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

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#31 of 35 Old 02-08-2011, 08:01 AM
 
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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.

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#32 of 35 Old 03-07-2011, 08:09 AM
 
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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!!  

 

 

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#33 of 35 Old 03-07-2011, 09:11 AM
 
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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

 

 

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#34 of 35 Old 03-07-2011, 09:22 AM
 
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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

 

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#35 of 35 Old 03-07-2011, 04:34 PM
 
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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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