Honestly the tortillas are the easiest part, the dough is easy to work with and not messy, as long as you have a tortilla press it only adds around 20 min to the total cook time.
Maybe you could freeze them? I haven’t tried it, but I know they get moldy after like 24 hours if you try to make them ahead of time.
Yeah I’ve made them a few times before and each time I try adding more water, but still get the crackly surface, I think maybe my pan is not hot enough.
For the tortillas - corn masa, a pinch of salt, and enough hot water to form a soft, pliable (but not sticky) dough.
Filling was chili-lime marinated chicken, sour cream, mashed black beans, lettuce, oaxaca cheese, cilantro, & a generous drizzle of Valentina hot sauce.
Done!
Sure! It’s from America’s test kitchen, their website is paywalled, so here’s a screenshot.
Yeah, the peaks got a bit charred in places, lessons learned for next time. Still think it came out pretty good for my first try. Plus it was delicious.
Yeah, in researching recipes, they’re about 50/50 for and against adding fat. The hardliners say never to add fat as it’s unnecessary, but others say add some lard or butter to increase the pliability. The ones I made are still fairly pliable, they have a crackly surface but don’t actually crack or tear when folded.