Are so much better than than they are in the US. Why is it that no matter what brand I try up here they all taste like bland raw flour.
Then you go to Mulege where they are so much thinner and tastier. Better flavor, texture, smell and foldability.
They must be the best around because It seems the further north you go from there, the further south they go in quality!
My whole family agrees.
When I leave Baja I always try to bring some back.bajarich - 4-3-2006 at 07:27 PM
Maybe it's the lard? I know that's why the refritos are so much better South of the border.Bob and Susan - 4-3-2006 at 07:39 PM
it's the same with the corn tortillias...
we're going next week..want us to express some homeOso - 4-3-2006 at 07:55 PM
Preservatives. Mexcan tortillas are not transported by truck and don't sit on the shelf. They are consumed the same day they are made and if there
are leftovers, they can be made into chilaquiles and it doesn't matter if they got hard overnight. American tortillas are packaged and trucked and
need shelf liife, thus the preservatives.shari - 4-3-2006 at 08:07 PM
HOla, hey why don't you try to make them yourself, it's super easy and everyone I teach loves not only to eat them but making them is fun too...it's
not the lard, or the flour, it's the making of them...I even use whole wheat and soy oil and they are awesome...if you like I can email you the
process....wheat or corn...there are some little tricks to success but I've got it down to a science now and teach all our visitors. I'd be happy to
share it with you so you can have mexican tasting tortillas at home!Sharksbaja - 4-3-2006 at 08:14 PM
wadda ya think I am, some kinda chef
jus' kiddin' I would be honoured if you would share.
[Edited on 4-4-2006 by Sharksbaja]
Tortilla recipe
frizkie - 4-3-2006 at 08:21 PM
Sure Shari,
I'd love to have your recipe for those harina tortillas...Could you u2u it to me??
Thanks a bunchDavid K - 4-3-2006 at 09:10 PM
How about just posting the instructions... details right here?Bob and Susan - 4-4-2006 at 03:53 AM
shari..don't you have to have that BIG machine with the belt to make REAL tortillasvandenberg - 4-4-2006 at 07:31 AM
Quote:
Originally posted by David K
How about just posting the instructions... details right here?
Yeah, Shari, we're waiting !Pompano - 4-4-2006 at 08:27 AM
Shari....I have my griddle hot and the hueveos rancheros are almost done...so where's the recipe?Tomas Tierra - 4-4-2006 at 08:31 AM
In the states, if you live in a place with a large mexican/latino population, you should be able to find a tortilarilla.. Maybe they will not be as
good as in Mulege (or San Ignacio,my favorite),But you will be able to get Hot,Fresh tortillas once you figure out the timing of the shop...
The ones i get here in oaxoxnard at La Gloria market downtown are unreal! albeit not AS good, but they are no good the next day so that means
something, right?
Still fun to hear my Wife try and speak spanish while making fresh one's here at home..
Shari, post your recipe, and I'll get my wife to post Hers. Then we can compare!!
My eggs can't wait....Here's one to compare with yours, shari
Pompano - 4-4-2006 at 08:37 AM
These are fun to do together.....
Flour Tortilla Recipe.
Ingredients:
2 cups un-sifted Bread Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water
Directions:
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the
warm water and mix with a large spoon. Take the ball out and put on a "floured" board and knead 3-5 minutes-until elastic. Store in a warm place
inside an oiled, plastic bag for 1 hour. Pinch off pieces of dough about the size of a golf ball (1 inch) and let rest 15 minutes. Roll the balls
into circles approximately 7 inches in size. Cook on a HOT (450-degrees) griddle turning only once. Remove to a basket lined with a cloth towel or
put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag.
Corn Tortillas
Ingredients:
We are all familiar with both the corn and flour tortillas, but the original ones were of the native corn only, and except in Northern Mexico, corn
tortillas remain the staple.
4 cups masa harina
1/2 tsp. Salt
21/2 cups hot but not boiling water
Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty
Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.
Directions:
Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue
mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into
18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for
up to 1 day and then divide.
To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a
circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place
the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook
until the tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the tortillas are cooked. Serve
right away as this is when they are the best.
[Edited on 4-4-2006 by Pompano]Sharksbaja - 4-4-2006 at 11:16 AM
Wow, cool! Sounds like an easy way to go. Do you ever add lime like some"say" they do?
WHAT??? No tortilla press!
Well...here's a tortilla press.....
Pompano - 4-4-2006 at 12:16 PM
but I don't know anyone who uses one of these things....nothing beats some good helping hands.
If anyone really want one of these for a souveneir there are thousands at all the tourist shops. I believe they are just recycled waffle
makers...from Poland.Pompano - 4-4-2006 at 01:59 PM
When I buy someone else's tortillas, which is seldom, I always go to my compadre's market in Mulege. He smiles and reaches under the counter for
them....makes one think they are black-marketed! NEVER buy the ones in sight. Might as well flatten a slice of Bimbo.Paula - 4-4-2006 at 02:03 PM
Pompano,
They use those Polish waffle irons to press the corn tortillas at Superburro in Loreto, and they make the best tortillas in town. Use wax paper or
saran wrap to keep them from sticking. They use an old piece of broom handle for the flour ones-- I think the lead paint flaking off is the secret
ingredient. (NOT!! I don't want to start an ugly rumor and be banished from a favorite restaurant!) I also watched them using a press in the mercado
in Zihuatanejo. I use one in Montana, althouth I don't make the greatest tortillas so far. I think I need to turn the heat up and smoke up the
kitchen They are better than what you buy at Safeway though.
I sure would like to try nixtamal tortillas someday-- where do you have to go to get them-- Chiapas??
and where's the cord to plug 'em in?
Dave - 4-4-2006 at 02:31 PM
Quote:
Originally posted by Pompano
I believe they are just recycled waffle makers...from Poland.
I'm new at this. Should I get the right, or left-hand model?
Professional secret:
Fresh flour tortillas make great pizza shells! Thin and crispy.wornout - 4-4-2006 at 02:33 PM
FLOUR AND CORN TORTILLAS, SAN FELIPE STYLE:
Ingredients:
Car Keys
Car
Gasoline in Car
A little time for a drive
Some Pesos
Directions:
Get the car keys and insert in ignition and start the car. Drive to town. Go past the circle. Park on the right at the 2nd stop sign past the
circle. Buy a package of Flour Tortillas at the Flour Tortilla Factory on the left.
Return to car, turn left. Go down that street and turn right at the 4th stop sign. Go one block and park on the right again, just past the store.
Across the street is the Corn Tortilla Factory. Buy a package there.
Reverse course and head home and hurry as in most cases the tortillas will still be warm.
Fill tortillas with your favorite filling and enjoy. Bob and Susan - 4-4-2006 at 02:34 PM
Paula...like our Norsk women back home making 'lefse'...you can make your own nixtamal.
Pompano - 4-4-2006 at 02:34 PM
Metate y Mano
The traditional tool for grinding the nixtamal is the metate y mano. If you are an adventurous cook and don't mind a good work out then you'll enjoy
using the metate. Depending on the size of your metate, place a handful or two of corn on the top surface. Use downward pressure on the mano and
roll across the corn (like a rolling pin). Continue until the corn becomes finely pulverized. Repeat until all the corn has been ground. This should
only take a little skin off your knuckles.
Hah! I have a couple of well-worn metates you are welcome to borrow. I can tell you are very eager to try this out!Tomas Tierra - 4-4-2006 at 02:37 PM
Ok Gang here goes Mama Tierra's corn tortilla recipe...
1 n1/2 cups Masa harina
1 n1/2 cups canned hominy
1/4 teasspoon ground sea salt
1 cup hot water
sqeeze 1 lime
you must pur`ee the hominy, mix with other ingredients until the dough gathers into a soft ball...definately wax paper inside the tortilla
press..forma small ball of dough, place in tortilla press,press, grill on griddle with a tad of oil...desfrute Amigo's!!
OBTW...
Humming Mexican love songs, and using as many Spanish words as you know while preparing seems to make them a little better...Paula - 4-4-2006 at 02:39 PM
Right or Left Handed Model?
Depends on whether you are right or left handed!!Paula - 4-4-2006 at 02:44 PM
Pompano,
The skin off the knuckles must be what makes 'em soooo tasty!
I have a metate, thanks-- strictly ornamental!!Tomas Tierra - 4-4-2006 at 02:46 PM
the canned mominy will save the knuckles...and some time..Paula - 4-4-2006 at 02:48 PM
That sounds like a really good recipe, Tomas.... muchas gracias!Pompano - 4-4-2006 at 02:49 PM
wornout..thou art slothful.
Use those tortillas to soak these up....
Pompano - 4-4-2006 at 02:54 PM
Cooking lutefisk the old fashioned way: Do not cook in aluminum vessels as it will darken the kettle. Use three level tablespoons salt to each quart
water. Bring water to boil, add salt and return to boil. Add fish which has been sliced into serving pieces and again return to boil, then remove from
the heat. Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.Sharksbaja - 4-4-2006 at 03:23 PM
and that tortilla soup at La Palapa...mmmmmmmeetdrt88 - 4-4-2006 at 07:00 PM
if you're north of the border,Trader Joes has some real tasty handmade corn and flour torts
[Edited on 4-5-2006 by eetdrt88]msmamrim - 4-4-2006 at 07:19 PM
All this talk about tortillas north of the border not being as good as the ones from south of the border (which I agree). Well, have any of you tried
eating tortillas that are sold way up in the most northern border? I live in a city in Ontario, Canada and the only tortillas we can get are frozen
U.S. made ones. Yuck.
I have been living in La Paz these past 7 months and we return to Canada next month. I have become very spoiled---eating freshly made corn tortillas.
I do not know if I will be able to eat those frozen ones now.
Please feel sorry for me eetdrt88 - 4-4-2006 at 07:28 PM
living in a place where the only tortillas you can get come out of a freezer sounds a little like hell to mePaula - 4-4-2006 at 07:42 PM
MSMAMRIM
I'm tellin' ya...
if you live north of LA ya gotta make your own....msmamrim - 4-4-2006 at 07:53 PM
OH, the tortillas are soooo bad and about a quarter of them in the package are torn.
Just TERRIBLE!
I tried making my own (before I had kids, i.e. back when I had time) but they always came out too thick and were no good the next day. I think I will
give it another try when I get back home.Paula - 4-4-2006 at 08:27 PM
Use a tortilla press-- take one back with you, and take a few pckages of Maseca. They'll be much better than the store ones, and they may not be very
good the next day, but still worth it. Maseca is very easy, you just add warm water. Put the dough ball between 2 pieces of waxed paper in the
press. Practice...
Saw this and it got me to thinking about using any more lard...
Pompano - 4-5-2006 at 08:17 AM
So here's a recipe for Very low-fat flour tortillas:
Ingredients:
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup warm water
Directions:
Stir dry ingrediants together in mixing bowl. Add water gradually to form a crumbly dough, turn out on kneading board andknead until smooth. Divide
into 12 peices (for large tortillas) shape each into balls then cover lightly in plastic and let rest 15 minutes. Do not skip this 15 minute rest
period, or dough will not roll out thin.
After resting dough, roll out each ball as thin as possible, the thinner the better!
Place each tortilla on a dry preheated (375 degrees) griddle or heavy wide frying pan. Cook just long enough on each side to blister, then immedialty
place them in a covered container or wrap in a dish towel, serve while warm.
These can be refrigerated and frozen too. Makes about a dozen or so fat-free tortillas.
Au contraire mon frair
Dave - 4-5-2006 at 11:09 AM
Entenmann's is a Kosher bakery.
Hecho de mano...
Heather - 4-8-2006 at 11:26 AM
my husband has always wanted me to make flour tortillas, just like his mommy used to make! I've feigned ignorance for the last 8 years, even when he
has me watch her to see how it's done! Looks like too much work for me, and he'd want them daily, just like when he was growing up! My suegra has
slowed down with the daily duty as even she knows she can get them just as easily these days in La Paz. (but maybe not quite as tasty). The
rheumatism she feels in her hands is blamed on her life-time of making tortillas as well. No press for her!
I get away with bringing down chocolate chip cookies when I visit the in-laws, and they work in place of the tortillas, easier to make too. I don't
have any competition making these with my cunadas either, you know they're all afraid of their ovens down there anyway! Saludos, H.Packoderm - 4-8-2006 at 11:42 AM
There are no tortillas I know of that are better than the red-label ones in Mulege. They are not completely cooked, so they flake up really nicely. I
have found some completely uncooked ones here in the States, but they turn out thicker and less flakey when I griddle them.
Once we were camped at La Perla in one of the palapa huts on the beach. I met this semi-hippied out guy in a hut on the bluff. I invited him to hang
out in front of my palapa so he could enjoy the beach and lack of wind there. I offered to cook up one of the red-label tortillas and told him about
how good they were. He accepted, but I could tell that he did not take to heart my enthusiasm for how good they were. It was funny how his tune
changed when he bit into one. It was like, "Oh-man! I can't believe it; you were so right about these tortillas," and on and on. They are that good. I
have found no other tortillas, Baja or elsewhere, that can compare with those. Lots of lard I'm sure. It's a good thing I'm not there to eat them
24/7.Cypress - 4-9-2006 at 05:53 AM
Some of the frozen flour tortillas make good dumplings. Slice 'em into strips and toss 'em into whatever you want dumplings with, boil a while. Pretty
good!
I would be honoured if you would share.
