Yeah, in researching recipes, they’re about 50/50 for and against adding fat. The hardliners say never to add fat as it’s unnecessary, but others say add some lard or butter to increase the pliability. The ones I made are still fairly pliable, they have a crackly surface but don’t actually crack or tear when folded.

Honestly the tortillas are the easiest part, the dough is easy to work with and not messy, as long as you have a tortilla press it only adds around 20 min to the total cook time.

Maybe you could freeze them? I haven’t tried it, but I know they get moldy after like 24 hours if you try to make them ahead of time.

Yeah I’ve made them a few times before and each time I try adding more water, but still get the crackly surface, I think maybe my pan is not hot enough.

For the tortillas - corn masa, a pinch of salt, and enough hot water to form a soft, pliable (but not sticky) dough.

Filling was chili-lime marinated chicken, sour cream, mashed black beans, lettuce, oaxaca cheese, cilantro, & a generous drizzle of Valentina hot sauce.

I can second the Duluth recommendation, I get half my stuff there. Their pants fit me great.

OneBone It’s not the cheapest, but all their stuff is made specifically to fit big guys. Their shirts generally have longer cuts that keep them from riding up or feeling too short. Be sure to check their size chart to get your specific cut as their sizing is non-standard.

Everything sour is acidic, the sour taste comes from the hydrogen ions (protons) donated by acids blocking the potassium ions leaving your taste buds, this creates a depolarization and opens voltage gated calcium channels, the influx of which causes neurotransmitter release. Sour gums/candies don’t contain Acetic acid (vinegar) but instead Citric acid and sometimes Malic acid.