Let's talk tortillas

[jfellrath]

Alright, the four of you are responsible for the coffee dribbles all over my monitor.

Then be glad you weren't watching the stand-up comedian I was watching when I found out what Chilito means in Mexican slang.

"Okay, so this lady walks up to the counter (at Taco Bell) and asks me for four Chilitos. I'm like... looking around at the guys on the prep line, and I say, 'Well, I can get you that, but we don't get off work for another two hours, lady.'"

[Verlyn]

Having spent my HS years in California with a lot of time spent around the Latino community, that's hysterical!

[Tartanraven]

First off, flour tortillas usually need lard for moisture. This has been my experience. Not vegetable based shortning, but lard. Whole wheat flour produces much better results than bleached white flour. Not sure why, can't explain it, but it has something to do with the texture.

You get better results with masa. About 2 cups of masa, a couple of pinches of sea salt, and some hot, but not boiling water. About 1 cup to 1 1/2 cups, depending on altitude, but 1 cup to start and keep adding a tea spoon at a time. Dough should not be sticky. If it's to wet, it will feel sticky. Should feel dry to the touch with out being crumbly. Knead for about 10 minutes, moistening hands ever so often. This is important. This is the difference between crackers and tortillas. The more you knead, the more pliable your tortillas will be. Roll or press flat. Toss it on a comal at about medium high heat, cook for 30 seconds, flip, cook for 1 minute, then flip and cook for another 30 seconds. If you did it right and have the magical amount of water, it should puff up like a balloon in those last 30 seconds or so. Leave some soft, fry up the rest in to chips or tostadas.

Quaker makes Masa Harina. Avoid at all costs. That is some pasty, mealy, nasty stuff. Maseca is a much better brand.

Why use masa for flour tortillas? And if you DO want corn tortillas, do not use dry masa, the result is rubbish. Find a mexican grocer and get already ground masa that has been mixed with lime water. Better consistency overall.
Also with flour tortillas, you don't need lard, Crisco works fine. The consistency you want is the same as scratch made pasta dough. Press out your rounds between sheets of butcher paper, and grill in a DRY cast iron pan at medium heat until you get pleasant brown bits.

This is trustworthy...I was a Chef for 10 years, and former Head Chef of Flying V Bar And Grill at Loews Ventana Canyon Resort, Tucson AZ

[Rex_Tremende]

Also with flour tortillas, you don't need lard, Crisco works fine.

Ooh, thanks for prompting me to recover this NY Times 2005 OpEd piece on the properties of lard vs. shortening. I've been looking for it for a while, and today my search was successful.

This is trustworthy...I was a Chef for 10 years, and former Head Chef of Flying V Bar And Grill at Loews Ventana Canyon Resort, Tucson AZ

And thanks for resurrecting this thread on tortillas - I have saved the recipe - but why did you happen to find it?

Regards,
Rex.

[Rob Wright]

I get all mine from the little old lady who isn't a day under 120. Blows my own homemade out of the water.

Rob

[BobsYourUncle]

Awesome thread. Proves kilt wearers collectively possess all of the knowledge in the universe. At least I know I didn't waste my money when I stocked the pantry with Maseca...Cheers!

[ChubRock]

Can you dunk them in HP sauce?