oldcoot
Senior Cook
Here in So Cal we enjoy a lot of "Mexican" food - I guess it is becoming popular throught the country now.
A major problem with making authentic Mexican cuisine is the making of the humble - but absolutely essential - tortilla.
In rural Mexico, tortilla are still made by patting out masa harina dough balls by hand into near perfect circlers which, when baked on a dry, hot surface, develop a flavor and texture that cannot be attained by any other means.
My problem is, hard as I try, I cannot pat those darned things out. I just don't have the knack.
Any of you have any tips on what I might try?
A major problem with making authentic Mexican cuisine is the making of the humble - but absolutely essential - tortilla.
In rural Mexico, tortilla are still made by patting out masa harina dough balls by hand into near perfect circlers which, when baked on a dry, hot surface, develop a flavor and texture that cannot be attained by any other means.
My problem is, hard as I try, I cannot pat those darned things out. I just don't have the knack.
Any of you have any tips on what I might try?