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Sarah
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| Posted: Aug 29 2009 at 7:49pm | IP Logged
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On another thread that I cannot link because I am typing on my phone, some ladies were discussing how to make tortillas.
Can anyone give us recipes and expertise?
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JodieLyn
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The thread was Money Saving Tips
My problem is always the dough is so stretchy that it shrinks right back to half the size I roll it to.
I've seriously thought about a small commercial tortilla roller.. we might even use enough tortillas to make it worth while  Those are still about $1000 if I remember right.
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CrunchyMom
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A tortilla press makes it so much easier, and they aren't expensive. I think I paid $15-20 I cut up a quart sized ziplock to keep it from sticking.
I make corn tortillas and buy Maseca masa (corn cooked with lime and then ground into flour) which you just mix with salt and water to make the dough, roll it into balls, flatten with the press, and I use an electric griddle so I can fit more on at once.
This is the most authentic way to make tortillas (well, I mean, in terms of ingredients).
Some people make flour tortillas which use oil/lard/shortening, salt, and water with regular wheat flour.
You can roll tortillas out with a roller instead of the press, and I did that for a little while, but once I knew how much we preferred the fresh tortillas, I bought a press, and I'm sure it has paid for itself long ago with what we save from not buying premade tortillas. Fresh ones taste better, too.
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Sarah
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| Posted: Aug 29 2009 at 9:13pm | IP Logged
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So looking online quickly they don't recommend the press with flour tortillas.
Does anyone use the press with flour? Is the press also a cooker like waffle maker? Or do you take it off for skillet?
Thanks.
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JodieLyn
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Oh yeah, I mean flour tortillas we use both but like them for different things.. mainly burritos for the flour so they do need to be thin for rolling and folding.
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Stephanie_Q
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JodieLyn wrote:
My problem is always the dough is so stretchy that it shrinks right back to half the size I roll it to. |
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Ditto. They also don't stay soft when I cook them. I was wondering if this was because I spent so much time trying to roll them out... We end up breaking them and 'pinching' our food with them because they're more like a flatbread than flour tortillas you would buy at the store.
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Stephanie_Q
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| Posted: Sept 01 2009 at 2:09pm | IP Logged
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FYI: this is how I have tried making them...
I found this recipe that uses a tortilla press.Cape Cod Style Flour Tortillas
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ladybugs
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This is from my friend, Marie's blog.
Homemade flour tortillas ( adapted form The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman)
3 cups of unbleached all purpose flour
1/3 cup olive oil
1 teaspoon slat
1 cup of warm tap water
1. Place the flour in a mixing bowl. Add the oil and mix together with a fork or your fingers until thoroughly distributed and the flour is crumbly in texture.
2. Mix the salt with the warm tap water and add to the flour. Mix together with your hands until you can gather the dough into a ball. Place the dough on an un-floured board and knead until smooth and elastic, 3 to 5 minutes. Return the dough to the mixing bowl, cover with a towel, place it in a warmish spot, and let rest for up to 2 hours, but no less than 30 minutes. The dough may be wrapped in plastic and stored in the refrigerator. Use within 1 day.
3. To make the tortillas, divide the dough into 12 equal pieces and roll each between your palms to make a ball. Flatten the balls, then place on a very lightly floured board. With a rolling pin, roll each ball into an 8 to 9 inch very thin round. The uncooked floured tortillas may be layered between sheets of plastic wrap and stored in the refrigerator overnight.
4. To cook the tortillas, heat a heavy cast iron frying pan over medium high heat. Place the tortillas, one at a time or as many as will fit without overlapping, in the pan and cook for 30 seconds. If the tortillas puff up, gently press them down with a spatula. Turn and cook on the other side until speckled with brown spots but still pliable and not crisp, about 3o seconds more. Remove and stack as you go, while the tortillas are still warm. Use the cooked tortillas right away or reheat just before serving.
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JodieLyn
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Stephanie I think the trick is the temperature you cook them at.. you need them thin so that they cook fast but you don't want the pan so hot (or so cool) that the outside will crisp before the inside is cooked.. that's why they have to be thin. And you cook them on a dry cast iron pan/griddle
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JodieLyn
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| Posted: Sept 01 2009 at 2:27pm | IP Logged
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that one link Stephanie says that a very small diameter rolling pin is the best? do you know why? or if it somehow works differently than using a larger one?
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Tortilla making: come help
