I made the enchilada sauce and the tortillas that I made the corn chips out of. The eggs are from the backyard so those were free.
Cost per person: $1.08
I made the enchilada sauce and the tortillas that I made the corn chips out of. The eggs are from the backyard so those were free.
Cost per person: $1.08
When I need to make flour or flour consistency out of something I will zip it through my spice grinder and then sift it through a fine mesh strainer. It’s important to make sure there is minimal moisture in the material. I’ll sometimes heat the source in an oven on low to dry it out before grinding.
I use the grinder and strainer truck for powdered sugar, oat flour, chickpea flour, flax powder and other things that will go rancid in flour form before I can use them if I bought it pree ground.
But I’m usually using no more than a half a cup in cases like that. Not enough to make a stack of oat flour tortillas.
I don’t have a proper grain grinder but I do have a crusher. Rarely used but essential when I need it.
LOL… holy hell, that thing looks prototypically grain-crushing indeed. oO
I like your tip about the grain-drying, though. Like-- there’s typically all kinds of little steps we can boof up, when overconfident.
Yeah, it’s one of those key steps. Not as important if the grain is factory sealed or you live in a desert. But here in The South anything not air tight will soak up water from the air enough to make a fine powder results impossible.