Thread: Mission Carb Balance Tortillas

I eat tacos over a plate and use a spoon to get the broken parts. I eat
toast pizza with a steak knife and fork which pretty much proves I'm
cultured.

On 8/27/2012 7:48 AM, Colt T wrote:
> I eat tacos over a plate and use a spoon to get the broken parts. I eat
> toast pizza with a steak knife and fork which pretty much proves I'm
> cultured.
>

Here on the Texas-Mexican border the only place to get crispy taco
shells is in the supermarket or at Taco Bell. The locals make
everything into a taco and use soft tortillas, mostly flour, though some
fillings go better with corn.

On rare occasions I want a hard shell taco so I spray the Mission Carb
Balance ones with olive oil from a Misto and hang them over the oven
rack to toast them.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

once a year or so I have a splurge day where I don’t care about spikes..well
three....xmas and birthday and one free day..

anyhoo it was last week and a had seasoned beef and onion and tomato and
cheese and salsa over mission tortilla chips..was soooo good..lol

if missions chips are the same there as here they are very good..they have
that stone ground taste.

I like the low carb tortillas but as I say they tend to spike me now sadly..

was using them for wraps and a anytime a thing called for bread like hot
dogs etc...

sad..

KROM



"Ozgirl" wrote in message news:[email protected]..




Yes, saw that after I posted. I saw some nice Mission Tortilla chips
tonight in the local small supermarket. Was tempted to get some, they
had a number of different flavours. I have stopped buying taco shells as
they break too easily. If we have tacos, I make the spiced meats, add
the taco toppings and put it on corn chips a la nachos. I wouldn't mind
trying the Mission chips with that, even though I don't have many at a
sitting.

"Janet Wilder" <[email protected]> wrote in message
news:503b774f$0$11971$c3e8da3$[email protected] eb.com...
> On 8/27/2012 7:48 AM, Colt T wrote:
>> I eat tacos over a plate and use a spoon to get the broken parts. I eat
>> toast pizza with a steak knife and fork which pretty much proves I'm
>> cultured.
>>
>
> Here on the Texas-Mexican border the only place to get crispy taco shells
> is in the supermarket or at Taco Bell. The locals make everything into a
> taco and use soft tortillas, mostly flour, though some fillings go better
> with corn.
>
> On rare occasions I want a hard shell taco so I spray the Mission Carb
> Balance ones with olive oil from a Misto and hang them over the oven rack
> to toast them.
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.
>
Janet here in AZ our tacos are crispy....I think it is Sonoran influence. In
the old days, when I was a youngster the Mexican Moms, who invited us to
their house, would pat a hamburger patty on half of the corn tortilla put it
in hot oil, fold it in half after the shell softens , then fry it until it
is crispy. Now days everybody uses already made shells. When I was in Jr
High , I was taught to make tacos the old way....a bit messy but very
tasty...even cold in the mornings for breakfast...LOL!

"Janet Wilder" <[email protected]> wrote in message
news:503a5ddc$0$49719$c3e8da3$[email protected] eb.com...
>I don't know what people have been buying, but the Mission Carb Balance
>whole wheat tortillas I buy are marked "small - fajita" and are 80
>calories each. They habe no transfats or cholesterol. Each tortilla has
>13g carbohydrates and 10g dietary fiber, making it 3 net grams per
>tortilla.
>
> I also know that they are DH meter-friendly. We don't eat a lot of them,
> but it's nice to enjoy an occasional enchilada or two or a quesodia for a
> quick meal. AAMOF, we'll be having spinach and mushroom quesodias for
> dinner tonight with a salad.
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.
>
The only problem I have with Mission Carb Balance is they stick to one
another. I wrote to the company with the complaint and received an answer ,
stating they were aware of the problem and working on fixing them...has that
problem been fixed yet?

Jacquie wrote:
> "Janet Wilder" <[email protected]> wrote in message
> news:503b774f$0$11971$c3e8da3$[email protected] eb.com...
>> On 8/27/2012 7:48 AM, Colt T wrote:
>>> I eat tacos over a plate and use a spoon to get the broken parts. I
>>> eat toast pizza with a steak knife and fork which pretty much
>>> proves I'm cultured.
>>>
>>
>> Here on the Texas-Mexican border the only place to get crispy taco
>> shells is in the supermarket or at Taco Bell. The locals make
>> everything into a taco and use soft tortillas, mostly flour, though
>> some fillings go better with corn.
>>
>> On rare occasions I want a hard shell taco so I spray the Mission
>> Carb Balance ones with olive oil from a Misto and hang them over the
>> oven rack to toast them.
>>
>>
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>>
> Janet here in AZ our tacos are crispy....I think it is Sonoran
> influence. In the old days, when I was a youngster the Mexican Moms,
> who invited us to their house, would pat a hamburger patty on half of
> the corn tortilla put it in hot oil, fold it in half after the shell
> softens , then fry it until it is crispy. Now days everybody uses
> already made shells. When I was in Jr High , I was taught to make
> tacos the old way....a bit messy but very tasty...even cold in the
> mornings for breakfast...LOL!

When I was a kid I mostly only knew of the crisp ones. Until Taco Time
opened. It's a local chain. Good, fresh food, made in house. They give
you a choice of crisp or soft. But unlike a street taco, they do not use
two tortillas for the soft ones. And it's IMO Americanized.

If you go to a chain restaurant you are most likely to get the crisp ones.
There is one restaurant here called Yucatan that serves crisp ones that are
not made using the standard pre-made shells. They fry their own. I love
them. Angela hates them. They're very greasy so not something I get often.
We used to have a fast food chain called Taco John's that did theirs the
same way. I think they are still in existance. Just not in this area.

But probably my favorite taco ever would be the one from Jack In The Box. I
haven't had one of those in many years. You wouldn't want to eat it if you
wanted something that actually tasted like a taco. Ha! They come prefilled
with some kind of beef that is mixed with something...oats? And slices of
cheese food. Then they deep fry them. There is something just really
addictive about those things and they ought to be illegal.

Jacquie wrote:
> "Janet Wilder" <[email protected]> wrote in message
> news:503a5ddc$0$49719$c3e8da3$[email protected] eb.com...
>> I don't know what people have been buying, but the Mission Carb
>> Balance whole wheat tortillas I buy are marked "small - fajita" and
>> are 80 calories each. They habe no transfats or cholesterol. Each
>> tortilla has 13g carbohydrates and 10g dietary fiber, making it 3
>> net grams per tortilla.
>>
>> I also know that they are DH meter-friendly. We don't eat a lot of
>> them, but it's nice to enjoy an occasional enchilada or two or a
>> quesodia for a quick meal. AAMOF, we'll be having spinach and
>> mushroom quesodias for dinner tonight with a salad.
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>>
> The only problem I have with Mission Carb Balance is they stick to one
> another. I wrote to the company with the complaint and received an
> answer , stating they were aware of the problem and working on fixing
> them...has that problem been fixed yet?

We had that problem with some of the gluten free ones. So we had to quit
buying them.

What I had for dinner tonight was from La Tortilla Factory. They are a mix
of yellow corn and wheat. I had three and some fat free refried beans.
Also raw baby carrots. BG was 100 before I ate and 122 at two hours later.
Some here would not like those numbers but they work for me.

On 8/28/2012 12:17 AM, Jacquie wrote:

> The only problem I have with Mission Carb Balance is they stick to one
> another. I wrote to the company with the complaint and received an
> answer , stating they were aware of the problem and working on fixing
> them...has that problem been fixed yet?

Keep them in the fridge. They don't seem to stick when cold.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.