The trick is to smoke the meat and not make the meat smoke


  Date: September 04, 2016
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From time to time I have posted baked items like hamburger & hotdog rolls that I baked inside because they were an important component of a meal that otherwise got prepared on the grill or smoker. Since I got my Egg I really have done everything like this outside. But these tortillas were an exception. I could have used the griddle grate for my Big Green Egg to grill them but it was cold outside. Where I would have a lot of grill lid open time I figured I’d make this first round inside and learn the ropes before taking my act on the road. I have long wanted to make my own tortillas after being told how good they are compared to the store bought variety. I just needed to get a tortilla press which I picked up in August. I used the recipe from a Crafsy online class and started making a batch of tortillas to be used making CHICKEN QUESADILLAS (v2). The prep couldn’t have been simpler with 4 simple ingredients: Maseca flour, canola oil, salt (substituted for) & water. The dough ingredients were combined into a large ball from which golf ball sized dough balls were formed. The steps were This is when the one hiccup I had reared it’s head. The dough seemed to be the right texture/consistency, but I had difficulties removing the pressed out tortilla from the tortilla press. You use 2 pieces of plastic from zip-lock bag to help keep the dough from sticking to the tortilla press and to make it easy to remove from the tortilla press. Every time I tried to peel a tortilla off it broke apart. I discovered doubling the amount of canola oil in the dough and kneading the dough ball again did the trick. I grilled the tortillas inside 2-up in a frying pan. Once I get more efficient at it, I plan to move outside and use the larger cast iron grill griddle on my Egg to make quick work of grilling the tortillas, so I can focus on the whole eating part. The homemade tortillas were far better than store bought they had both a richer & more subtle flavors. I am hooked
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Recipe Source:
Alt image
King Arthur Flour Website

Mexican Comfort Food:

Craftsy Online Class
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This was simple to control the sodium content for. It used 4 simple ingredients and the only one with any sodium was the salt. In this recipe the salt was used as a seasoning and was not intended to retard the rise of the dough. I just needed to substitute for the salt.


  • I used Mrs. Dash Table Blend in lieu of the table salt in the dough recipe.

Comments: The tortillas had great flavor and texture and did taste better than what you buy in the store, Evidently the Mrs Dash Table Blend did an adequate job of seasoning the dough.
  • Zero Tare Kitchen Scale
  • Tortilla Press