I searched for tortilla recipes and I found several, sometimes very different one from another – for instance, Mexican ones are mostly made with wheat flour while other ones are made with white corn one – or mixing the two, sometimes. Plus several other variations.
I am interested in making tortillas for backpacking, eventually for trips that could last up to a week and in warm weather.
what kind of flour, or flour mix, should I use to get the longest shelf life out of my tortillas? Are there any other recommendations about what is the best way to make them so that they last as long as possible?
Best Answer
Start with dent corn or flint corn. You get it in 50Lb bags at the local feed supply store $12. Nixtamalize, grind into masa add salt and water, press and cook into tortillas. Thye'll last a couple weeks. Wheat flour or sweet corn recipes will spoil faster. Yellow corn tortillas also have the advantage of actually tasting like corn; and they won't dissolve when you try to make enchiladas out of them like commercial, hyper-palatable tortilla-like-objects.