Anyone use a tortilla press?

D

deb-in-mi

Well-known member
I just finished watching my Craftsy class on Mexican cooking with chef Rick Bayless doing the cooking (what an amazing individual - check him out on Wikipedia). He has inspired hubby and me to make fresh toritllas using a press. Anyone already doing this? Any words of advice, wisdom?

BTW - I purchased a highly recommended cast iron press from Amazon should arrive on Monday:)

 
I do...

the key is using a split sandwich bag to keep your masa from sticking to the plates ( or plastic wrap, or bread bags, or waxed paper, etc.). I split a quart storage bag on the sides, leaving the end attached. lay one side on the bottom, place your ball of masa, fold the other side of the bag, over the masa, then lower the top plate and press your tortilla. No sticking. I learned this trick from assisting a Mexican cook for a big dinner party.

 
Yes, using the thicker storage bag, as opposed to something thin like plastic wrap..

...is the way to go.

Keep the masa covered with a damp towel. It dries out fast.

Depending on how sophisticated your tortilla press is (I use one I got in Mexico years ago -very basic), it is good to press the masa down and then open it and flip the dough 180º and press again, thus assuring a tortilla that is flat and not thicker at the hinge end.

Works like a charm, and if you get good tortilla flour, you will be very happy with the result. We have tortillarias and Mexican markets here where I am able to buy masa for tortillas already prepared. That's what I normally do. It's fresh, as the turnover is pretty high.

Have fun!

And yes, I love Rick Bayless's cooking and use several of his recipes.

Michael

 
I also fell for Rick making fresh tortillas. He made it look so very simple and tasty.

Mine however, were a complete bust, even using a plastic liner, homemade lard and everything. Truth told I only tried once, because--let me repeat--he made it look so easy. But then Rick has reached Malcolm Gladwell's 10,000 hours of mastering the art of tortilla making.

I, on the other hand, gave up after 12 minutes.

Attached is a video of Rick making tortillas, but not the one I watched years ago. In that one, he added a little blob of homemade lard.

I do have that same press.

 
Loved this info about making your own tortillas. So, I must ask...

is all the fuss worth it? I have been making tacos, etc. for many years, using the best I can buy at the store. Trader Joe's has great ones, that do not fall apart, taste amazing. I have found that they keep downsizing them, and since I love my taco to hold more salad than meat ratio, I need a bit larger size to pour in our favorite taco sauce, over all the fresh lettuce, tomatoes, avocado, radish, cucumber!

 
I get excellent tortillas from a tortillaria in west Phoenix. I use those most often, but...

...I do buy the prepared masa and make my own, especially when the boys are home.

Michael

 
I might have the patience to do it a couple of times...

but not to Gladwell's 10,000 (or 100, or 10)

I have, however, clearly mastered the art of eating.

 
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