LumberJocks

As Promised - The Tortilla Recipe

  • Advertise with us

« back to Coffee Lounge forum

Forum topic by Jerry posted 08-16-2020 09:36 PM 366 views 0 times favorited 4 replies Add to Favorites Watch
View Jerry's profile

Jerry

3496 posts in 2930 days


08-16-2020 09:36 PM

Topic tags/keywords: tortilla recipe tip cooking baking dough making

Hey Andre,

Tortilla recipe as follows, get yourself some Maseca masa flour

Then get some psyllium husk powder – this acts as a binder, it’s not strictly traditional, but it sure makes things a whole lot easier.

Mix 1 cup of dry masa flour with 1 tsp salt and one tsp psyllium powder

Put 1.5 cups of room temperature water into a measuring cup

Put the dry mixture into your food processor using the full sized “S” shaped chopper blade.

Turn the food processor on full speed and add the water quickly through the top chute.

Let it run until the dough forms and it begins to climb up the side of the food processor.

Dump it out onto a work surface and work it by hand for a couple of minutes to get all the dry bits wet.

Wrap it in cling wrap and put it into the refrigerator for about 30 minutes to fully hydrate.

Take it out, form it into a little larger than golf ball sized balls

Flatten in a tortilla press using heavy plastic on both sides so it doesn’t stick – I usually cut the zipper off of a gallon sized zip lock bag, split the sides and use that to line the tortilla press.

You can use the flat bottom of a clear Pyrex baking vessel such as a pie plate or a lasagna pan if you don’t have a tortilla press, or you can make one, like I did, but I don’t advise using quartersawn oak like I did, it eventually bowed. I’ve made a new one using hickory, and it’s working out well.

Flatten the ball of dough to about 3/32” thick, put them on a griddle for two minutes on each side, and Bob’s your uncle.

-- There are good ships and there are wood ships, the ships that sail the sea, but the best ships are friendships and may they always be. http://www.geraldlhunsucker.com/


4 replies so far

View Andre's profile

Andre

4825 posts in 3088 days


#1 posted 08-16-2020 11:09 PM

Thanks, some of those ingredients may prove diffucult to source up here in the boonies, Amazon says they can/will not ship to my destinationLOL!
We found a Very good Mexican Restaurant nearby, first clue was all Male servers:)

-- Lifting one end of the plank.

View Rich's profile

Rich

7559 posts in 1872 days


#2 posted 08-17-2020 12:00 AM

Solid advice from Jerry (though I’m not sure many old-school cooks in Tucson would use the psyllium). His advice to let the masa hydrate is critical to a good tortilla.

What I would add is the griddling process. You want to do two flips. Lay down the tortilla on the comal (griddle) and wait until the edges start to look dry, about 30 to 45 seconds. Flip the tortilla and grill one minute. Flip again and press lightly with a spatula until you get a puff. Be sure to have a container lined with a clean towel and lay the tortilla in it, folding the towel over to trap the steam. Continue with the rest of the tortillas, adding each one to the container and folding the towel back over.

Wait 15 to 30 minutes for the tortillas to soften before eating.

-- Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner

View Jerry's profile

Jerry

3496 posts in 2930 days


#3 posted 08-17-2020 12:46 AM



Solid advice from Jerry (though I m not sure many old-school cooks in Tucson would use the psyllium). His advice to let the masa hydrate is critical to a good tortilla.

What I would add is the griddling process. You want to do two flips. Lay down the tortilla on the comal (griddle) and wait until the edges start to look dry, about 30 to 45 seconds. Flip the tortilla and grill one minute. Flip again and press lightly with a spatula until you get a puff. Be sure to have a container lined with a clean towel and lay the tortilla in it, folding the towel over to trap the steam. Continue with the rest of the tortillas, adding each one to the container and folding the towel back over.

Wait 15 to 30 minutes for the tortillas to soften before eating.

- Rich

Thanks for this, it’s really good advice.

Another thing you can do if you are like me and prefer a fried tortilla is to go through this process BEFORE you fry it.

If you just go straight to the hot oil without toasting it in the way that Rich described first, it will puff up, get a big hole in it, and the middle of the tortilla will fill with the frying oil.

-- There are good ships and there are wood ships, the ships that sail the sea, but the best ships are friendships and may they always be. http://www.geraldlhunsucker.com/

View Rich's profile

Rich

7559 posts in 1872 days


#4 posted 08-17-2020 04:02 AM


Thanks for this, it s really good advice.

Another thing you can do if you are like me and prefer a fried tortilla is to go through this process BEFORE you fry it.

If you just go straight to the hot oil without toasting it in the way that Rich described first, it will puff up, get a big hole in it, and the middle of the tortilla will fill with the frying oil.

- Jerry

Absolutely. It took me a long time to learn that patience was a virtue when it comes to making tortillas.

However, what you describe is the basis for the Puffy Taco, which is legendary in San Antonio. They usually start with fresh masa (which is a local staple here in Tucson).

Another thing I’ll throw out there is that you can order blue corn masa. Make sure it’s masa (slaked), not blue corn meal. Blue corn has a nuttier flavor. You make them the same way, but you might have to tinker with the hydration.

I’m a huge fan of New Mexican cuisine where blue corn rules, but I love equally our local Sonoran style food where yellow corn and flour tortillas dominate.

It’s all delicious. (talk to me about my recipe for carnitas).

-- Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner

Have your say...

You must be signed in to reply.

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics

HomeRefurbers.com