Tortillas tonight

7 hours ago

last modified: 23 minutes ago

It was a black bean and Hatch Chili plus charred red bell peppers in black beans with browned ripe plantains and rice and the yogurt / SWAD cilantro sauce . Highlight the homemade tortillas using the Masienda Masa . I love the press and the incredible comal . They are perfect every time. The caveat is: don’t use hot/ very warm water to

mix the dough. That geletanizes and ruins the dough. Use room temp. A well used comal is best and med/ high with 30 seconds per side x 4! Yes they need way longer than the recipes. They puff on side 3. Plantains need to be soft and black. Slow saute in butter and finish with a sprinkle of cinnamon/ sugar. Black beans canned but tarted up with seasonings. What a great dinner. And we have leftovers.

char over the gas stove flame - red bell pepper. Chef son showed me! The best ever. Marinate in white wine vinegar and a bit of salt incredible flavor ( add Vincotto if you have some)

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Comments (4)

plllog
4 hours ago
Admiration for both the effort and the result. I've done it, but I just don't find making tortillas fun and we can buy the best here.
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Original Author
3 hours ago
DH does the press and tossing it on the hot Comal so between us we have ” skills” lol! We made 10 at 40g each tonight . I have found they do keep in the fridge overnight after they are cooked if I wrap them carefully. I usually only make them 1-2x a month so it’s still fun .

Thanks for looking . 🙏c
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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.
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These are so good....I've made them with apple and peach pie filling. I've also added walnuts. Apple Enchiladas 1 21 oz canned fruit filling 6 8 inch flour tortillas 1 tsp cinnamon 1/3 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup water Spoon fruit evenly down center of each tortilla, sprinkle with cinnamon. Roll up each, place seam side down in greased baking dish. Bring butter, sugar, brown sugar and water to a boil, reduce to simmer for 3 minutes, stirring constantly. Pour over enchiladas and bake at 350 for 20 minutes. Top each with cool whip or vanilla ice cream. I also make these to serve with soup or just as a quick snack. I call them Cheese Crisps. Cheese Crisps Flour Tortillas Cheddar,Colby Jack, your favorite cheese Butter Salsa Lightly butter one side of flour tortilla & place in skillet on low/medium heat. Grate cheese of choice & spread over flour tortilla. Cook until cheese is melted & bottom of tortilla is lightly browned & crisp. Cut into wedges & lightly top with your favorite salsa. I hope you enjoy! Vera
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tishtoshmn - LUCKY you finding PAN on clearance!!!! I thought about trying to make my own PAN, but I don't need another "make work" project just now (LOL). I make arepas about 2 or 3 times a year and freeze them. Hubby really likes them. I'll only eat them open-faced, not a top AND bottom. I thought about dehydrating canned hominy and milling it; and even have some dry white corn posole from Rancho Gordo I thought might work. I mill my own cornmeal so may need to explore the "how-to" a little more, but I thought milling the dried hominy or posole would be the least amount of work. I also have to limit my corn intake. When I make a wrap using one from Aldi (usually for an in-car travel lunch) - I cut the rolled wrap 2/3 and 1/3 and I eat the 1/3-portion and hubby eats the 2/3 portion. The longer I'm away from bread the better it is to live without it - rather than try to replace it. The wrap is just a "holder" for the contents, and I'm just as happy with a lettuce wrap. We ate at a Red Robin once and I ordered my hamburger without a bun, commenting how I'm gluten-sensitive, not gluten-intolerant, so not to worry about cross-contamination, and they served it with a bun, assuring me it was gluten-free. I took one bite and removed the burger off the bun. I just couldn't hack that much bread anymore!!! GAG ME! I'm better with a small slice of yeasted seedy-bread I make and use for toast, or paleo bread made into French Toast. Don't miss the sandwich. You, or someone else, mentioned galette some time ago. I know I have a recipe in my ever-growing to-do stack. I even sprouted buckwheat, dehydrated it, to use for making the buckwheat flour.... Need to look it up again. -Grainlady
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plllog
26 minutes ago
I look at all your posts, but rarely have comments. I love all the wok stuff, but when I was young I was kind of banned from it by Asian friends, because I was inept with the cooking chopsticks. Then, last year, I think, I learned about the wok shovel in CF, and acqired one, but haven't yet had a chance to work on the rest, including acquiring a decent wok (I have a Le Creuset, which is interesting, but works the opposite way to a proper wok, holding the heat rather than releasing it.) So I just admire all your pictures and try not to say anything too inane. Re tortillas, I agree with chilling. They do well in the freezer, and hold airtight well, in the fridge, but go stale as soon as they cool in the holder. I'm no good at the press, but do okay with the old housewife with a big pot trick. And if I roll them a little with my empanada roller, well, shhh, nobody will know.
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Original Author
11 minutes ago
@plllog that is so odd about cooking chop sticks. DH uses whatever big spoon is around or the big shovel he has. The wok should be carbon steel and seasoned , not non stick coating. That’s it for following accepted conventions.

The Masa tortillias are too fragile to roll or handle too much. DH has the same 2 pieces of plastic bag that he has used from the start. They have a patina , he says, and the dough doesn’t stick.

I never use anything but a folded dish towel placed between two smaller dinner plates that are placed facing each other to form a hollow. As each tortilla gets finished I lay it inside the folded towel on the plate and place the other plate over to form a lined steamer. Each tortilla goes inside the towel on top of the last tortilla. When the last one goes in you flip the whole thing over and eat # 1 first! Brilliant and I came up with it because they steam, aren’t wet, finish cooking and stay hot and fresh. Nothing else works as well.

Hope you try it and get a wok. 🙏

Tortillas tonight

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