Anyone who has ever eaten real tortillas in Mexico, is the flavor and fragrance never forget. The one this - eigenlich easy to produce - can be as difficult to produce corn tortillas in Germany, is due to the flour and heat. Corn flour is in fact not the same cornmeal. I've been on many supposedly real versions but fell for this flour is finally! The second problem, is sufficient heat in the "pan", or the sheet on which to bake the tortilla. My mother had earlier sometime unnerved omitted the pans and directly "baked" on the stove I have now ordered a meal for right and good all-metal Crepepfanne for the induction cooker. Maybe that goes with it ...
