About this recipe Homemade corn tortillas are a taste of Mexico that you can bring to your kitchen with just a few simple ...

I used to think so for a long time, because I couldn't conceive of anyone using a utensil to flip a tortilla while warming it on the comal. I mean, why would you? It's not the hardest task to pinch ...

El nuevo puesto de tortillas en Windmill Farms brinda a las tortillas y a quienes las hacen un nuevo capítulo, y también abre ...

The classic tortilla debate. Purists prefer corn, but is there ever a place for flour? The Takeout turned to chef and ...

You don't want a dry tortilla because it will have dry edges and it will be hard and kind of toasty. No bueno. Keep it covered as much as you can. Your tortilla has to be even. If you are using a ...

Sabor a Mexico Taqueria and Grill handmade corn tortillas.Great texture and an almost sweet taste, pretty and slightly burnished in appearance; these tortillas scored almost as high as the ...

Cover the tortilla stacks with the towel, then put the lid in place and bring the water to a boil. Let the water boil for 1 minute, then turn off the heat and let stand, covered, for 15 minutes.

When I’m desperate, I heat up a rice tortilla on the comal. You know, the kind found at alternative grocery stores: organic, without a trace of GMO corn, and unsatisfyingly gluten-free. Nothing ...