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Photo by foodiemonster

Cooking Level: Expert

foodiemonster is looking for: (2 recommendations)
To : Merlion, missykitty, ellis260, sparrow, xraybarb (=, laceyworks and mickdee >>> Thanks so much for the enchilada tips! Flour tortilla it is!!!

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Last updated: Oct. 2, 2012 10:01 pm
Posted: Oct. 2, 2012 8:03 am
Commented by: mickdee
Oct. 2, 2012 8:08 am
Great! So glad it worked out for you!
Oct. 2, 2012 8:55 am
you're welcome!
Commented by: Patty Cakes
Oct. 2, 2012 8:09 am
JMO, but flour to me, means burritos, Corn is enchiladas. I must be in the minority.
recipes need gluten
Oct. 2, 2012 8:13 am
Patty or anyone else, help the northerner here who has no clue about Mexicassa food. Are corn tortillas soft, I make the flour tortillas from this site and have seen hard corn tortillas. I tried making soft corn ones, they tore up and turn out awful-tips, advice?
Patty Cakes
Oct. 2, 2012 9:41 am
RNG, corn torts Can be soft as for tacos. ( hard or soft shelled). They can also be hard n flat to use in tostadas, basically a flat taco. I only buy tortillas, not gutsy enough to make them. Sorry your didn't work out. Maybe too much water? Did you use Lard? A must for any tortillas!
recipes need gluten
Oct. 2, 2012 9:47 am
thanks Patty, I do use real lard for the soft, flour tortillas, actually just rendered some of my own last week. The corn ones were made with a mix from the Mexican mart-called maseca-just add water, set in press, then fry. Is there another way to make corn tortillas?
Oct. 2, 2012 9:50 am
RedneckGramma, since corn tortillas have more texture and a bit course, a good tip would that be before you wrap up the corn tortillas dip the tortillas in the enchilada sauce whole real quick then do the rest of the steps that little moisture will help a lot. Hope it works for you :)
Oct. 2, 2012 9:52 am
Patty I prefer corn too but flour was all I had that day and all the tips really helped.
Oct. 2, 2012 9:52 am
glad to have helped a little!! redneck gramma, i havent tried to make them, we hardly ever eat corn tortillas, but when we do there is a mexican market near us that makes them fresh every day, and they are SO good!! very soft and moist, but they do tear a little easily. DH and i prefer flour most of the time.
recipes need gluten
Oct. 2, 2012 9:55 am
thank you sooo much, I will try dipping them, knowing that they are more finicky helps. I have been using flour wraps for everything, and nacho chips but I wanted to try making corn tortillas after reading about them hear.
Oct. 2, 2012 9:56 pm
You need to fry in dry heavy skillet,just to dry ouy,not brown.Use iron skillet,iron pancake pan.Just cook low in a small amount grease if it helps.Hope this helps.Takes practice like frying tortillias.Sorry can't spell.
Oct. 2, 2012 10:01 pm
Don't get them brown and hard.Works best to buy them and dip in small amount of corn oil,to soften more.After dipping put on paper towel.I make mine over the pan to cook in.
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