I'm
still trying to determine if I'll use those rectangular torts again. Same idea as eggroll wraps, etc. The problem with these is they were too dry. Possibly because they were kinda thin. I tried to heat em up on a hot skillet to make em more pliable, but that just made it drier and the first one I made started to crack as I rolled it.
So, I gave each one a quick dip in the hot oil. Just dropped it in and took it out and let it drain and cool off. That made them pliable.
The other thing I didn't like was that by rolling them the long way didn't give much room for stuffing em with a lot of filling. With the thicker, round tortillas you can really stuff em and have enough area to wrap em and put the toothpick with out em falling apart, etc.
Unless I find a different brand that isn't so dry and hard to work with, I probably won't use em again. The restaurants use those for to make their flauta plates but most times, they use the round ones.
The sopa is just pasta. We buy this brand most times and they have different shapes. My kids love the stuff. I found they love it even more when I put cheese on it!:grin:
http://www.mexgrocer.com/brand-la-moderna.html
These were the "gear" shapes or as my kids called em, the "wagon wheels."
Side note, I made some last week and my daughter said, "Dad's sopa is the best cause he puts cheese in it. It's better than Grandma's sopa!" We will keep this secret from Grandma though. :shocked::wink: It's also a quick dish/snack for the kids and you can add stuff like meat and veggies to it.
The Sofrito is what really makes it. Some like their sopa more on the soupier side, I prefer it more on the drier/clumpier side.:mrgreen:
Thanks again!
Bob