just about to hit the road for an EMT standby. I decided that Tacos would be my main faire so of course I had to whip up a stack of corn tortillas
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just about to hit the road for an EMT standby. I decided that Tacos would be my main faire so of course I had to whip up a stack of corn tortillas
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IMHO - Corn tortillas are the way to go.
In San Jose, my Father and I had a favorite Mexican restaurant that employed local Senoritas to hand make, then fry some of the best tortillas I ever ate. But can I remember the name of it? Nooooooo.
Hunter
Either off 880 on San Carlos or south down by the fairgrounds is where you would find that.
Good to hear. I miss living there. I was a Senior in High School and was driving a motorcycle every day. Most it ever did was rain on me - and I greatly appreciated the fact it did not freeze.
Hunter
My tortillas gave their all for a good cause, my bellyQuote:
Originally Posted by UTAH
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i love and prefer corn tortillas over flour, but i have never tried making them. that will change this coming weekend, tri has inspired me:hatoff::cool:
i looked up several recipes, any advice on prep or recipe changes is very welcome.
the recipe i found and seem to like best for the soul reason that i like alot of their recipes is from Americas test kitchen.
2 C masa harina
1/4 tsp salt
1 tsp veg oil (make the dough a bit more user friendly)
1 1/4 C warm water
kneed the dough and let rest for 5 or 10 mins, press and cook.
link:
https://www.youtube.com/watch?v=eyhsvenqo7M
if you use Maseca corn flour in the white bag you can skip the oil. I add just enough water that the dough is damp but not wet. I used a Kitchenaid mixer with the triangular blade to mix, no hand kneading required. I press it into a big hockey puck (2 cups is going to make about 10 tortillas) so cut the puck into 10 pieces then roll each piece into a ball. I use a victoria cast iron tortilla press and place the dough on a zip lock bag that I cut into two haves one above one below, and press ) Tortilla peels nicely off the zip lock. cook in a dry non stick skillet at medium high heat for 1 minute per side.Quote:
Originally Posted by Flaco
Tips: I add a palm full of garlic powder to the corn flour for taste
Pre heat the skillet, I start heating as soon as I start mixing the masa
stack the cooked tortillas in a dry kitchen towel that you fold over them as you pull them off the skillet it lets them soften and steam each other
If the dough balls start to dry out, lightly wet your hands and re-roll the balls
thank you sir!:hatoff:
Corn tortillas are also lower in calories and carbs while being higher in fiber.
To me the corn tortillas are not only traditional, but I also think they taste the best. At our local Harmon's grocery store, they sell raw and cooked ones.
Hunter