We have been on a homemade tortilla, salsa, and guacamole kick since TFJ got her mothers day gift from Masienda. Several heirloom corn masa from Mexico, and new molcajete. I have kind of taken over the molcajete and I’m (not at all) sorry. Tonight we grilled up some chicken thigh in my Sinaloa roadside chicken achiote citrus marinade. We made fresh 50/50 masa/flour tortillas, 2 fresh salsas and guac in the molcajete. So good!
The salsas:


The tortillas:


The Yardbird:

The tacos:


The Kit:

Keepin' It Weird in The ATX FBTX
Comments
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
I just got my order from Masienda, a bag of yellow corn masa and one of red. Amazon offers their Blue Corn, but nothing else; I paid thru the nose for my two bags (didn't meet the $75 free shipping limit).
I see you got puffage on your tortillas. By chance do you remember your masa/water ratio? I've burned thru nearly an entire bag of "Maseca" masa, varying the ratio, the thickness, the CI surface temp, taking notes, and got JUST ONE tortilla to puff! I've watched all the corn tortilla making videos on EweTube, they're all slightly different and they ALL get puffage, but I CAN'T. I'm so frustrated about it, and even got a "keep practicing" message from Rick Bayless himself, but it just never works for me (BotchLuck™).
Hoping this new masa works for me.
"Better to die on your feet, than live on your knees" - Midnight Oil
Ogden, Utard
wifey made these but she does always get the puff. These are half flour/half masa so they are even puffier than just masa. I'll see if she will give me the deets tomorrow and I'll share with you.
Floyd Va
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
When in doubt Accelerate....
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
Nice looking food. I like the molcajete- I bought mine from a jackleg Mexican supplier https://www.hernanmexico.com/ I bought two of them- both leaked and could not be sealed with grinding dry rice in them.
Masienda- did you take a look at their Molinito masa mills? I have had my eye on them for several years, freshly ground masa is really great, provided you have a place in the kitchen for the machine.
https://masienda.com/products/molinito
Must. Stop. Buying. Wine.
Good thing I'm going to Napa/Sonoma in August...
Getting back on topic, I won't have a breakfast as good as these tacos out there.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
When I finish up the MD leftover babybacks/home-made potato salad, I'll give these yet another try.
"Better to die on your feet, than live on your knees" - Midnight Oil
Ogden, Utard