Thursday - July 24, 2008

La Canasta “Corn Tortillas” are still made from meaty “Whole Kernel” Corn.  Cooked from scratch and steeped for several hours to absorb the Rich Corn Flavor.  We grind the kernels using the old fashion grinding stones that are hand carved for the perfect grind and consistency required to make each type of Tortillas for their specific uses.

La Canasta “Corn Flour Tortillas” have a mild corn Flavor.  Corn Flour Tortillas are multi purpose and very versatile.  Made in a variety of thickness to accommodate your specific uses

La Canasta “Press Tortillas” are thicker to withstand heavy fillings.  Our Press tortillas have higher moisture content that creates for a fluffy and durable tortilla.  Press tortillas are seared on the exterior surface during the cooking process, which captures and seals the moisture inside the tortilla thus creating a softer, thicker Flour Tortilla.  Not recommended for frying because of the high moisture content

La Canasta “Hand Stretched” Flour Tortillas are made with the same Original Homemade Recipe developed in 1962.  Our Hand Stretch Tortilla’s have a pliable texture that has the ideal flexibility for easy handling and less breakage.  La Canasta Hand Stretched Flour Tortillas have a pastry like texture that has baked marks through out the surface enhancing the flavor of our Homemade tasting tortilla.  You will receive consistent quality product so that you can make quality dishes time and time again.