Arri wrote on Thu, 09 Apr 2009 19:07:28 -0600:


> Nexis wrote:
>>
>> The whole carne asada business has me thinking about
>> tortillas. Part of the appeal (for me) of the carne asada
>> burritos we so enjoy is the tortilla. Big, yes, but it's
>> thin. The tortillas in the regular stores are thicker, some
>> to the point of almost resembling flatbread. Those, I don't
>> care for. There are places I've found that have thinner
>> tortillas, but they're not quite the same. So, I think I'm
>> going to try making my own the next time I want a burrito.
>>
>> Do you make your own? Do you have a press? Any favorite
>> recipes/techniques any of you can share?
>>
> From time to time. We can buy the masa (dry or frozen) for
> corn tortillas readily enough.

Don't you want to be a real purist and grind your own corn in a metatl ?
It only takes a godd part of a morning to make corn for a family.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not