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Tired of the rolling pin tortillas. I went to the shop and cleaned up some of the scrap . This press has cedar cherry and oak parts It even works pretty good.
-- Sandblastguy Orangeville On. Creating Art From Nature
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#1 posted 01-04-2013 07:52 PM
Nice, everyone should have on of these. Great, now I need to go out and get some Mexican food. Smile.
-- Ken, "Everyday above ground is a good day!"
453 posts in 1991 days
#2 posted 01-04-2013 08:11 PM
I can use one of this… I have seen in Mexico this kind of press at work, it is very efficient.Tks for posting
-- - Greetings from Brazil - --
297 posts in 2615 days
#3 posted 01-08-2013 03:46 PM
I recently made one too, but I need a better tortillas recipe – my first effort was more cracker like than tortilla like. Care to share?
#4 posted 01-09-2013 06:11 PM
Hi James Here is the recipe we use. enjoy
Texas Flour Tortillas Ingredients:Two cups of all-purpose flour (I use 1 cup of corn flour and 1 cup of all-purpose flour).1 1/2 teaspoons of baking powder1 teaspoon of salt2 teaspoons of vegetable oil3/4 cups of warm milk
Method:Mix together the flour, baking powder, salt and oil.Slowly add the warm milk.Stir until a loose, sticky ball is formed.Knead for two minutes on a floured surface. Dough should be firm and soft.Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.Keep cooked tortillas covered wrapped in a napkin until ready to eat.Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.Makes eight tortillas.
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