In northern Mexico and in Tex-Mex cuisine, corn flour is replaced by wheat flour with the addition of lard or vegetable fat. These wheat tortillas are sometimes very lightly salted, which is not the case with corn tortillas.
Currently, the...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.