Quote:
Originally Posted by bjones6416
I saw a "Tortilleria" sign in a little strip mall about 15 minutes from my house the other day, and I stopped in today to see if I could buy fresh masa for tortillas from them. Success! They went in the back and ground me up "una libra" but in reality it was closer to 4 lbs, not 1. I've been on a tortilla making kick lately, but have been using "maseca," which is a dried corn flour/lime preparation. Tortillas are supposed to taste better if you can find fresh masa, which is softened corn kernels treated with lime then ground into dough. I came home and made a batch. The dough looks quite different from dough made with maseca -- you can see the bits of corn in it. I'm still experimenting with timing and temperature of the skillet, but these came out pretty good. For some reason I find the process of tortilla-making very soothing.
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Dad always told me that tortillas rolled out with a broken pool cue were the best