"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-14-2006, 05:31 AM   #1
Senior Cook
 
erinmself's Avatar
 
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
Making a good corn tortilla?

Is it possible to make a good corn tortilla without a tortilla press? Mine are always too stiff or crumbly. What's the secret?

__________________

__________________
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

Erin
erinmself is offline   Reply With Quote
Old 07-14-2006, 06:21 AM   #2
Senior Cook
 
Join Date: Jun 2006
Location: In, but not from, Northeastern NC
Posts: 129
Too stiff may be a lack of liquid. Add more water, teaspoon at a time, until you find something a little more pliable. What kind of masa are you using and what do the package directions say?

As for not using a press, roll the dough out between two sheets of wax paper.

Ciao,
__________________

__________________
Order In, Food Out ~ It's NOT Magic!
Steve A is offline   Reply With Quote
Old 07-14-2006, 06:48 AM   #3
Senior Cook
 
erinmself's Avatar
 
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
I am using quaker brand masa harina and when I use what the directions say they are crumbly so I added a bit more water but then they stuck to the wax paper. I ended up rolling between sheets of plastic wrap and they came out ok but I had to be very careful when peeling them off to cook because they liked to fall apart.
__________________
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

Erin
erinmself is offline   Reply With Quote
Old 07-14-2006, 06:51 AM   #4
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
Does it call for lard? We went to a tacqueria in San Antonio one time and I realized I had never even had a corn tortilla prior to that. It was all but transparent and the most delicious thing I had ever eaten!!
Gretchen is offline   Reply With Quote
Old 07-14-2006, 07:00 AM   #5
Senior Cook
 
erinmself's Avatar
 
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
oooh no way. I am on a diet and on the fence for going vegan so lard would never work for me. Maybe I'll add a little olive oil next time though or canola oil and see if they come out better.
__________________
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

Erin
erinmself is offline   Reply With Quote
Old 07-14-2006, 09:07 AM   #6
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
Don't worry Erin, the authentic corn tortillas don't involve any lard or added fat/grease. We haven't tried making them yet (but toying with the idea for a while), but when we make the flour tortilla, we just use rolling pin to flatten them out, aside from the fact that the shape is not uniformly round, they come out fine. We are planning to try the same method when we finally decide to tackle corn tortillas (hopefully not in the distant future...)
urmaniac13 is offline   Reply With Quote
Old 07-14-2006, 09:24 AM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Sounds like you need more liquid to me too.

yes it is absolutely possible to make a good one without a press. I can't be positive of this, but I would guess that when people first started making tortillas they did it all by hand.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-14-2006, 10:17 AM   #8
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Anyone have a good flour tortilla recipe? I searched but could not find one.
vagriller is offline   Reply With Quote
Old 07-14-2006, 10:17 AM   #9
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
Quote:
Originally Posted by erinmself
Is it possible to make a good corn tortilla without a tortilla press? Mine are always too stiff or crumbly. What's the secret?
If you think you are going to make them very often I'd suggest getting a press, but in the meantime. You want to cook quickly in a very hot pan then cover with linen so as to not cook all the moisture out.
I have better luck with plastic bags than wax paper. I've cut both side seams out of a dozen freezer bags which are used over and over and stored with the press.
I wouldn't add lard or oil to corn tortillas, just water and salt. If I shuck corn I freeze the cobs and simmer them for 15 min. to make a stock to mix with masa harina instead of water.
To make really spectacular tortillas you could use fresh masa bought at a local tortillarilla or even made at home buy a very lonely few.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 07-14-2006, 10:38 AM   #10
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
Quote:
Originally Posted by vagriller
Anyone have a good flour tortilla recipe? I searched but could not find one.
This recipe has the rough percentages I use.

I only make a couple at time and use
  • 1/2 cup Flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 tsp lard or shortening
  • 1/8 cup water
Now don't tell anybody or they'll start yelling that you can't make tortillas with oil, but I've also used white whole wheat flour and extra virgin olive oil.
It's not traditional by a darn sight but they're better for you and I think even taste better.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 07-14-2006, 10:44 AM   #11
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
We do make ours with evoo, too... the recipe is almost identical to what we do, minus baking powder. As this is not a type of bread that requires rising or puff up, I don't think it is an absolute necessity.
urmaniac13 is offline   Reply With Quote
Old 07-14-2006, 10:48 AM   #12
Senior Cook
 
erinmself's Avatar
 
Join Date: Jun 2006
Location: Brandon, Suffolk, UK
Posts: 115
Send a message via Yahoo to erinmself
Thanks for the advice, everyone.

Quote:
Originally Posted by skilletlicker
You want to cook for a short time over high heat and cover with linen so as to not cook all the moisture out.
Skilletlicker, do you mean cover it with linen while it is cooking? This seems like a fire hazard to me, of course I am a little fire prone. That is a great idea about the bags and also the corn stock. I will have to try that in the future. What kind of tortilla press do you use and how much did it cost?
__________________
" Except the Lord build the house, they labor in vain that build it" Psalm 127:1 God Bless You!!

Erin
erinmself is offline   Reply With Quote
Old 07-14-2006, 10:55 AM   #13
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
My tortilla press cost me about $10. The shipping was more expensive than the press.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-14-2006, 11:02 AM   #14
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
Quote:
Originally Posted by erinmself
Thanks for the advice, everyone.



Skilletlicker, do you mean cover it with linen while it is cooking? This seems like a fire hazard to me, of course I am a little fire prone. That is a great idea about the bags and also the corn stock. I will have to try that in the future. What kind of tortilla press do you use and how much did it cost?
No, cover after they they're cooked to prevent moisture and heat loss.

I have a Norpro 6" aluminum press. It should be about 12 bucks. If I was going to buy another I'd get a cast iron 8". I find it makes tortillas a liitle thicker than I'd like so I've cut a shim that fits in way it doesn't move around. I find the thickness of the cardboard they put 12 packs of beer in to be about right.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 07-14-2006, 11:05 AM   #15
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by skilletlicker
I find the thickness of the cardboard they put 12 packs of beer in to be about right.
:to wife:

"Honey, skilletlicker says I need to go get a 12 pack in order to make good tortillas."

vagriller is offline   Reply With Quote
Old 07-14-2006, 11:10 AM   #16
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Quote:
Originally Posted by vagriller
Anyone have a good flour tortilla recipe? I searched but could not find one.
I make some killer ones. You will need one tablespoon of shortening for every cup of flour. Salt to taste and a pinch of baking powder-warm water, of course. Mix the dry ingredients with the shortening until it becomes a crumbly texture, add warm water (ever so slowly) only to form a soft dough. Kneed until all ingredients are combined, let dough sit in room temperature, covered with a dry, cotton kitchen towel for 15 minutes. Meanwhile, heat up the griddle to "medium-low". After the dough has rested, make 2 inch thick/2 diameter dough disks, roll each out to 1/8 thick, place on griddle for 20 seconds (just until it bubbles a bit), turn immediately, cook for another 30 seconds, then a third turn for 30 seconds to finish the first side. The turning is crucial! Good luck.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 07-14-2006, 11:30 AM   #17
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,606
Quote:
Originally Posted by vagriller
:to wife:

"Honey, skilletlicker says I need to go get a 12 pack in order to make good tortillas."

You can also esplain that enchiladas bake for two beers and stock simmers for two ball games.
__________________
"'Eat food, not too much, mostly plants." - Michael Pollan

Old bachelor cook
skilletlicker is offline   Reply With Quote
Old 07-14-2006, 11:35 AM   #18
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
Quote:
Originally Posted by skilletlicker
You can also esplain that enchiladas bake for two beers and stock simmers for two ball games.
Sweet! This stuff is critical to learn.
vagriller is offline   Reply With Quote
Old 07-14-2006, 11:54 AM   #19
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
http://www.texascooking.com/features...ntortillas.htm
Gretchen is offline   Reply With Quote
Old 07-15-2006, 07:07 AM   #20
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Thanks Gretchen.
__________________

Snoop Puss is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:21 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
×