I know this is not the time to pick internet fights, but I think even in these difficult times, someone needs to stand up for the truth: Flour tortillas are *significantly* better than corn tortillas. Any other view is denying facts and logic.
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And then there's the apparent Aztec antipathy of your brazen assertion...
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Lastly, an enchilada must have a corn tortilla.
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Excellent conceptual analysis, but, unfortunately, as
@kevintemple points out below, it rests on shaky foundations. -
The foundations have been secured, though a metaphysical dispute about the nature of flour is now underway. Either way, the enchilada point still stands.
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Critical notice of a factual mistake: Corn tortillas are not made from corn flour (milled corn). Rather, they are made from masa harina--nixtamalized corn ground into a dough. Masa harina can, in turn, be dried and ground into a flour to make tortillas.
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My understanding is that masa harina ("dough flour"), used to make corn tortillas, is a flour made from dried masa, which is the dough from corn soaked in limewater. So corn tortillas are indeed from corn flour, though the process of turning the corn into flour is unique
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