A plate of an egg taco topped with roasted vegetable salsa.

Good tortillas are hard to find.

Flour tortillas can be gummy; corn tortillas often taste like sawdust.

The corn-flour hybrids, I think, are the best. A few years ago, I discovered one from Whole Foods, which I loved: it had a soft texture and nice corn flavor. But the formula, as far as I can tell, has changed, and I don’t love it as much.

For really good tortillas, flour or corn, it’s best to make them at home. But, confession: I think the last time I pulled out my tortilla press was pre-children, (which is nearing a decade…yikes).

So you can imagine my excitement when I read about Caramelo flour tortillas in the Bon Appetit newsletter.

Caramelo describes their tortillas as “Sonoran-style,” and they use high-quality ingredients including fat from humanely raised animals. I immediately ordered one of each of the three varieties — pork fat, duck fat, and avocado oil — they sell, and I have to say, they are spectacular.

Not only are they thin and tasty, but they char up so beautifully, blistering at the edges and in surface pockets throughout, not unlike how the crust of a wood-fired pizza “leopards” in a blazing hot oven. Caramelo suggests heating the tortillas directly over a flame — fun! — or in a dry skillet — still fun!

Since the arrival of the tortillas, I’ve been on a little taco bender. Most recently, it’s been breakfast-tacos-for-dinner — so fast! so good! — topped with a roasted poblano-and-corn salsa, a variation of a salsa I made a few years ago that called for grilling everything: the red onions, the corn, and the poblanos, which then required peeling.

Here, the vegetables are chopped into small-ish bits and roasted at high heat with olive oil and salt for about 15 minutes or until they begin to char. Out of the oven once cool, they are tossed with fresh lime juice and cilantro. This variation is just a little simpler — no firing up the grill, no peeling, no chopping post cooking — and it’s nearly as tasty.

Works for me. Hope it works for you.

PS: The tacos I make once a week for my children.

PPS: My favorite tacos. 

vegetables on a countertop: lime, cilantro, onions, poblano peppers, and corn

Chopped vegetables on a cutting board.

A bowl of raw corn, poblanos, red onion, olive oil, and salt.

Chopped vegetables on a sheet pan.

Roasted vegetables on a sheet pan lined with parchment paper.

Roasted corn and poblano salsa all tossed together.

Caramelo tortillas: get some!
A bag of Caramelo tortillas.

Charring the tortillas over a gas flame.

A perfectly charred tortilla is a beautiful thing.
A plate of 2 charred tortillas.

Love my Food52 x GreenPan nonstick pan.:
A sauté pan with a dab of butter.

An 8-inch nonstick skillet filled with 2 eggs.

Two flour tortillas filled with scrambled eggs.

A plate of 2 egg tacos topped with roasted vegetable salsa.

With queso fresco:
Breakfast taco with queso fresco.

[tasty-recipe id=”65095″]