Why were my *Hot Bread Bakery* corn tortillas so boring?

M

marilynfl

Moderator
I have their recipe book from the library and decided to try them. I found Bob's Red Mill Masa Harina (non-GMO) (their recommended flour if you can't get fresh), used bottled water and freshly ground sea salt.

They were...merely okay. Had them soft with roasted veggies and beef.

For dinner I fried up a few more and made migas. Even with eggs and cheese, something was still missing.

I tried frying one and that finally had the prominent "corn flavor" I was expecting. Otherwise, boring!

I'm going to try the gorditas recipe on the Red Mill's bag because I don't care to waste calories on more boring tortillas. Just wondering what the deal was.

1.5 C masa harisa

1 C hot water

3/4 tsp sea salt

Let sit covered for 30 minutes.

Fried in cast iron skillet lightly glazed with peanut oil.

1 minute, flipped 1 minute.

http://www.rodalesorganiclife.com/food/corn-tortillas?cm_mmc=pinterest-_-OrganicGardening-_-Content-Cook-_-corn-tortillas

 
I think the kicker is fresh ground masa, not reconstituted. My favorite

tortilleria grinds their own nixtamal corn that has been softened by simmering in a lye solution and rinsed.

This is ground into masa dough and made into tortillas.

When I buy tortillas, I can usually find what are labeled "table or enchilada" tortillas. They are thicker and made from yellow corn, not white. I think yellow corn tastes more strongly of corn than white corn tortillas. Might just be my perception, but that's what I go with.

When I make tamales I go to a mexican market and get my masa. I buy plain masa (not preparada, which already has lard and baking powder mixed in) and add the lard and baking powder myself. I am always pleased to get a coarse ground masa, as opposed to the smoother grind. I just like the texture of the finished product better.

I own a tortilla press, but I don't make my own tortillas very often. I can get good tortillas ready-made here pretty easily, so unless I have some extra masa laying around, I don't usually break out the press.

 
Their recipe didn't call for lard or baking powder...just the masa, water & salt.

Truly disappointed, as they turned out beautifully but didn't add to the taste profile at all.

 
I understand. Corn tortillas do not contain baking powder or lard. Sorry if...

...my previous ramblings weren't very clear.

Masa with baking powder and lard is used for making tamales, while the plain masa, water and salt go into tortillas.

With such a simple trio of ingredients, the quality of the ingredients really makes the difference. Fresh ground coarse masa works best for corny tasting tortillas, IMHO. But, not everyone has access to that.

Not yet, anyway.

 
I agree with Michael . . .

Fresh ground masa *is* different, especially for (in my experience) tamales. AND, I swear that yellow corn tortillas taste soooo much better than the white corn ones, at least this is my judgement from the tortillas I have purchased around here.

Some would say that generic corn used to make tortillas makes generic tasting tiortillas. I have read of old time and landrace varieties of corn making the best flavors of corn products, be it masa, tortillas, nixtamal, hominy, cornmeal, polenta or grits.

 
I think it is the variety of super sweet corn being grown now.

Commercial corn tortillas used to be beige & stiff until heated.

Now they are white & neon yellow and are the equivalent of Mexican Wonder Bread. I can only find a few companies still making the old-fashioned ones that had lots of earthy flavor and are "chewy." If they are bright yellow, forget it.

 
Trader Joe's carries a good hand made corn tortilla which are a little thicker than the super market

ones. They are stiffer until softened in oil for a short time. I really like them as they do not fall apart when I stuff them for tacos.

 
DD lived in San Antonio for a while and we went to breakfast where the corn tortillas

were being made fresh by two little ladies in the kitchen. I realized there that I had NEVER had a real corn tortilla. They were so thin you could read the paper through them--just absolutely delicious.
I can't speak from any knowledge about yours, unfortunately, but I would appreciate the effort for sure!!

 
--Read the ingredients. Many corn tortillas now are made with a LOT of extras. . .

I like the ones that just list corn, lime (turns the corn into "masa" corn), water.

The additives are things like cellulose, all sorts of preservatives and amylase. Funny, that amylase; If I remember correctly, amylase is an enzyme in saliva that helps turn starches into sugars (classic experiment is to chew something starchy for a couple of minutes and you can start to taste the sugar).

I say, why not just use good corn instead of that commodity corn everyone uses 'cuz it is cheap and readily available? The problem is the commodity corn is cheap and readily available and the "good corn" is not. . .

 
Cool! This is the article I remember!! I am going to put this info about Taco Maria's . . .

On my wall and try to visit there if I go the the Orange County Fair this year (Costa Mesa is close to the OC Fair).

Those tortillas made with the nixtamalized (I love that word for some reason) are a' callin' my name.

 
All excellent and informative answers. Thanks. I was kindof hoping I forgot a key step that would

have magically transformed them into the taste treat I had in my brain.

 
Also know that even though we have several tortillerias here in Phoenix, they...

...each put out a slightly different product.

You have to find the one you like!

Michael

 
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