Vermont Tortilla Company‘s tortillas are currently being used at Oaxaca Taqueria, a chain of NYC/Brooklyn restaurants serving tacos and Mexican fare. The tortillas are made with three ingredients: water, flaked lime, and shelled corn. It’s naturally vegan and gluten-free with no added preservatives.
The corn is non-GMO and locally and organically sourced from Adirondack Organic Grain Growers. The corn kernels are simmered and steeped in water and mineral lime for hours to break down the other shell. The mixture is then stone-grind through carved volcanic stones into masa. The masa dough is placed through a standard mixer. It’s then formed into tortillas and baked in the oven. The result is a tortilla with a toasty and earthy flavor.
Their tortillas stay fresh in the refrigerator for 12-14 days, but also freezes well for future use. They come in 4-inch and 6-inch sizes. We decided to put together fish tacos using these corn tortillas. The tortillas are quickly warmed up in a heated pan over the stove. Check it out here.
Disclaimer: Product was provided Oaxaca Taqueria and Vermont Tortilla Company for review. No other compensation was received for this post. This post is written by LookyTasty and all opinions expressed are my own.