Homemade Tortillas and I am missing something

on the hook · Apr 20, 2014

I can't stand corn tortillas, but...We make flour tortillas and have problems with consistency ALL the time..We use NO oil in the pan though...

I also make sopapillas and these NEED to puff..I'm guessing your tortillas are too thick??

Bludawg · Apr 20, 2014

I cook mine at 450 on a dry comal like my ma did. You really need a tort press for maize torts to get the thickness right

landarc · Apr 20, 2014

Wrong corn flour. The corn flour used for tortillas is not the same as that used for tortillas. There is a difference in the processing. A tortilla press is also useful, although for a small number, I use a cast iron skillet to great effect.

landarc · Apr 20, 2014

All is not lost, Masa para tamale makes great tamales, and with access to the spices and such you have in France, some great Yucatecan and Guatemalan tamales are within reach. You need Masa para preparada Tortilla for these. It is coarser, and flatter, so it won't puff, it gives the tortilla the proper texture.

For chips, I prefer the tamale masa, as I like puffy chips. And frying in lard is pretty much the best for tortilla chips.

deguerre · Apr 20, 2014

I didn't even notice the Masa wasn't harina...

CharredApron · Apr 20, 2014

JazzyBadger said:
Also this just occurred to me as well: If you're used to eating corn tortillas like Mission brand then you might actually be missing sugar. I believe that Mission adds dextrose to their mix; so not only are you getting the sugars from the corn itself, but you're getting some added sugar in there as well.

Every damn thing in this day and age has sugar in it if it doesn't have M.S.G. it seems. Sometimes it's both.

That is why the ones I bought here sucked! They were sweet, I am going to up the salt content and try again. I am not frying them in oil but I did wipe my cast iron skillet with olive oil. Next time more heat!

Ron_L said:
You live in the shire? Say hi to Bilbo!

:becky:

Will do, I didn't know he was here!

on the hook said:
I can't stand corn tortillas, but...We make flour tortillas and have problems with consistency ALL the time..We use NO oil in the pan though...

I also make sopapillas and these NEED to puff..I'm guessing your tortillas are too thick??

They were mixed I did experiment with thickness

Bludawg said:
I cook mine at 450 on a dry comal like my ma did. You really need a tort press for maize torts to get the thickness right

Amazon.fr here I come

CharredApron · Apr 20, 2014

landarc said:
Wrong corn flour. The corn flour used for tortillas is not the same as that used for tortillas. There is a difference in the processing. A tortilla press is also useful, although for a small number, I use a cast iron skillet to great effect.

Wrong corn flour. The corn flour used for tortillas is not the same as that used for tortillas. what does that mean, now I am scared!

CharredApron · Apr 20, 2014

My cast iron skillet is not totally flat on the bottom. I used on of my sauce pans to press and then a rolling pin, tried different thicknesses as well.

landarc · Apr 20, 2014

Masa para tamale is a fine corn flour, it also gets treated differently during the soaking process. Even the shape of the grains vary from the masa para preparada de tortilla. You can make tortillas with what you have, but, the texture and flavor will be different. Blander and fluffy.

landarc · Apr 20, 2014

Sonoran tortillas use masa para tamale, they are thicker than most. Up the salt content, shorten the dough with a tiny amount if lard. Like 1 tablespoon per pound. Dry toast on a comal. They are delicious

CharredApron · Apr 20, 2014

landarc said:
Sonoran tortillas use masa para tamale, they are thicker than most. Up the salt content, shorten the dough with a tiny amount if lard. Like 1 tablespoon per pound. Dry toast on a comal. They are delicious

That's what I am thinking Bob, I am going to mix in some duck fat and up the salt. I tried the first batch in the cast iron skillet and just wiped the the bottom with a paper towel soaked in olive oil. They didn't brown enough to my liking and perhaps it was because the skillet wasn't hot enough. The whole exercise is a learning experience and I can only use what's available to me. But there is plenty for me to work with. :becky:

elvis67 · Apr 20, 2014

CharredApron said:
Cooked mine in the cast iron skillet at 300° not hot enough? Too hot? Oiled pan with olive oil.

would not have used olive oil if it were me. Canola or veg oil has higher smoke point than olive oil. Be able to get oil hotter to cook.

CharredApron · Apr 20, 2014

Here is a great reference for oil smoke points. http://en.wikipedia.org/wiki/Smoke_point
Palta or avocado looks to be the highest to me. I have used this in Chile and it is a fine cooking oil for sure. Refined extra virgin Olive oil has a much higher smoke point than what you would think. 405° is not bad. I was no where near that hot, time to, as Emiril says, "kick it up a notch"

Thanks ya'll for all the replies. My quest continues tomorrow on Easter Monday!

Big George's BBQ · Apr 20, 2014

They look good to me Jed I would happily eat them with or without salsa

CharredApron · Apr 20, 2014

Big George's BBQ said:
They look good to me Jed I would happily eat them with or without salsa

I did george but you know when something is just not quite right! It's like a sour Soofly pie!

Homemade Tortillas and I am missing something

on the hook

Knows what a fatty is.

Bludawg

somebody shut me the fark up.

landarc

somebody shut me the fark up.

landarc

somebody shut me the fark up.

deguerre

somebody shut me the fark up.

CharredApron

Babbling Farker

CharredApron

Babbling Farker

CharredApron

Babbling Farker

landarc

somebody shut me the fark up.

landarc

somebody shut me the fark up.

CharredApron

Babbling Farker

elvis67

Full Fledged Farker

CharredApron

Babbling Farker

Big George's BBQ

somebody shut me the fark up.

CharredApron

Babbling Farker

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