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My aunt users my grandmother's recipe and they are the thickest most pliable and delicious tortillas I've ever had, similar to the texture and taste of Taco Cabana but thicker and tastier and she would laugh at the thought of using a steamer. I'm in total agreement with the the comment above starting with: "Bull-honkey" though my aunt does use some baking ...


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Does the sediment "settle" at the bottom of the container if you let it sit for a few hours, undisturbed? If so, it might be an option to use a siphon. We have one for our beer brewing. It looks like this: (image from Amazon) Attach a piece of vinyl tubing to the top and it has a pump action to start the flow. As long as your receptacle is lower than ...


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One technique which seems to be effective at straining out fine sediment is gel clarification with gelatin or agar. Dave Arnold's research on agar clarification culminated in an approach which uses agar, an ice bath, a whisk, a cheesecloth or muslin, and about an hour. Measure out 0.2% agar by weight (as a fraction of your total liquid quantity). Whisk it ...


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According to this page... neither your first option. You should toast them in a pan without oil. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get ...


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I would fry the raw dough, like an empanada. That way you can seal in the filling by crimping the dough.



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