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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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Mexican tortillas
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.
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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bajarich
Nomad
Posts: 463
Registered: 1-13-2005
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Maybe it's the lard? I know that's why the refritos are so much better South of the border.
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Bob and Susan
Elite Nomad
Posts: 8804
Registered: 8-20-2003
Location: Mulege BCS on the BAY
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Mood: Full Time Residents
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it's the same with the corn tortillias...
we're going next week..want us to express some home
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Oso
Ultra Nomad
Posts: 2637
Registered: 8-29-2003
Location: on da border
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Mood: wait and see
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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.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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shari
Select Nomad
Posts: 13033
Registered: 3-10-2006
Location: bahia asuncion, baja sur
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Mood: there is no reality except the one contained within us "Herman Hesse"
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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!
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Sharksbaja
Elite Nomad
Posts: 5814
Registered: 9-7-2004
Location: Newport, Mulege B.C.S.
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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]
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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frizkie
Nomad
Posts: 293
Registered: 9-29-2003
Location: Victoria, BC, Canada & El Chorro, Baja Sur
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Mood: tranquilo
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Tortilla recipe
Sure Shari,
I'd love to have your recipe for those harina tortillas...Could you u2u it to me??
Thanks a bunch
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David K
Honored Nomad
Posts: 64488
Registered: 8-30-2002
Location: San Diego County
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Mood: Have Baja Fever
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How about just posting the instructions... details right here?
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Bob and Susan
Elite Nomad
Posts: 8804
Registered: 8-20-2003
Location: Mulege BCS on the BAY
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shari..don't you have to have that BIG machine with the belt to make REAL tortillas
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vandenberg
Elite Nomad
Posts: 5118
Registered: 6-21-2005
Location: Nopolo
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Mood: mellow
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| Quote: | Originally posted by David K
How about just posting the instructions... details right here? |
Yeah, Shari, we're waiting !
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Shari....I have my griddle hot and the hueveos rancheros are almost done...so where's the recipe?
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
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Mood: Tengo Flojera
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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!!
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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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My eggs can't wait....Here's one to compare with yours, shari
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]
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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Wow, cool! Sounds like an easy way to go. Do you ever add lime like some"say" they do?
WHAT??? No tortilla press!
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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Pompano
Elite Nomad
Posts: 8194
Registered: 11-14-2004
Location: Bay of Conception and Up North
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Mood: Optimistic
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Well...here's a tortilla press.....
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.
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
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Mood: Optimistic
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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.
I do what the voices in my tackle box tell me.
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Paula
Super Nomad
Posts: 2219
Registered: 1-5-2006
Location: Loreto
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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??
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Dave
Elite Nomad
Posts: 6005
Registered: 11-5-2002
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and where's the cord to plug 'em in?
| 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.
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wornout
Senior Nomad
Posts: 595
Registered: 10-24-2004
Location: San Felipe, Baja California
Member Is Offline
Mood: No Bad Days
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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. 
This Space Available, E-Mail Me If Interested.
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Bob and Susan
Elite Nomad
Posts: 8804
Registered: 8-20-2003
Location: Mulege BCS on the BAY
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Mood: Full Time Residents
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