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Mar 27, 2012 02:58 PM

What Are "Frying Tortillas"?

Was at Costco Business Center and they had some tortillas. Some corn and some wheat. Of the corn they had two types, one was one with no special description but the other said "frying tortillas" and I was curious what that means. I mean I've fried with any tortillas that were corn but they have the "frying tortillas" and the regular kind. I searched the web for info on this and I have no idea what they mean by it. Can not find into.

Does anyone know what a special "frying tortilla" is and why it's a "frying tortilla"?


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  1. Frying tortillas and so named to distinguish them from those that are steamed. Frankly, I haven't found any significant difference between the two.

    8 Replies
    1. re: todao

      The ones in question are made by Romero's Food Products in Santa Fe Springs. I just called to ask and they said that they are made specifically for making chips. That they are thinner. I already did notice that they were thinner when I looked at them closely through the clear plastic bag it was in and compared to the regular ones but the lady on the phone confirmed this with me. I asked if they are made to make taquitos she didn't say yes but said made to make flautas. I always thought that a flauta was made of flour tortilla and taquito was made of corn tortilla and these in question are corn not flour but she said people make flautas with these. So maybe I'm wrong or maybe the word is interchangeable.

      But according to you tadao you have not found any significant difference. I mean even if the frying one is thinner it still is the same material and it's hardly much thinner so I could guess that I would not notice any big differences either.


      1. re: HoundDogz

        Thanks for the info. I don't make chips, nor do I deep fry tortillas (maybe I should try that) so I haven't noticed any significant difference in the tortillas I typically use in preparing recipes in which I use them. But I'm gonna do some purposeful comparisons next time I purchase them to learn more about the differences.

        1. re: HoundDogz

          I've had corn tortilla flautas. At one place in particular, I always wondered why the tortillas for the flautas seemed thinner than the tacos. Now I know, they WERE thinner. Makes sense. Thanks for the tip.

          1. re: HoundDogz

            Thanks for pointing out that a commercial supplier is producing some thinner corn tortillas.
            However, I'm not 'buying' their recommended usage.

            IMO tacos should be served only on doubled 4.5 inch tortillas; a thinner tortilla would be better! The larger singles will often fall apart after the filling liquid soaks in (unless fried).

            For chips and strips for chilequiles, a sturdy, thicker corn tortilla is better; they also don't burn as easy when frying.

            Romero's is almost the last resort for the superior (and endangered) 10" burrito size flour tortillas. Smaller is too small for burritos, and larger is for folks that need a huge caloric intake :-).

            1. re: DiveFan

              DiveFan, interesting you should mention the doubled 4.5 inch tortilla for soft tacos because my wife and I were just yesterday talking about how one of our fave mexican places does that. That they give you two tortillas with each one and how if you want you could separate both tortillas and separate the meat and make two tacos out of it or just leave it as one. I have done that before but prefer to leave it as one taco. You are right they do that so they don't fall apart with the liquid. That's pretty smart.

              When you say the 10 inch burrito size flour tortilla. Is that a really big tortilla? I think they had really giant flour tortillas, bigger than I see in the stores and was wondering if that is the one you are referring to. Not sure how big the standard store sized ones are so wondering if the 10 inch is the mega one I saw at Costco Business Center.

              I want to make really big burritos at home and want some of those really big tortillas to make them. Watching Diners, Drive Inns and Dives when Guy went to some Mexican place in Phoenix, they made a burrito out of a really big tortilla and ever since then I wanted to do that. I think that the Romero one would fit the bill.

              1. re: DiveFan

                As I implied, the 10" size isn't huge or commonly used. I just prefer that size as it doesn't put me into a caloric coma (burritos set to Stun, Captain Kirk :-). It is also the likely size used in smaller frozen burritos like Ramonas.

                CBC does carry quite a range - IIRC the largest Romero size might be used as a sleeping bag ... In national brands, Large usually equates to 12", Extra Large to ??.

                IMO the 6 and 8 inch flour varieties are just the table side 'bread' in Mexican households - fajitas are Tex-Mex items mostly found in Americanized Mexican restos.

            2. re: todao

              Maybe it depends on the brand. I have noticed a huge difference between corn tortillas made 'for chips' and regular. The ones labeled for chips were thinner and also seemed drier. When we tried to make tacos with them they just crumbled and fell apart, but they did make excellent thin crispy chips.

              1. re: babette feasts

                babette, that's exactly what I noticed that they were drier. I did not buy any but through the clear bag they are contained in I could clearly see they were drier and I could try to bend them a bit and they were drier. I was hoping these would be good for tacquitos because I want a thinner tortilla to make taquitos but I noticed they were so dry I was afraid they'd crack when I roll them into taquitos so I didn't buy them. I know you are supposed to heat them in the pan with some oil before rolling them but if they are super dry to start I don't even want to use them so I passed on them.