here's how to properly heat a tortilla. enchiladas New Mexico style
Posted on 10/06/2016 1:19:17 PM PDT by nickcarraway
There are very few places in the country where tortillas are as important as they are in New Mexico. Now a Chicago company thinks it has an invention everyone will love.
It’s a first-of-its kind toaster made just for tortillas.
But when it comes to homemade tortillas, Irene Dominguez, will tell you there’s nothing like a fresh one straight from the grill.
Jay Guthrie, with Duran Central Pharmacy, said for the last 30 years every morning batch of tortillas gets started with Dominguez, and customers agree.
“They’d never be as good as Duran’s homemade tortillas,” Sharon Johnson said.
The start-up company, Nuni, claims the invention is a time savor and that it doesn’t change the authentic taste of each tortilla; but New Mexicans have their doubts.
“It’s like they’re stealing my culture,” Anna Padilla said. “When I make tortillas I make like them off the ‘comal’ there is nothing like a fresh tortilla.”
“I really wouldn’t buy something like that because I think the culture here likes to have their tortillas warmed up on the stove, even burned a little on the edges,” Jennifer Montano said.
The company boasts that people can put in six tortillas at a time and after sixty seconds, they’re ready. The toaster even comes in colors for every kitchen and can toast both corn and flour tortillas.
Nuni is crowdfunding to raise $100,000 to mass produce and market the tortilla toasters.
So I don't know if they are the authorities on how to warm/toast a tortilla.
here's how to properly heat a tortilla. enchiladas New Mexico style
Seasoned cast iron is non-stick
My husband likes cast iron, but I never took to it.
I'm sorry sir, but that's a cornbread maker...and occasionally, a grilled cheese sammich maker.
I know this because I have lived in California.
But yeah, you are 100% correct: the best tortilla toaster is the metal thing over a gas grill directly over the flame. That's the way my momma raised me, and it's how I'm gonna raise my kids.
The San Patricio brigade?
Once it’s seasoned it can’t be beat. Heats more evenly than most anything else. Just wipe it out to clean it.
Pelham is right...........
Exactly. Most Mexican music are basically Polkas.
Dice que la tostadora de tortillas amenaza a su cultura.
Yes, I know, but I just never took to it.
Excellent!
That’s my preferred method.
Real question: the breakfast dish with `moats’ made from frijoles refritos (like gravy & mashed potatoes), egg cracked into each, cover with queso, etc, then bake.
Is that Huevos Rancheros, or another kind of Enchiladas?
I'd rather have a home made tortilla in New Mexico than a frozen pizza in Canada.........
Green Chile is not a mexican thing, it is a texmex thing. Go to a ‘real’ mexican restaurant and you will not find any green sauce or any sopapillas like texmex fare. But people who have a taste for Hatch Valley green chile will turn over heaven and earth for a batch out of season. Have lived in NM from Socorro thru 4-corners since 1955 and the food rocks. Heaven is a stuffed Sopapilla smothered in green chile sauce. And I agree with others, throw a tortilla from the Albuquerque Tortilla bakery on a gas stove burner, har edges to taste and have at it.
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