Tortillas: School me

[Too Tall]

Tha flakey, puffy tortilla comes from the added FAT. You are missing some type of fat. We use shorting , it is called manteca in Costa Rica. Just play with the ratios, you need Masa, water, little salt and fat. My wife uses olive oil instead of manteca to keep tortillas more healthy but any type of fat will do.

If you want the best Costa Rican style tortilla add Queso Fresco to the dough. I am sure you can get it there, it is a fresh salty very white cheese. It will crumble to touch and will make tortillas great.

Jose.

Thank You Jose, great tips I'll give that try.

[rydesteel]

Discovered a new little hole in the wall Mexican restaurant in downtown D-Port.

It took a couple trips to realize they use home made Tortillas, and what a difference in taste and texture from commercial ones the others use.

I might have to try my hand at this as well. Very tasty.

[steve garro]

The secret is LARD.
even other oils don't match LARD aka MANTECA - butter = mantequilla.
That's the only way I know to get the quintesential see-through Mexican tortilla.
We bought 10 dozen before we crossed the border, still hot.

Although.......when in the USA we buy Nana's cook-your-own pretty tasty! La Canasta Tortillas - Tortilla Products Retailers
- Garro.

[maunahaole]

How much lard? Do you use lard for both corn and flour tortillas? I'd like to know how to get it mixed in as well. I'm using instant masa, so once I get the water and masa put together, there is not much left there to try to get something that solid mixed in. Do you need to melt it or something?

[Too Tall]

How much lard? Do you use lard for both corn and flour tortillas? I'd like to know how to get it mixed in as well. I'm using instant masa, so once I get the water and masa put together, there is not much left there to try to get something that solid mixed in. Do you need to melt it or something?

Pretty sure Garro is talking flour tortilla.
Honestly, at this point my very traditional corn tortillas mixed with nothing more than salt and water are d@mn good. I'll get over the part about not having some bubbles until my pals Costa Rican wife gets back from vacation with her family where she PROMISED me she would get momma to give her explicit instructions this time.
It ain't easy being this clueless.

[maunahaole]

If you are clueless, the future is bleak for the rest of us slobs. Iron skillets have arrived in da islands. We will be on full tortilla production very soon.

[Too Tall]

If you are clueless, the future is bleak for the rest of us slobs. Iron skillets have arrived in da islands. We will be on full tortilla production very soon.

HAHA Thanks. You bought iron skillets when there are so many unloved Ford Manifolds???? Kidding. I've dedicated an ancient crepe pan for Tortillas because after a few tries all the "good" seasoning gets burned off. Bottomline maybe consider not seasoning the pans. Just keep them wicked dry after cooking. At most a light swipe with light oil.

[steve garro]

HAHA Thanks. You bought iron skillets when there are so many unloved Ford Manifolds???? Kidding. I've dedicated an ancient crepe pan for Tortillas because after a few tries all the "good" seasoning gets burned off. Bottomline maybe consider not seasoning the pans. Just keep them wicked dry after cooking. At most a light swipe with light oil.

The proper pan is a "Comal"
More dang Aztec words for you - maize, masa, comal, nixtamal, chocolate, avocado........

The next time I send you hot sauce I can get you a proper comal & a corn tortilla squisher.
The place I got the hot sauce has them right by the dried chilis - just let me know!
- Garro.

[Lorotomas]

The secret is LARD.
even other oils don't match LARD aka MANTECA - butter = mantequilla.
That's the only way I know to get the quintesential see-through Mexican tortilla.
We bought 10 dozen before we crossed the border, still hot.

Although.......when in the USA we buy Nana's cook-your-own pretty tasty! La Canasta Tortillas - Tortilla Products Retailers
- Garro.

That is it, LARD. I had to look it up, but that is what I meant. Manteca is lard. We use that for Costa Rican Tamales as well.

Basically the same dough. You do a ball of masa dough, fill it up with cooked meats and veggies, wrap it up in plantain leaves and boil it. It is great! We only do tamales for Xmas, it is a great family tradition down here.

xmas tamales-.jpg

[steve garro]

That is it, LARD. I had to look it up, but that is what I meant. Manteca is lard. We use that for Costa Rican Tamales as well.

Basically the same dough. You do a ball of masa dough, fill it up with cooked meats and veggies, wrap it up in plantain leaves and boil it. It is great! We only do tamales for Xmas, it is a great family tradition down here.

xmas tamales-.jpg

Yes! Exactly - we are on the same page - the same thing.
Do you Ticos call it "tamal" as well?
How about Sopes?
- Garro.

[maunahaole]

To purchase those manifolds would be to endorse Ford in that debate. Not going there.

[Too Tall]

The proper pan is a "Comal"
More dang Aztec words for you - maize, masa, comal, nixtamal, chocolate, avocado........

The next time I send you hot sauce I can get you a proper comal & a corn tortilla squisher.
The place I got the hot sauce has them right by the dried chilis - just let me know!
- Garro.

I've got one of those aluminum squishers if that is proper? Looks like this:
11143374.jpg
Oh man lift my game with a decent comal? Twist my arm. So there.
The pequins are my favorite for grinding and adding to various things including dry rubs and the tepins are just good all around fun.
That smokey flavour is the business. Can't get enough of it.

[Lorotomas]

Yes! Exactly - we are on the same page - the same thing.
Do you Ticos call it "tamal" as well?
How about Sopes?
- Garro.

Yes, we call them tamales or tamal for singular. Sopes we dont do as traditional tico dish, but Mexican food is huge in Costa Rica.
We are basically the only peaceful, no army, democratic, no gangs, no maras, few narcs country south of Rio Grande. We have a constant and quite big immigration from mexico and central american in general, you can find any type of traditional latin restaurants here. Immigration has made Costa Rica a very interesting and diverse country, we are proud of opening our doors to people that need it in times of war and dictatorships.

[steve garro]

I've got one of those aluminum squishers if that is proper? Looks like this:

Oh man lift my game with a decent comal? Twist my arm. So there.
The pequins are my favorite for grinding and adding to various things including dry rubs and the tepins are just good all around fun.
That smokey flavour is the business. Can't get enough of it.

Yep - that's a good one. I'll see if I can get you a comal where I got mine - it's got a seasoning to kill for, took a few years, turned 100% black.........you see the tops of oil drums used quite often in Latin America!

Next time I get to East Flag I'll look into what's current for hotsauce offerings & get you some dried goods - Garro.

[steve garro]

Yes, we call them tamales or tamal for singular.

Cool - one of the most American of American (all the Americas) of traditional food, the Tamal, Pozole, Turkey, Mole, Chocolate, Chile.
- Garro.

[0nelove]

Man, these have eluded me too. Great thread. Just great. Stupendous even.

[maunahaole]

toots - we got two of these for cooking. this was before i even knew about this comal thing. two burners at once should increase the output of finished product a bit.

Amazon.com: Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle: Kitchen & Dining

[steve garro]

toots - we got two of these for cooking. this was before i even knew about this comal thing. two burners at once should increase the output of finished product a bit.

Amazon.com: Lodge Logic L9OG3 Pre-Seasoned 10-1/2-Inch Round Griddle: Kitchen & Dining

Yep, I have one of those too. We use almost all cast iron but for the stainless wok & the comal and one omelettte pan........

Here's a double comal: Large Comal - Cast Iron Plate 17 inches
I do like a thinner comal, they heat up faster. mine says "Sol" - Garro.

[Too Tall]

wagner.jpg

Yes, we call them tamales or tamal for singular. Sopes we dont do as traditional tico dish, but Mexican food is huge in Costa Rica.
We are basically the only peaceful, no army, democratic, no gangs, no maras, few narcs country south of Rio Grande. We have a constant and quite big immigration from mexico and central american in general, you can find any type of traditional latin restaurants here. Immigration has made Costa Rica a very interesting and diverse country, we are proud of opening our doors to people that need it in times of war and dictatorships.

Keep talking, I might move there. The food, beautiful countryside, the food, beaches, the food. Thank you.

Garro, hold the phone. The pic. you linked is exactly like something ancient I already own. I've got two ancient wagner griddles that are 18 1/2" ( 21 1/4" ) including the handles) X 8 1/2" Wide. Hello nurse.

[steve garro]

IMG_2225.JPGComal in action - Garro.