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tiotomasbcs
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Posts: 1837
Registered: 7-30-2007
Location: El Pescadero
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I believe carnitas should be served on corn tortillas, Dave. Most taco stands serving carnitas/pork only offer corn tortillas. With poblano/bean
soup, of course! Fresh and hot flour tortillas are awesome. The 3pm rush on our local Panaderia for Bolillas also deserves a Honorable Mention! MMMmmmm. Tio
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Cyanide41
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Like a proper gringo, I perfer the Flour. They are a must when eating lobster, chorizo/egg burritos.... actually ANY burrito.
I only eat corn in tacos, enchiladas or other dish that requires corn tortillas.
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DavidE
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Location: Baja California México
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Mood: 'At home we demand facts and get them. In Mexico one subsists on rumor and never demands anything.' Charles Flandrau,
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Tortillas de harina de trigo are strictly norteno, or very high altitude where managing a milpa is impossible. Tortillas de maize de maquina taste
like cardboard. Totillas de maize de maize preparada are slightly better, but tortillas made by pat-pat-pat out of corn kernals ground on a mano y
metate, and cooked on a comal de barro over hot glowing una de gato or guisaxche coals are the only way to go. These critters taste absolutely
different than lesser tortillas! It's like comparing farmhouse from-scratch bread to bimbo or wonderbread.
Grinding corn on a mano y metate results in flour that is not perfectly consistant in size and patting the masa to flatten it is also uneven. Most
Mexican young men don't know a real tortilla has an espalda y panza, they taper from one side to the other. When rolling up food inside one starts
with the thin side.
Tonight I am having real handmade tortillas, absolutely from scratch and frijoles negros de olla replete with epazote. I cannot hardly tolerate this
kind of meal anymore unless it is authentic. Beans, tortillas y chilis jalapenos I cab eat twice a week or more often and never feel cheated. I have
served this fare to countless newbies (to authenticity not to mexico) and their remarks have been remarkably similar "My god, this is unbelievable! I
didn't know that plain beans and tortillas could taste this good.
For a while Casimiro Cordoba offered this dish at El Taco de Huitzilopochtli if a person gave him a few weeks notice. But I guess he's he's gone now
along with the pulque and a little bit of the real mexico went with him.
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mcfez
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Location: aka BN yankeeirishman
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I prefer the old fashion lard based. Has a heavier taste / texture. Great for stuff like enchiladas. To help keep the corn tortilla from breaking
apart...apply a little heat :-)
This was a interesting topic. I went around the web and found this GREAT site I like to share.
http://whatscookingamerica.net/History/Tortilla_Taco_history...
Old people are like the old cars, made of some tough stuff. May show a little rust, but good as gold on the inside.
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sanquintinsince73
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Location: Los Angeles, CA
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Flour tortillas right off the griddle, slather some butter on it and roll it up, down the hatch....outstanding. In the state of Sonora the flour
tortillas are so big that they are called "Sobakeras", they extend from armpit to armpit, hence the name "Sobakeras".
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Bajahowodd
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I really cannot speak about current Mexican preferences, but history shows that corn tortillas predate Columbus. Mexicans did not use wheat flour.
Although I must admit that I follow the DENNIS method by usually putting a corn tortilla inside a flour tortilla, the simple historical fact is that
it was always corn.
Flour tortillas are in the category of such things as burritos, fajitas and chips and salsa. They are gringo creations. Not that I don't enjoy them
all, but historical Mexican food includes the corn tortilla. No flour.
Hence, the government control of the price of tortillas.
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Islandbuilder
Senior Nomad
Posts: 555
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Location: nob
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Mood: bewildered
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Mi amigo en San Quintin took me to a little carnitas shop that made their own half and half corn/flour tortillas.
Best
Ever
We went back twice to share with the rest of our group, but he was closed both times, at NOON!
It's a 4000 mile round trip, a long way for lunch, but we're going in February.
I hope he's open.......
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KaceyJ
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Location: there
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No convention:
Too many corn tortillas in Socal are now made w cheaper white corn/wheat flour mixture and are terrible. No flavor and fall apart easily.
There are acouple of traditional manufacturers left.
Porkyland , SanDiego , used to sell all corn tortillas. Yellow.
Their "Indio" thick tortillas are/were to die for and are the bomb for enchiladas. They've recently changed to another brand that are thinner , but
you can still find them at Costco on Market. Made by circle foods Otay.
Heat a little OO in a frypan, quickly soften tort, add shredded chicken, roll , top w homemade chili sauce and cheese w a side of refritos and rice
Then there are flour torts , for whenever corn is not available.
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durrelllrobert
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Location: Punta Banda BC
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| Quote: | Originally posted by ncampion
Any tortilla made in Mexico is so far superior to what we get in the US. |
Tortillas? They don't call them that in Alberta Canada, probably because the don't know how to pronounce it. They call the flour ones "WRAPS" and the
corn ones "SHELLS"
Bob Durrell
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vivaloha
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Registered: 11-12-2007
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Mood: mellow
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thanks for weighing in on the corn vs. flour thing...
a quick question as long as we are here...
a gordita? is that a thicker version corn tortilla?
i hear the indio shout out too...means thicker, i believe...
seems that most of the crew likes the corn for tacos,
enchiladas, huevos rancheros...
flour seems preferred for the burritos...
about what i expected to read...thanks for your contributions
peace and happy holidays! feliz navidad!
VA
Baja California can be a heaven or hell experience - often the determining factor is your AWARENESS in the moment.
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MitchMan
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Anyone know where you can get the old fashion thick maize tortillas in La Paz? Not those tasteless thin white corn machine made things. Actually, I
haven't seen any of the 'real' corn tortillas since the late 90s in Ensenada and San Quintin.
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Bajahowodd
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Location: Disneyland Adjacent and anywhere in Baja
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| Quote: | Originally posted by durrelllrobert
| Quote: | Originally posted by ncampion
Any tortilla made in Mexico is so far superior to what we get in the US. |
Tortillas? They don't call them that in Alberta Canada, probably because the don't know how to pronounce it. They call the flour ones "WRAPS" and the
corn ones "SHELLS" |
Good point, since so many cultures use some form of "bread". What about the Chinese? Or the Arabs? Flatbread??
The term "wraps" covers a multitude of nothing more or less than a tortilla.
And, I really would appreciate some additional comments on the issue about white v. yellow corn.
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DENNIS
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Location: Punta Banda
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| Quote: | Originally posted by Bajahowodd
And, I really would appreciate some additional comments on the issue about white v. yellow corn. |
What??? You don't like the Blue variety? 
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Gypsy Jan
Ultra Nomad
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Mood: Depends on which way the wind is blowing
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Gorditas
From Cristina's wonderful blog, "Mexico Cooks" http://mexicocooks.typepad.com/mexico_cooks/2007/03/from_baj...
Also, from Wikipedia: https://secure.wikimedia.org/wikipedia/en/wiki/Gordita
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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bacquito
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I prefer corn tortillas!
bacquito
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bajalinda
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Posts: 552
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Location: Pacific Coast, BCS
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Definitely flour tortillas - I'm with the crowd that thinks corn tortillas break apart too easily and I just don't really like the taste either.
Mitchman - there are 2 little tortilla shops on Marquez de Leon (one on the corner of Gomez Farias and the other on the corner of Heroes de
Independencia). One makes flour tortillas and the other one makes corn tortillas. We go to the flour tortillas one when we want really good
tortillas instead of taking the easy way out and simply buying a package off of the grocery store shelf. I can't personally vouch for the corn
tortilla shop (since I'm not a fan of the corn ones), but local Mexican friends say they are really good. Don't know if they are the thick style you
are looking for, but you might want to check it out.
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MitchMan
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Thanks, bajalinda.
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J.P.
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About two or so years ago the price of Corn went up to the point most of the Taco stands had to raise their price. It would be my guess the all Corn
Tortilla is pretty much a thing of the past. 
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Pompano
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Location: Bay of Conception and Up North
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Harina...viva lard! Maize to too chewy, too ..
....yucky.
Granddaughter's word. Good enough for me.
I do what the voices in my tackle box tell me.
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DENNIS
Platinum Nomad
Posts: 29510
Registered: 9-2-2006
Location: Punta Banda
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| Quote: | Originally posted by J.P.
It would be my guess the all Corn Tortilla is pretty much a thing of the past. |
I doubt that. If so, it would hurt a lot of US corn farmers who supply Mexico with a large part of their needs. The Mexican government subsidizes
the tortilla industry in country as well.
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