با برنامه Player FM !
TASTE BUDS: The Tortilla Conundrum (Rewind)
Manage episode 456580444 series 3404516
Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.
____________________________________________________________________
Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.
Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple
Learn more about Sonoratown here.
Find out all about Acapulco Mexicatessen here.
Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas
Ingredients:
- Recipe makes 12 Servings
- 2 cup(s) All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Iodized Salt
- 1/2 cup(s) Crisco All Vegetable Shortening
- 2/3 cup(s) water, warm
Instructions:
- Mix flour, baking powder, salt and shortening in bowl.
- Add warm water, knead with one hand until dough is well mixed.
- Form into medium size balls.
- Roll out each ball into a thin circle.
- Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.
See omnystudio.com/listener for privacy information.
50 قسمت
Manage episode 456580444 series 3404516
Listen to Hungry for History from the beginning! Enjoy this rewind episode from Season One.
____________________________________________________________________
Eva and Maite kick off the series with the tortilla, a staple in Mexican cuisine and the source of a centuries-long conundrum... corn or wheat? The women taste test Eva’s homemade flour tortillas and try some from Sonoratown, a casual destination for Northern Mexican-style tacos in Los Angeles. Maite visits Acapulco Mexicatessen in East LA to experience the nixtamalization process. Plus, Jorge Gaviria, founder of Masienda, shares his thoughts on the corn vs flour debate.
Check out Jorge Gaviria’s new book! MASA – Techniques, Recipes and Reflections on a Timeless Staple
Learn more about Sonoratown here.
Find out all about Acapulco Mexicatessen here.
Eva’s Flour Tortillas aka HEB - Mother's Flour Tortillas
Ingredients:
- Recipe makes 12 Servings
- 2 cup(s) All Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Iodized Salt
- 1/2 cup(s) Crisco All Vegetable Shortening
- 2/3 cup(s) water, warm
Instructions:
- Mix flour, baking powder, salt and shortening in bowl.
- Add warm water, knead with one hand until dough is well mixed.
- Form into medium size balls.
- Roll out each ball into a thin circle.
- Place on hot griddle, cook one side for about 1 minute, then turn and cook the other side completely until well done.
See omnystudio.com/listener for privacy information.
50 قسمت
همه قسمت ها
×به Player FM خوش آمدید!
Player FM در سراسر وب را برای یافتن پادکست های با کیفیت اسکن می کند تا همین الان لذت ببرید. این بهترین برنامه ی پادکست است که در اندروید، آیفون و وب کار می کند. ثبت نام کنید تا اشتراک های شما در بین دستگاه های مختلف همگام سازی شود.