Question for Mexicans?

Question

I need the recipe for making the tortillas for homemade quesadillas. I want them to taste exactly like they do in Mexico. I am going to make quesadillas de queso oaxaca.

Answer 1

Flour Tortillas

2 cup All-purpose flour
1/2 tsp Salt
1/4 cup Shortening
1/2 cup Warm water

Mix flour and salt together. Rub shortening into flour with fingertips until mixture has a fine, even texture. Stir in water until dough forms.
Knead on a floured surface until smooth, about 2-3 minutes. Wrap in plastic and let rest at room temperature for 20-30 minutes. Knead a few times and divide into 8 pieces (for 10" tortillas), or 12 pieces (for 8" tortillas). Roll each into a ball and cover with plastic to keep from drying out. Roll each ball out on a floured surface, turning over frequently. Stack between sheets of waxed paper.
Heat an ungreased heavy skillet over medium high heat until "a water droplet flicked onto it dances in tiny droplets". Place a tortilla in the pan and cook until the top is bubbly and the bottom is flecked with brown
(about 30 seconds). Turn it over and cook the other side about 20 seconds.
If it puffs up during cooking, just flatten it back down with the spatula.
Cook the rest the same way. Tortillas can be refrigerated up to 3 days or frozen up to two weeks. Reheat before using.

Corn Tortillas

2 cup Masa Harina tortilla flour
1 cup Water

Combine tortilla flour with water; mix with hands till dough is moist but holds its shape (add more water if needed). Let stand 15 minutes. Divide dough into 12 balls.
Dampen dough slightly with water. Using a tortilla press or flat baking dish, press a ball of dough between sheets of waxed paper to a 6-inch round. Carefully peel off top sheet of paper. Place tortilla, paper side up, on hot ungreased griddle or skillet. Gently peel off remaining sheet of paper. Cook about 30 seconds or till edges begin to dry. Turn; cook till surface appears puffy. Repeat with remaining dough. makes 12 tortillas.
(Masa Harina (dehydrated masa flour) is made and distributed by the Quaker Oats company. It is a specially prepared corn flour and is used to make corn tortillas and tamales. It IS NOT corn MEAL.)

Answer 2

Quesadillas Are you talking about Corn tortillas??? Si
For one cup of corn flour for tortillas we called MASECA use one cup of cool water and mix it with your hands, get durty until the masa(flour) is very easy to form a ball,if needs more water add a little a the time, when you get the ball shape means is ready to do tortillas.
You need,
a non stick pan medium size or comal warm it up a medium high heat,
1 transparent 35x25 cm plastic bag cut in 2 sides
2 cutting boards or 2 large plates
depending of the size you want your tortilla you grab a piece of masa
round it with your palms and place it in one side of the plastic bag and cover it with the other piece of plastic bag and place it in bewteen the 2 boards o plates and press carefully until reach the thickness you want, then remove the plates o board and remove one side of the plastic and place the tortilla in your hand and remove the other plastic bag and the you place the tortilla carefully into the pan and about 1minute you can place the cheese and close the tortilla in half and seal the edges with a little bit of water, live it for a minute o 2 and turn it over to get cook the other side and done. Or cook the tortillas first both sides and then grab one tortilla place the cheese and place another tortilla on top and put it back on the pan and will get nice and crispy an will be more easier.
Sorry sound a big deal but is not, you will have fun and your enjoy to make people to help you do tortillas, quesadillas or soft tacos, my kids love it.
If you have chance to buy a tortilla presser will be more fun ask for it, at any mexican store Buen Apetito.

Answer 3

It is quite easy:

Get the powder of the MASECA brand, then add water, mix, and done !

You will get a big ball called MASA, take a small ball of this MASA then using a bottle or something useful to make it rounded, as a disc.

Once you get the DISC made of MASA, you can actually cook it in a pam, but don't forget to use the cheese ( Oaxaca style ).

Enjoy.

But I think is easier to get the tortillas already made, try the CHARRAS brand.

Good luck

Answer 4

Here's a recipe for corn and flour tortillas

Corn Tortillas

1 1/2 to 2 pounds Nixtamal, recipe follows
4 to 5 tablespoons lukewarm water
1 teaspoon kosher salt
Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.

Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.

Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.

Nixtamal:
1 pound dried corn kernels, approximately 2 cups
6 cups water
1/2-ounce slaked lime* (commonly called cal), approximately 2 tablespoons
*Cook's Note: Both dried corn and slaked lime (cal) are available online and in most Latin markets.

Rinse the corn under cool water; drain and set aside.
Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.

Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.

Yield: approximately 1 1/2 to 2 pounds nixtamal
Prep Time: 15 minutes
Cook Time: 45 minutes
Inactive Prep Time: 12 hours

Flour Tortillas



2 1/2 cups all purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water
In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.

Answer 5

i am going to mexico, love the food:
thin pita bread
cheese of choice
filling of choice (meat or veggies)
salsa/guacamole/sour cream
spices like pico de gallo, pepper extracts, chilean crushed pepper, salt, bayleafs.....

those are the ingredients

Answer 6

Mexicans don't eat that crap. That's an american marketing invention. Next, you'll be asking people in france how to make authentic french fries.