LumberJocks

Tortilla Press

  • Advertise with us
Project by Sandblastguy posted 01-04-2013 07:28 PM 1113 views 6 times favorited 4 comments Add to Favorites Watch

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





4 comments so far

View Ken90712's profile

Ken90712

15102 posts in 1878 days


#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!"

View Sergio's profile

Sergio

405 posts in 1381 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 - --

View JamesVavra's profile

JamesVavra

286 posts in 2005 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?

James

View Sandblastguy's profile

Sandblastguy

42 posts in 800 days


#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 powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 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.

-- Sandblastguy Orangeville On. Creating Art From Nature

Have your say...

You must be signed in to post the comments.

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics

HomeRefurbers.com

Latest Projects | Latest Blog Entries | Latest Forum Topics

GardenTenders.com :: gardening showcase