From 9f8f03c84904f8733c64d00b6e2e0205aa1b0e87 Mon Sep 17 00:00:00 2001 From: medusa Date: Sun, 28 Apr 2024 12:43:55 +0000 Subject: [PATCH] Add docs/food_related/corn_tortillas.md --- docs/food_related/corn_tortillas.md | 29 +++++++++++++++++++++++++++++ 1 file changed, 29 insertions(+) create mode 100644 docs/food_related/corn_tortillas.md diff --git a/docs/food_related/corn_tortillas.md b/docs/food_related/corn_tortillas.md new file mode 100644 index 0000000..e0a2538 --- /dev/null +++ b/docs/food_related/corn_tortillas.md @@ -0,0 +1,29 @@ +### Ingredients and Equipment +- **Masa Harina**: Use 200g of Bob’s Red Mill Masa Harina. +- **Salt**: Add 2.8g, which is equivalent to 1 tsp of Diamond Crystal Kosher salt or 1/2 tsp of table salt. +- **Water**: Use 275g of water for Bob’s Red Mill Masa Harina. Heat the water to 140°F (60°C). +- **Tortilla Press**: An 8-inch press is adequate. Line it with plastic cut from a gallon zip lock bag for ease of handling the dough. + +### Procedure +1. **Mix Ingredients**: In a medium bowl, mix masa harina and salt. Add the heated water and stir until absorbed. Knead by hand for 2 minutes. +2. **Rest the Dough**: Cover the dough with a damp paper towel and let it rest for 30 minutes. This helps the masa fully hydrate. +3. **Form Balls**: Divide the dough into 28g portions and roll them into balls. +4. **Press Tortillas**: Use the tortilla press lined with plastic to press each ball to about the thickness of a quarter. +5. **Cook Tortillas**: + - First, cook each side for 20 seconds on a medium-low heat Teflon pan. No color should develop. + - Transfer the tortilla to a high-heat pan (preferably cast iron or carbon steel) and cook each side for 30-60 seconds until it puffs and starts to color. +6. **Steam and Rest**: Place the cooked tortillas in a covered pot with a damp paper towel, allowing them to steam and soften. + +### Tips for Success +- **Dough Consistency**: Adjust the moisture in the dough after resting by adding a little more water if needed. +- **Plastic Technique**: Keep the plastic in a book-like fold for easier handling. This allows you to peel it off smoothly after pressing. +- **Cooking Surface**: A traditional cast iron comal is highly recommended for cooking the tortillas, as it provides even heat and authentic flavor. +- **Efficiency**: You might skip cooking the second side on the low heat pan and directly transfer the tortilla raw side down onto the hot pan. +- **Puffing Technique**: Press down the tortilla with the bottom of a spatula once on the hot pan to help it puff up. + +### Cultural Tips +- **Pronunciation**: Remember, 'h' in "masa harina" is silent, pronounced as 'ah-REE-na'. +- **Salt**: Salt in the dough is optional. Depending on your taste and the saltiness of your fillings, you may choose to omit it. + +### Final Note +This guide, based on your practices and enhanced by tips from experts like Rick Bayless, should help you achieve the best homemade tortillas. Enjoy cooking and celebrating your culinary heritage! \ No newline at end of file