What is the easiest way to make authentic tortillas that my husband grew up learning to love?!
I am NOT hispanic, but I love tortillas, both corn and flour and my husband would love it if I could learn to make really good tortillas!. Can you help me!?Www@FoodAQ@Com
Answers:
I just use the recipe on the maseca package ( a brand of corn meal that's been treated with lime- I find it in my local stores, if not then find a local mexican grocery)!. They don't contain any lard (which may be the component he's looking for), but they are fresh and are unbelievable delicious!. I don't own a press (haven't found one yet), I just place them between either saran wrap or wax paper and roll them out individually by hand!.
I'll try to send u a recipe for flour one's later!.Www@FoodAQ@Com
I'll try to send u a recipe for flour one's later!.Www@FoodAQ@Com
CORN TORTILLAS RECIPE
We are all familiar with both the corn tortillas and the flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple!.
4 cups masa harina *
? tsp!. Salt
21/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased in most supermarkets!. Quaker and Maseca brands are both excellent!. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out!.
Place the masa harina and salt in a large bowl!. Add the water and mix with your hands to make a dough that comes together in a soft ball!. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes!. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel!. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide!.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap!. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter!. Use your fingers to smooth any raggedy edges!. Continue with the remaining portions until the dough is used up!.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke!. Peel the plastic wrap off a tortilla and place the tortilla in the pan!. Reduce the heat to medium-high and cook for 30 seconds!. Turn and cook on the other side for 1 minute!. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more!. Remove and continue until all the corn tortillas are cooked!. Serve right away as this is when they are the best!.Www@FoodAQ@Com
We are all familiar with both the corn tortillas and the flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn tortillas remain the norm and the staple!.
4 cups masa harina *
? tsp!. Salt
21/2 cups hot but not boiling water
*Masa harina (corn flour) can be purchased in most supermarkets!. Quaker and Maseca brands are both excellent!. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out!.
Place the masa harina and salt in a large bowl!. Add the water and mix with your hands to make a dough that comes together in a soft ball!. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes!. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel!. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide!.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap!. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter!. Use your fingers to smooth any raggedy edges!. Continue with the remaining portions until the dough is used up!.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke!. Peel the plastic wrap off a tortilla and place the tortilla in the pan!. Reduce the heat to medium-high and cook for 30 seconds!. Turn and cook on the other side for 1 minute!. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more!. Remove and continue until all the corn tortillas are cooked!. Serve right away as this is when they are the best!.Www@FoodAQ@Com
If your husband grew up loving them, then he must have had someone he knew make them for him, like a relative!. Why don't you ask him who made them for him and get a recipe from that person!? Then they'll be exactly the same ones he liked!. Just a thought!. Good luck!. :)Www@FoodAQ@Com