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Care and feeding of flour tortillas
Hi all,
reverting to my old handle because I´m too tired to remember the password to my correct name. The Teflon install on my Villamex tortilla press worked out great, and the restaurant opened this week. One problem I´m finding is that some customers are commenting that the tortillas are kind of hard and rubbery at the edges. Let me describe how we´re making them, and invite your suggestions. The recipe is flour, milk, a bit of oil, yeast, and salt. We press the tortillas with enough heat to "set" them, then wrap them and put them in the fridge for a day or so, passing them over the grill to cook them before putting them out to be served within a few hours. If the tortillas are not consumed within about three hours, the edges start to get hard and rubbery, thought otherwise they are still soft and tasty. Today I bought hygienic plastic bags to store the cooked tortillas, with a clean towel inside to absorb the "sweat", but the problem persists. Any ideas on what I should do? Thanks, JMA |
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hi
you are using the wrong recipe! try thisone I N G R E D I E N T S 3/4 pound (2-3/4 cups ) all purpose flour, plus a little extra for rolling the tortillas 5 tablespoons lard or vegetable shortening, or a mixture of the two 3/4 teaspoon salt about 3/4 cup very warm tap water I N S T R U C T I O N S Put the flour in a large bowl and rub the lard or shortening into the flour using your fingertips. Add the salt to the water to dissolve. Mix the water into the flour a small amount at a time until you form a stiff dough. Turn the dough onto a floured work surface and kneed it for about 10-15 minutes until it is elastic. Divide the dough into 12 pieces and roll each one into a ball with the palm of your hands. Cover the pieces with plastic wrap while you work. When you are finished cover all the pieces and allow to rest for 30 minutes. Roll out each ball on a lightly floured surface using a thin rolling pin. Rotate the tortilla one quarter with each roll to keep the shape even. (This takes a lot of practice so do not be disheartened if your first attempts don't make perfect round tortillas). Keep rolling until the tortilla is about 12". Warm a comal over medium heat. Place one tortilla at a time on the surface (ungreased) and cook for about 45 seconds to 1 minute until the surface beings to blister and lightly brown. Turn the tortilla over and cook the other side for an additional minute. Wrap the tortillas in a clean dish towel to keep them warm as you heat the rest. never use milk, your recipe is like for pancakes not for tortillas! jl http://members.chello.nl/j.pulido1/ "Incontinentius Buttocks" > schreef in bericht om... > Hi all, > reverting to my old handle because I´m too tired to remember the > password to my correct name. > > The Teflon install on my Villamex tortilla press worked out great, > and the restaurant opened this week. One problem I´m finding is that > some customers are commenting that the tortillas are kind of hard and > rubbery at the edges. Let me describe how we´re making them, and > invite your suggestions. > > The recipe is flour, milk, a bit of oil, yeast, and salt. We press > the tortillas with enough heat to "set" them, then wrap them and put > them in the fridge for a day or so, passing them over the grill to > cook them before putting them out to be served within a few hours. If > the tortillas are not consumed within about three hours, the edges > start to get hard and rubbery, thought otherwise they are still soft > and tasty. Today I bought hygienic plastic bags to store the cooked > tortillas, with a clean towel inside to absorb the > "sweat", but the problem persists. Any ideas on what I should do? > > Thanks, > > JMA |
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<< you are using the wrong recipe! >><BR><BR>
Yeah, I have never seen "yeast" in a tortia recipe. Years back, when up in the wilds of Canada before Taco bell got out into the boonies, I used to get a craving for Tortillas, so I rolled my own. Just flour, shortning, and water and a little salt. Rolled them out by hand with a rolling pin and cooked them in an electric skillet. Worked and tasted fine. I don't even think I have ever heard of "milk" in a tortilla recipe. Try the one the fellow posted and use that in the press, I think you might find that it works and tastes a lot better. |
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my experience with makeing tortillas is that if you put to much lard
in them they get really hard, the less i use, the softer they are,at times it is like eating a slice of bread if i don't use much lard. marvin On 21 Oct 2004 16:35:25 -0700, (Incontinentius Buttocks) wrote: >Hi all, > reverting to my old handle because I´m too tired to remember the >password to my correct name. > > The Teflon install on my Villamex tortilla press worked out great, >and the restaurant opened this week. One problem I´m finding is that >some customers are commenting that the tortillas are kind of hard and >rubbery at the edges. Let me describe how we´re making them, and >invite your suggestions. > > The recipe is flour, milk, a bit of oil, yeast, and salt. We press >the tortillas with enough heat to "set" them, then wrap them and put >them in the fridge for a day or so, passing them over the grill to >cook them before putting them out to be served within a few hours. If >the tortillas are not consumed within about three hours, the edges >start to get hard and rubbery, thought otherwise they are still soft >and tasty. Today I bought hygienic plastic bags to store the cooked >tortillas, with a clean towel inside to absorb the >"sweat", but the problem persists. Any ideas on what I should do? > > Thanks, > > JMA |
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"krusty kritter" > wrote in message ... > >From: (John213a) > > >Yeah, I have never seen "yeast" in a tortia recipe. > > With flour and milk and yeast, all that would be necessary would be an egg in > the recipe and you'd have some kind of self-rising cake... > > Leave the yeast out, and it's a recipe for a noodle. You make noodles with yeast?? John |
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"krusty kritter" > wrote in message ... > >From: (John213a) > > >Yeah, I have never seen "yeast" in a tortia recipe. > > With flour and milk and yeast, all that would be necessary would be an egg in > the recipe and you'd have some kind of self-rising cake... > > Leave the yeast out, and it's a recipe for a noodle. You make noodles with yeast?? John |
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krusty kritter > wrote:
> The whole idea of any flat bread, whether it's a tortilla, pizza crust, pita, > or nan, is that it's *unleavened* bread, it's not supposed to rise because it's > a "quick and dirty" form of bread that can be made over an open fire out in a > camp in whatever country the peasants are living in... Hmmmm... I've been making pizza crusts with sourdough for years, just depriving them of a long fermentation time. Maybe I'm doing something wrong? I will admit that I've never heard of using yeast in a tortilla until recently, and only in this newsgroup. I sometimes add some baking powder to mine, depending upon how they're to be used. The baking powder makes for a lighter, slightly puffier tortilla. -- Art Sackett, Patron Saint of Drunken Fornication |
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