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Does anyone make tortillas?

Discussion in 'Bad Dog Cafe' started by ZackyDog, Mar 14, 2018.

  1. ZackyDog

    ZackyDog Tele-Afflicted

    Aug 24, 2014
    PNW
    Indeed, flour.

    I forgot, I'm also use All-Purpose/AP flour with, water, baking soda, salt and lard.
     

  2. slauson slim

    slauson slim Friend of Leo's

    Mar 16, 2003
    By The Levee
    Tortillas de maiz por favor.

    As to making tortillas a mano, anyone I knew that made them - solamente de maiz - had no recipe - they just KNEW by feel and experience.

    Many taquerias have folks making tortillas a mano on weekend mornings.
     

  3. Ex-riverman

    Ex-riverman Tele-Holic

    Age:
    45
    661
    Jun 17, 2016
    Tulsa, OK
    Definitely lard. Save the masa for the corn tortillas. From scratch is super easy and much tastier. (I’m sure from scratch corn tortillas are great, too, I just haven’t made the effort to try it since I started with the flour). I use this recipe.

    https://whatscookingamerica.net/CynthiaPineda/Tortilla/TortillaMaking.htm

    The only problem I’ve ever had was when I used too much lard and they fell apart when I tried to make tacos. Otherwise, they work great everytime. I imagine the shortening version would be fine, too, but I already committed to my second 5lb tub of lard.
     
    ZackyDog likes this.

  4. hotpot

    hotpot Tele-Afflicted

    Aug 15, 2013
    Lancashire UK
    I've never had a Tortilla. [​IMG]
     

  5. WireLine

    WireLine Tele-Holic

    Age:
    62
    891
    Mar 23, 2003
    Midland TX
    I didn’t know TDPRI had bots (smiley face implied of course)
     

  6. rghill

    rghill Tele-Afflicted Gold Supporter

    Oct 16, 2007
    Glendale, AZ
    If you don't mind cheating, Costco (and lots of other stores around here) stock uncooked tortillas. Cook them in a cast iron skillet or griddle. Yum!

    The flour vs corn tortilla thing cracks me up. We have had both since I was a kid. Flour tortillas and beef are used more in Sonoran style cooking, likely due to the predominance of cattle ranches in this part of USA/Mexico. I make tostadas for my kids by frying a corn tortilla flat, and serving with meat and bean toppings. I prefer the toppings wrapped in a flour tortilla into a burrito.
     
    ZackyDog, Tone Eee and Bruxist like this.

  7. Big_Bend

    Big_Bend Poster Extraordinaire

    Age:
    54
    Feb 19, 2010
    Houston, TX



    Robert Rodriguez has many talents - movie director, musician, and an excellent cook. This video is awesome where he shows how to make home made tortillas and breakfast tacos.

    Enjoy...
     
    RomanS likes this.

  8. Old Tele man

    Old Tele man Friend of Leo's

    May 10, 2017
    Tucson, AZ
    Make, no. But, I always volunteer to QC-test them at each & every opportunity!

    Tortilla = Mexican edible dinner napkins (wink).
     

  9. Mr. Lumbergh

    Mr. Lumbergh Poster Extraordinaire

    Jun 13, 2013
    Initech, Inc.
    This is correct!
    I prefer wheat for burritos, green Chile, etc. corn for tacos.
     
    Tone Eee and TheGoodTexan like this.

  10. TheGoodTexan

    TheGoodTexan Doctor of Teleocity

    Apr 28, 2003
    Nashville, TN
    While we're all here, let me give you my special Mexican marinade again.

    Equal parts:
    Ground black pepper
    Sea salt
    Cumin

    To taste:
    Finely diced serrano peppers
    Chopped fresh garlic

    Mix all of this in a bowl big enough for the meat (any meat), then add the meat.

    Then pour Shiner Bock over it, enough to cover the meat.
    Then squeeze an entire fresh lime over it all.
    Stir it all up by hand, making sure all of the meat is well covered.

    Don't waste your time with all of this, unless:
    You can allow it to marinate in the refrigerator for 24 hours

    For about 2 pounds of meat, I usually use a single bottle of Shiner, 1 table spoon of the salt/pepper/cumin, and a single medium sized serrano pepper diced up. I've never used this on any fish or shrimp, but I have used it on beef, chicken, and pork with tremendous results.
     
    Last edited: Mar 14, 2018
    6stringcowboy likes this.

  11. Mr. Lumbergh

    Mr. Lumbergh Poster Extraordinaire

    Jun 13, 2013
    Initech, Inc.
    This post makes me sad.
     

  12. Mr. Lumbergh

    Mr. Lumbergh Poster Extraordinaire

    Jun 13, 2013
    Initech, Inc.
    Shiner is sorta hard to get around here, would a Dos Amber or Negra Modelo also do the trick?
     

  13. 6stringcowboy

    6stringcowboy Tele-Afflicted

    Corn tortillas when I make carnitas. Never tried making them out of wheat flour.
     
    Ex-riverman likes this.

  14. TheGoodTexan

    TheGoodTexan Doctor of Teleocity

    Apr 28, 2003
    Nashville, TN
    Anything amber will work well.
     
    Tone Eee likes this.

  15. Old Tele man

    Old Tele man Friend of Leo's

    May 10, 2017
    Tucson, AZ
    Corn is "true" indigenous native...flour is European-Spanish influence.
     

  16. Mr. Lumbergh

    Mr. Lumbergh Poster Extraordinaire

    Jun 13, 2013
    Initech, Inc.
    And since the cuisine is the fusion of Spanish and Native American, what’s the issue?
     
    rghill likes this.

  17. Bruxist

    Bruxist Friend of Leo's

    Oct 12, 2010
    Kentucky, USA
    Those are what we use, though I would like to make my own. Maybe when my kids are older
     

  18. WireLine

    WireLine Tele-Holic

    Age:
    62
    891
    Mar 23, 2003
    Midland TX
    Of course...you know you are in a proper TexMex setting when you have a choice of Co-wern or flar tortillas
     

  19. BigDaddyLH

    BigDaddyLH Telefied Ad Free Member

    Why not combine flour and corn?

    [​IMG]
     

  20. Tone Eee

    Tone Eee Tele-Meister

    Age:
    49
    104
    Mar 9, 2018
    Tucson, AZ
    I vastly prefer flour for carne asada, as well as burros and the rare chimi.
    Can't do the baking soda fluffy ones anymore. Living with ubiquitous almost see through "tortillas de agua" spoiled me real bad
     

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