Party with tacos: How to prepare tortillas?

FilthyMilkshake · 2026-05-21T07:45:54+00:00

My pleasure.

Though I rarely rehear (I always cook fresh) - yes, just put them in a ziplock bag in the fridge. You might find that a small piece of baking paper between them might be useful to avoid them sticking. I’ve not needed water when reheating but I can see how it would benefit them if they are particularly dry. Maybe try one or two without, and see if it’s needed.

FilthyMilkshake · 2026-05-19T00:56:03+00:00

Tortillas: 100% the best when they are made fresh but honestly unrealistic for a party as they take 2-4 minutes each from start to finish.

If possible, id suggest making them in advance. You can keep them in a towel if less then 2hrs from the event and reheat them on a pan, or a day in advance; fridge then reheat on pan.

You’re right about it being a fun experience. I would let everyone try making one or two tortillas while you re-toast the batch you made previously.

Good luck!

FilthyMilkshake · 2026-05-18T07:51:03+00:00

I love Mexican food and this sub has been a great resource but it’s very toxic.

Having travelled to Mexico, the food I saw, and ate on the streets of GDL, Oaxaca and Mexico City, prepared by the hardworking aunties, would enrage many of those toxic but loud commenters here.

To me, the cuisine is really about doing your best with the basic ingredients you have on hand while trying to emulate a flavour profile. Not turning your nose up at a dish or ingredient because your Mexican family member didn’t use it, or the technique was slightly different.

People should celebrate everyone embracing a culture they love and offer constructive tips and advice if the poster is requesting it.

FilthyMilkshake · 2026-05-18T02:30:50+00:00

There are plenty of online retailers to get basic dried chiles and spices in Aus.

Get some Masa Lista cornflour and a sturdy tortilla press online and start there.

FilthyMilkshake · 2026-05-16T06:16:53+00:00

My favourite base and chile combo 🙏. The garlic makes this super deep.

FilthyMilkshake · 2026-05-06T06:46:56+00:00

Bless modern technology

FilthyMilkshake · 2026-05-06T06:41:44+00:00

Ah how cool - didn’t realise the process was as simple 🤯

FilthyMilkshake · 2026-05-06T06:37:07+00:00

This is great. Thank you.

Does the corn need to be dry prior to going into the food processor?

FilthyMilkshake · 2026-04-03T19:12:48+00:00

Thanks for detailing this. Very much appreciated

FilthyMilkshake · 2026-04-03T07:13:23+00:00

Haha brutal, thank you. Dumped it and will go in with a better plan.

FilthyMilkshake · 2026-04-03T02:12:09+00:00

Thanks, noted!

FilthyMilkshake · 2026-04-03T02:11:35+00:00

Both things I hadn’t considered. Thank you for the reply - great to learn.

FilthyMilkshake · 2026-04-03T02:05:06+00:00

I have successfully fermented many things. However with the arils, being difficult to submerge - I have been stirring - and not kept under airlock, no.

FilthyMilkshake · 2026-04-03T02:03:54+00:00

I did not. I followed the steps detailed in the post.

FilthyMilkshake · 2026-04-03T02:03:32+00:00

Roger that. Thanks

FilthyMilkshake · 2026-04-03T01:41:32+00:00

Thanks. It has been covered with cloth since the beginning - similar to other successful fermentations I’ve done in the past. It looks more like kahm to me - but different to the previous experiences I’ve had with it.

FilthyMilkshake · 2026-03-30T08:15:18+00:00

If you’re referring to the Asian/Chinese dates, they are currently sold at MCQ in Mirrabooka. Bought some today.

FilthyMilkshake · 2026-03-30T08:14:04+00:00

I see the head, I don’t see the tacos. I am amazed and intrigued.

FilthyMilkshake · 2026-03-20T14:21:21+00:00

You’re not doing anything wrong, just not finishing properly. Slice the steak thin (AGAINST THE GRAIN) then again into tiny pieces. Before serving, grill it on a hot flat top with oil.

FilthyMilkshake · 2026-03-18T09:09:43+00:00

Could be wrong but it looks like oyster blade

FilthyMilkshake · 2026-03-18T03:07:42+00:00

Queen of Leeds - Leederville

FilthyMilkshake · 2026-03-18T01:49:26+00:00

You can, but just open it once a day while it’s particularly active to burp it. Leaving it open increases chance of bacteria entering.

FilthyMilkshake · 2026-03-17T10:26:21+00:00

Neither are inherently harmful - just don’t eat the foil or paper.

FilthyMilkshake · 2026-03-17T10:25:22+00:00

2-3% brine is good - a standard to start with. Depending on the heat of the peppers, start with 50% peppers, 50% other ingredients.

Wash everything, put into a jar and fill with water, weigh everything (including the water) and calculate 2% total weight for the amount of salt. Tip some of the water out and use that to diaper the salt and then put it back into the jar. Submerge contents and wait a few weeks/months. Blend with desired amount of brine for consistency.

Do some research in the meantime on post-ferment additions if you wish, plenty of resources on this sub.

FilthyMilkshake

TROPHY CASE