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tortillas

tuckatodd

Does anyone have an authentic no fail flour tortilla recipe. I have made them before that turned out ok but nothing like I've eaten before made the true mexican way.

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Brendan_Lee_56950

gotta go with corn IMO. That's the true mexican way.

seijoed

Really depends on where you are, in Mexico city you'll find flour aplenty.

tuckatodd

@Brendan I do agree with you. The last restaurant I worked at was mexican cuisine. Mostly from scratch. But every once in a while i prefer flour. All of our tacos were served in corn tortillas. But there is nothing like a homemade flour tortilla compared to bought.

Brendan_Lee_56950

I've never been to mexico city but my wife's best friend is from there and she says it's terrible mexican food compared to the rest of the country. I guess it's very regional like italy though. I've never made flour tortillas at home, we have such a strong spanish community around us it has never made sense to buy tortillas in any form.

seijoed

I've made corn tortillas, we have a lot of hispanic stores around here so same for flour.

Street food in Mexico City is pretty neat

You have more interesting dishes in say Monterrey. (Cabrito is pretty darn epic).

tuckatodd

@Brendan I have never worked in Mexico, if thats the way I made it sound? The cuisine we cooked in the twin cities of Minnesota was Mexican. Sorry if any confusion

Brendan_Lee_56950

I was responding to johan actually about mexico city.

tuckatodd

@ Brendan i gotcha, no biggie

tuckatodd

@Johan I have never eaten goat. Sounds interesting!

seijoed

It is a cool meal, they grill them on vertical spits around a large pit, very nice and tender meat, then kinda sorta served like carnitas with pico, avocado pieces, onions, cilantro and so on.

Brendan_Lee_56950

I love goat. Baby goat is probably the sweetest tasting meat i've ever had. There was a honduran place by my old apartment that did an awesome goat tongue burrito.

seijoed

I have to say I really like head barbacoa for the morning tortilla too

tuckatodd

Mouth watering again. I have a good salsa verde recipe as well as a carnitas recipe that is cooked confit.

Brendan_Lee_56950

i like pretty much anything barbacoa. There is a place here in DC that does a pork shank on the bone barbacoa style, it's pretty amazing.

seijoed

It is a fun cuisine that just speaks volumes of comfort to me.

tuckatodd

Still just looking for a great flour tortilla recipe!

seijoed

http://www.rickbayless.com/recipe/view?recipeID=207

I can ask some of the aunts tomorrow too, my wife is related to pretty much all of San Bruno

I think our last family reunion drew a crowd of 400 people.

Sumit__65166

500g flour

9g salt (1.8%)

275g water (55%)

25g grapeseed oil - optional (5%)

depending of flour you can go up to 60%. i made this with all purpose flour, maize flour and all purpose (50-50), wholewheat, and spelt flour. i love white splet flour. i've never made it with 100% maize flour.

i leave the oil out but you can add it if you wish to do so.

knead the dough for 10mins at slow speed after the ball has formed, rest for 10 and do a final 10mins at medium speed for 10mins.

make sure you leave the dough balls out at room temperature for 2hrs.

cook them in lightly oiled pan few mins each side to your liking.

btw if you cook this in an oven sans the oil you'll have indian bread roti instead of tortilla.

brent.kidwell

I've used the Alton Brown flour tortilla recipe successfully several times. Here's the link:

http://www.foodnetwork.com/recipes/alton-brown/flour-tortillas-recipe/index.html

Good luck.

Tim_Sutherland_52834

For an authentic and long read on how to make tortillas from scratch see the Cooking Issues Post; http://www.cookingissues.com/2011/03/09/mesoamerican-miracle-megapost-tortillas-and-nixtamalization/

seijoed

Very interesting read, I watched a show about that place in Queens, on my bucket list of places to visit.

tuckatodd

Thanks for all the great responses. Much appreciated!!