bag of Chips Ahoy. The chips ahoy are ok, but no comparison to a fresh one.
 
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