Key Takeaways
• Experts love mi rancho corn tortillas, made from organic corn and cooked lemal and lava stone square.
• These corn tortillas are thin and supple and yet durable and will not break. They also have a strong corn taste.
Most of us -loving people have one or two dishes that are our ultimate Achilles heel. You know what you keep eating when you are hungry or come home after a cocktail party. Personally, I can’t live without quesadillas. Regardless of whether you are easy, from a single tortilla and a few slices of sharp cheddars or everything that is crowned with hot sauce and eaten at 1 a.m., I just can’t get enough of the kitschy, small tortilla-based delicacies.
And although I almost perfected the art of making quesadilla, I have been unlucky lately with Tortillas. The last few packs of corn tortillas that I have acquired were either too thick, too dry or too slightly torn. Just as I usually do when I look for the best of every ingredient, I have contacted some culinary experts to get their suggestions for the best corn tortillas bought in the shop.
The tortilla-loving culinary experts that I asked:
- Christopher Atwood: Co -founder of The food societyRecipe developer and culinary educator
- Jennifer Pallian: Nutritionist, expert in food science and creator of the award -winning Foodess Blog
- Jessica Merchant: Recipe developer, founder of How sweet eatsand author of five cookbooks
Simply recipes / mirancho
The best corn tortillas according to the professionals
Mi Rancho Bio -Handwerker -Mais -Tortillas won number one among the experts I spoke to. “This family -owned company in Oakland, California, has been doing Tortillas for 80 years,” explains Atwood. “They use certified organic corn that are cooked with lime so that they are more nutritious and then ground on lava stones.” The decades of experience enables these tortilla makers to expand tender, versatile and ultimately delicious tortillas, which, as Atwood says, “reflect both Mexican cooking traditions and Californian organic farming practices.
“You may be a little more expensive because they are biological,” says Merchant, “but they taste best and are worth it!” She only eats tortillas bought in the shop, whose taste and texture are homemade, like that of Mi Rancho, who are “flexible without breaking apart and keeping all of my favorite fillings easy”. Pallian agrees and says: “I prefer her for her flexibility, your balance between thinness and durability and her roasted corn taste.”
The prominent and natural corn aroma of Mi Rancho Corn Tortillas is primarily only water, corn and Masa Harina. “I’m looking for Nixtammalized Mais or Masa Harina (a traditional preparatory method) and minimal ingredients,” says Pallian, “A tortilla should only contain very little other than just corn, water and lime (calcium hydroxide).”
Where Atwood Mi Rancho -Tortillas gently gropes on a cast iron pan and constantly turns with his fingertips until the tortillas only soften and become brown, “” uses Pallian “to heat it individually via an open flame on a gas stove”. The tortillas can then be used to produce tacos or simply tore them and to be dipped in guacamole or salsa. For his part, traders may “do you too crispy for Tostadas or swollen tacos”.
As for me? I will of course use them to make quesadillas! In your local whole foods and other special markets as well as online you will find MI Rancho Bio -kunstkunstortillas.
Further information on our approach to product recommendations can be found here.
