For years I avoided making corn tortillas, for the simple reason that I’d never been able to shape them without getting huge cracks. Much later I learned an easy trick that helps the tortilla maker figure out whether the dough has enough water in it. It worked like a charm. Oh, the wasted years. Begin […]
READ ONIt didn’t even occur to me until I was putting this post together that these might seem a little well-done to some of you. But I like deeply toasted tortillas. Store bought tortillas usually sport a few polite light-tan spots on them. I view those as the flatbread equivalent of par-baked bread loaves, meant to […]
READ ONI wish there was a way to somehow transmute humble corn meal into the masa harina that’s needed for corn tortillas, however there’s really no substitute. Corn masa (dough) comes in two forms: ready made dough which is sold in tubs and is only available in larger cities with established Mexican communities, or dried instant […]
READ ONFlour tortillas get a bad rap, widely thought of as “Americanized” tortillas, but they are a staple in many regions of Mexico. Yes they contain fat and yes they contain white flour, but then so do more than a few commercial yeast breads. Combined with some rice, beans and a few pieces of pan-fried plantain, […]
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