"Pico Rico" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 20 Apr 2013 12:57:46 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>>
>>>> "sf" > wrote in message
>>>> ...
>>>> > On Fri, 19 Apr 2013 23:56:21 -0700, "Paul M. Cook" >
>>>> > wrote:
>>>> >
>>>> >>
>>>> >> "sf" > wrote in message
>>>> >> ...
>>>> >> > On Fri, 19 Apr 2013 22:35:53 -0700, "Paul M. Cook"
>>>> >> > >
>>>> >> > wrote:
>>>> >> >
>>>> >> >> If you have a gas stove,crank up a burner. Drop the tortilla on
>>>> >> >> the
>>>> >> >> flame.
>>>> >> >> Count to 5. Flip. Count to five.
>>>> >> >
>>>> >> > I've tried that open flame thing.... and it didn't work as
>>>> >> > advertised.
>>>> >> > I'll use a pan thank you.
>>>> >>
>>>> >> Hmmm ... no idea what's up there. Never used any other method
>>>> >> meself.
>>>> >> Same
>>>> >> as all the Mehican joints use too.
>>>> >>
>>>> > Now I know you're making this up. They don't use an open flame.
>>>> > They
>>>> > heat tortillas on their flat grill or they use one of those steamer
>>>> > thingies.
>>>>
>>>> Yeah SF I am lying about a ****ing tortilla. They use open flame all
>>>> the
>>>> time. So di I. There is no shortage of open flames in any restaurant.
>>>> You
>>>> don't get the spots of char by heating them on a flat top. And those
>>>> little
>>>> char bits are quite authentic.
>>>>
>>>
>>> No restaurant does that. Little spots char make it a burned tortilla.
>>
>> You obviously have never had really good and authentic Mexican food.
>>
>>
>
> I must concur. I have had a bit of blackening on burrito exteriors, and
> this can be accomplished with a griddle. It adds a dimension to the
> taste.


Precisely. Really good Mexican food is cooked over open fires or coals.
Hard not to get a little char. Corn tortillas are often dipped in water
then steamed on a BBQ grill and served with blackened grill marks. Very
tasty.