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Discussion in 'Bad Dog Cafe' started by ZackyDog, Mar 14, 2018.
I forgot, I'm also use All-Purpose/AP flour with, water, baking soda, salt and lard.
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.
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.
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.
I've never had a Tortilla.
I didn’t know TDPRI had bots (smiley face implied of course)
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.
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.
Make, no. But, I always volunteer to QC-test them at each & every opportunity!
Tortilla = Mexican edible dinner napkins (wink).
This is correct!
I prefer wheat for burritos, green Chile, etc. corn for tacos.
While we're all here, let me give you my special Mexican marinade again.
Ground black pepper
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.
This post makes me sad.
Shiner is sorta hard to get around here, would a Dos Amber or Negra Modelo also do the trick?
Corn tortillas when I make carnitas. Never tried making them out of wheat flour.
Anything amber will work well.
Corn is "true" indigenous native...flour is European-Spanish influence.
And since the cuisine is the fusion of Spanish and Native American, what’s the issue?
Those are what we use, though I would like to make my own. Maybe when my kids are older
Of course...you know you are in a proper TexMex setting when you have a choice of Co-wern or flar tortillas
Why not combine flour and corn?
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