The Secret to a Delicious Homemade Tortilla

product_flourA few months ago, I discovered a cooking secret that would revolutionize the way I make soft tacos (Mexican and Korean) and quesadillas. I should have told you when I first made this discovery, but I was too busy eating delicious tacos.

For years, if I wanted to make a quesadilla, I would buy pre-cooked tortillas from the grocery store. You’ve seen them–there are tons of options, and they’re fine. They’re serviceable.

One day I was in the mood for some Korean tacos, and I happened to be looking at the refrigerated tortilla section when I spotted something new: Tortilla Land Uncooked Flour Tortillas. Interesting. The directions said that you put them on your frying pan for about 20-30 seconds per side, and then you serve it like a normal tortilla. Easy enough.

So I tried them. While I cooked the first one, I could tell that something special was happening. First, it smelled delicious. Second, when I flipped the tortilla, it started to bubble a bit. There was something magical about it. It was a living entity, not some limp piece of bread like other store-bought tortillas.

Then I tasted it…and I knew I would never buy pre-cooked tortillas again. They were literally 10 times better than other tortillas (I measured the difference, so it’s scientific).

I would eat these tortillas with anything. In fact, I use them for almost everything now. I use them more than I use regular bread. Tacos, quesadillas, burritos, fish tacos, sandwiches…seriously, these tortillas are one of the best things that happened to me in 2013, and 2013 was a damn good year for me.

So, yeah, I really recommend you buy some Tortilla Land Uncooked Flour tacos. The big ones. Don’t get the smaller corn tortillas. Those aren’t anywhere near as good as the big flour ones.

6 thoughts on “The Secret to a Delicious Homemade Tortilla”

  1. These are yummy! We frequently make Tex-Mex foods and are incredibly disappointed by the lack of good tortillas for enchiladas, fajitas, tacos, etc. They get too gummy or lack the flavor. But, by a stroke of luck David found them recently and it totally is the way we buy tortillas when we are not in a pinch for time. (Trader Joe’s has some flour ones that very good if you are in a crunch.)

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  2. Thanks for this recommendation. I want to try these now! I’m only worried that our grocery stores don’t carry them here in MI. But I will definitely look. We eat more tacos than the average American family…probably more than the average Hispanic family too. We go back and forth between flour tortillas and corn, but the corn ones fall apart all over the place, even though I prefer their taste over the flour because it tastes more authentic. Do you know some secret way of the corn tortilla that makes it not fall apart everywhere?

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    • Ha ha…that’s great. I still prefer to use corn shells for hard tacos, but this uncooked flour tortilla is way better than the uncooked corn version. I’m not sure how to make a corn taco that sticks together…

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