Anyone use a tortilla press?

Big Hairy Dawg

Thinking about asking Santa for a cast iron tortilla press for Christmas. I love making Mexican food but do not like the taste of the store bought tortilla's. They must coat them with something to preserve them...

I made a batch of homemade that tasted great but were a pain to roll out by hand.

Just wondering if any of you make your own and have success using a tortilla press....

Thanks,
BHD

Boilermaker Ben

I have a pair of those flexible cutting mats that I use for tortillas. Put the dough ball between the mats and use a heavy pan (and body weight) to press the tortilla out. It's a lot cheaper than a tortilla press, and I don't make enough tortillas to justify the cost of a press. I keep a pair of mats that I use ONLY for tortillas, and which never see a knife. Otherwise, the tortilla dough sticks in the little grooves from knife cuts.

vidalia1

2 questions...what is your tortilla recipe? If you don't mind sharing and do you just tear off a piece of dough and press it since you do not use a knife to cut it???

Little Chef

Haven't been able to find a tortilla press with decent enough quality to justify buying. You can use two plates....just line the top and bottom of the dough ball with plastic wrap and smash between the plates. It peels right off the plastic wrap after smashing. (smashing is a proper culinary term...right?? :blink: )

mkc

Corn tortillas work well for me using a press, but flour ones need to be rolled out - the gluten in the flour makes them want to "spring back" so it's tough to press them and get them thin enough.

Here's the flour tortilla recipe I use, I get anywhere from 12 to 16 tortillas depending on how large I want them:

http://www.texasrollingpins.com/tortillarecipe.html

Here's a blog post with photos where I made them in our motorhome (for tortilla burgers with green chile sauce), using a non-stick skillet because that's all I had:

http://www.barkingspuds.com/bark/?p=283

One of the "tricks" I use is to let them actually stick to the counter a little towards the end - that helps them roll out as thin as possible.

Here's a whole wheat flour tortilla recipe I like, too (I usually get 12 tortillas. 8 would be HUGE):

http://www.recipezaar.com/Pipin-Hot-Bakery-Whole-Wheat-Tortillas-7417

Boilermaker Ben

lol...it's the mats that never see a knife...the dough balls get cut. Darned grammar.

I'll have to dig out that recipe...it's been a while, but I know I saved it somewhere.

Village Idiot

I think those silvery metal tortilla presses are really made for tourists. Here is one like the Mexicans use --- I got it in San Miguel de Allende. However, I don't know where you live, but if you have a Tortilleria in town, that is the way to go. You buy them straight off the cooker, and they are "to die for". When I make enchiladas, I don't even have to dip them in hot oil because they are so pliable. We have lots of tortillerias in Houston.

Mainegg

Well how cool is that!! I have never made these, just never thought about it :( I have pork and pintos in the crock pot for dinner and had to go to the store to pick up tortillas now I will just make them. I just printed out the recipe, thanks for sharing !!

Boilermaker Ben

Oooh, I found it right away. Here it is.
Flour tortillas:
2C bread flour
1 t salt
4 t shortening (I'm guessing lard would be more authentic)
3/4C warm water
Mix flour/salt. Cut in fat. Add water and mix. Knead 2-3 mins. Rest 15 mins. Divide to 6 or 8 balls. Cover and rest 45 mins-1 hour. press and cook on a hot griddle 30 secs per side. Keep warm

Here's another recipe that came with the first, but which I haven't tried...they're supposed to be more like pitas, I think.

2C AP flour
1.5t Baking powder
1t salt
2t oil
3/4C lukewarm milk

Stir flour + bk powder
mix salt, milk and oil

Add wet to dry and mix. Will be sticky. Knead 2 mins. Rest 15 mins. Divide into 8 balls. Rest 20 mins. Press and cook on hot, dry skillet or griddle. It will blister. 30 secs per side. Keep cooked tortillas warm as you cook the rest.

mkc

Thanks, Julie. I learned to make them last fall (from that recipe) and haven't bought a flour tortilla since. I probably make a dozen or so every couple of weeks. They keep pretty well in a gallon Ziploc in the fridge.

Little Steven

Big Hairy Dawg,

I have an electric one that I bought in Phoenix thirty years ago. It pressed and cooked at the same time but I haven't tried to use it in years. Might work ok as a press though.

Steve

mattrapp

There are many crappy presses out there. I use one from Mexico that is a very heavy cast iron one with a polished finish. It is a Tisamatic Estrella. There was a seller on Ebay selling them individually or in sets of 3. If you bought the set of 3, they came to $16 each including shipping. If you are going to make any numbers of tortillas they make it sooo easy! When I have dinner gatherings I make all of the dough balls ahead, put out all 3 presses and let the guests press them while I cook them. Everybody enjoys it and you can't beat a fresh tortilla!

BobS

I lived in Tampico, Mexico for 10 years and must have seen a million tortillas made on the metal presses. They work fine. Actually you press the dough between two sheets of plastic. I usually cut up a storage bag, because the plastic is heavier and easier to handle.

As mentioned above, these are just for corn tortillas.

Eggsakley

As all above have stated. I use Masa Harina instead of plain bread or bleached flower. Makes a good tortilla but is a little resistant to staying very thin. Makes a good tortilla none the less.

BigDaddy - OCT

Good timing of the thread as I've been contemplating a press as well.

Hey Bruce in Stillwater, we need to meet up some time. I'm also Bruce in Stillwater. I sent you an email via the forum email but I find it less than reliable. Holler at me some time at br_williATyahoo.com

Bruce

vidalia1

Thanks for the recipes Ben...