chewy tortillas

[ephmeralgrl]

I made Allisa's enchiladas the other day, the flavor was great! Fullfilled the craving for mexican. The one comment I have is that the tortilla was chewy and sticky. It stuck to my teeth. Has anyone else had a problem with this? I goofed a bit on the prep for the tortillas, not allowing the corn to thaw a bit before mixing and had to add water to make it thin enough to spread. Could this have been a contributing factor?
I love the taste and will make them again, just not when I will be eating in public or with company (lots of tooth picking going on!!). Although in some cultures the post meal tooth picking is the sign of a good meal!

[greengirl]

Too funny!! I had the same problem.

[CAdreamer]

Try less flax:

16 0z bag frozen corn
1/4 cup olive oil
1/4 cup ground flax

[RawTruth]

I have not had this problem with eating them -- and they've been made by Alissa herself. This leads me to believe it was something you inadvertantly did -- either in not sticking exactly to the recipe, or, most likely, not dehydrating the tortillas long enough.

Give it another try letting it dehydrate longer before you roll them -- and I suggest PM-ing our fellow member TA (on the forum here) who is now a certified LOLF chef after taking my class and who is a local expert on Alissa's enchiladas, making them several times a week recently!!!

[blessed]

I don't have Alissa's book yet, so do any of you have another recipe I can use to make tortillas?
Hopefully I'll be able to get the book next month.
Thanks

Ann

[ephmeralgrl]

Thanks all!! I will see how they turn out the next time I make them. My family says there will be a next time as I ate this batch without sharing any!! Now I will make one to share!

[ephmeralgrl]

I forgot to mention that as a result of adding water to the tortilla dough I ended up with more than I needed for the enchilada. I took the nearly dry leftovers cut them into tortilla strips (chip size) dipped them in salt water and dehydrated overnight. Aside from the sticky tooth issue they are great. I have been wanting some salty corn chips.

[TA]

RawTruth, you are so sweet, I learned so much from you! I made the Calzone this week, came out great!

I have to admit, lol, those Enchiladas are a staple around here these days. My experience with the tortillas is to lengthen the time in the dehydrator after filling and check every 15 to 20 minutes to test the firmness. I leave them in about 2 hours at 115 (Excalibur) cuz I like them crispy! DH likes them softer so I usually take his out at 1 hour.

RawPriestess mentioned on a thread about using the enchilada to make tacos, they were delightful! Decreasing the amount of flax in the tortilla will also solve the stickiness problem - found that out the second time I made them when I accidently left the flax out altogether and they came out quite crispy, I was thinking "taquitos". This is a really fun recipe to get creative with.

HTH,
Tricia
(Le Cheffie!)

[Leiloshka]

The same thing happened to me when I made the enchiladas. And, I didn't add any water, so that wasn't the reason why they were sticky. Yes, they had a good taste. I was wondering if I could have cut them, dried them longer and had tostados. Maybe next time?

[Rawkinlocs]

I thought the enchiladas are supposed to be kinda chewy. I mean, even in the description Alissa gives in the book where the recipe for it is she says (and I quote):


"Incredible! This is a warm, Spanish wonder, wrapped in a chewy corn tortilla. Make it early in the day and serve it for dinner that evening!"

So, I'm kinda confused as to why there is so much surprise as to the chewiness of it

Even when I ate cooked soft taco shells, they weren't as chewy, but I can definitely recall using my tongue to get it off the roof of my mouth where my front teeth are! :D

I also think the filling itself (especially if you don't drain it well from the marinade) will also contribute to the moisture factor of the enchilada as a whole (remember zucchini produces water so it makes the marinade juicier).

I would say unless they are turning out super gooey like they're not even done, they are turning out as they should!

[Rawkinlocs]

I don't have Alissa's book yet, so do any of you have another recipe I can use to make tortillas?
Hopefully I'll be able to get the book next month.
Thanks

Ann

Ann,

Try this: http://fromsadtoraw.com/Recipes/CornTortillraws.htm

[ephmeralgrl]

rawkinlocs-
the problem was not the chewyness but rather the sticking to my teeth and needing an impliment (finger, toothpick etc to dislodge).
Guess I will try less flax, or longer dehydrating once in the enchilada stage.
thanks all!!

[RawTruth]

See post #4 above. Both suggestions still hold.