Flour tortillas have their place in the world.
for about 30 seconds per side—or until the tortilla just started to bubble and develop toasty brown spots. I separated each brand into its own pile, wrapped each stack tightly in foil, and slid them into a low oven to keep warm until all the tortillas were ready to taste.over the course of one weekend to test how well the flavor complemented the fillings and how the tortilla physically held up to being stuffed.
We chose to taste only white flour tortillas with the primary objective of finding one that tasted great, but as you'll see, we had a bit of disagreement on what that meant. Deputy editor, plus a few others, preferred a plainer tasting tortilla—one that would take a back seat to the flavors with which it was being stuffed; while I represented the camp of tasters who loved the tortillas with a sour edge reminiscent of yeasted bread.
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