4

My mom (from Guadalajara) used to often wrap them in parchment paper, since it can withstand being heated/steamed. I don't know why she started doing it - probably because it annoyed her that the delicious filling often oozed out of the tamales during the steaming. Anyway, Just to make sure, I would use double sheets the first time you try the parchment to ...


3

My understanding is that masa harina is the flour. I think the literal translation is "dough flour." This is typically sold in markets in a bag. One mixes in water and forms the masa, which is used to make tortillas or other (typically Mexican) products. It's made by dehydrating nixtamalized corn, usually on an industrial scale. You can do this at home, ...


2

With no pictures of your press it is hard to make suggestions. But assuming your press has metal plates with loops and a pin for the hinge, and if you can take it apart, you might be able to lengthen the hole of the plates (by lengthen I mean to wollar out but only to an oval instead of a circle in the correct direction, so there is play up and down between ...


2

You could try substituting leaf lard for regular lard. Lard has characteristics that make it perfect for tortillas. But the big square bricks of MANTECA sometimes taste piggy even to me. Leaf lard is super premium lard from a particular part of the pig. I have found it only at farmers markets and occasionally at specialty butchers but of course you ...


2

I contacted Pampered Chef customer service; they asked for a photo, and they determined that it was a defect and they are sending me a new replacement. So they are being on the safe side.


2

Unless, I'm not seeing something in the photo, those appear to be scratches and not cracks. I don't see any reason to doubt the integrity of the stoneware.


1

Only some flatbread recipes are expected to "fully inflate" during cooking. Mexican flour tortillas, in particular, will have bubbles up to around 2", but shouldn't puff up into a balloon. So "what might cause it" is you doing things correctly. In order to fully inflate, the inside of the flatbread needs to be weak enough when the ...


1

I made my own press, using two square maple boards. I put a piece of cardboard the correct thickness for tortillas between the two boards before tightening the hinge in place. This gives me perfectly round tortillas, with an even thickness across the full diameter. If you are going to nixtamalize corn to make your own masaca, it helps a lot if you can figure ...


1

My method is I COOK the rice, then blend, then sift. The flavor is so much better and creamier and there is NO grit, just a little bit of sediment, which is normal.


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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