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Making Tortillas at Home

Mexican

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164 replies to this topic

#151 Chris Amirault

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Posted 20 June 2012 - 07:30 AM

The look great, Matt. What fat did you use in the dough?
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#152 mkayahara

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Posted 20 June 2012 - 07:52 AM

Lard! I rendered it myself, essentially using the pressure-rendering technique (including the 0.4% baking soda) in Modernist Cuisine. In a canning jar with some water, 4 hours at high pressure in my Kuhn-Rikon.
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#153 patrickamory

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Posted 20 June 2012 - 04:30 PM

Matthew, that looks terrific... both the tortillas and the filling - great photos too.

#154 janeer

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Posted 20 June 2012 - 07:23 PM

Lard! I rendered it myself, essentially using the pressure-rendering technique (including the 0.4% baking soda) in Modernist Cuisine. In a canning jar with some water, 4 hours at high pressure in my Kuhn-Rikon.

Lard is the only way to go! Looks good (I don't use bp)

#155 LindaK

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Posted 21 June 2012 - 04:02 AM

Lard? I've never seen a recipe for tortilla dough that called for any sort of fat--just masa and water. The baking powder idea is interesting.


 


#156 mkayahara

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Posted 21 June 2012 - 04:52 AM

Lard? I've never seen a recipe for tortilla dough that called for any sort of fat--just masa and water. The baking powder idea is interesting.

They're wheat flour tortillas, though, not masa ones. :wink:

Edited by mkayahara, 21 June 2012 - 04:53 AM.

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#157 lmarshal1

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Posted 21 June 2012 - 09:57 AM

Rancho Gordo: Your new press is wonderful! Really a work of art.

Thanks, all, for so many tips on making corn tortillas.

I'm curious: what else can a tortilla press be used for? Does it work for flour tortillas as well as corn tortillas? Pie dough?

Thanks. lkm

#158 Okanagancook

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Posted 21 June 2012 - 10:26 AM

I use my press when forming Chinese pot stickers. Put you knob of dough in the press and gently press so you have the start of a dumpling then finish with your rolling pin....gets them nice and round.

#159 Chris Amirault

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Posted 21 June 2012 - 10:36 AM

The press is less effective than a small rolling pin with flour tortillas due to the gluten content.
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#160 danielito

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Posted 13 September 2012 - 04:22 PM

A few months back rancho_gordo allowed us to meet his Rolls Royce of tortilla presses. I would like to introduce the M1 Abrams tank of tortilla presses. It is constructed of 100% stainless steel and weighs in at 19 pounds.

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Edited by danielito, 13 September 2012 - 04:36 PM.

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#161 Pierogi

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Posted 13 September 2012 - 10:35 PM

A few months back rancho_gordo allowed us to meet his Rolls Royce of tortilla presses. I would like to introduce the M1 Abrams tank of tortilla presses. It is constructed of 100% stainless steel and weighs in at 19 pounds.


OK, I have to admit that is the "Big Kahuna MacDaddy Bad MamaJama" of tortilla presses.

But the question that begs to be asked (and answered) is.....why?

My cast aluminum press that weighs about 2 pounds does a fine job, *AND* I can lift it and store it easily. At least Rancho Gordo's has aesthetic appeal.
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#162 danielito

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Posted 14 September 2012 - 08:40 AM

Why?
It's nearly indestructible.
It won't rust, corrode, splinter or crack.
It functions perfectly.
And I think it is beautiful in its own way.

I own one of rancho_gordo's Rolls Royce tortilla presses. It is a thing of beauty but I doubt I'll actually use it. When I want functionality, I'll use the tank
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#163 rancho_gordo

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Posted 14 September 2012 - 10:32 AM

That's super.
I now prefer wood but there was a time I preferred metal. I can see wanting both. I don't think you can have too many fountain pens or tortilla presses.
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#164 pquinene

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Posted 07 November 2012 - 06:00 PM

I made Mexican tortillas today. The recipe had too much baking powder and salt, however the texture was excellent. Tomorrow I will reduce the baking powder and salt, resulting in this recipe - 1 1/2 cups all-purpose flour, 1/8 tsp. baking powder, scant 1/2 tsp. salt, 2 tbsp. butter-flavored Crisco, 1 tbsp. regular Crisco and about 3/4 cup boiling water. This makes six small tortillas, enough for testing a recipe.

I'd also like to try my hand at arepas soon. It is a Latin bread made with pre-cooked, white cornmeal.

Any tips for the above?

#165 heidih

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Posted 07 November 2012 - 08:21 PM

I'd also like to try my hand at arepas soon. It is a Latin bread made with pre-cooked, white cornmeal.

Any tips for the above?


Check out the arepas topic here: http://forums.egulle...as#entry1817341





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