Barbacoa - The Cook - OT

SGH

SciAggie said:

I always have wood. 

Brother Aggie, I could sure enough make some serious jokes with the above quoted. However, this is simply a great post and you are a good friend and as such I will quietly pass. 

SGH

On a separate note, what a great post and an outstanding cook. My hat is off to you ole buddy. Simply impressive to say the very least. 

SciAggie

@SGH Thanks. Yeah, I left myself wide open, huh? I appreciate your input in the planning of the cook. Now that I have my outdoor kitchen mostly as I want it, I’m having fun figuring out how to cook lots of different dishes. 

On a separate note - welcome home. I hope you get a long and we’ll deserved rest. We all look forward to your cooks as well. 

GATraveller

It's cooks like this that keep me coming back to this forum.  1000 likes!

SciAggie

Thanks to everyone that has left a comment about this cook. I'm just a guy cook like anyone else here that likes to experiment and learn new things. It's fun to share cooks like this and get feedback from folks that have done or seen something similar. Y'all are good people.

Botch

smbishop said:

SciAggie said:

@SGH Scottie, I’m sorry. I just realized I never answered your question. 

I make corn tortillas using the Maseca corn flour from the local grocer. 2 cups of flour and 1 1/2 cups of really warm water are mixed together. I like to flavor the tortillas. It’s easy to add smoked paprika or other powdered spices to the water before mixing. I’ve also taken a roasted green chili and ground it into a paste in the mortar and pestle - I count it as part of the liquid and then adjust the dough by feel. 

To cook the tortillas you just need an inexpensive tortilla press and a good griddle. Press the tortillas between some plastic then lay them gently on the griddle. I cut a quart ziplock for the plastic. The griddle needs to be pretty hot - I’d say 6 on a scale of low to high - so medium high. Cook about 30 seconds then flip. Cook on the second side about a minute. Then flip again and press the tortilla with the back of your spatula. If all is well in the world your tortilla will puff like you want. Put it in a covered dish or basket in a towel to keep warm. They’ll steam in there and get nice and soft. 

Thank you, for this!  I bought the flower, need a press.  I have been wanting to try this!

You can make tortillas without a press; cut a large baggie to form the two clear sheets (as you would for a press anyway), place a ball of masa dough in between, then press down with a glass pie plate.  Takes a bit more effort but you can see the tortilla form through the glass, kinda neat.  

Carolina Q

If you don't have a press, Chef john suggests placing the dough ball between two cookbooks and then sitting on them. He calls these "tortillass". See 7:05...
https://www.youtube.com/watch?v=MH2f5C0z0Kg

SGH

@Botch
I actually have 3 presses. I was more curious about his recipe and method. It seems that everyone does it a little different or uses slightly different ingredients. For the biggest part I was just being nosy 

SciAggie

SGH said:

@Botch
I actually have 3 presses. I was more curious about his recipe and method. It seems that everyone does it a little different or uses slightly different ingredients. For the biggest part I was just being nosy 

I haven’t gone so far as to nixtamilize my own corn - yet. My only tweak as I mentioned is adding some extra flavoring to the masa. 

And be nosy all you want my friend. I won’t hide anything. More likely you’ll just be disappointed in my lack of actual knowledge. 

https://yes-moreplease.com/2015/06/making-homemade-corn-tortillas/

PSC

I'm from Mexico, and I DEFINITELY APPROVE!!!!! looks awesome!

SciAggie

PSC said:

I'm from Mexico, and I DEFINITELY APPROVE!!!!! looks awesome!

That means more than you know. There are many cooks such as this , or paella, that I have never experienced in their native country. No matter how good it tastes, I’m always wondering if it is true to the original. 

SGH

SciAggie said:

SGH said:

@Botch
I actually have 3 presses. I was more curious about his recipe and method. It seems that everyone does it a little different or uses slightly different ingredients. For the biggest part I was just being nosy 

I haven’t gone so far as to nixtamilize my own corn 

And be nosy all you want my friend. 

Thank you for forgiving my nosiness my friend. As you you probably know I have been spending a lot of time in and around Mexico and South America for the past 2 years. As such I have developed a love for true corn tortillas. To be honest I have developed a love for all Mexican style food. I also on several occasions got to witness and participate in the making of masa. It is actually quite simple. 

If you decide to try your hand nixtamalizing corn, feel free to give me a shout. I will gladly share what I picked up south of the border. 

SGH

And again, this is simply a great post and cook. 

SamIAm2

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

thetrim

This is probably my 11th (conservatively speaking) trip back to this post for another look.

Simply awesome!

SciAggie

SamIAm2 sasid:

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

Oh man! Thanks for the link! That’s something I’m definitely interested in. 

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

SciAggie

thetrim said:

This is probably my 11th (conservatively speaking) trip back to this post for another look.

Simply awesome!

Thanks! That’s high praise.

SGH

SciAggie said:

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

Absolutely it is worth it. It will change your idea of what good masa is I promise you. It is a very simple process my friend. The hardest part is getting the appropriate grind. But with a 50 dollar investment in a Victoria corn grinder the problem is solved 👍

SciAggie

SGH said:

SciAggie said:

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

Absolutely it is worth it. It will change your idea of what good masa is I promise you. It is a very simple process my friend. The hardest part is getting the appropriate grind. But with a 50 dollar investment in a Victoria corn grinder the problem is solved 👍

Sounds like I’ll be giving you a call at some point then. Thanks my friend. 

SamIAm2

SciAggie said:

SamIAm2 sasid:

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

Oh man! Thanks for the link! That’s something I’m definitely interested in. 

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

You are very welcome. I just wanted to help keep your interesting, beautiful cooks appearing on this forum .

By the way, you can order their "Masienda’s Chef-Grade Masa Flour - begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico." which has already been nixtamilized and dried. But knowing how you like to deep dive on whatever you cook, I guess that would only be for a hurry up cook. Looking forward to your next cook with this process. 

Legume

SamIAm2 said:

SciAggie said:

SamIAm2 sasid:

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

Oh man! Thanks for the link! That’s something I’m definitely interested in. 

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

You are very welcome. I just wanted to help keep your interesting, beautiful cooks appearing on this forum .

By the way, you can order their "Masienda’s Chef-Grade Masa Flour - begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico." which has already been nixtamilized and dried. But knowing how you like to deep dive on whatever you cook, I guess that would only be for a hurry up cook. Looking forward to your next cook with this process. 

Might as well get some seed and plant some while you’re at it.  You’ve got some room out there for a few rows of heirloom corn.

SamIAm2

Legume said:

SamIAm2 said:

SciAggie said:

SamIAm2 sasid:

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

Oh man! Thanks for the link! That’s something I’m definitely interested in. 

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

You are very welcome. I just wanted to help keep your interesting, beautiful cooks appearing on this forum .

By the way, you can order their "Masienda’s Chef-Grade Masa Flour - begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico." which has already been nixtamilized and dried. But knowing how you like to deep dive on whatever you cook, I guess that would only be for a hurry up cook. Looking forward to your next cook with this process. 

Might as well get some seed and plant some while you’re at it.  You’ve got some room out there for a few rows of heirloom corn.

That's the one thing you agree not to do when you order seed from them.

Legume

Yeah, I see that now @SamIAm2.  Probably not similar climates either.  Just trying to get @SciAggie to go further down the rabbit hole and till up a bunch of his yard.

SamIAm2

Don't think he needs any more encouragement to go down any more rabbit holes tho' @Legume

SciAggie

Y’all are a biggggg help, lol. 

I have told my wife if we do plant a small garden - and that’s on the agenda next summer - that I want to plant some heirloom corn. So your information is actually on point. 

SciAggie

@Legume My tumble down the tortilla rabbit hole has led me here:
https://youtu.be/33gOhQ_3K3s

I have corn and calcium hydroxide ordered from Masienda. There is also a clandestine parking lot deal in the works for other necessary tools and charms of making...

HeavyG

SamIAm2 said:

Legume said:

SamIAm2 said:

SciAggie said:

SamIAm2 sasid:

@SciAggie - If you are interested in trying Mexican Heirloom corn check this out:  https://masienda.com/shop/ 

The story of how the company started and what they are doing to try to preserve the heirloom corn is awesome. 

Oh man! Thanks for the link! That’s something I’m definitely interested in. 

@SGH Do you think that it’s worth the effort to nixtamilize your own corn - particularly the heirloom varieties? Is it a lengthy or terribly involved process?

You are very welcome. I just wanted to help keep your interesting, beautiful cooks appearing on this forum .

By the way, you can order their "Masienda’s Chef-Grade Masa Flour - begins with single-origin heirloom corn (white olotillo) sourced from the tropical (coastal) climes of Oaxaca, Mexico." which has already been nixtamilized and dried. But knowing how you like to deep dive on whatever you cook, I guess that would only be for a hurry up cook. Looking forward to your next cook with this process. 

Might as well get some seed and plant some while you’re at it.  You’ve got some room out there for a few rows of heirloom corn.

That's the one thing you agree not to do when you order seed from them.

Well...they sell it in accordance to the Nagoya Protocol. The US is not a signatory to the Nagoya Protocol so there is no legal liability for purchasers in the US.

So, if a few kernels just happen to fall out of the bag and into your yard and grow, all you really need to do is say "Oooops".

Here's a link to an interesting article on Forbes from a couple of years ago regarding Mexican corn and the Masienda company and the fellow that started it - https://www.forbes.com/sites/dennishollier/2017/04/22/the-man-who-imports-corn-and-how-hes-saving-mexican-food/#3f7d1edc1eaa

PSC1

SciAggie said:

PSC said:

I'm from Mexico, and I DEFINITELY APPROVE!!!!! looks awesome!

That means more than you know. There are many cooks such as this , or paella, that I have never experienced in their native country. No matter how good it tastes, I’m always wondering if it is true to the original. 

It's me , the original PSC, lost my account with the password change, couldn't retrieve it.


back on topic, even here in Mexico barbacoas taste different depending on the region its made, even in the same city you can find different flavors because people modify recipes to make them their own

having said that, yours look great and I'm sure it tasted the same. congrats.

Phatchris

Absolutely phenomenal! And I’m envious of your setup, I would love an outdoor space like that, if only we had good weather more than 5 months out of the year...

SciAggie

@SamIAm2 I made my first tortillas from the Masienda Chef grade masa flour tonight. Man... It is good stuff. You can smell the difference as soon as you open the bag. 

I’m making some beef cheeks in a few days. I plan to nixtamilize and grind my first batch of masa then.