Go to the Recipe: Leveled-Up Flour Tortillas
This is surely great, but can we acknowledge the "discounts/promos/whatever else" for StudioPass members. First of all, the company they are shilling is offering 10% off to anyone. ANYONE. But the thing is, the "secret code" doesn't verify your subscription and could be used by anyone.
That is not a discount, coupon, or insider stuff. We are still subjected to ads every new recipe. Whether it be your nonstick skillet or your fish sauce. Ad. Ad. Ad.
It would be nice if Breville could find it in their hearts--er, marketing budget--to offer some contests for products you have specifically designed recipes for, yet no hook up for subscribers.
It seems like an obvious win-win. Sell more passes, get in on a lottery.
As it is, anyone can use that code. Not acceptable as a "discount" or being front-and-center ad. (I know this isn't for the masa, but you cannot respond to their ad link.)
Awesome. When things are things again, we're having people over for a taco cookout!
This recipe looks great, and I am going to try it this week. I just watched the video on youtube and at the end, you show the tortillas in various different colors. I'm not seeing instructions or a link on how to do that. Is that coming soon? Or can you please comment on how to achieve the colored effect? Thank you!
https://www.chefsteps.com/activities/what-we-learned-while-pursuing-the-easiest-from-scratch-masa
Thanks!
It really feels like we're paying for ads and commercials, doesn't it?
The flagging number of bookmarks on the "recipes" says a lot.
You mention getting canned hominy that’s already cooked through, other than opening the can and seeing how soft it is, is there anything on the label or brands you can recommend that are already soft enough when you open the can?
We used Goya brand for ours. Some of the other brands we tested needed additional water to be added.
I used the Goya hominy and the Masienda press I bought with the Studio Pass discount. I had to add a small amount of water as my Vitamix could not quite get the vortex going. The dough seemed very wet. It stuck to my hands and the plastic bag so I tried parchment paper. This was better but it was difficult to peel off the parchment paper without spoiling the roundness even with a generous dusting of flour. I went back and added more flour to the masa until it no longer stuck to my hands and that solved the problem. This is truly the best of both worlds.
You really do need a super hot komal to get them to puff up. I am freezing some of the masa and will let you know how that works out.
Would this recipe work well with a good GF flour? Any suggestions? I have a few GF folks in my family. I love the corn-flour tortillas. Only one place I have ever found them. I am super excited to try this recipe!
No trials were ran for that one but it would be worth a try. Or you could use dried masa flour as well and it would still be GF
You may want to try Otto's Cassava flour for an equal sub.
I made these last week and they were SO incredibly good. The chicken bouillon is super subtle but adds a great savoriness. I had the same problem as some other posters that the dough was too wet, but after I added some flour it came together well—it should not be sticky at all by the time you're done kneading and adding flour, like a soft fresh pasta dough. It took a few practice tortillas to get it right (you need to really go thinner than you think!) but after that I was banging them out easily. I portioned out all the dough and then refrigerated a bunch to cook over the next few days, and I found that the dough was actually easier to work with the next day (or I just got better at using the press...). In any case, there was no impact to flavor or texture after nearly a week in the fridge and it took just a few minutes to heat up a pan, press a few dough balls, and cook fresh tortillas for lunch.
Kyl/ChefSteps, did ya'll experiment with other ways to add additional corn flavor without straying from the flour tortilla texture e.g. freeze-dried corn?
Howdy Jack Lawrence, Adding freeze dried corn sounds like a great addition, something we did not try. And yes, resting the dough does help with hydrating and handling. Keep it corny out there.
This is the most amazing dough I’ve ever worked with, it somehow defies all laws of nature and is able to remain wet and unusable no matter how much flour you add to it. I added close to double the flour and still the dough was too wet to be worth my time.
In case anyone was wondering if this would work with whole grain flour, I tried this recipe with freshly milled wheat (half hard white half spelt) using equal weight and it worked perfectly! The dough did shrink a bit when I pulled it off of the plastic, not sure if that happens with regular flour too. I ended up using 40g pressed out to 8" which ended up being a nice thickness. So tasty!
My tortillas have been shrinking too. Significantly. @Matthew Woolen is there anything that can be done to prevent this?
Not really, It is just part of the process. If you need a larger finished tortilla you will need to press a larger one out.
Can you do a big batch and freeze the leftovers or does that defeat the purpose of fresh tortillas?
I've made this 4 times, three times with king arthur AP and once where I ran out and tried to use double zero flour as a sub. When I did that I had the problem you're describing. Maybe try another brand of AP.
Just tried this recipe and it was AMAZING! I had to add a bit more flour as the dough was too sticky. Absolutely yummy!
My dough was way too sticky and very difficult to work with. Maybe I need to cook the hominy even longer? I ended up adding at least 500 g more flour and after about 3 hrs. Later I had some tortillas. Don’t know if I will try this again.
Hello Mark, Did you double check the ratio of hominy to water?
The liquid-to-hominy ratio also varies by brand and by can. Our 822 gram can contained 456 grams of hominy and 366 grams of liquid. If your can has less liquid, add a bit of water or broth during blending to make up the difference.
Thinking about making a vegan variant of this, I bet dehydrated powdered miso paste would be a good substitute for the chicken powder.
You can also use the different variations of the Sazon Goya seasoning packets. Their chicken one doesn't actually have chicken and is vegan.
Thank you, Matthew. I’ll try again.
> Their chicken ones doesn't actually have chicken
That is absolutely WILD 🤣 thanks for the tip.
Hi Jack, make sure it is the Sazon Goya, because the regular Goya chicken does in fact have chicken product in it.
Any veggie based bouillon paste, cube, or dry packet will work, even French onion soup mix. Just be sure to read the ingredients.
I have tried to make this 3 times now and the dough is always too sticky to work with. I lose a quarter of the dough just sticking to my hand and then getting it off the plastic is impossible. Does this only work with KA AP flour? Gold Medal definitely doesn't work in the ratios described above.
Hi there Jason. The hydration of the canned hominy varies a bit, so just keep adding your flour to the mix until it becomes workable for you.
Did you use this note in Step 1? If there is not enough hominy then you will for sure have to add more flour if the liquid ratio is higher. Adjust according to hominy can liquid ratio.
The liquid-to-hominy ratio also varies by brand and by can. Our 822 gram can contained 456 grams of hominy and 366 grams of liquid.
Hi CS folks, I really think there's a mistake in this recipe. I've made it several times with Jaunitas brand hominy and KA AP flour and the numbers don't add up. I am very careful with the measurements, follow all the notes provided, and end up having to add significantly more flour than suggested—1.5 half pint containers of bench flour this most recent attempt. First off, you list 822g of hominy+liquid but the amazon link takes you to a 25oz can. The second red flag was in the amount of hominy vs water that was in your can. My *25oz* can contained 498 grams of hominy and 225 grams of liquid, and yours contained 456 grams of hominy and 366g liquid. I cannot imagine that Juanitas would put less hominy and significantly more liquid in their 29oz can. The answer is surely not to add more liquid, but it indicates a mistake was made somewhere in the scaling or weighing.
Can anyone ID that wood handled silicone spatula?
It's a Staub brand.
Hi. If attempting to do this recipe with masa flour ( subbing it for the hominy part) how if possible would I go about it ?
Thanks
This recipe is incredible. Does anybody have ratios for replacing the hominy with Masa (chefsteps recipe) ?
Thanks for the help
I separated my hominy from the liquid and measures the exact ratios you had in step 1. The dough was way too sticky. I've worked with sticky dough before with bread, but dough that sticky is insanely difficult to get off the plastic and onto the hot pan. It was a disaster. I was hesitant to add more flour unnecessarily but I guess I should have. I left out the chicken bouillon. Perhaps that upped the hydration of the dough too much?
I had the exact same problem after following the recipe verbatim. I added more flour - same problem. Then I added even more flour - same problem. How can Chef's Steps recipes be so far off? Not the first time this has happened sadly.
Made this recipe for the first time tonight with delicious results. The dough handled beautifully. Used a 15.5 ounce can of Great Value golden hominy and did not cook it to soften it. Did not measure the ratio of hominy to liquid. Blended the hominy and liquid on high in my Vitamix for 90 seconds. For the remaining ingredients, I used the amounts listed for 0.5 times the recipe. I used a digital scale, used King Arthur AP flour, and sea salt (instead of bouillon). I deviated from the recipe in that I poured the hominy and melted butter into the flour mixture---I wanted to be sure that I wasn't adding too much liquid. I used all of the hominy and it was the perfect amount! Kneaded for a minute or two and the texture was a dream. Measured 35g of tortilla dough and used our 8" Victoria cast iron tortilla press. Perfect size for our fish tacos. Even with half the recipe, I made about 14 tortillas and put 255g of dough in the freezer. Loved the tip about using induction. I have a portable induction burner and used my giant cast iron skillet, rotating and flipping at the suggested intervals.
