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Question for those who make their own tortillas... - Page 2

post #21 of 35

anyone treated their own corn to make the flour tortillas (to make masa)- there's no way I will be able to aford it even if I did find Organic/Gluten free safe (not ground with gluten grains) Masa flour. I want/need to learn to make this all on my own from scratch. I do have a press :) 

post #22 of 35

I've quoted my own post because I only gave an ingredients list and not instructions.  This recipe is *so easy*!  You don't need a food processor because the dough comes together in seconds, doesn't stick to hands and is easy to handle and roll out.  

 

Simply combine the dry ingredients, add the oil and toss with a fork until it forms pea-sized balls.  Gradually mix in the water, then knead into a ball for about 2 minutes.  Let the dough rest 30 min., then roll into thin rounds (whatever size you want).  Cook on a pre-heated dry skillet (ideally cast iron, but non-stick works too) until bubbles form.  Flip and cook another 30 seconds or so.  Keep cooked tortillas covered inside a clean dish towel until ready to use.  

 

You can use whatever kind of oil you want to accommodate dietary needs, and it works equally well with white/whole wheat (or a combo) flour.  I have a very simple burrito dish that I've brought to many gatherings, and people always rave about it.  They wonder how such a basic recipe can taste so good -- it's the home-made tortillas!  Once I started making them from scratch, my family refused to eat store-bought ever again.
 

Quote:
Originally Posted by nomadmom View Post

I don't know if it's the recipe, or the fact that I roll the dough on a silicone mat, but I've been making tortillas without a press for years and never ever have problems with the dough sticking or cracking.  These are the ingredients in the recipe I use (makes approx. 8 tortillas).  Is yours similar?

 

2 cups flour

1 tsp. salt

1/4 tsp. baking powder

1/4 cup oil

1/2 cup warm water

post #23 of 35

Here's another idea for using leftover flour tortillas.  The amounts given are for 6 tortillas (approx. 8"), but you can adjust for the number/size you have.

 

2 TBS butter, melted

1/2 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

 optional -- dash cayenne pepper

 

Combine the seasonings.  Brush butter over one side of each tortilla, and sprinkle each with seasoning mixture.  Stack the tortillas and cut into thin strips (maybe 1/2" or so wide).  Place on an ungreased pan and bake at 400 degrees for 8-10 min. or until lightly browned.  Serve warm or cooled.  Great dipped in salsa!  Can also use cinnamon sugar in place of the savory seasonings if you want a lightly sweet snack.

post #24 of 35

Ooh, I have wanted to make my own tortillas for so long.  I know what is for lunch tomorrow. Thanks all, for the recipes and ideas.

post #25 of 35

subbing!

post #26 of 35

plastic bags work instead of wax paper

post #27 of 35
Quote:
Originally Posted by ButtonGirl View Post

Quote:
Originally Posted by carlye828 View Post


Does anyone have good uses for left over tortillas? 



Oooh - look up a recipe for chilaquiles - it is like Mexican lasagna (for lack of a better description) - SO tasty and uses leftover tortillas. I bet you could freeze it too.

 

Also wondering about your use of coconut oil - I've heard conflicting things that it can help lower cholesterol or make it higher - do you happen to know anything about that? Thanks! :)


YUM!!!  Thank you!  I found some great recipes!  I can't wait to try it!   

 

As for the coconut oil, I have never heard of it raising cholesterol.  Everything that I have read says that it is really good for you, but I have not checked on its effect on cholesterol specifically.  After I researched it, I started buying it for my dd's eczema and then started cooking with it because it is easier for me to get than organic shortening.  We don't eat GMO's.  It makes a kick butt pie crust too!  

post #28 of 35
Quote:
Originally Posted by carlye828 View Post

YUM!!!  Thank you!  I found some great recipes!  I can't wait to try it!   

 

As for the coconut oil, I have never heard of it raising cholesterol.  Everything that I have read says that it is really good for you, but I have not checked on its effect on cholesterol specifically.  After I researched it, I started buying it for my dd's eczema and then started cooking with it because it is easier for me to get than organic shortening.  We don't eat GMO's.  It makes a kick butt pie crust too!  


Thank you! Hope they turn out well :)

 

That is good to know about eczema - I am always looking for stuff to help out with my husband's and I had no idea that coconut oil would be good - I will do some more research too. :)

 

Other good uses for tortillas - peanut butter and jelly, tuna fish, cinnamon, sugar & butter, bake them as chips....

post #29 of 35

Does anyone every make a bunch of tortillas ahead and freeze them? Do they turn out well that way?

post #30 of 35
Quote:
Originally Posted by LBMarie9 View Post

anyone treated their own corn to make the flour tortillas (to make masa)- there's no way I will be able to aford it even if I did find Organic/Gluten free safe (not ground with gluten grains) Masa flour. I want/need to learn to make this all on my own from scratch. I do have a press :) 


I saw this video after I read this post and thought I'd share. I love Alton Brown!
post #31 of 35
I make corn tortillas about once a week. I have a victoria press. I just out plastic circles from a resealable freezer bag and I've been using the same ones for almost a year. I just wipe them off when I'm done using them and let them dry before putting the press and the plastic circles back in the cabinet.
post #32 of 35

 

Reviving this thread because it inspired me to try making my own corn tortillas. I finally tried them yesterday, and I'm not 100% satisfied.

 

- I don't have a tortilla press and my cast iron skillets don't nest flat, so I couldn't use that trick. I used two glass pie plates, but I think the tortillas were a little too thick. I tried a rolling pin to roll them out thinner, but that was a disaster. 

- I  found the end product was quite stiff. I gave up on making individual burritos and just made a big, layered casserole with the meat/bean mixture, the tortillas, and grated cheese. 

 

I used 2 cups of masa harina, 1 tsp. salt and about 1 1/3 cups of water. 

 

I don't think I overworked the dough, but it took a while to come together. I added the water by tablespoonfuls and then kneaded the whole thing for a couple of minutes into a soft dough. 

 

1. Any advice on achieving more tender, pliable tortillas? (Other than investing in a tortilla press - I'm not ready to add clutter to the kitchen unless it's something I know I will use a lot). 

 

2. Second question - what to do with this bag of masa harina? Does any one have other great recipes, other than tortillas?

 

Thanks!!  

 

 

post #33 of 35

Let's see.  You can use masa to make pupusas (easier than tortillas, IMO) and tamales (yummy but time consuming to make) or tamale pie (easiest of all!).

 

Sandra

 

 

post #34 of 35

Masa is good to thicken chili with.  I'm especially fond of white chili with optional poultry in it.

 

And while I was looking for something else, I ran across these:

 

http://www.crumblycookie.net/2010/03/13/masa-pancakes-with-chipolte-salsa-and-poached-eggs/

 

http://www.whats4eats.com/breads/pupusas-recipe (curtido is NOT optional!)

 

http://mexicancooking.netrelief.com/tamales/how_to_make_hot_tamales_recipe.shtml

 

http://fromchiletochocolate.blogspot.com/2010/02/masa-hot-cakes.html

 

post #35 of 35
Quote:
Originally Posted by SandraMort View Post

Masa is good to thicken chili with.  I'm especially fond of white chili with optional poultry in it.

 

And while I was looking for something else, I ran across these:

 

http://www.whats4eats.com/breads/pupusas-recipe (curtido is NOT optional!)

 


 

 

Thank you! 

 

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