Has anyone tried adding bean flour to tortillas

[Guest guest]

About 50 years ago my father was with the USDA (Department of Agriculture). One

day he brought home some soy flour and masa harina and asked Mother to play

around with it. The whole idea was to get more protein in the Hispanic

community's diet. (Heaven forbid that the government would take a good look at

the beans, rice, corn tortillas and fresh veg that was a part of it). Since I

was the tortilla maker in the house, I tried a bunch of different combos, 5%

masa and 50% ground soy didn't work. 25% soy flour and 75% masa harina worked

ok-ish but it still didn't have the right taste and texture, being a bit heavier

than the traditional tortilla.

 

I have been thinking about the old experiments since the blank blank blank dogs

didn't wish to come in and we cannot let Toby roam free and wondered about

roasting black beans, grinding them into flour and trying them in the tortillas.

Has anyone tried this? How about Garbanzo's? I'm thinking the nutty flavor of

roasted beans would better compliment the goodness of the corn in masa harina,

and maybe roasting the beans would give them a lighter texture when added to the

masa harina.

 

I have tried adding some garlic powder to the masa harina and it was bitter when

the tortilla was fried, so that's a no go. Same with cayenne pepper, though a

shake of hot sauce wasn't bad - not quite what I was looking for, but not bad.

 

Any ideas? Since I'm up, I may as well get this week's tortillas started so when

son number 4 shows up wanting to " borrow " a couple of tortillas for tonight's

dinner, I'll already have a few dozen made for them. The boys discovered last

week that if they just heat the tortilla a little and lightly butter it then

roll it up, it is good. Jarod also discovered that it's good with jelly but if

you butter your hot tortilla and then sprinkle it with cinnamon and sugar it is

wonderful. The boys can go through 2 dozen tortillas in one afternoon.

 

I just may have created a monster. The boys don't like the " store bought "

tortillas anymore.I think it is time for our son to learn how to make tortillas

so he can pass the secret on to his sons.

 

May as well throw on another pot of beans since I'm up.

 

Love and hugs, Jeanne in GA

[Guest guest]

Jeanne,

I've been wanting to try my hand at making home made tortillas and now you have

inspired me to do so.

I'm glad I read your post first because I had planned to flavor mine with garlic

and onion powder.

 

Everytime I eat a store bought tortilla I remember when I was a teenager and

tasted my first home made one. A friend's mother was making them and I was

amazed. I had not only never tasted a tortilla but had never seen one. I can

still remember it, stil warm, fresh off the stove . Yummy !

 

Let me know about the bean flour if it works.

 

If you have time please contact me off line with hints that will make my first

attempts at making my own home made tortillas a success.

 

I made Tamales for the first time a couple years ago and they were the best

ever.

 

Deanna in Colorado

Also at recycled_gardens

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Jeanne B <treazured wrote:

,,, roasting black beans, grinding them into flour and trying them in the

tortillas. Has anyone tried this? How about Garbanzo's? I'm thinking the nutty

flavor of roasted beans would better compliment the goodness of the corn in masa

harina, and maybe roasting the beans would give them a lighter texture when

added to the masa harina.

I have tried adding some garlic powder to the masa harina and it was bitter

when the tortilla was fried,...)