Comments on: Homemade Corn Tortillas

By: Kathi

Kathi — Tue, 10 Nov 2009 23:17:41 +0000

There is a recipe that I used many years ago that made pourable tortilla dough. They were very good. A friend had this recipe and I have lost touch with the friend and can’t find the recipe. I’ve been looking for it. It turned out very much like a crepe and was great for making enchiladas because its so pliable!

By: admin

admin — Thu, 10 Sep 2009 17:59:03 +0000

I have been thinking the same thing. Only for me, it’s been more about a crape-like food than a pourable tortilla. I just made my own masa from dried corn (see http://norwitz.net/blog/2009/09/04/masa-from-scratch/ ) and added too much water to the first batch. So I am wondering what would happen if I added even more water, or maybe a milk of some sort.

If you’re just after thinness though, it’s the press that matters. The plate method I use just doesn’t cut it if you want thin tortillas. Do you have a tortilla press? There are some solid looking wooden ones that probably work very well, along with the usual cast iron or cast aluminum ones.

Cyndi

By: What if you make a batter?

What if you make a batter? — Wed, 09 Sep 2009 05:10:33 +0000

I’m wondering (and experimenting) with the notion of making a batter and pouring totillas instead of patting, rolling, or pressing them. Even though I like homemade tortillas, I like the texture and flexibility of storebought ones, which are thinner and more pliable than the thick homemade ones I make using the masa package recipe.

By: Masa from Scratch! | Norwitz Notions

Masa from Scratch! | Norwitz Notions — Sat, 05 Sep 2009 01:38:29 +0000

[...] first stop in my masa journey was the powdered stuff. Masa harina. Maseca brand. I made pretty good (and very cheap) tortillas from it. They [...]

By: jane Miller

jane Miller — Sun, 17 Aug 2008 20:19:51 +0000

Thanks! I have been struggling, watching women on utube making tortillas-but havent’t yet got the whole process down. I appreciate the tip about putting the dough in the masa. How hot is hot? I have a gas stove-use press and cast iron pans.
Thanks

By: Amaizing Masa, Primavera Style | Norwitz Notions

Amaizing Masa, Primavera Style | Norwitz Notions — Sun, 03 Aug 2008 06:32:48 +0000

[...] makes masa, tortillas, and tamales from organic stoneground corn. And she has a point. Though the tortillas I made from masa harina were way better than the store-bought tortillas I’ve had and were definitely worth making as [...]

By: A pan-fried, egg-free, omelet stuffed tortilla pie frittata. With onions | Norwitz Notions

Thu, 10 Apr 2008 06:23:43 +0000

[...] too. I didn’t get to it right away, so I stuck it in the freezer. Between then and now, I had my tortilla-making adventures using masa harina (flour you mix with water). I defrosted the Primavera masa about a week [...]

By: Foodlab Gathering: Los Angeles, CA, 3/17/08 | Norwitz Notions

Foodlab Gathering: Los Angeles, CA, 3/17/08 | Norwitz Notions — Wed, 02 Apr 2008 03:06:17 +0000

[...] Pickled red onions Corn tortillas (made on site with Jessica) Halibut [...]

By: admin

admin — Wed, 26 Mar 2008 23:40:25 +0000

Making your own masa…wow that sounds so cool. And so much work I’d love to hear how it turns out, if it is worth doing vs buying some masa flour like what I used for my tortillas. Good luck!

By: Paisley Hillegeist

Paisley Hillegeist — Wed, 26 Mar 2008 17:05:59 +0000

Thank you for sharing your learnings of the tortilla making process with me. I bought a 50 lb. bag of cracked corn months ago with the intention to make my own tortillas. We moved a year and a half ago from San Diego to NW Connecticut. Needless to say, the population here is very different and I am missing the great mexican food I had grown accustomed (addicted) to. I have a bag of calcium carbonate in my basement, and so along with my friend Grace, we will attempt to do the entire process. Thank goodness I have 50 lbs. to use up!! I am thinking it could take awhile!
Anyway, thanks for sharing.