What color were they? What variety of corn was it? Any other ingredients than water, corn and lime? Any other details you can recall?
I've been eating tortillas all my life, but until a few years ago they were just what you ate instead of bread with Mexican food. Then a place I'd been going to once a week for a couple years suddenly started serving a yellow corn tortilla that changed my whole outlook. It tasted more like corn than any tortilla I'd ever eaten but it was more than just that. The best way I can describe it is, it was like the difference between the cheapest ice milk and the best ice cream I'd ever tasted.
Sadly, after about a month, they switched back to whatever it was before and I haven't tasted anything as good since. Although we knew the waitress fairly well, she couldn't or wouldn't tell me what the difference was.
I often make my own tortillas either from masa harina or fresh masa made locally and sold at my neighborhood mexican market. They're good, but don't come close to that memory.
I started a new thread in hopes of answers to any or all of the following:
1. Who has experience experience making their own nixtamal and grinding their own masa?
2. What corn varieties do you use and where do you get it.
3. Has anybody tried grinding the nixtamal in a Kitchenaid stand mixer food grinder attachment?
4. How long can you hold the masa in the fridge?
5. If you freeze the masa how is the tortilla quality affected?
6. What is the freezer life?
I've been eating tortillas all my life, but until a few years ago they were just what you ate instead of bread with Mexican food. Then a place I'd been going to once a week for a couple years suddenly started serving a yellow corn tortilla that changed my whole outlook. It tasted more like corn than any tortilla I'd ever eaten but it was more than just that. The best way I can describe it is, it was like the difference between the cheapest ice milk and the best ice cream I'd ever tasted.
Sadly, after about a month, they switched back to whatever it was before and I haven't tasted anything as good since. Although we knew the waitress fairly well, she couldn't or wouldn't tell me what the difference was.
I often make my own tortillas either from masa harina or fresh masa made locally and sold at my neighborhood mexican market. They're good, but don't come close to that memory.
I started a new thread in hopes of answers to any or all of the following:
1. Who has experience experience making their own nixtamal and grinding their own masa?
2. What corn varieties do you use and where do you get it.
3. Has anybody tried grinding the nixtamal in a Kitchenaid stand mixer food grinder attachment?
4. How long can you hold the masa in the fridge?
5. If you freeze the masa how is the tortilla quality affected?
6. What is the freezer life?
