Question for those who make their own tortillas... - Page 2 - Mothering Forums
1  2
Nutrition and Good Eating > Question for those who make their own tortillas...
GardenStream's Avatar GardenStream 09:01 AM 02-08-2011
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.

ollyoxenfree's Avatar ollyoxenfree 09:09 AM 03-07-2011

 

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!!  

 

 


SandraMort's Avatar SandraMort 10:11 AM 03-07-2011

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

 

 


SandraMort's Avatar SandraMort 10:22 AM 03-07-2011

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

 


ollyoxenfree's Avatar ollyoxenfree 05:34 PM 03-07-2011


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! 

 


1  2

Up