Can I compost corn tortillas?
azkayla
15 years ago
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val_s
15 years agojoepyeweed
15 years agoRelated Discussions
Tortilla rollups--problems with the tortillas
Comments (9)I use the mission brand only. I make what you describe a lot in the summer for my family. I think you simply got a bad batch. The only thing I do differently is to use foil to wrap them tightly, and then I only refrigerate for 30 minutes or so. Toothpicks help hold them together if needed. I don't love them the next day either, they get too gummy from the moisture of the ingredients. But I know exactly what you are describing--occasionally it happens to me when I open a new bag of tortillas and some stick together. When I pull them apart, they sometimes peel. Heating in a microwave between moistened paper towels helps. jo...See MoreCorn Tortilla Recipe?
Comments (3)Thank you, Ann. Now I'm really anxious to made them. Don't have a tortilla press and my cast iron skillet is in the RV in the repair shop, but I do have a tall Chantal pot that should be heavy enough....See MoreWhite corn tortillas-ways to use them and what did I get wrong?
Comments (13)I apprecite the thoughts. What can I say? I can't wing Tex-Mex very well (grin!). Gotta step out sometime; I'll get the hange of it. Three things on the recipe you linked Ann, jalapeno (I'd already leaned towards this sub) instead of bell (another sweet ingredient, right?), cilantro, and lime juice. Actually, it makes total sense. That's as Tex-Mex as it comes. I left off the most important signature ingredients. Big duh on my part! HA! Now if I just had a fresh lime juice margarita I could get started......See MoreCan I bake tortillas directly on my glass top range?
Comments (11)I've been using a cook book called, Gourmet Tortillas: Exotic and Traditional Tortilla Dishes, that I found at my local library. I've made some of the recipes exactly but I've also started deriving my own flavors. My favorite so far has been my dried tomato and basil tortillas. Here's my recipe: Dried Tomato and Basil Tortillas Mix these dry ingredients: 2 1/2 cups white flour (substitute 1/4 cup whole wheat if desired.) 1 tsp. salt 1 1/2 tsp. baking powder 2 tbsp. ground dehydrated tomatoes Cut in with a pastry knife: 2 tbsp. shortening Stir in: 1/2 cup finely chopped basil Add: 3/4 cup water Mix and knead until soft and smooth. Now divide the dough into 8 balls and let them rest 15 minutes. Cover them with a damp dish towel to keep them from drying out. Preheat your electric skillet to about 350 degrees (medium hot.) Roll out one tortilla to a paper thin thickness. It will rise up nicely on the griddle so you want to get it as thin as possible. Toss the tortilla onto the hot griddle and bake for about 60 seconds on each side. While the tortilla is baking you should have enough time to roll out the next one. As soon as each tortilla is done baking place it inside a folded damp dish towel. (It's fine to stack them all together.) Stacking the tortillas together inside the moist dish towel will soften up any crusting from the skillet and make them nice and pliable. ---------------------------------------- I made my dried tomatoes myself by putting about a half pound of tomatoes in a small electric dehydrator overnight. Tomatoes are mostly water so when they are dried there's not much left. :( But what is left has a nice intense flavor. And yes, they do freeze very well. You can just take one out of the freezer and defrost it in the microwave for 15 or 20 seconds and it's just like new. :) Do be careful with them when frozen though because they will be brittle and you don't want to break them in half. :( (Once defrosted they will become nice and flexible again.) - Steve...See Moreannpat
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15 years agoazkayla
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15 years agoRuthanna Bridges
3 years agolast modified: 3 years agoannpat
3 years ago
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