Eyeballing it was the important part, I thought. Any pendejo could look up the recipe for flour tortillas. Flour, water, lard, salt, baking powder; these things together will make tortillas just fine.

The corn tortillas I buy at the grocery store — even the big, fancy Mexican one near my house — are crumbly and fall apart midway through eating my taco. Some people swear by the double ...

Cook the tortilla over high heat until lightly browned in spots, about 1 minute. Flip and cook about 30 seconds longer. Wrap the cooked tortilla in the towel.

Masa harina has a lot of big benefits over all-purpose flour. It’s naturally gluten-free, which is great if you’re looking for that, but it’s so much more than that.

When we were first dating, I used to visit my boyfriend in his neighborhood of West New York, New Jersey. (This post isn’t ...

In a large bowl, mix the masa harina and salt together. Gradually add warm water , mixing with your hands until a soft, pliable dough forms. Knead for about 3-5 minutes until smooth.

Aun así, son similares a las tortillas de harina en cuanto a sodio e ingredientes procesados. Elegir una tortilla de trigo integral (o harina) de tamaño más pequeño puede mantener bajo control ...

One recipe, in particular, felt impossible to figure out. “I was watching her make tortillas de harina (or wheat tortillas, versus traditional corn), and I was thinking, ...

In order to better ascertain the true depth of masa harina and tortillas at large, Salon Food spoke with Jorge Gaviria, author of “MASA: Techniques, Recipes and Reflections on a Timeless Staple ...

Tortillas de harina, made with freshly milled wheat and pork fat or vegetable shortening, were essential for staples like tacos, burritos, and caramelos—a Sonoran quesadilla made with carne ...

Imagine a burger recipe whose ingredient list calls for a “bun.” Then, once the burger is assembled, the “bun” holding the patty, toppings, and sauces disintegrates, tears, or breaks down.