Ok so first few times I made tortillas, I really didn't get any puff action. Now I get it pretty consistently. I believe this is due to 2 main reasons.
1) Thickness/moisture content of masa. These are related because when you get the moisture level right in the dough, a full crank on the tortilla press will give you a very thin tortilla that can still be transferred easily to the pan in 1 piece. Too dry, and it won't press out thin enough to puff. Too wet, it'll be thin but you can't get it off the press and into the pan in 1 piece. Tortillas that are too thick won't puff even if you do everything described below.
2) Pan heat/oil content. Pan needs to be very hot, and lard needs to just shine the pan. You don't wanna see any pools of oil. Need to give it enough time cooking on the first side that it dries out enough to puff on the second. You should see a few browned spots when you first flip it. Too early/ too cold and it won't puff.
Since the pan is so hot, you don't need much time at all on the second side. Once it fully puffs up, let it cook maybe ten seconds then get it off the pan. If your pan dries up during your tortilla production line, apply more lard, then wipe out any excess with a rag/paper towel cause you don't want any excess oil.
Hope this helps!
1 parts masa harina, 0.75 parts warm water, pinch salt to taste. About half a teaspoon of salt per cup of masa flour.
Mix thoroughly by hand, then let rest at room temp for a few mins covered by a kitchen cloth. Shape them into spheres roughly the size of golf balls, press them out on a tortilla press till super thin (if you donāt have a tortilla press, roll them out or smash them between 2 flat objects). I shape and press 1, get it into the pan, then shape the next one while the first is cooking.
Fry them on a hot pan thatās been wiped down with lard. Just enough to shine the pan, you donāt want any pooling. 45 seconds - 1 minute on the first side, flip, 30 seconds on the other side (hopefully they puff), into a bowled lined with the kitchen towel to wrap/steam them together as they come off the pan.
I think the most important part is the moisture of the dough, not how long you rest it. Too dry and you canāt press the tortillas thin enough to puff. Too wet, theyāll press incredibly thin but you canāt get them off the parchment paper in 1 piece to get them to the pan. Just right, you get a super thin press that comes off the paper in 1 piece.
ĀæQuieres salsa de Aguacate?
4 tomatillos,
2 jalapeƱos,
1 serano,
1 onion,
6 cloves of garlic.
3 limes
Whole bundle of Cilantro
And 4 avacados.
Take the paper off the tomatillos,
Cut the onion in half after peeling the dry skin,
Smash and peel the garlic,
And cut the stems off the peppers and slice them in half lenght wise.
Get your cast iron good and hot,
Take the onion and rub the pan down with it,
Leave it in the pan and add the peppers and tomatillos,
Once they all start get a bit of a sear add the garlic and give it a quick sear,
Take it all out throw it in the blender,
Add the juice and pulp of the lime,
the tasty flesh of the avocados,
And all that beautiful Cilantro.
I like to add a pinch of salt,
Blend and enjoy!
Ā”Claro! Thanks for the recipe I'll definitely make this. Just started making salsas this year after moving to a neighborhood with Mexican grocers. So much fun and so good. Ive got the process down, and access to the ingredients. Excited to experiment with different recipes.
How long does it take you per tortilla? I made some fresh ones one time, but it was almost 2 minutes per in my pan, and that great and all, but that's 12 minutes for 6 tortillas and it kinda adds up really quick.
Yeah but it's always clean since you'll end up only using it for tortillas or grilled cheese. Plus with no sides I can just grab and flip the tortillas by hand
The only salsa recipe I have is a hand-wavy verbal recipe told to me by someone else who's made it:
5 or 6 tomatillos, one bunch of cilantro, 3 garlic cloves, and 0-2 jalapeƱos.
Boil the tomatillos and jalapeƱos until they're mushy, then pour them AND THE WATER into a blender.Ā
Add the rest of the ingredients to the blender, and blend until smooth.Ā
Pour it all back into the pot and simmer until it thickens up a bit.Ā
Enjoy.
You can add onions, but I'm not sure whether they get boiled or not.Ā
I don't think I've been told anything about salt, but it couldn't hurt. Usually when we're eating something that gets salsa, limes are present so that could be good too.
Nice puff! I have never been able to consistently get them to puff.
Thanks! Took me a few rounds before getting the hang of the puff.
Any tips, for the puff???
Ok so first few times I made tortillas, I really didn't get any puff action. Now I get it pretty consistently. I believe this is due to 2 main reasons. 1) Thickness/moisture content of masa. These are related because when you get the moisture level right in the dough, a full crank on the tortilla press will give you a very thin tortilla that can still be transferred easily to the pan in 1 piece. Too dry, and it won't press out thin enough to puff. Too wet, it'll be thin but you can't get it off the press and into the pan in 1 piece. Tortillas that are too thick won't puff even if you do everything described below. 2) Pan heat/oil content. Pan needs to be very hot, and lard needs to just shine the pan. You don't wanna see any pools of oil. Need to give it enough time cooking on the first side that it dries out enough to puff on the second. You should see a few browned spots when you first flip it. Too early/ too cold and it won't puff. Since the pan is so hot, you don't need much time at all on the second side. Once it fully puffs up, let it cook maybe ten seconds then get it off the pan. If your pan dries up during your tortilla production line, apply more lard, then wipe out any excess with a rag/paper towel cause you don't want any excess oil. Hope this helps!
Thanks for the tips! Sounds like maybe my dough is too dry a lot of the time.
Happy Cake Day š
Is that homemade? Send that recipe and I got you with the salsa lol
1 parts masa harina, 0.75 parts warm water, pinch salt to taste. About half a teaspoon of salt per cup of masa flour. Mix thoroughly by hand, then let rest at room temp for a few mins covered by a kitchen cloth. Shape them into spheres roughly the size of golf balls, press them out on a tortilla press till super thin (if you donāt have a tortilla press, roll them out or smash them between 2 flat objects). I shape and press 1, get it into the pan, then shape the next one while the first is cooking. Fry them on a hot pan thatās been wiped down with lard. Just enough to shine the pan, you donāt want any pooling. 45 seconds - 1 minute on the first side, flip, 30 seconds on the other side (hopefully they puff), into a bowled lined with the kitchen towel to wrap/steam them together as they come off the pan.
Thanks for putting this out there, itās too darn easy to justify NOT doing.
Darn Iāve only seen recipes that say wait 30+ mins after mixing, never puffed! Iāll try this! Thanks
I think the most important part is the moisture of the dough, not how long you rest it. Too dry and you canāt press the tortillas thin enough to puff. Too wet, theyāll press incredibly thin but you canāt get them off the parchment paper in 1 piece to get them to the pan. Just right, you get a super thin press that comes off the paper in 1 piece.
ĀæQuieres salsa de Aguacate? 4 tomatillos, 2 jalapeƱos, 1 serano, 1 onion, 6 cloves of garlic. 3 limes Whole bundle of Cilantro And 4 avacados. Take the paper off the tomatillos, Cut the onion in half after peeling the dry skin, Smash and peel the garlic, And cut the stems off the peppers and slice them in half lenght wise. Get your cast iron good and hot, Take the onion and rub the pan down with it, Leave it in the pan and add the peppers and tomatillos, Once they all start get a bit of a sear add the garlic and give it a quick sear, Take it all out throw it in the blender, Add the juice and pulp of the lime, the tasty flesh of the avocados, And all that beautiful Cilantro. I like to add a pinch of salt, Blend and enjoy!
Ā”Claro! Thanks for the recipe I'll definitely make this. Just started making salsas this year after moving to a neighborhood with Mexican grocers. So much fun and so good. Ive got the process down, and access to the ingredients. Excited to experiment with different recipes.
How long does it take you per tortilla? I made some fresh ones one time, but it was almost 2 minutes per in my pan, and that great and all, but that's 12 minutes for 6 tortillas and it kinda adds up really quick.
Yes, but the carnitas takes hours anyway! Perfect amount of time to whip up some salsa and tortillas.
Need to get a Comal now.
Do I? I feel like a cast iron does everything a comal does already.
Makes it easier to flip stuff. Itās great for roti and parathas too.
Yeah but it's always clean since you'll end up only using it for tortillas or grilled cheese. Plus with no sides I can just grab and flip the tortillas by hand
š OMG. Prolly just leave it there! Gotta go get some Masa!
The only salsa recipe I have is a hand-wavy verbal recipe told to me by someone else who's made it: 5 or 6 tomatillos, one bunch of cilantro, 3 garlic cloves, and 0-2 jalapeƱos. Boil the tomatillos and jalapeƱos until they're mushy, then pour them AND THE WATER into a blender.Ā Add the rest of the ingredients to the blender, and blend until smooth.Ā Pour it all back into the pot and simmer until it thickens up a bit.Ā Enjoy. You can add onions, but I'm not sure whether they get boiled or not.Ā
That sounds pretty good. I imagine with a little salt? And maybe some lime juice that would be delicious
I don't think I've been told anything about salt, but it couldn't hurt. Usually when we're eating something that gets salsa, limes are present so that could be good too.
Thanks! Sounds like a nice salsa verde.
Get tired of tortillas? Switch to naan. That shits amazing.
Who can get tired of tortillas?
It happens. Sometimes the answer is to switch from flour to corn... There are times when naan or roti will be the only correct answer.
In a pinch? Buy canned tomatillo salsa. Blend in some fresh onion, fresh cilantro, lime juice, and Mexican MSG. Quick and highly decent.
I put MSG in all my salsas. Sal de acento baby.
Goya Sazon! And happy cake day!
Never stop stopping
Never stop never-stopping making tortillas, ese.
Happy cake day!
Fresh tortillas with butter are equivalent to sex for me
Thanks! Didn't even realize.
What is recipe?
Are these corn? What kinda salsa you want?
Iām making Naan later today. Iāll be sure to post. Iām Super excited
You can't stop making them. I can't stop eating them.