Is it possible to prepare store bought corn tortillas so they don't fall apart? I know they are healthier than flour and they taste fine, but mine frequently fa
I searched for tortilla recipes and I found several, sometimes very different one from another - for instance, Mexican ones are mostly made with wheat flour whi
Most tortilla and pita bread recipes I see specifically call for cooking the dough in a cast iron skillet. At the moment, I only have stainless steel. My only
I want to make mexican tacos, which are usually made with masa harina (nixtamalized corn flour + water). However I don't have nixtamalized corn flour, I have
Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to
How do I store bought-warm corn tortillas to keep fresh longer? reheating tortillas has been discussed here After refridgerating 24hrs, a quick reheat in micow
What is the effect of lard in tortilla dough? Can a vegetable oil of preference be substituted for it?
I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them. However in both cases I roll t
I am new to the process of making tortillas from corn, I understand that the nixtamalization process and using heirloom corn are important to make traditional t
I have a fairly typical Mexican-made tortilla press, and I've had it for a while. It works of course, but there's a persistent problem of the part of the tortil
I am trying to make home made tortillas and I was wondering if I can substitute Lard with Ghee as I am not too keen about the taste of lard. My understanding is
I suppose this is more curiosity than a problem, but why do my homemade (corn) tortillas start hard as soon as they are off the pan and then quickly turn soft?
I am trying to come up with a recipe for a wrap (in a tortilla) and my idea features slightly fried vegetables and spring onion, sour cream, spinach and mozzare
If you cook flatbreads/tortillas they should ideally inflate on the griddle. What might cause tortilla or flat breads to break or crack in places some time duri
I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it, Mix whole wheat flour and salt with room tap wa
I've recently been given a recipe for tortillas by a friend, but it calls for a Comal, and I only have a crêpe pan, or a non-stick frying pan. Are either
From watching videos and going to local Mexican restaurant, it seems the tortillas are much thinner than how I am able to get them when I try to make them at ho