I've been making a lot of things with dough. Thanks JMG and forumistas!
Of course being me, tortillas and related products are my favorite so here are a few tips to make them soft and spongy on one side and crispy on the other as well as how to store them properly. I shared a way of doing them before, but I have changed a few things.
And and huge thank you to the commenter that told me about other types of masa harina. Not having a "molino" close by and Maseca being my only alternative (don't buy their blue masa harina, it's not blue corn, it's blue dye. You can tell if you squeeze a few drops of lime on a tortilla, if it's real, in a few minutes it should change colors to a pink/purple tone, if it doesn't, its fake.) it is a huge improvement.
I found a brand called Masienda and they have all the classic four types of maize: red, white, blue and yellow and works very well.
On to the procedure. To make 10 tortillas put a cup of flour on a bowl. Fill a cup of warm water and add it to the mix bit by bit and knead it on the bowl until it stops being sticky and feels a little bit like playdough. Make a small of dough and press it, if the edges don't crack too much then it is properly hydrated. Then let it rest for at least 20 minutes covered, use a damp cloth if its hot where you live.
Make small golf balls of dough and press them thin with a press or two pans or so. With a pan on medium high seer each side for about 15 seconds or so when the color starts changing as the picture and flip it for 15 seconds and flip it again until it rises or for about 45 seconds to a minute.
To store them let them cool a little bit and wrap them on a cloth and put them inside a baggie on the fridge, they should last for a week. The inside of the tortilla is the one that is charred and a little rugged.
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branchandroot
Tortilla making revisited, with pictures
Date: 2024-04-27 03:37 am (UTC)I've been making a lot of things with dough. Thanks JMG and forumistas!
Of course being me, tortillas and related products are my favorite so here are a few tips to make them soft and spongy on one side and crispy on the other as well as how to store them properly. I shared a way of doing them before, but I have changed a few things.
And and huge thank you to the commenter that told me about other types of masa harina. Not having a "molino" close by and Maseca being my only alternative (don't buy their blue masa harina, it's not blue corn, it's blue dye. You can tell if you squeeze a few drops of lime on a tortilla, if it's real, in a few minutes it should change colors to a pink/purple tone, if it doesn't, its fake.) it is a huge improvement.
I found a brand called Masienda and they have all the classic four types of maize: red, white, blue and yellow and works very well.
On to the procedure. To make 10 tortillas put a cup of flour on a bowl. Fill a cup of warm water and add it to the mix bit by bit and knead it on the bowl until it stops being sticky and feels a little bit like playdough. Make a small of dough and press it, if the edges don't crack too much then it is properly hydrated. Then let it rest for at least 20 minutes covered, use a damp cloth if its hot where you live.
Make small golf balls of dough and press them thin with a press or two pans or so. With a pan on medium high seer each side for about 15 seconds or so when the color starts changing as the picture and flip it for 15 seconds and flip it again until it rises or for about 45 seconds to a minute.
To store them let them cool a little bit and wrap them on a cloth and put them inside a baggie on the fridge, they should last for a week. The inside of the tortilla is the one that is charred and a little rugged.
I'll put the picture in the comments