What is the purpose of these rock hard yellow corn tortillas from the mexican asile of the grocery store?

What is the purpose of these rock hard yellow corn tortillas from the mexican asile of the grocery store? Am i supposed to steam them or something to soften them up or are the supposed the just get slapped on a plate as is?

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  1. 2 months ago
    Anonymous

    they’re for inside a crunchwrap. outside of that i have no idea

    • 2 months ago
      Anonymous

      I didn't know that Mexicans make crunchwraps at home.

      • 2 months ago
        Anonymous

        We dont, pal.

        • 2 months ago
          Anonymous

          It must be embarrassing seeing Americans take ingredients you've had for thousands of years and immediately use them to create the optimal portable food while you've been jerking off with shit like "let's put a bunch of ingredients on top of a flat tortilla and pretend it's possible to eat it like this"

      • 2 months ago
        Anonymous

        Crunch wraps or as they call it in Mexico "envoltura crujiente" is a very ancient Spanish cuisine. Folded into the hexagram shape found all over mexico

      • 2 months ago
        Anonymous

        They don't, look at their "food", it's beyond their capability to wrap something up that way - even the burrito is an American creation, literally "roll up this tortilla" was beyond them.

    • 2 months ago
      Anonymous

      OP do you mean the ones in your pic or these? The ones in your pic are supposed to be warmed up to soften them. If you mean these then they're for tostadas, basically just an open crunchy taco which you should still warm up in an oven to make them crispy instead of a little stale and hard.

  2. 2 months ago
    Anonymous

    >Am i supposed to steam them or something to soften them up
    yes. or in a hot dry pan until they're warmed up. they soften and become more pliable when warm.

    • 2 months ago
      Anonymous

      ...For about 3 minutes, then they go right back to being rock hard

  3. 2 months ago
    Anonymous

    I've seen this brand in supermarkets but they're like 10 bucks a packet

    • 2 months ago
      Anonymous

      Well it is 2 kilograms of tortillas.

      https://i.imgur.com/upES1jr.jpg

      OP do you mean the ones in your pic or these? The ones in your pic are supposed to be warmed up to soften them. If you mean these then they're for tostadas, basically just an open crunchy taco which you should still warm up in an oven to make them crispy instead of a little stale and hard.

      Yeah these are the ones i was thinking of. Okay so they are supposed to be served crunchy? Im amazed by the fact the my grocery store has 6 different brands of tortillas and they are all useless or just complete garbage like mission.

      • 2 months ago
        Anonymous

        >Okay so they are supposed to be served crunchy?
        Yes. They'll still be better warmed in an oven for a few minutes to freshen them up a bit.

        I think corn tortillas need to be fresh more than wheat tortillas, since corn is more likely to fall apart. I've just started buying masa harina and making my own. The storebought ones all have gums in them but they still end up falling apart or tasting off. Fresh soft corn tortillas are so much better.

      • 2 months ago
        Anonymous

        >only one person has mentioned cooking them in oil
        God damn what the frick. Heat up a pan on medium and put some oil in, then you throw a corn tortilla in, let it sit for ten to twenty seconds, and flip for another ten seconds. If you do it well you can use your bare hands. Alternatively you heat up a lot of oil in a pan, put in an entire tortilla for a few seconds and take it out. For excess oil you let it drain on a plate with paper towels. They aren't as dry when you do that and they can be bent without cracking.

        Mission tortillas are great. I only get corn and I've never had a bad experience.

        • 2 months ago
          Anonymous

          >cook in oil
          Fatso detected

          • 2 months ago
            Anonymous

            Now you know why Mexicans are so fricking fat. It's because they fry everything and only drink cokes.

      • 2 months ago
        Anonymous

        Imagine a hardshell “taco” but flat.
        That’s it, but you can put other ingredients on them instead of ground beef. You can even make them vegetarian.
        I like making spiced mashed beans and then breaking the tostadas into tiny pieces and mixing with the beans. One of my favorite ways to eat beans.

  4. 2 months ago
    Anonymous

    I like them for making tortilla chips

  5. 2 months ago
    Anonymous

    They are good for frying for migas/huevos rancheros/tosadas. Plus, as others have mentioned, if you warm them up on a griddle or in the microwave wrapped in a towel they are good to eat on their own.

  6. 2 months ago
    Anonymous

    >Am i supposed to steam them or something to soften them up or are the supposed the just get slapped on a plate as is?
    Brush them with a bit of oil on both sides, then toss into a very hot pan or skillet, flip them when they form bubbles, then when toasted a bit on both sides wrap them up in a stack in a warm and slightly damp kitchen towel.

  7. 2 months ago
    Anonymous

    >What is the purpose of these rock hard yellow corn tortillas from the mexican asile of the grocery store? Am i supposed to steam them or something to soften them up or are the supposed the just get slapped on a plate as is?

  8. 2 months ago
    Anonymous

    I had those at home which ruined my fricking tacos

  9. 2 months ago
    Anonymous

    Bad quality. Buy better.

  10. 2 months ago
    Anonymous

    Cut them up into triangles, fry them to a light crisp, and add some scrambled eggs.

    Yum

    • 2 months ago
      Anonymous

      this but i cook them with red enchilada sauce and crumble up that funny Hispanic cheese over it

  11. 2 months ago
    Anonymous

    Real Mexibros fry these into hard shell tacos.

  12. 2 months ago
    Anonymous

    I froze a bunch of these exact ones
    I have been spreading refried beans on them, laying a line of meat down the middle, cooking them flat like a tostado in the oven for ten minutes, then cupping them into tacos.
    That's what they're for, tacos.
    The more you cook it the more it goes from soft shell to hard shell.

  13. 2 months ago
    Anonymous

    just crack them up and they become nachos

  14. 2 months ago
    Anonymous

    make your own tostadas

    • 2 months ago
      Anonymous

      I don't want to

  15. 2 months ago
    Anonymous

    Buy one of these.
    Dampen a paper towel, throw it in, throw in some tortillas, put the lid on and microwave it for 30 seconds.
    WHALLAH! Warm soft tortillas. Rub some butter on 'em and they're delicious just like that.

  16. 2 months ago
    Anonymous

    grill them

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