A tidbit from today's Washington Post:

"Fajitas are traditionally served with flour tortillas, but corn tortillas have almost half the calories. And for those concerned about sodium, one 6-inch corn tortilla has only 12 grams, compared with about 204 for a flour tortilla of the same size."

In addition, the masa / masa harina used to make soft corn tortillas is whole grain corn.

"masa; masa harina

Definition: [MAH-sah ah-REE-nah] The Spanish word for "dough," masa is the traditional dough used to make corn tortillas. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.

--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst"

Definition: [MAH-sah ah-REE-nah] The Spanish word for "dough," masa is the traditional dough used to make corn tortillas. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.
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--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst"

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Definition: [MAH-sah ah-REE-nah] The Spanish word for "dough," masa is the traditional dough used to make corn tortillas. It's made with sun- or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.
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In his cookbooks, Rick Bayless prides himself on having "authentic Mexican" recipes. He doesn't do things like fajitas and burritos, which he calls Mexican-American dishes.[/QUOTE]

I bet he deep fries them....i have his mexican cookbook....i;ll take a peek.

I'm a fan of (traditional sized) soft corn tortillas. They taste great, and are the perfect size for "hand eating".

In his cookbooks, Rick Bayless prides himself on having "authentic Mexican" recipes. He doesn't do things like fajitas and burritos, which he calls Mexican-American dishes.

Now how large are you guys wondering about? The traditional size for corn tortillas is 5-6". Here in CA where over 55% of our population is mexican, we are able to get 5"-6" corn tortillas, and recently I've seen some that are more like 6 1/2-7", but they are a "gringo brand" not one of the brand names that the mexican people generally buy. So I think that they are being made for the caucasian shopper, not the mexican shoppers.

My across the street neighbor is a darling mexican couple, and the wife and I have talked A LOT about how americanized a lot of the mexican foods that you can buy in the grocery store have become. I would imagine that the larger corn tortillas is another example of that.

quote:

Originally posted by cate:
So, where do you find larger corn tortillas? I can only find the small ones.

I have never seen large corn tortillas at the store either. I have a tortilla press, and that's small sized too.

So, where do you find larger corn tortillas? I can only find the small ones.

No wonder people are touting a gluten-free diet for losing weight.