How do I get good corn tortillas?

Question

I want to buy or make good thin corn tortillas like you can get here in Texas in Tex-Mex restaurants. All the ones I can find in the store are thicker than what you get in the restaurants and have kind of a bitter taste or some odd taste that I really can't describe...
Is it the lime that they put in the storebought ones that make them taste bad?

I am talking about corn tortillas - not flour ones. I agree that it must be that preservatives are in the store-bought ones, but I've asked at several Mexican restaurants and they swear they do not make them there. Maybe I'd have better luck at a Mexican supermarket?

Answer 1

You have to buy masa which is like powder from the corn, the best one is called MASECA, then you put water until you get a soft consistence NOT too liquid. then you make little balls and splash them with your hands or with a plate, so you can decide if you want it thin or the way you like. then you put it in a griddle, you can buy it in the same store you by the masa, in spanish is called COMAL.
So you put the tortilla in the griddle an wait a little while depend on the thickness of the tortilla, then you turn it to the other side and wait the same time you waited for the other side.

And that it's, Enjoy your Handmade Corn tortilla.!!!!

Answer 2

Make them yourself - you will never buy them again!!

4 cups bread flour
1/2 cup shortening
2 T fresh oregano (or dried)
1 teaspoon salt
about 1 cup water

Work together flour & shortening w/ fingers or with fork. Stir in the oregano. Dissolve in the water. Gradually stir the water into the flour mixture until a moist dough forms. Turn the dough out onto a floured work surface and knead by hand for 5 minutes (or mix in your kitchenaid mixer w/ a dough hook) until the dough is smooth and elastic. Divide the dough into 14 balls and cover with greased plastic and let rest for 25 minutes.

Over medium heat, warm a well - seasoned cast iron skillet or skillet. On an unfloured roll out a ball of dough (or use a tortilla press) to about 6 inches in diameter. Pick up the dough, lay it over the backs of your hands and stretch it out to 10" in diameter. Put the tortilla on the hot skillet for a few seconds then flip over. The tortilla should be cooked, but still flexible

Answer 3

I think the store-bought ones have preservatives. Homemade ones are just masa, water, salt, maybe a little lime. I'd suggest making yoru own for that awesome, fresh falvor!

Answer 4

Here's my recipe for homemade corn tortilla's:

http://www.jannekes.eu/bread/index.html

These are as thin as paper (I make them often)
There is some flour in it but more to "bind"

Greetz from the Netherlands

Answer 5

I my self do not lick corn tortillas, but I do have seen them at Wal-mart grocery store.

Answer 6

you has been eating home made tortillas, made from scratch in the restaurant, hard to find anywhere else,

Answer 7

very essy to make it