It’s been 17 days since I had a corn tortilla, and finally, today, I gave in.
I bought these Mi Rancho tortillas because they were the best I could find. (I’m in San Diego visiting my Dad this week.) They did not contain wheat or a long list of weird chemicals. (By the way, what’s up with corn tortillas containing wheat? That’s so strange, especially with so many people who are gluten-free.)
I thought it’d be fun to start a series of American corn tortilla taste tests, so here are my thoughts on this one.
Pros: Loved the phrase “real tortillas are made from real corn” on the package. I also liked that the color was a nice, normal yellow, and not paper-white and gummy, like the other packaged corn tortillas I’ve seen. The smell wasn’t too off-putting either — it was mineral and slightly bitter, like leftover cal-water.
Cons: Very chewy, even after a thorough heating on the comal. The taste doesn’t much resemble corn (it’s got that bland, floury taste that comes from tortillas made from masa harina), and I would not enjoy eating a plain one sprinkled in salt.
OVERALL: Not corn tortilla perfection — does it exist among the packaged thousands? — but not bad. I would buy these again if homemade was not an option.
If you have a favorite corn tortilla brand, let me know. My Nixtamatic doesn’t arrive until early March.
I eat Charras Corn Tostadas (350g) from Monterrey, N.L. It’s a hard shell tortilla. I prefer their Original flavor. Usually I serve it with avocado and field tomato with salt and pepper. Or crumble it and dump it into a soup. I like it.
Thanks Joe. I think I’ve heard of Charras… will look into whether I can find them (or have them shipped) to NY. Saludos!
I buy Red Eagle Corn Tortillas they are a local company that has been in business for 35 years I think. They are the only corn tortillas that actually taste like corn not chemicals.
http://www.phoenixnewtimes.com/bestof/2012/award/best-tortillas-3156239/
Thanks! Do you know if they sell them outside Arizona? I can’t find a company website anywhere.
I don’t think they do, they are a small local company and I think they intend to stay that way.
Surprisingly, Trader Joe’s corn tortillas are pretty good if reheated over an open flame on the stove. No weird ingredients. Nothing packaged will touch fresh tortillas though. There is a tortillería in Queens, however! I think it’s called Nixtamal.
Thanks Ami. The lines at Trader Joe’s have scared me… but someday soon I will be brave enough to go in. I do know about Nixtamal. With all the craziness of the move I haven’t found the time to get over there. Hopefully once we move into our new apartment I’ll feel a little more free — we’ll only be a few subway stops away!
I love your blog and am very happy to see your posts are continuing even after the move. I have been living in Tijuana for more than two years and this Sunday I am moving back to Australia. And I am dreading the tortillas that await me! Why don’t you cheat a little and cross the border to Tijuana – grano de oro near the Mercado Hidalgo is one option, also flour tortillas from Sonora are very popular here. You can take tortillas into the US without any problems. There is a whole black market going on.
Hi Saskia: You’re totally right. I’ve visited Tijuana a few times on this trip — I’m trying to get a double Mexican-American nationality, which means several visits to the Palacio Municipal — and I did not even think about buying some tortillas. (D’oh!) We won’t be back during this visit, because my dad has had it with waiting in the border lines, and I don’t think “But we’ll get really good tortillas!” will convince him. 🙂 For next time, though, YES. I haven’t been to the Mercado Hidalgo anyway, and I’ve been wanting to see it.
Good luck trying to find a decent commercial packaged tortilla. I’ve never found one. When you get back to NY try Tortilleria Nixtamal in Queens (if you already haven’t); its the real deal.
I am so glad you’re continuing your blog. I returned to the US from the D.F. Just before Christmas and have been terrified to eat store bought corn tortillas. Yes, I’m a corn tortilla snob….just one of the things I miss from living in Mexico. I can’t wait to read more about your journey for a decent corn tortilla.
I didn’t find plain corn tortillas when I was in Philly last year. Every package seemed to contain a mixture of “flavors.”
we eat “el milagro” tortillas, they come from different tortilleras depending what state you are in. I’ve found them from chicago down to charleston. they don’t have any funky ingredients, just corn, water and lime. No preservatives or anything.
Just saw a rerun of Guy Fierri visiting Tortilla Nixtamal in Corona, Queens – near the Arthur Ashe Stadium & La Guarda airport.
He said they produce 10,000 fresh tortillas a day – and all said they were the best in NY.
Have you tried it yet?
Mark: I have tried it, but the last time was a few years ago. With the craziness of the move and finding an apartment (and a whole new winter wardrobe!) I haven’t been able to make it out there yet. But I definitely hope to soon. It’s my number-one option over store-bought tortillas, for sure. My goal was to see what else is out there, in case I can’t make it to Nixtamal or I don’t have any homemade tortillas on hand.
Online recipes for homemade corn totillas refer to “corn flour.” Is this the easily obtainable corn meal we find in U.S. grocery stores that is the basis for cornbread? My D.F. cousin says that the masa harina in the States is different from Mexico’s masa. What do you think?
Hi Jeanie: Happy to answer this question for you. “Corn flour” used to make corn tortillas is not the same thing as the corn meal. The corn used to make the flour (called masa harina, as you mentioned) is treated with calcium hydroxide, or slaked lime, which adds nutrients to the corn (calcium, most importantly) and makes it easier to grind into dough, and later easier for your body to digest. Corn meal is not treated with slaked lime, and to be honest I don’t think you’d have enough starch/binding ability to form a tortilla out of it. But it does make some pretty awesome polenta.
Corn flour that’s been treated with lime is called nixtamalized corn flour, or in grocery stores, masa harina. Regular old corn flour or corn meal should not say “nixtamalized” or “masa” on the package.
Let me know if you have any other q’s!
I’m so happy to find your website. I’m also on the perpetual hunt for good corn tortillas. Would you mind sharing your recipe for making them?
El Milagro, the ones in the paper package. I’m in the Chicago area and they have no weird ingredients.
Thanks! I’m not sure if I’ve seen those in NY — will have to take a look.
Whwn I want real tortillas, I usually go to La Palma in 24th Sreet San Francisco, they have their own tortilladora or they have the ladies makingthe thick tortilla, tlacoyos, huaraches, sopes and all kind of Mexican goodies.
But I also use Maseca to teach my daughter how to make tortillas at home.
I’ve tried Trader Joes corn tortillas and they are a mix between corn and flour, quite chewy and not authentic at all.
When I want real tortillas, I usually go to La Palma in 24th Sreet San Francisco, they have their own tortilladora or they have the ladies makingthe thick tortilla, tlacoyos, huaraches, sopes and all kind of Mexican goodies.
But I also use Maseca to teach my daughter how to make tortillas at home.
I’ve tried Trader Joes corn tortillas and they are a mix between corn and flour, quite chewy and not authentic at all.
The best brand of tortillas and chips is a company called el milagro. Everyone should try them they are the best texture and flavor.