This time I will use corn tortillas because the flour tortillas were being a little “doughy” just after baking. However, they all disappeared rapidly! After a while, Tex-Mex developed with influences from other American and Global flavors, like processed cheese and spices such as cumin and chili powder. The sixties https://caidennzmxh.wssblogs.com/28149291/the-basic-principles-of-margarita-madness