The other week I posted the classic Italian recipe Pollo e Patate. Today I crisped up the chicken in the air fryer and reheated the potatoes on the stove. Did you see the tortillas I was all happy about the other day? They make California sized burritos. The Pollo e Patate went inside the tortillas along with cheese, sour cream and avocado to make a tasty burrito.

Because the tortilla wasn’t crispy my wife got to experience it in all its soft starchy glory. “This tortilla is amazing! It reminds me of everything I love about eating raw pie crust.” Five ingredient tortillas are the best.

Anyway Italian to Mexican with the same starter recipe. A good day.

  • FauxPseudo @lemmy.worldOPM
    21·
    4 days ago

    Those tortillas are made from regular AP flour. It is the default style tortilla throughout California. When they are filled with dough conditioners for stabilization they lose that stretch.

    Mission flour tortillas:

    • JohnnyEnzyme@piefed.socialEnglish
      2·
      4 days ago

      I guess I’ve probably had theirs somewhere along the way, but I’ve never had tortillas anywhere that were as elastic and unique as Qdoba’s.

      However, Google AI just now suggested some things which might tell the tale:

      • probably is in fact special high-gluten flour
      • added fat
      • “Steaming the tortillas before use is a key step in achieving maximum stretchiness. The moisture and heat from the steam help to relax the gluten in the dough, allowing it to stretch even further without breaking.”

      Probably best that I don’t eat there very often, but good to know.

      • FauxPseudo @lemmy.worldOPM
        3·
        3 days ago

        I seldom go. Some of that is location and lack of money. But on more than a few occasions it’s frustrating. I like basic burritos like meat, peppers and guacamole. But they aren’t in that mindset and want to put everything in. So I have to repeatedly explain the order and at each step confirm that I don’t want anything else and then when I finally get to the end I have no idea if I’m getting charged full price or if the clerk is going to charge the less expensive per item cost and I’m already frustrated so I’m not going to argue with them.

        Every. Damn. Time.

        • JohnnyEnzyme@piefed.socialEnglish
          3·
          3 days ago

          I forget if it’s Qdoba or another place, but I’ve seen people say that it’s easier to order a bowl, then ask for tortillas on the side. I think the point is that it’s cheap, and there’s more flexibility to make it how you want. *shrug*

          One thing that bothers me personally is that most places seem to assume you want rice. But as it’s typically based on white rice (before becoming ‘Mexican Rice’ or whatever), you’re starting with what is essentially junk food, stripped of it’s fibrous hull and most nutrients. Plus of course, there’s the arsenic content found in most rice.