Alright hive mind. I making tortillas for the first time tonight.
Should these be fried on stainless steel or cast iron?
Any other times for home made tortillas is appreciated.
#hola #asknostr
Discussion
Cast iron and hot avacado oil or butter
I went with cast iron and tallow but I think avocado oil would give them a beautiful flavour too.
Cast iron with lard.
This is what I did and it was really fun and worked out very tasty.
Cast iron and Butteeer 🤤
I went with cast iron and tallow. I think butter would be super tasty but it's not really in the vibe of the traditional Mexican flavour.
Nice.
I've never made them but want to.
I'll send you the recipe. They were really easy and really fun! A oven roasted a couple to make tortilla chips which were muy rica
Please do!
I started growing cassava this year as a support plant for my fruit trees. I consequently looked up what to do with the tubers and one of them was making tortillas/wraps with the boiled mashed cassava.
I still haven't found the courage to harvest & cook any yet. I think making corn/wheat tortillas will inspire me though. I can't really compare cassava tortillas if I've never made grain tortillas.
This sounds like an amazing project!!! I wonder if I can get cassava to grow down here. Maybe in the green house.
It grows in Africa so I'm pretty sure it will grow where you are.
I can bring some cuttings for T-bone to take back, if you like.
It climates where they get frosts/snow, they collect the thick stems after harvest and store them in hay over winter.
They then plant the cuttings come spring.
Yesterday I harvested a plant & tried to make tortillas.
It was the first time I'd harvest a cassava plant to eat even though I've technically had it growing for 5 years. My original plant was neglected & got shaded out by weeds but was good for cuttings.
The tortillas were a failure. They tasted like potato pancakes. I'm not sure if it was because I harvested it before the tubers had gotten really fat or if I didn't boil it long enough to make it soft.
Harvesting was easy because the soil was soft & sandy. They peeled really quickly & easily. After cooking 2 tortillas I abandoned that & added the mash to a soupy osso buco I had made. I'd only added salt to the water I'd boiled it in but the mash tasted almost cheesy. It's very tasty, very much like potato with more flavour & with a gloopy texture.
I rate cassava highly as a low maintenance starchy survival food. Going to be growing a lot of this in the future.
Sounds like winning and learning in the same activity. 👊🏼
I wonder if there are any South America Nostr folk who might have some insight into the cooking of cassava tortillas
#hola
Also I quite potato pancakes 😋
Yeah - they were eaten, it was just a pain to roll them out.
They didn't develop a glutinous texture to bind them together. Sticky but not glutinous. I'll have another shot when they're a bit bigger.
It's definitely worth growing the cassava though. Potatoes don't do well in the heat/humidity here. I've given up on potatoes.
Ask a Mexican senora, the professionals.
I was hopeful there might be some following the Hola hashtag who might know best.
If the stainless is thick it probably wouldnt matter which one. Cast iron seems to hold heat more consistent so if you get the temp and timing down it is more repeatable if you are a precise person. Cast iron could impart other flavors of goodness depending on what was in the pan before.
I went with cast iron and whipped through them super quick. I think I was able to cook them hotter with less sticking on the cast iron.
