Class #266 – Homemade Tortillas & Pro Tips for Perfect Chips
Protective Diet Class #266 Notes:
Homemade Tortillas & Pro Tips for Perfect Chips
In this class you join me in my Workplace for Wellness turned PD-Ed Tortilla Factory! I share my quick dough mixing technique along with Pro Tips for sure thing soft puffed tortillas and perfect crispy chips. I show you my favorite stovetop to oven cookware, why I don’t use non-stick pans, and how to season cast iron. When it’s Time to Eat, I demonstrate my Chili Salad Bowl that Jerry and I adore many times a week with our chips. Reduce stress playing in your Workplace for Wellness, while creating and minimizing with me.
- A shout out to Jennifer for rejoining, jumping all in and experiencing fast results, losing 6lbs in one week on a PD.
- Julie shares how stress is physically manifesting in her body and what she is doing about it.
- Post pictures of your homemade tortillas in Protective Diet Living (PDL).
- Thank you for posting your beautiful meal photographs in PDL. I am blown away by the amazing chefs and platers we have. You are presenting the most beautiful meals to yourself and your family and you should be so proud.
|Masa Harina/Maseca||Cast Iron||Non-Stick||Workplace for Wellness|
|Raynaud’s Syndrome||Scleroderma||Polymerization||Plant & Microbe Diversity|
Action Steps for Perfect Homemade Corn Tortillas & Baked Chips
The Right Ingredients
- Masa harina or Maseca, NOT cornmeal/corn flour/corn grits/polenta.
– Dried corn, soaked with lime mineral and finely ground into flour.
– Should be just corn and lime. Sometimes contains folic acid as a food additive. Choose additive-free whenever possible.
– Use a variety of types/brands; plant diversity supports microbe diversity. Julie describes her results from different brands.
- Boiled water (an electric tea kettle makes this so convenient).
The Right Tools
- Cast Iron Skillet (the PD favorite, but stainless steel, ceramic & enameled also work).
– Must be kept dry or it will rust, although it is rust-resistant. Store it away from the sink or any water source.
– They come pre-seasoned—coated with non-toxic oil and baked to create a bond within the metal (Polymerization).
– Retains its non-stick finish even at high temperatures, unlike typical non-stick finishes.
– Rub the pan with a thin layer of coconut oil and bake face down on a baking pan at 450˚ for 1 hour (oven or outdoor grill).
– Let it cool completely in the oven/grill. The oil will not come off and bake into your food.
– If you wash it with soap and water, you must re-season it. Keep acidic things (such as tomatoes) off your Cast Iron Skillet.
- Victoria Cast Iron Tortilla Press (Top-rated press for creating the thinnest, evenly cooked tortillas).
- Off-set Spatula or Tongs
The Right Techniques
- Follow the recipe for PD Corn Tortillas, including all the notes and tips for perfect tortillas.
- Measuring and mixing the dough is the hardest part and this technique makes it easy and fail-proof.
– Measure masa harina by pressing the measuring cup against the inside of the bag=a packed cup.
– No salt added because it is better added to the surface when making chips to avoid making them too salty.
- Boiled water makes the perfect dough consistency with no guesswork.
- Knead the dough a lot, like playdough; makes the tortillas puff with heated air, which cooks the inside.
- Roll dough into a log and cut a bit left of center. Cut the shorter section into 3 parts and the longer section into 4 parts.
- Use a finger bowl of water to moisten fingers as necessary and roll one part into a ball.
- Line a plastic-wrapped tortilla press (can repurpose bags from produce packaging instead of purchasing plastic for this use).
- Press. Rotate tortilla. Press again to create even thinness.
- Cook with 3 flips, a tap and wrap:
– Flip at 30-second intervals.
– Tap/Press tortilla center with an off-set spatula on the 3rd flip to help with the puffing up.
– Wrap in kitchen towel-lined soufflé dish to keep warm—the soufflé dish is the perfect size, but any bowl will work.
Baking Tortilla Chips for Your Dinner Starch
- Make 2 batches of tortillas to get 2 pans of chips.
- Arrange oven racks with one above and one below center position for best circulation.
- Preheat oven to 400˚.
- For each pan, stack 6 tortillas on a cutting board and use a knife to slice into quarters. Single-layer on pans.
- Generously salt chips, and then spritz with water to adhere salt. If using frozen tortillas no water is necessary.
- Set a timer for 10 minutes and bake. Rotate pans front to back, switch shelves and bake for another 10 minutes.
– Chips will be chewy if they are not dehydrated enough, but if too browned, they don’t taste good.
– If the chips are still chewy, turn off oven, put them farthest from the heat source and leave them to crisp up.
– If chips are getting too dark and are still chewy, next time use a lower oven temperature and bake longer
– Hot, freshly made tortillas or frozen will take longer to bake than dried, shelf-stored tortillas.
– Convection/Electric/Gas ovens will each have slight variation in best time and temp. Play with it to get your best.
– Chips baked from frozen tortillas will be flakier.
Freezing and Reheating Tortillas & Chips
- Freeze in a stack in a plastic freezer bag. Store a plastic bag labeled, “Tortillas” in the freezer for unlimited reuse.
- Reheat one tortilla at a time directly on a gas burner or in a heated pan on an electric stovetop. Wrap to keep warm.
- Make chips fresh. If you must make-ahead, return them to the oven for a few minutes to re-crisp before serving.
- When using your phone as a timer in the kitchen, wrap it with a piece of plastic wrap.
- Use your skillet to toast arbol, ancho, pasilla, and guajillo chilies and jalapenos for PD Recipes.
- If you only need ½ an onion, chop the other half and store in a jar for easy meal toppers during the week.
- If you chop up too much cilantro, add it to your onions and shake it in a jar. It will stay fresh for a couple of days.
- Julie demonstrates assembling a PD weeknight warm chili salad bowl loaded with fresh, crunchy, protective toppings.
Q: Is it ok to use non-organic masa harina?
Q: Would you use these for the Salad Chips, too?
Q: Do the PD Corn Tortillas freeze well?
Q: Do you just stack them and freeze or separate them with something in between?
- If you are seeing physical signs of stress, do something about it. Find ways to play and have fun.
- Have fun in your workplace for wellness. These tortillas are so fun! It’s so much fun making them with a friend or family member. Practice makes you a pro. You really can’t mess these tortillas up, I promise.
- As both an artist and a minimalist, there is nothing better than creating food in my Workplace for Wellness and eating it–satisfies my need to get rid of my creation and keep my home neat. I hope these recipes give you that outlet for creativity.
- It’s okay if you just have chips and salsa for dinner. That meal is loaded with protection from whole grain corn and protective salsa. If you are a snacky person like I was…baked tortilla chips saved my life and made PD possible at first.
I am totally addicted to making tortillas.
It’s not a bad problem to have.
|Storing Herbs Technique||#244 Back to the Basics 2019||#209 Tortilla Soup For One|
|#257 The Gut Microbiota||#219 Day Fasting on a Plant-based diet||#254 Taquitos & Reducing Stress|
In this class you join me in my Workplace for Wellness turned PD-Ed Tortilla Factory! I share my quick dough mixing technique along with Pro Tips for sure thing soft puffed tortillas and perfect crispy chips. I show you my favorite stovetop to oven cookware, why I don’t use non-stick pans, and how to season cast iron. When it’s Time to Eat, I demonstrate my Chili Salad Bowl that Jerry and I adore many times a week with our chips. Reduce stress playing in your Workplace for Wellness, while creating and minimizing with me.Tagged with: Cast Iron • Masa Harina/Maseca • Non-Stick • Plant & Microbe Diversity • Polymerization • Raynaud’s Syndrome • Scleroderma • Workplace for Wellness
Class URL: https://protectivediet.com/lessons/class-266-homemade-tortillas-pro-tips-for-perfect-chips