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Tortilla Press - cjs - 08-28-2008

didn't we have a discussion about making tortillas and someone had a really clever way to press them - other than a mfg. tortilla press??????

Re: Tortilla Press - labradors - 08-28-2008

Locally, they just do it by hand - sometimes on a counter top between two pieces cut out from plastic grocery bags.

Personally, I tried one of the presses, and the handle on it broke after only a couple of uses. In addition, I really do think it is easier to do them by hand.

Re: Tortilla Press - cjs - 08-29-2008

hmmm, I shall try that then. I was sure someone had posted something...

Re: Tortilla Press - Mare749 - 08-29-2008

I wonder.....what if you were to take a ball of dough, flatten it out with your hands, then put it through a pasta roller? Would that work?

Re: Tortilla Press - Gourmet_Mom - 08-29-2008

Jean, I don't even know what a tortilla press is, so I'm not sure what you are asking. I DO know that the times I've had the time to make my own, I used the following. I was very excited about the many flavors I could achieve. I had fun with this one for weeks. I made so many summer wraps using these last year....YUM!

Now to your question...after all this time, I didn't know I needed a press to make them. Mine were fine following the recipe below. So could you explain the point of the press?

This is how I did it(I'll post the website as soon as I find!:

* Exported from MasterCook *

Flour Tortillas (Sun-Dried Tomato, Red Bell Pepper, Garlic

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sides and Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
2 teaspoons baking powder -- or less than 1 teaspoon for thinner tortillas
2 teaspoons salt
1/4 cup lard -- between 3 Tablespoons to 1/2 a cup
3/4 cup hot water

Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

"Homemade Tortillas are so good! There is nothing like a homemade tortilla right off the stove. Use it as a wrap instead of bread for your favorite sandwich."
S(Internet Address):

Per Serving (excluding unknown items): 153 Calories; 5g Fat (27.4% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 438mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.

NOTES : Notes from the author: You can make them by hand or use your bread machine (both follow). Also you can use anywhere from 3 Tablespoons of shortening or lard to the 1/2 cup. I only used a 1/4 cup and they were wonderful. Flavored tortillas are made using dried pasta sauce mixes, such as Knorr brand. You can use any of the following: Red Bell Pepper Pesto, or Sun-Dried Tomato Pesto, or Garlic & Herb, or Parma Rosa Pasta Mix, Carbonara ,or Four Cheese. Cooking time is rising time.
My Notes: I used a rolling pin and flavored the flour with wilted spinach, garlic, and onion in a blender with enough water to make a paste. I feel certain that fresh pestos of many flavors could be used in the same way. Just be sure the pesto is fairly thick and adjust hot water to get the right texture to your dough. It should be smooth but not tacky.

Here's the site...OOOPS! I forgot and posted from somewhere else...SORRY!

Flavored Flour Tortillias

Since I KNOW you have GOT to have your own recipe, I'm curious about this kitchen tool that I may or may not need.

Re: Tortilla Press - Old Bay - 08-30-2008


didn't we have a discussion about making tortillas and someone had a really clever way to press them - other than a mfg. tortilla press??????

Aside from the heat--I love Texas--most of our Mexican and TexMex resteraunts make their own tortillas and even chips --you can also take out!I never plan to make a tortilla!!

Re: Tortilla Press - Mare749 - 08-30-2008

I was thinking the same thing as Bill. We have such good Mexican restaurants here that I never make Mexican food. It's just something we "go out" for.

But, Daphne's recipe got me thinking about what good sandwiches homemade tortillas would make. Think I'll be trying them after all.

Re: Tortilla Press - cjs - 08-30-2008

Daphne, you're right, you don't need a press - I was just sure I'd seen a post (and it might have been another there another one?? ) about it. When you use a press, you make a small ball out of the dough and put in on the press bottom, bring the top down and press.

I've made flour and corn over the years - I just happen to have a bag of masa hanging around I thought I'd play with again.

Re: Tortilla Press - Harborwitch - 08-30-2008

I think we had that discussion. But you put the little ball of dough in ziplock bag that's been slit open on both sides. I've gotten so used to my press that I can make the wrappers for the chive dumplings in it as well as tortillas. But the plastic bag is imperative. Otherwise it's a big nasty mess.

I also learned that you have to knead the dough pretty good before you start pressing your tortillas - for corn tortillas!