I happened upon God’s Own Taqueria yesterday. The tortillas are quite possibly the very same tortillas served in heaven when one lives a life devoted to selflessness, except I found them on Pico Ave. and I’m not all that virtuous. A little old lady was sitting up front up to her elbows in masa, quickly pressing them and flipping them onto the grill. I’m sure there is a lot more to it than I observed, but she made it look way easy.
The tacos were awesome, but I couldn’t help but wonder what my enchiladas would be like with tortillas like that. They could quite possibly harness the power of the universe. Anyone have any advice/methods? Is it worth the effort, or am I better off trying to get tortillas out of the Tortilla Lady for a sum? Or recommend to me a good press/masa variety? Thanks in advance, Dopers!
You know, there is indeed a bit of Heaven on Pico–you just have to look for it. I work about three doors away, right there where the 18th St. Gang started. Said tortilla maker is part of that Heaven you have found. Welcome.
Not to worry. No one is expected to be virtuous around Pico. Are you kidding? (And most of your redemption is that you’re a Bruin, and not a you-know-what, so close to “enemy” territory.)
I’ve never tried it myself, but there is nothing closer to Heaven than those tortillas (and Nava, if you reading this, we’re NOT talking about omelets. In fact, even American “Spanish” omelets are better the Spanish “tortillas.” Why en el nombre de Dios would you put potatoes in an omelet?)
Anyway…
Sorry, but enchiladas are baked. They get dried out by the very process, and the freshness doesn’t matter. It’s kind of like micro-waving pizza. Fresh tortillas–the real kind, like this lady makes–are for tacos.
I’d stay with the Tortilla Lady. Her sum isn’t much, for the Heaven she produces. (There’s another one on Adams, @ Budlong). Unless you have a lot of free time on your hands, she’s the way to go. When I was idle I baked my own bread, but now I just don’t have the time. Think of it that way.
Is there anywhere I can BUY online, those big ass two foot flour tortillas they use to make those football sized burritos at Flash Taco at North/Damen/Milwaukee in Chicago? Because you can’t get them here, that’s for damn sure.
I don’t know that online purchase of tortillas would really be worth the cost; you’d have to pay over-night for something that probably someone in your area could/would produce locally if there were a market. And there just might be. That’s a business opportunity you might want to take up.
In any case, what makes you so sure that–having those “big-ass” two foot flour tortillas–you could produce an equally satisfying “football-sized” burrito as they do at Flash Taco? And if you did, would it really taste the way you want it?
Maybe yes, maybe no–I have no idea, because I can’t even imagine eating a football-sized burrito.
All I can say is that Burrito King in LA has produced the best burritos I’ve ever tasted–and I worked four years in a Mexican restaurant in SD. And BK is owned by a Colombian…go figure.
Homemade tortillas can make turds taste good. The most popular taco stand here (Julia Child’s favorite spot) features a woman dedicated to making tortillas.
I’ve actually been trying to make homemade tortillas for a couple of years (well, I’ve tried it once). I bought a tortilla press, which is not really necessary. I bought some masa corn flour at the local Mexican supermarket and proceeded to make up a batch of fresh corn tortillas.
I failed miserably. The tortillas came out looking pretty good, but I just couldn’t get the cooking process down. I don’t know if the grill was too hot or cold or I didn’t put down enough oil or maybe I should have used no oil at all. They were NOT the scrumptious delicate disks of nirvana that are served at La Superica.
Next attempt will be to buy the premade fresh masa dough, thus eliminating one more step. I will report within the next year or two as to my success or failure.
Well, first of all, I’ve managed to recreate, even better, Giordano’s deep dish Chicago pizza down here in the hole that is Tupelo, in my own oven, using a 14" iron skillet. I’ve also managed to recreate, often better, my thin crust favorites, using a pizza stone at 500 degrees, along with a 50/50 mix of mozzerella and smoked provolone (the smoke was the key) and frozen dough from Sam’s Club.
Secondly, I’m a fart smeller. Sorry, make that “smart feller” (sorry again, that joke just never get’s old for me.
Thirdly, there is nothing even close to producing those burritos within at least 80 miles, so anything at all would be an improvement over Pepe’s or Taco Bell.
But mostly, I simply just enjoy cooking and trying to work out what I want on the stove with my limited resources. So, yes, I’d buy a big pack of those tortillas, freeze some, and go to work (re)creating exactly what I’m looking for in a burrito.
Edit: Believe me, I’ve considered the opportunities here, and Pizza Place was one of the first… However, I don’t quite have the cash, credit, or wherewithall to start one up right now. If I did, you can bet we’d also serve gyros and burritos.
Gyros AND burritos? Now that’s the kind of place I’d make a point of stopping for driving across the country. Eleusis, you have a calling. You must make the best restaurant in Tupelo. Everyone will forget Elvis–they’ll come for the food. (Actually, you’ll eventually win over all the locals; the tourist will always be looking for the stereotpyed fried chicken, etc.)
I think we need to stop this stereotype that southern food is just BBQ and fried things. In fact, the South has produced the only cusine that is REALLY American; California Cuisnine is just an immitation of French cuisine.
But if you inject your enthusiasm for burritos and gyros, then The South will really become a place of great culinary interest, connecting, of course, with its traditional creole cuisine.
:smack: Quite right. I’ve only recently begun going “down below” on a regular basis. I live up in the high desert and commute to Westwood in the mornings and Downtown in the evenings. Mea culpa, it shan’t happen again.
Guizot, indeed, I must give the Enemy one consideration, and that is that the food in their territory is quite better. Much better. Godlike better. But then I’m not well versed in Persian or Lebanese, which what I understand is the hallmark of Westwood. All in good time, I’ll get there. We should have a mini-Dopefest over Negra Modelo and asada sometime though! I’m checking out Burrito King ASAP- after we have found The Perfect Taco Which Has Achieved Nirvana, husband and I are on a quest for the Righteous Burrito.
Hey, you aren’t the Taco Bandini by any chance, are ya?
Thanks to everyone - looks like my project may not be worth it, sadly. But that’s OK, 'cause I know where to go.
And no worries about the hijack, Eleusis. If you ever open that place, I’d make a special trip to go. I loves me some pizza (NY or Chicago, it’s all good to me). Especially Doper-made pizza!
Guizot: you have clearly not had tortilla espanola with the special patatas bravas sauce, patent number 492592 or whatever. Heretic.
Darryl Lict-- I know that spot, but there’s a better one down Milpas, but I can’t remember the name. Do’h. El Bahio? Bajio? Probably no longer exists, actually. I wasn’t really excited by Superica, except the tortillas.
Please export any of the taco makers to the Northeast. We have a serious lack of anything even remotely mexican. It’s even tough to find a taco bell (which is sad in itself)
We’ve made some homemade stuff, and the corn tortillas are certainly easier to make than the flour ones, but both come out far better than the nasty supermarket stuff available around here.
I live in NH now, so not much access to latin markets either…
Don’t sweat it. It’s obvious that the most likely part of Pico you could be referring to is that part on the southern end of Koreatown.
Indeed. Just go there. Coincidentially, they’re also mostly on Pico! It’s a great street. (Have you heard the TAL piece by Jonathon What’s-His-Name of the Weekly who decided to try every restaurant on Pico from San’a Monica to Downtown?
Try the one on Hyperion–it’s close to the Five.
I just might be. That link gets me nothing but a blank page…but, hey, I often feel like a blank page. Go ahead–write on me anything you want.
Generally, here, enchiladas are not baked but made in a skillet. And the tortilla used doesn’t come direct from the comal but from a tortilla that has been cooled. Then the carita or thin side is removed form the lomita or thick side. This prevents the tortilla from absorbing too much fat or oil.
True. But there is even more difference between handmade tortillas using commercially produced masa harina or corn flour and tortillas made with masa from fresh ground nixtamal.
