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Making tortillas and Chips with fresh corn.

lestblight Jul 22, 2010 09:57 AM

So im going to make some tortillas and chips etc

Typically yellow is used for chips right? and white for tortillas?

I find the yellow has way more flavor

I also find that the white ones bubble up a little more then i would like when i fry them and the yellow one just crisp. But maybe that is beccause the white ones were made fresh and were more moist?

I soaked my yellow ones in lime and salt and let dry and thye cripsed right up.. almost too quickly. seems like they need a shorter aount of time then the whites.

any comments on that? your ideas?

I am having trouble findign corn.. i found a place in queens where they make white corn tortillas.. and happpily sold me 3 pounds with cal for 1.50 a pound and gave me a tour of their setup and answered any questions i had etc.

so im thinking i could make my tortillas for white corn.. is that traditional? how would you make yours and why ? white or yellow?

what about chips? what do you use for yours? white or yellow? does it matter?

Does anyone know anywhere online to get dry yellow corn or blue? would love to have some colored chips.

oh and lastly i caramelized some onion and purred with some fat/oil and brushed the tortillas with it

solved my dry and flavorless problem

was actually really delicious!

thanks for your help


  1. s
    Shaw Oliver Jul 22, 2010 10:45 AM

    Are you confusing white FLOUR tortillas with corn tortillas? From your description it sounds like it... "white ones bubble up a little more then i would like when i fry them"

    11 Replies
    1. re: Shaw Oliver
      lestblight Jul 22, 2010 10:52 AM

      no they were corn not flour

      they bubbled a little and seperated were crunchy still different from the yellow corn

      1. re: lestblight
        Shaw Oliver Jul 22, 2010 10:58 AM

        There is really no general rule for what color corn makes what kind of tortilla. Tortilla chips are simply fried corn tortillas. The type of corn should not matter too much in terms of what is more bubbly/flaky or not. That would depend on potentially a couple of things freshness (water content) and the style and ingredients used to make the tortilla.

        As for finding different colored corn, online has everything you need.

        1. re: Shaw Oliver
          lestblight Jul 22, 2010 11:12 AM

          can you direct me to any sites? i cant seem to find any. i looked up a bunch of mexican online grocers and nothing
          just corn flour.

          1. re: lestblight
            ospreycove Jul 22, 2010 11:16 AM

            Find a Mexican grocer who sells Maseca products.


            1. re: ospreycove
              lestblight Jul 22, 2010 11:28 AM

              thank you

              but i was looking for the dry corn to make my own from scratch

              if you know of aplace- please let me know

              1. re: lestblight
                Shaw Oliver Jul 22, 2010 11:37 AM

                You mean like whole kernel corn? On the cob? Sounds like a lot more trouble than it's worth to be honest, but just start searching for dried corn.

                1. re: Shaw Oliver
                  lestblight Jul 22, 2010 11:40 AM

                  not on the cob but dried single kernels i can boil with cal and grind

                  i bought some white corn ones here in queens but wanted yellow or blue

                  my idea is that grinding fresh would taste way better then just adding water to the flour

            2. re: lestblight
              Shaw Oliver Jul 22, 2010 11:28 AM



              1. re: Shaw Oliver
                lestblight Jul 22, 2010 11:49 AM


                can anyone weigh in here? worth the trouble of grinding your own or just use the flour?

                1. re: lestblight
                  Shaw Oliver Jul 22, 2010 11:53 AM



                  1. re: lestblight
                    Zeldog Jul 22, 2010 07:33 PM

                    Whether it's worth the trouble depends on why you want to do it. Some guy recently published a book recounting how he made a baguette from scratch. Scratch meaning he grew his own wheat, ground it to flour and so on (I doubt he mined his own salt, but don't plan to buy the book in order to find out. That's a good idea for a book but otherwise a major waste of time. I've done some very labor intensive things in the kitchen just to see how they turn out and sometimes the result is excellent but no better than what I can buy and not worth the effort (several baked goods including croissants and baguettes come to mind). But the experience has always been worthwhile, and every now and then I score a win (I can make a pretty good salami after a couple of failures).

                    So go ahead and try it if you have the time.

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