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Bull-honkey on the steamers part. All you need is a comal (a.k.a. griddle) for the cooking, and later, re-heating part. The reason your toritllas get hard after day 1 is due to the baking powder. I know you're saying "but I need that to rise or get soft and chewy". Again bull-honkey. I make awesome "mission" style tortillas on an every-other-week basis ...


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In the US, generallly: Flautas : flour tortilla Taquitos : corn tortilla In Mexico: Flautas : corn tortilla Chimichangas : flour tortilla The term taquitos isn't used in Mexico, unless we're talking about a randomly small taco.


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If I remember correctly, flautas are made with a softer flour tortilla while taquitos are made with a harder corn tortilla. Both are filled with similar fillings and then wrapped and deep fried. However, you can oftentimes find taquitos made from flour tortillas and flautas made from corn tortillas...so what's the deal? There is another differentiation: ...


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Jarrete, right? I have used beef short ribs as a substitute.



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