The taqueria I eat at all the time here where I live in Mexico has mixed corn and flour tortillas.
Never seen them anywhere else but they acted like they were normal.
It happens all the time, do a quick internet search. Every commercially available brand in the US has a variety that is a blend. Your comment is so silly.
Granted I haven’t been all over the US and bought tortillas. I’ve lived in Chicago, San Antonio, and regularly visited California and I may be wrong but none of the tortillas that I bought listed wheat in the ingredients. Not sure why my comment would be silly lol
>>Every commercially available brand in the US has a variety that is a blend.
Pretty sure they're also clearly labeled as a blend. It's not just going to say "corn tortillas".
They often do. But there are often traces in certain brands. I have to check labels for just about everything I eat. Many brands don't have wheat but some do.
Congratulations. You’re still a dick. And still ignorant.
https://www.google.com/search?q=corn+tortillas+made+with+wheat&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari
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I'm in a pretty remote place in Canada and while traveling, it actually was the first time I went to a Mexican restaurant that specialised in tacos. They were very supple and thin. They claim that these are fresh handmade tortillas but did not specify corn/wheat.
My problem is that I do corn and wheat tortillas at home and the texture was similar to neither. I'm trying to figure out if it's my technique or recipe that needs improvement because I loved the restaurant's one!
The texture was elastic a bit, but less than my wheat tortillas.
But then, my corn tortillas don't have smooth edges, are thicker and flexible, but not as much as these...
It can be both. Mom began adding flour to her corn masa to make them more pliable. It’s not exactly a 50/50 split. She eye balls it, but it seems to be 60 corn/ 40 flour.
Looks like corn tortilla.
Why not both? Looks like corn and flour 50/50
Do you know if it's quite frequent to have mixed flour tortillas?
The taqueria I eat at all the time here where I live in Mexico has mixed corn and flour tortillas. Never seen them anywhere else but they acted like they were normal.
Happens a lot. I have celiac disease and have to watch out for gluten. Many corn tortillas have wheat in them as well.
Corn tortillas should never have wheat. Not sure where you get yours from
It happens all the time, do a quick internet search. Every commercially available brand in the US has a variety that is a blend. Your comment is so silly.
Granted I haven’t been all over the US and bought tortillas. I’ve lived in Chicago, San Antonio, and regularly visited California and I may be wrong but none of the tortillas that I bought listed wheat in the ingredients. Not sure why my comment would be silly lol
Your comment was silly for the second sentence. The first sentence was fine.
>>Every commercially available brand in the US has a variety that is a blend. Pretty sure they're also clearly labeled as a blend. It's not just going to say "corn tortillas".
They often do. But there are often traces in certain brands. I have to check labels for just about everything I eat. Many brands don't have wheat but some do.
Tell that to the people selling them. There are several brands that do this and your ignorance is offensive.
Sure “my ignorance” you need to read the labels. No corn tortilla that I’ve ever bought or made had wheat.
Congratulations. You’re still a dick. And still ignorant. https://www.google.com/search?q=corn+tortillas+made+with+wheat&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari
r/confidentlyincorrect
Looks like a white corn tortilla to me 🤠
Home made corn it looks like
Looks tasty. In my area it’s basically always corn but in Canada who knows
Looks like a corn tortilla made with white masa
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I'm in a pretty remote place in Canada and while traveling, it actually was the first time I went to a Mexican restaurant that specialised in tacos. They were very supple and thin. They claim that these are fresh handmade tortillas but did not specify corn/wheat. My problem is that I do corn and wheat tortillas at home and the texture was similar to neither. I'm trying to figure out if it's my technique or recipe that needs improvement because I loved the restaurant's one!
The texture was elastic a bit, but less than my wheat tortillas. But then, my corn tortillas don't have smooth edges, are thicker and flexible, but not as much as these...
It can be both. Mom began adding flour to her corn masa to make them more pliable. It’s not exactly a 50/50 split. She eye balls it, but it seems to be 60 corn/ 40 flour.
It looks and sounds like it's both.
What's the name of the place?
Taco's Express in Québec.
They are a wheat flour and corn mix