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Lime? I also saw lye as well as lime though some recipes just using corn flour.
I doubt it would make a difference. Isn't masa a whole grain vs corn flour?I missed if you're using a press. Cut a gallon bag and use it to line your press. I also sometimes roll them thinner with my rolling pin (in between the bag halves).
Bobs Red Mill is organic and non GMO, according to this website: http://www.plantoeat.com/blog/2013/05/non-gmo-corn-tortillas/I've made them but not often.
I got the bob red mill corn flour, could not find the masa, i went to 4 stores. i do not live near a whole foods.
I finally broke out my tortilla press last night! I'm so excited. Turns out making tortillas is nearly as easy as buying them and (a) tastier AND (b) they didn't tear as easily... even a couple hours after making them, they were still flexible enough to roll. I have a feeling that like when I got a pasta maker, this is a kitchen gadget that will change my life.
did you make corn or flour? I am waiting for the store to call me back about special ordering the masa for me.
corn, using masa
i am hoping they call me, i really do not want to trek to whole foods. I actually even went to the local mill and they had corn meal, not masa. LOL. I did get some cheap GMO free organic ears of corn.
i just bit the bullet and ordered a 4 pack of Bob's on amazon, will arrive Sat, free shipping it may be a lifetime supply or the gateway into corn tortilla addiction.
SO many stores here and not just fancy places have tons of Bob's Red Mill products.ShopRite, Waldbaums, Stop and Shop for sure, plus the little IGA in my little one horse town.
here too, just not the Masa Harina, until this week when they decided to carry that particular one!!!! Our Giant (owned by stop and shop) has a whole section of BRM products as does our local natural food store.
Guess you will be eating a lot of corn tortillas
You could also make puffy tacos. A San Antonio staple.You press the masa in the tortilla press. Then fry the dough. When puffs up in the hot oil, you fold the dough (while in the oil) with two spatulas to form a taco. When it's golden, you drain on paper towels and fill with whatever you want. Traditionally, it's seasoned chicken or beed picadillo with lettuce, tomato, cheese and guacamole.Best served hot.