The Tortilla Conundrum: Corn vs Flour

Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate. 

Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple  

Learn more about Sonoratown here.

Find out all about Acapulco Mexicatessen here. 

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Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas 

Ingredients: 

• Recipe makes 12 Servings 
• 2 cup(s) All Purpose Flour  
• 1 Tsp Baking Powder  
• 1 Tsp Iodized Salt  
• 1/2 cup(s) Crisco All Vegetable Shortening  
• 2/3 cup(s) water, warm 

Instructions: 

• Mix flour, baking powder, salt and shortening in bowl. 
• Add warm water, knead with one hand until dough is well mixed. 
• Form into medium size balls. 
• Roll out each ball into a thin circle. 
• Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done. 

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