| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
| Indian Corn Tortillas.Garden to Plate. | |
|---|---|
| Topic Started: Oct 20 2014, 04:47 AM (144 Views) | |
| Durgan | Oct 20 2014, 04:47 AM Post #1 |
|
Veteran Member
|
http://www.durgan.org/URL/?HPVDY 19 October 2014 Indian Corn Tortillas.Garden to Plate. Indian corn from my garden was made into tortillas. The corn was dried on the cob, shelled by hand with the aid of a simple tool,, nixtamalized by boiling for 20 minutes then soaking in calcium hydroxide and water for 36 hours.The nixtamalized corn is then agitated by hand rubbing to remove the skins, I use a large whisk to assist. The nixtamal, now the name, is rinsed several times with water until clear. The nixtamal is now ready to wet grind into masa, which is the dough for making tortillas. Grinding wet can be a problem, since few home grinders can grind wet corn. I have found that my Bamix hand blender does a reasonable job with q bit of time and effort. The alternative is to dry the corn in a dehydrator and grind in a blender, which takes much time and is an extra step. Some whole wheat flour is added to my masa to make the right texture also to add some gluten to make the dough more coherent. This probably enhances the tortilla flavour somewhat. The dough is then made into balls about the size of a golf ball,hand pressed into flat sort of pancakes, cooked in a cast iron fry pan. I also place in the microwave for about one minute to inflate the tortilla then place in a closed plastic container for storage in the refrigerator until required. Pictures depict the process. Posted Image |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Our favorite Recipes · Next Topic » |






5:48 AM Jul 14