this post was submitted on 09 Sep 2024
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Looks like your maseca mix could have used a bit more water to prevent the cracking on the surface of the tortillas.
Having said that, the whole thing looks delicious. I'm making some tomorrow after seeing this lol
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.
It sounds like you're missing a bit of fat - I love this recipe from king Arthur baking, 1 part fat per 10 parts flour by volume (1/4 cup fat per 2 1/2 cups flour) https://www.kingarthurbaking.com/recipes/simple-tortillas-recipe
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.
I grew up with home made tortillas and my mom would probably disinherit me if I added lard or something like that lol. So I'm very much in the camp of only salt, water, maseca and nothing else, but I think experimenting is always fun so that is up to you.
I would try making them a bit thicker, and like you said a warmer pan. Also, flip them sooner and then flip them back at the end if you want them to be toastier, that may help too.