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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Paula...like our Norsk women back home making 'lefse'...you can make your own nixtamal.
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!
I do what the voices in my tackle box tell me.
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Tomas Tierra
Super Nomad
Posts: 1281
Registered: 3-23-2005
Location: oxnard, ca
Member Is Offline
Mood: Tengo Flojera
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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...
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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Right or Left Handed Model?
Depends on whether you are right or left handed!!
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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Pompano,
The skin off the knuckles must be what makes 'em soooo tasty!
I have a metate, thanks-- strictly ornamental!!
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Tomas Tierra
Super Nomad
Posts: 1281
Registered: 3-23-2005
Location: oxnard, ca
Member Is Offline
Mood: Tengo Flojera
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the canned mominy will save the knuckles...and some time..
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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That sounds like a really good recipe, Tomas.... muchas gracias!
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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wornout..thou art slothful.
I do what the voices in my tackle box tell me.
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Use those tortillas to soak these up....
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.
I do what the voices in my tackle box tell me.
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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and that tortilla soup at La Palapa...mmmmmmm
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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eetdrt88
Senior Nomad
Posts: 986
Registered: 2-20-2005
Location: Az/Ca/Baja
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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]
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msmamrim
Newbie
Posts: 8
Registered: 3-4-2006
Location: La Paz, BCS
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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 
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eetdrt88
Senior Nomad
Posts: 986
Registered: 2-20-2005
Location: Az/Ca/Baja
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living in a place where the only tortillas you can get come out of a freezer sounds a little like hell to me
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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MSMAMRIM
I'm tellin' ya...
if you live north of LA ya gotta make your own....
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msmamrim
Newbie
Posts: 8
Registered: 3-4-2006
Location: La Paz, BCS
Member Is Offline
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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.
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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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...
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
Member Is Offline
Mood: Optimistic
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Saw this and it got me to thinking about using any more lard...
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.
I do what the voices in my tackle box tell me.
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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Au contraire mon frair
Entenmann's is a Kosher bakery.
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Heather
Nomad
Posts: 370
Registered: 10-31-2002
Location: National City, CA
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Hecho de mano...
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.
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Packoderm
Super Nomad
Posts: 2116
Registered: 11-7-2002
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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.
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Cypress
Elite Nomad
Posts: 7641
Registered: 3-12-2006
Location: on the bayou
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Mood: undecided
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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!
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