Anyone have a good one? I picked up some of the HEB white corn tortillas on my way back to TN, and they are far better than anything we have here.

I'd like to learn how to make my own. TIA.

Start with this Tortilla Starter Kit from Masienda. The press is a little pricier than the cast-iron round presses you might find on Amazon, but it is well worth it and makes a much more even tortilla that peels off the plastic or parchment

You can also check around to see if any Mexican Tortillarias sell fresh Nixtamal. If you really want to go down a rabbit hole, you can buy dent corn and slacked lime and make your own in a food processor or grain mill.

I use the Masienda recipe, they have a video on YouTube. The only thing I do differently is add some salt to the dough, about 3/4 tsp per 2 cups of masa.

2 c masa harina (8oz)
1 tea vegetable oil
1/4 tea salt
1-1/4 c. Warm water.

I'm lazy and need all the help I can get so I buy La Abuela tortillas.

You can buy El Milagro on Amazon

Watching Rick Bayless make tortillas reminded me that I wanted to retry his carnitas recipe.

The first time I did it based on his crock pot version. This time I'm doing it "home style" in the oven.



It's corn tortilla related because I'm going to eat them on corn tortillas later.

Mathguy64 said:

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Watching Rick Bayless make tortillas reminded me that I wanted to retry his carnitas recipe.

The first time I did it based on his crock pot version. This time I'm doing it "home style" in the oven.



It's corn tortilla related because I'm going to eat them on corn tortillas later.

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Thanks for the link, although I'm going to doctor the recipe a little bit, which is what I normally do on most recipes.

I didn't make guac for it. But it was damn tasty. This was much better done in the oven over the crockpot and Manteca method.

I did the Rick Bayless recipe - and the meat just didn't have a lot of flavor. The fluid around it was "ok", but the meat still lacked flavor - even after putting the rendered fluid on it and baking it.

I tried another recipe today - going to braise the pork with the fluid in a bit, but expecting the same results - pork without enough flavor.

I marinate the steak and chicken I make for tacos (came up with my own recipe) - and they are damn good and have tons of flavor and juicy. I do the same when brining turkey in brine and Cajun spices and eventually air frying in the Big Easy. The flavored meat stands on its own.

I want the meat to be able to stand alone flavor-wise - I don't want to have to add something to make it taste good. And so far, that is what carnitas that I've made (or eaten in TN) are to me - you have to add something else to make it taste good. I'd rather have whatever I add to the meat add more flavor (I usually do lime juice, queso fresco, and seasoned rice for my tacos) - the things I add impart different flavors and textures to the tacos.

Here's the recipe Bruce mentioned. It's the best home version I've found, and you don't need a bucket of lard to make them. https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

HTownAg98 said:

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Here's the recipe Bruce mentioned. It's the best home version I've found, and you don't need a bucket of lard to make them. https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

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Yeah, I saw that one. I tried a different one that a buddies wife sent me, and it was pretty good, but it needed some more spices and garlic.

You cook the one I tried yesterday in a crockpot, which is very convenient for me. I'm going to try it again and just add some garlic salt or season salt in place of the salt. I'll probably also add some chipotle.

I would try to cook it in something besides a crock pot if possible. They tend to cook at too low of a temperature and that isn't great for developing flavor.

The oven version I made was much better than the crockpot/manteca version.

HTownAg98 said:

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Here's the recipe Bruce mentioned. It's the best home version I've found, and you don't need a bucket of lard to make them. https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

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This recipe is nails. I skip the extra oil and usually just use a store bought green sauce. Works well to crisp under the broiler or on the Blackstone. Easy recipe, great results.

I usually rewatch the Rick Bayless video before making a batch of corn tortillas.

I use the recipe that's on the bag of Maseca Masa Harina and I add salt.
2 cups of yellow or white masa harina
1/2 tsp of salt
1-1/2 cups of warm water

1. In a bowl, combine the masa harina and salt, mixing well.

2. Add the water a little at a time, mixing the masa thoroughly as you go. Depending on weather and humidity you may need more than or less than 1-1/2 cups.

3. Once you have added all the water, it may feel a bit too wet, but that's ok. You will want to keep kneading the masa for at least another 5 minutes, maybe 10. If it is still too wet and sticking badly to your hand and the bowl, add more masa harina (no more than 1 tablespoon) and knead for a few minutes.

4. You will know you are done kneading when the masa is a smooth ball, not sticky, and there is not any masa stuck to the sides of the bowl or your hand.

5. (optional step) Cover the bowl and masa with a damp towel and let rest for 10-20 minutes. This is to allow for the masa to hydrate a bit more.

Next, roll, press and cook them. I'm still working out my process for that. I have a cheap cast iron press that works well enough. Recently, I bought one of the cheap $6 non-stick tortilla pans from HEB, but haven't used yet. I guess I need to make some tortillas soon.

Maybe I'll pick up some beef cheeks and make barbacoa and fresh corn tortillas this weekend for father's day!

zooguy96 said:

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Texker said:

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I'm lazy and need all the help I can get so I buy La Abuela tortillas.

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Well, I'm lazy too, but we don't have any of those here in East Tennessee. All we have are the crappy Walmart version or La Banderita. The H-E-B in store brand ones are so much better than both of those.

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Every time I'm back in Texas a stop by HEB before I leave and buy a bunch of corn and flour tortillas from HEB and then freeze them. Much much better than anything else that can be found in Minnesota

Well now. I made carnitas the other day and had a lot left over. So I reheated some in a little duck fat. And got a bag of Maseca and made some corn tortillas.

That's some next level stuff.