#tortillas

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Cooking
fromTasting Table
4 days ago

There's A Better Way To Microwave Store-Bought Tortillas - Tasting Table

Steam stacked store-bought tortillas in the microwave by covering with a damp paper towel for about 30 seconds to keep them soft and warm.
Food & drink
fromEater LA
1 week ago

In Santa Ynez Wine Country, the Best Tacos Can Be Found on the Highway

Highway Tacos delivers exceptional, authentic Mexican antojitos—smoky grilled meats, thick charred corn tortillas, gorditas, and vegetarian options—served at a busy roadside airstream near wineries.
Food & drink
fromTasting Table
1 week ago

The Taco Shop Tortilla Red Flag We Just Can't Ignore - Tasting Table

Authentic tacos require fresh, preservative-free tortillas; shelf-stable tortillas contain additives that compromise flavor and may pose health concerns.
Cooking
fromTasting Table
2 weeks ago

Do This And Your Store-Bought Tortillas Will Be 10x Better - Tasting Table

Briefly frying store-bought corn or flour tortillas in neutral oil crisps them into flavorful, restaurant-quality taco shells or tostadas.
Food & drink
fromTime Out New York
2 months ago

The Corima team is bringing barbecue breakfast burritos to Park Slope

Vato will showcase Fidel Caballero's griddled, sourdough-tinged tortillas in a day-to-night concept combining a tortilleria-bakery and a casual evening restaurant in Park Slope.
fromBuzzFeed
2 months ago

I Learned The 1 Critical Step That Goes Into Making Authentic Corn Tortillas

So what's the deal with nixtamalization? It's when corn is cooked with water and lime (aka "cal") to soften the kernels and unlock nutrients. The word comes from Nahuatl, nextli (lime ashes) + tamalli (cooked corn). All it takes is three ingredients: dried corn, lime powder (food-grade calcium hydroxide), and water. 1️⃣ Start with 1 kilogram of dried corn, about 2.2 pounds. In a large pot, mix 3 liters of water with 7 grams of lime powder (food-grade calcium hydroxide) and stir until dissolved. Add the corn, bring to a gentle boil, then simmer for about 45 minutes. You'll see the kernels brighten and their skins loosen.
Cooking
Cooking
fromTasting Table
2 months ago

Why Your Homemade Burritos Never Taste Like Chipotle's (Hint: It's The Tortilla) - Tasting Table

Warming glutinous flour tortillas briefly and wrapping in foil produces soft, chewy burrito-style tortillas like Chipotle.
fromTasting Table
3 months ago

Why Less Is More When It Comes To Topping Your Fish Tacos - Tasting Table

It's easy to forget about the importance of the base ingredients. Toppings are meant to further enhance the base flavor.
Food & drink
Food & drink
fromTasting Table
3 months ago

Bread Vs Tortillas: The Nutrition Facts That Bust The Wrap Myth - Tasting Table

Packaged tortillas and breads can have unexpected calorie and sodium differences; some commercial tortillas contain more calories than slices of white bread.
Food & drink
fromTasting Table
4 months ago

The 1970s Canned Tex-Mex Dinner Staple You Can't Find Anymore - Tasting Table

Canned tortillas transformed a regional food into a nationwide supermarket staple from the 1950s, originating as canned products serving troops and home cooks.
NYC food
fromThe Infatuation
7 months ago

Los Burritos Juarez - Review - Clinton Hill - New York - The Infatuation

Los Burritos Juárez transforms the perception of NYC tortillas with hand-rolled, lard-infused options that offer depth and flavor.
Everyday cooking
fromTasting Table
8 months ago

Why Resting The Dough Is Crucial When Baking Tortillas From Scratch - Tasting Table

Homemade tortillas enhance tacos and fajitas, providing a unique texture compared to store-bought versions. Resting the dough improves the outcome.
fromTasting Table
9 months ago

Why Tortilla Presses Are Actually Terrible For Making Flour Tortillas - Tasting Table

“Flour tortillas require a gentle touch and specific techniques, much like pizza dough, to stretch the gluten without compromising the desired flat, circular shape.”
Everyday cooking
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