"notbob" > wrote in message
...
> On 2013-08-24, Sqwertz > wrote:
>> On Fri, 23 Aug 2013 18:52:19 -0700, Julie Bove wrote:
>>
>>> So... I know what bad ones are. But what are good ones?
>>
>> Good ones are the raw ones you buy in the refrigerated section. You
>> cook them in a hot pan for 30-45 seconds on each side. They are thin,
>> not doughy, and are much better than any pre-cooked and bagged
>> tortillas from the bread aisle.
>
> Yer all wrong. Bad are the those labeled "no trans fats". Why? Cuz
> they use vegetable oil or something equally lame healthy ingredient.
> Good one's are those made with real manteca (lard). Almost impossible
> to find, anymore.
>
> Make yer own. Only requires flour, salt, lard, water. Roll out with
> a 1-1/2" dowel. As for "doughy", real flour tortillas ARE doughy,
> being rolled out from a --duh-- "dough"! Also, if made properly, it
> matter not a wit whether they are thick or thin. Thin is handy when
> used as a wrap, thick when used as a scoop, with frijoles, stews, or
> the like.
>
> nb

As I said... Would make no sense to try to make just one.