The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: cavegal on September 28, 2010, 03:06:32 PM
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My Great Aunt used to make the best. The recipe died with her. Anyone have a recipe? Flour kind.
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I once did a lot of research on that, and came away discouraged. My husband wanted to make them soooo badly, the way his ex-wife's grandmother did it. The info I found on the net pretty much told you to just go buy them, it's too aggravating.
He attempted to make them, and they were inedible.
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I once did a lot of research on that, and came away discouraged. My husband wanted to make them soooo badly, the way his ex-wife's grandmother did it. The info I found on the net pretty much told you to just go buy them, it's too aggravating.
He attempted to make them, and they were inedible.
Oh oh, not what I wanted to hear. Anyone else?
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I think Alton Brown did a show on tortillas. You might want to check the Food Network's website.
I'd be more interested in a good tamale recipe.
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I think Alton Brown did a show on tortillas. You might want to check the Food Network's website.
I'd be more interested in a good tamale recipe.
He surely did. It was on last night. :-)
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I think Alton Brown did a show on tortillas. You might want to check the Food Network's website.
I'd be more interested in a good tamale recipe.
The best tamales are from this little place in the MS delta. Unreal. Seriously. They are famous for their steaks and tamales. In fact all they serve is steak, fries, salad, tamales, and shrimp.
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I found this one but haven't tried it yet. If you do, let me know how it is.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html
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I use self-rising flour for tortillas, get it at the dollar store really cheap. There is usually a tortilla recipe on the bag.
Basically just self rising flour, shortening, bit of salt, and some water.
Add the salt, cut in the shortening, mix in the water, knead and let rest about ten minutes, break up into golf ball sized balls.
Roll them out, toss them in the griddle a minute or less each side.
Now here is the tricky part. ---> Stack them on a plate, and cover with foil as you make them. (I put a piece of unwaxed paper between them). When you have a whole stack done, let them sit covered for an hour or so. This flattens out the air bubbles, and allows the moisture to equalize between the moist inner part and the dry crusty outer part.
It's fairly labor intensive, so i usually do a good sized batch, and freeze most of them in Ziplock freezer bags.
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The best tamales are from this little place in the MS delta. Unreal. Seriously. They are famous for their steaks and tamales. In fact all they serve is steak, fries, salad, tamales, and shrimp.
I could eat tamales all day long.
That's why I look like Patrick Star.
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I use self-rising flour for tortillas, get it at the dollar store really cheap. There is usually a tortilla recipe on the bag.
Basically just self rising flour, shortening, bit of salt, and some water.
Add the salt, cut in the shortening LARD, mix in the water, knead and let rest about ten minutes, break up into golf ball sized balls.
Roll them out, toss them in the griddle a minute or less each side.
Now here is the tricky part. ---> Stack them on a plate, and cover with foil as you make them. (I put a piece of unwaxed paper between them). When you have a whole stack done, let them sit covered for an hour or so. This flattens out the air bubbles, and allows the moisture to equalize between the moist inner part and the dry crusty outer part.
It's fairly labor intensive, so i usually do a good sized batch, and freeze most of them in Ziplock freezer bags.
FIFY......... LARD is where the good flavor comes from. Real Mexican style flour tortillas use lard.
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I stopped by a grocery store in the barrio a while ago. Someone had a tortilla press in their front seat. :p
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You have barrios in TN?
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Yep. Taco trucks for miles and there's a strip of Nolensville Road that has converted gas stations into food stands.
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You have barrios in TN?
Not where I live. There are quite a few Mexicans here, but a lot more up in Morristown -about 45 minutes away. Morristown did have....not sure if it still does...the largest Mexican population (per capita) of any area in the state.
Yep. Taco trucks for miles and there's a strip of Nolensville Road that has converted gas stations into food stands.
Good food? :drool:
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Good food? :drool:
I'm not a fan of food poisoning, so I haven't found out yet.
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I'm not a fan of food poisoning, so I haven't found out yet.
No regulating, hmmm? I wouldn't be trying them either, then.