It seems like another victim of the mad buying syndrome is ready made tortillas. Would anyone like to share a recipe for homemade tortillas? Thanks!
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Recipe for Tortillas?
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Founding Member
- Jul 2014
- 3247
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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I've used Shannon Rollins receipt with good success, though I usually use lard instead of shortenin. Definitely include th bacon grease!
Most times I jus buy some, but that's not always possible, here lately.
Betcha HouseHomey has a good one to contribute.
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I've made flour tortillas, they were pretty good, but there is very little variation in the online recipes. I don't remember which one I used, but the fat was vegetable oil and no spices or herbs. I didn't quite roll mine thin enough. They weren't so much better than store bought that I'd do it often. But if you can't get store-bought, then it's definitely worth it. I would like to try making corn tortillas though.
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There's a great Mexican gocer here, other side o town...I'll haveta look there first, vs endurin th grocery store, only to git gringo equivalents...failin that, I know how to click a mouse, fairly well...
Any brand reccomends? What're ya usin, there? What have ya used, an didn't like? All would be helpful to know.
Thanks in advance, Brother!
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Club Member
- Dec 2018
- 3623
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
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These sound really really good, Brother!
I might haveta sub on th peppers, since Hatch only avalaible here by mail, frozen, or canned, but that jus means I git to experiment. I'm totally cool wit dat.
I can do up some peppers, I'd reckon.
This opens a Door, amigo.Last edited by Mr. Bones; April 13, 2020, 10:38 AM.
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In college I dated a Mexican woman who taught me her family recipe for tortillas. The fat is always lard, the water should be warm (or at least room temp) and the cooking surface should always be cast iron. You can get a comal but I just use my standard Lodge skillet. A tortilla warmer or basket with a cloth on top will keep them warm.
Unfortunately I don't know what proportions she used anymore, but I keep those tips in mind and just adapt them for any recipe I find off Google.
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