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0

To me... Taquitos are corn Flautas are flour. But really depends on the cook. Basically the same. I much prefer the corn.


2

Corn masa is what you need for this. The process of nixtamalization makes the corn more easily ground and therefore the texture of doughs made with it will not be "gritty" in the way that a dough made with corn meal or corn flour will be. Also, corn masa (or masa harina) is more nutritious than standard corn products due to the chemical changes that result ...


-2

Use more egg and flour is my advice.


0

Corn flour is known in the US as cornstarch, it's not the right thing at all. You want corn meal. Corn starch is used as a thickening agent, it's not something you could use to make a dough. Depending on where you are in the world corn meal may be called Polenta or Masa if it's not called corn meal.


1

Just a few weeks ago, I was trying to make empenadas with a corn dough, and the dough didn't quite come together (as it was way too wet and sticky, even after I let it sit and hydrate for a while). I'm not sure what I did wrong, But I also had problems with shaping them. I got around the issue with the following technique: Cut up a large zip-top plastic ...


-1

They dont know! Im eating mine now on Thursday that I made last sunday, Im sure its good for a minimum of a week, it has never killed me yet


1

I have read all the suggestions and have decided that there is no "One size fits all" answer...just common sense. If you are concerned about sodium/sugar -Rinse. If the liquid turns you off - Drain/Rinse. If you are putting them in a salad or dry dish - Rinse/Drain. When using canned beans in Chili, Soup, or any dish requiring liquid - Draining/Rinsing ...



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