Post by hushnel on Jun 3, 2020 7:17:10 GMT -5
I’ve attempted to make tortillas in the past but never had much success. Mix some masa with water, flatten it, throw it on a hot cast iron grill, how can it not be stupid simple.
Social distancing, along with indulging in my natural hermit tendencies, I decided last week I was going to take as long as it takes to make good authentic corn tortillas. Started with the basic recipe, masa, salt and hot tap water. Turns out the hot tap water is a big part of the process. Watched about 2 hours of YouTube and read a couple articles from acclaimed chefs and Mexican Cooks. Ingredients, tools and process, as best as I could figure it and I’m ready to go.
Started with white Masa. The process that it takes to get the corn meal to this form is a whole other story.
1 Cup white Masa, 3/4 cup hot tap water. Sprinkle some of the water into the Masa, let it set, covered for 5 minutes. Add the remaining hot water until the dough is not sticking to your hands but not overly crumbly, roll about 3 tablespoons into a ball, it may crack a bit but is not crumbling. Let it rest an hour to absorb the water.
Just a one cup batch a day. I’ve given some away to neighbors. Swung by the Mexican grocery store for some fresh peppers, chorizo and a bag of yellow Masa. I’ll take a day off and make some tomorrow. It always interests me how important the actual process is. I’m gettin a good feel for the tortilla press and they’re getting a near perfect round, the right water to masa combination is a large part of that. A lot more going on than just masa and water.
Social distancing, along with indulging in my natural hermit tendencies, I decided last week I was going to take as long as it takes to make good authentic corn tortillas. Started with the basic recipe, masa, salt and hot tap water. Turns out the hot tap water is a big part of the process. Watched about 2 hours of YouTube and read a couple articles from acclaimed chefs and Mexican Cooks. Ingredients, tools and process, as best as I could figure it and I’m ready to go.
Started with white Masa. The process that it takes to get the corn meal to this form is a whole other story.
1 Cup white Masa, 3/4 cup hot tap water. Sprinkle some of the water into the Masa, let it set, covered for 5 minutes. Add the remaining hot water until the dough is not sticking to your hands but not overly crumbly, roll about 3 tablespoons into a ball, it may crack a bit but is not crumbling. Let it rest an hour to absorb the water.
Just a one cup batch a day. I’ve given some away to neighbors. Swung by the Mexican grocery store for some fresh peppers, chorizo and a bag of yellow Masa. I’ll take a day off and make some tomorrow. It always interests me how important the actual process is. I’m gettin a good feel for the tortilla press and they’re getting a near perfect round, the right water to masa combination is a large part of that. A lot more going on than just masa and water.
