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4

I have mede pasta years ago with regular corn flour (not cornstarch, but just a non-nixtamalized version of maseca or very finely ground cornmeal if you wish) and I don't remember much in terms of the recipe, but I remember that it worked well in the roller and that the result was awesome. And I don't see a reason why you couldn't do the same with masa ...


4

I know this thread is way old but I did just find it 😀It took me years to figure out that it was my meat filling that was too wet, making my tamales take forever to steam.


3

you should try using wax paper or plastic wrap on each side of the press which will help keep your smaller tortillas from fraying and splitting. I actually put about a 1/2 teaspoon of oil into the dough mix which helps keep it together better as well. But the best tip is probably to just press less hard on those smaller ones. I used to have the same problem,...


3

I think you're probably either making the masa dough too wet to begin with or you're not steaming them long enough. They should steam until the tamale easily peels away from the husk. The wetter your masa dough is, the longer the tamales will need to steam.


3

It's absolutely fine to make the dough in advance, just don't let it dry out. It even freezes well. There is more good information on Serious Eats on the subject. Keep it on the counter for up to a day, refrigerated for up to three days, frozen for up to 6 months (for best quality). In any case that you want to hold the dough, be sure that your baking ...


2

For masa harina- corn tortillas: In my experience, the dough should be the consistency of play-do. I often add a touch of oil while kneading the mixture (by hand). Perhaps a half teaspoon of oil. The thickness is more ideal at about a half matchstick thickness. Try using smaller balls of dough to get thinner tortillas. It should be an inch or more away from ...


2

I use a home made wooden (maple) press, with a couple sheets of flexible plastic to make tortillas. There seem to be two keys to getting nice circular tortillas with non-jaggy edges: 1) Get the hydration just right: Too much water, and your tortillas will tear when you try to get them off the press, too little and they'll be prone to both cracking and ...


1

Flipping twice works pretty well. Cook on the first side until that side is mostly cooked but definitely not finished (the top side should still be damp and uncooked), then flip it and cook until done on the other side, then flip one more time to finish the first side. This will likely decrease the total cooking time slightly, so expect more like 15-20 ...


1

This question is a very old post, but I'm going to go for it anyway. I assume you mean Masa Harina or Maseca masa. I use Maseca Nixtamasa. This recipe gives me 100 % consistency (with corn tortillas, gorditas, and puffy tacos- same proportions for all 3): 2 Cups masa 1/4 teaspoon salt (whisk well before adding water) 1 1/4 Cups water Stir together with a ...


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