Are you using your tortillas inside out?

Did you know there is an inside and an outside to each tortilla and that you should always put your taco fillings on the inside to prevent breakage and blowouts?

The inside of a tortilla is the side of the tortilla that was cooked first on the comal (and in the case of Tortillas del Chico Blanco, the side that was cooked twice). The first side down on the comal typically has more, smaller and often darker toast spots. The outside of the tortilla is the side that usually has fewer and perhaps bigger toast spots.

When the tortilla is first placed on the comal is sits very flat and therefore lots of little spots toast up. This is called the “belly” or pancita of the tortilla. As the first side is cooking, it begins to bubble and upon flipping the tortilla, the bubbles are the (often) larger toast spots that darken. This side is called the “back” or the espalada. I then flip the tortilla a second time to cook a bit longer on the first side and this darkens and adds even more toast spots.

All of my tortillas are placed on their backs in the bag with the insides (side that the filling goes on) facing “belly” up towards the label. Take a peek and see if you can start to tell the difference. Folks in the know will notice if you've got your tortilla inside out!

In the photo, the top picture shows the inside with more and darker spots. The bottom picture shows fewer browned bubble spots..