'Gringo' Would Love To Make Tortillas.
Hey You Southerners!!! I need some help. bought a huge bag of Masa corn mix and attempted the unthinkable.yes,I tried and with alot of swearing and nearly having a mild stroke, I squeezed out maybe 2 (ok) sort of(tortillas). I wasn't using a tortilla press but I did use my Lodge cast iron pan. The rest of my batch, sadly was unfit to be used.
Have any good tips for making tortillas ' homemade' or maybe a recipe idea for with the results?
I would love to hear from YOU!!
' p.s. Came out of ' Chowhound retirement' for this one.
yes, baby hetook is back!!
wow! thanks guy's. I got me some really good tips! Yes, i used a rolling pin. Nextime i won't. did follow the recipe on the bag , and it called for alittle salt. will watch moisture level nextime aswell.I thought my pan was screaming hot, maybe not rocket hot. ha,ha. It sounds like it may take some time to develope the right 'feel' before I can really start turning them out.
It's a fun project. Nextime, I will start at a decent hour too.Never cook something new when u are exhausted! Thnks again. hetook
I make them all the time using masa, water, and salt. I don't really measure, just mix until it holds together without being sticky. If its sticky, add more masa or let it sit out for a bit. If it doesn't hold together, add a tiny bit more water.
You should buy a tortilla press. I have a cheapo, crap-o aluminum one, but even that works way better than trying to roll the things. No wonder you had such a hard time! Mine come out really small, about 6 inches max, but they do usually hold together nicely. At some point, I will invest in a better tortilla press, though.
You probably know this, but don't grease your pan (I also use a Lodge). Just cook on each side until brown spots appear. I stack mine on a plate and cover them with a towel to keep them soft until it's time to serve them or use them in a recipe.
A couple of things....corn tortillas are never rolled - they are either patted out between your hands or pressed. Also, I have never heard of putting salt in them - ?
Six inches is just fine. Corn tortillas are rarely much larger than that and are often smaller.
I agree about the tortilla press - it's really the easiest way to go, and a simple cast aluminum one is just fine. You line it with plastic, so the aluminum is not a health issue.
Be sure to keep your masa mixture covered with a wet paper towel while you are working with it, because it dries out quickly.
The trick to corn tortillas is moisture level. Too dry, and they won't stick together; too wet and they won't peel off of the plastic to be transported to the hot pan. You have to mess with the amount of water to get it right.
When you say "Masa corn mix", I assume that you mean masa harina made especially for tortillas -?
I've had the best luck with tortillas by keeping it as simple as possible.
I use use the masa mix, salt & water. That's it. (I think the recipe is on the bag)
Make em SMALL. It's tempting to make a big, gringo style tortilla, but smaller is better and easier to manage.
I don't use a tortilla press either. I just pat them as thin as I can between 2 pieces or plastic wrap.
Don't use oil. Just get your cast iron ROCKET hot. They should only take about 45 seconds per side.
I hope that helps!
IMO, corn tortillas are substantially more difficult to make than flour tortillas; takes practice. Requires developed sense of when hydration is perfect and squeezing them out using a cast iron instead of a tortilla press doesn't provide enough pressure to get them as thin as they should be.