I've been using Mi Rancho's Organic Corn Tortillas for a while now, since 2012. That’s as far as I can remember when my mother came home with a pack of these. They are authentic, they smell amazing and they cook really well on a skillet or over the flame. Mi Rancho’s Organic Corn Tortillas have 5 ingredients, are gluten-free, contain Certified Organic Whole Kernel Corn and are Non-GMO Project Verified. What more can you ask? Oh yeah, I want it to be local as well! As a matter of fact, they are local to my town, San Leandro, CA!!
For four generations, Mi Rancho has been producing these delicious gluten-free tortillas according to an old-world process known as nixtamalization. They are made from whole-kernel California organic corn that is cooked with lime and then ground into fresh masa using hand-carved lava stones. This gives the tortillas such a rich corn flavor and hearty texture. I gave you a bit of behind the scenes in my video below. You can learn more about where to find their tortillas locally and some of the history when I chat with Alex Berber of Mi Rancho.
I've used these tortillas in many recipes, like tortilla soups, tacos, flautas, and even mini quesadillas. They are a staple in my household, especially on those nights when I don't want to cook something elaborate. Within minutes I have dinner for the whole family, and did I mention that I provided a recipe below? Check out my tortilla soup recipe that takes about 30 minutes to make!
Serves 5-6
Ingredients
3 cups of chopped tomatoes (1/2 inch sized)
1 cup of finely chopped white onion
3-4 minced garlic cloves
2-3 tbsp of avocado oil
1 cup of corn
1 cup of black beans
4 cups of vegetable broth
2 tsp of smoked paprika
1 tbsp of cumin
2 tsp of fresh oregano or dried
1 tsp sea salt or to taste
Toppings
5 Organic Corn Tortillas Mi Rancho
1/2 a cup of finely chopped cilantro
1-2 limes cut into wedges
5-6 finely sliced radish
3-4 halved chopped cherry tomatoes
Directions
Pre-heat the oven at 350. F
Prepare all vegetables/herbs accordingly and set aside. Cut tortillas into 1/2 inch long strips then halved so they aren't as long. Take 2 large baking sheets, add parchment paper, and lay tortilla strips flat without touching each other. Bake for 20-25 minutes. Check until tortillas are crispy.
While the tortillas are baking, heat up a large pot on medium heat, add oil, then add your onions, and garlic. Cook and stir for 5-8 min. Next add your chopped tomatoes, oregano. cumin, smoked paprika, and salt. Cook and stir for 10 min. Turn up the heat and add your cooked beans, corn, and vegetable stock. Turn down to medium heat and let this simmer for 10-15 minutes. Then turn off the heat.
While the soup is simmering check on the tortillas strips and make sure they don't burn. Prep your toppings.
Once everything has been cooked, serve the soup with cilantro, lime, radish, cherry tomatoes, and tortillas strips.
Mi Rancho also makes authentic, delicious organic flour tortillas, as well as they, ’re Non-GMO and Simply Authentic options. Check out past recipes using their tortillas in inventive ways, like my Pesto Potato Pizza, Sweet Breakfast Tacos and Vegetable Burritos.