An ode to the corn tortilla…
Corn tortillas have been made for thousands of years, and are steeped in tradition & rich cultural history. They were ‘slow food’ and #threeingredients before it was cool, and were the backbone of indigenous Mesoamerican cuisine & nutrition long before the Spaniards arrived on the scene.
In addition to the tortilla’s historical & cultural significance, the tortilla is a culinary treasure and, in our opinion, one of the most important and underappreciated foods native to the Americas. The simplicity of the ingredients juxtaposed with the nuance & complexity of the process make the corn tortilla one of the most dynamic foods on the planet.
But not all tortillas are created equal. With the advent of the industrial food system, and the race-to-the-bottom incentive structures of large food corporations, corn tortillas today have declined precipitously in quality & diversity. ‘Big Tortilla’ has a soft spot for GMO corn, preservatives & softeners yielding bland rubbery torts.
Pete’s Tortillas is a part of the movement to re-elevate the corn tortilla to its proper place and to restore an appreciation for the diversity and complexity of the food we love best.
We use the highest quality ingredients & ancient techniques to deliver a tastier, sturdier AND more nutritious corn tortilla. No preservatives means that Pete’s require some TLC to ensure they are soft and tasty when you consume them. Below are our recommended care instructions.
Care
Storage:
Store in refrigerator if planning to consume within one week.
Taco night more than a week out? No problem! The torts do great in the freezer. If packaging has been opened, move to a sealable plastic bag before freezing.
Reheat:
Don’t fret if the tortillas are rigid when you pull them from the packaging - remember no softeners or preservatives! Reheating is certainly about warming the tortilla, but even more about getting moisture back in the tortilla so it returns to its fluffy, fragrant self. Our two favorite methods to bring the tortillas back to life are below. Remember to let thaw before reheating if your torts have been in the freezer.
1. Microwave: soak a paper towel with warm water and wring out. Wrap the now-damp towel around 3-5 tortillas at a time and microwave for 20 seconds. If the tortillas remain more al dente then you’d like, add a bit of moisture to the paper towel and give them another go.
2. Comal: rub water on both sides of the tortilla and throw on the comal or skillet, flipping when initial sizzle softens - 10-20 seconds a side.
Keep warm when serving by wrapping in a dish towel or grab a tortillero from your local Mexican grocer.
Ingredients
Heirloom corn, water, slaked lime, pinch of salt.