Really need some help from the corn tortilla gurus here. Hoping there are some corn tortilla gurus here.
I really, really, REALLY like tacos. We're not going to be in either Mexico or the Southwest this year, but its one of the highlights of all of my trips to those areas is the food. Unfortunately in that respect, I live in the land that tacos forgot, i.e. Northern Vermont. I often use flour tortillas, and somehow, miracle of miracles, there is actually a local place that makes halfway decent flour tortillas. However, I think plotted on the globe, I live in the spot farthest from any decent corn tortilla on Earth.
I cannot get a corn tortilla that does anything other than taste and feel like rubber, or immediately cracks in half and crumbles into pieces the moment you look at it sideways. I have tried every brand of corn tortilla available locally, from the big-box grocery store brand, up to the local hand-rubbed artisinal ones made by wandering ascetics who coo gently at the taco to make it feel welcomed into the world. All of them do the same. I suspect some of it may be my preparation. Have tried warming on a cast iron skillet, putting in the oven on very low heat while in a covered skillet, slightly moist paper towel in the microwave, etc. Nothing changes. I have not made my own yet--I do own a tortilla press, just havent experimented with it.
So, Tortilla ninjas: Which tortillas, and how? I have a pork shoulder that's been braised all day in guajillos and onions that needs to be gently cradled in a delicious, warm, tender tortilla, hopefully WITHOUT SPLITTING OPEN AND LANDING IN MY LAP.
Any help, tips, recipes, brands to try, preparation secrets, snide remarks, etc are tremendously appreciated.
I really, really, REALLY like tacos. We're not going to be in either Mexico or the Southwest this year, but its one of the highlights of all of my trips to those areas is the food. Unfortunately in that respect, I live in the land that tacos forgot, i.e. Northern Vermont. I often use flour tortillas, and somehow, miracle of miracles, there is actually a local place that makes halfway decent flour tortillas. However, I think plotted on the globe, I live in the spot farthest from any decent corn tortilla on Earth.
I cannot get a corn tortilla that does anything other than taste and feel like rubber, or immediately cracks in half and crumbles into pieces the moment you look at it sideways. I have tried every brand of corn tortilla available locally, from the big-box grocery store brand, up to the local hand-rubbed artisinal ones made by wandering ascetics who coo gently at the taco to make it feel welcomed into the world. All of them do the same. I suspect some of it may be my preparation. Have tried warming on a cast iron skillet, putting in the oven on very low heat while in a covered skillet, slightly moist paper towel in the microwave, etc. Nothing changes. I have not made my own yet--I do own a tortilla press, just havent experimented with it.
So, Tortilla ninjas: Which tortillas, and how? I have a pork shoulder that's been braised all day in guajillos and onions that needs to be gently cradled in a delicious, warm, tender tortilla, hopefully WITHOUT SPLITTING OPEN AND LANDING IN MY LAP.
Any help, tips, recipes, brands to try, preparation secrets, snide remarks, etc are tremendously appreciated.
This guy is correct if 
isnt an option.....
