Leonard Blaisdell wrote:

> I really don't know what you have. A typical tortilla in the states is
> either corn or flour. If the tortilla is corn, immersing it and
> passing it rather quickly through hot oil will make it pliable enough
> to fold it for tacos or roll it for other preparations. The typical
> corn tortilla is around seven inches in diameter and about 1/8 inch
> thick where I live.

So they are less tender than flour ones, I gather

> Flour tortillas are far more pliable when bought.
> They can be steamed just a bit and then can be rolled and folded with
> filling and will be as large or much larger in diameter than corn
> tortillas.

So flour tortillas don't usually get fried, am I correct?

> The more that corn tortillas are fried, the more unforgiving they get.
> Both tortillas can be used as a wrap, but both are completely
> different in preparation. I'm sure I've left crucial stuff out, but
> the group will fill it in.

Thansk for the info
--
Firma predefinita