Any idea why my corn tortillas turned out a dud? See link for the recipe I followed last

R

richard-in-cincy

Well-known member
night. See the image for a similar recipe.

I followed Saveur’s recipe to the tee but found that the dough I was forming was not what you would call soft. I’ve also experienced this problem trying to make Mexican empanada dough where I got so aggravated that I threw it out.

Should I have added more water and if so, how much. Note that the image recipe says to use hot water while the Saveur one does not.

The tortillas where really hard to form and my arm and stomach muscles really got a workout (this could be a good thing if you don't intend to eat them...) I didn’t form the 6th ball of dough because it was too tough. Instead, I crumbled it and gave it to my dog Woofus who woofed it down. We also shared one of the not-so-pretty cooked tortillas. Basically, the tortillas were too thick and they broke when trying to fold them.

If anyone can help, I’d like to try these again as well as the empanada dough.

http://www.saveur.com/food/new-recipes/talos-con-chocolate--51824.html

http://www.texmextogo.com/corn_tortillas.htm

 
I don't think the dough was moist enough. It should be the consistency of fresh Play-do.

A tortilla press is inexpensive and does the pressing for you, if you don't need the "rough hewn" look. Or you could roll the masa between 2 sheets of wax paper.

 
ooohhhh - oil in tortillas?

I see that it is a different recipe anyway, not Mexican corn tortillas, but I find masa harina doesn't really bond well with oil - it gets all tough - I see the recipe says t's subbing masa for the Spanish corn, so maybe that's the problem right there...

As for shaping tortillas, yes, like Joes says, get yourself a tortilla press, cut up a bread bag and place a square bigger than the base on the base, then your dough ball and then the other piece of plastic, then squish away!

 
Ah, the feel of Play-Dough... that feel is imbedded in my brain after creating many

animal sculptures, including a frog for science class and a pink pig! Thanks Joe, this helps a lot!

 
Honestly, when I've made tortillas, that's how I judge the mix. You can also, if you have a Mexican

market near you, buy ready-made masa. This is different for the dried mix--it's whole corn kernels cooked with lime, then ground. But be sure it's for tortillas and not for tamales, which would have added fat. And you still may need to add water to acheive that Play-do texture. (those childhood sensations are so vivid, lol.)

The instant Masa Harina still makes wonderful tortillas if you eat them hot off the griddle, though they're a little tough the next day.

We had a rare day off today and went down to San Diego and had lunch in Old Town. It's so different since I was there last. All the newer restaurants had ladies making fresh tortillas, visible from the street. What a treat!

 
No problem, a few hints though...

When you roll out your balls, keep them covered with a damp towel until you need them - also, I wouldn't flour the plastic or the plate, but if you really think you need to, use the same masa, aftre all harina=flour it's just corn flour, do to speak!

The griddle should be very hot and the thinner griddle the better, here is a place where a cheapo version is probaly better!

Oh, and I would really recommend you get yourslef a press as Joe and I mentioned above, you will be thanking us when you are finished by the time you would have rolled out 2 balls!

 
I bet a damp towel would make a big difference. My recipe

just said to cover with a towel. I'm learning.

I'll check into a griddle and press. Perhaps a Mexican grocer near my work may have them. Oh dear, I can imagine all sorts of goodies to fill the tortillas. If I go into mass production, I better freeze most of them as a safety precaution for myself - LOL!

Great tips Sandra, thanks!

 
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