RE: Corn vs. Flour tortillas: which do you prefer?
I love traditional food as much as anyone, but I also like accuracy.
Flour tortillas are as much Mexican as tomato sauce is Italian or chocolates are swiss, etc. Remember, the new world has given much more than it has taken. Some time check out a list of the gifts from the new world.
Just any one of these -- corn, potatoes, chiles, tomatoes, beans, or chocolate -- would be impressive.
Flour tortillas were a natural product of wheat growing better than corn in the north. And to not say they're Mexican is either to say that only things prior to the conquest are Mexican or only things eaten in most Mexican states are Mexican. Either is ridiculous.
It amazes me that people put up with such bad (wheat) flour tortillas. In my experience, commercial white corn tortillas are better for what they are than commerical flour tortillas. Both are better with a bit of cooking, but the difference between a fresh, handmade flour tortilla from an adept hand and a commercial tortilla or even a freshly made tortilla from machine, like at Chevy's, is enormous. Look at this tortilla from a wonderful little Watsonville, CA, restaurant, Tepa-Sahuayo:
That's how a flour tortilla should look. It should have charred spots of flavor and a layered, almost flaky, texture, with a richness from lard. It shouldn't be gummy and pasty or, in Taco Bell's case, like Wonderbread put through a heavy duty compactor.
And then there are 3 levels of corn tortillas: commercial, freshly made from masa harina, freshly made from masa. I've rarely had the last one, but the texture is distinct. The middle are clearly a step up, even from freshly made ones at most tortillerias. Machines just rarely have the quality control of a person.
Richard, what state is your family from?
btw, migas is actually a Spanish thing. It merely means crumbs and has undergone many incarnations where Hispanization occurred. Texans always like to claim whatever they can as their own creation, though. :wink: