Can anyone give me some advice?

[countrycook]

Hi there, everyone. I have not been here in some time, but now I am back looking for some advice*help*. Is it possible to produce ,at home ,a decent tortilla? It is something that complete eludes me. I am a fairly decent cook(my opinion) but I simply cannot do it. They either turn out too thick no matter how much care I take in rolling them, or they are so TOUGH that they are no very appealing. I use a lot of them in cooking for my family. We use them to take instead of sandwiches and of course for fajitas, enchiladas, etc. Anyway, I would like to be able to produce them at home and was wondering if there are any words of wisdom out there. thanks so much and I really do enjoy the forums, even if I don't participate in them often.

[phatch]

Corn or flour? I much prefer corn for anything really mexican. Some tex-mex dishes are better wtih flour.

Corn are quite easy in a tortilla press.

For flour, I like the tortilla press too, but I press two at a tijme to get them thin enough. They are not big however, about 6-8 inches. With well relaxed dough, press them once (they'll be about 3-4 inches at this point). Set aside, covered. Press all the dough once. Then brush one side with oil. Stack two together and press again. You should be able to pull them apart. But it's easier to do when they're in the pan with the first side cooking. You can pull the top tortilla off quite easilly.

Phil

[countrycook]

Thank you, Phil, for that information. I will try that. That should make them thin enough. As for size that is a fine size for to use in my cooking. I usually buy the smaller ones, anyway. I have made them out of corn and flour, but I do prefer the taste of corn.

[phatch]

Originally Posted by phatch

Then brush one side with oil. Stack two together and press again.

I should clarify. Brush one side of the pressed tortillas with oil. Put the oily faces together then press a second time.

Phil

[Jock]

Getting the right texture for the dough is important too. It should be neither too dry nor too wet. Mix in enough water till a little ball of dough does not crack at the edges when squeezed between your finger and thumb.

Jock

[Stewey]

Countrycook,

Do a quick search of the forum topics for tortillas. I gave some good tips for flour tortillas previously. If you don't find it, email me and I will give you the info.

As for corn, if you want some quick, fresh corn tortillas with little hassle, try using the mexican product Maseca. Just add water and you have a pretty decent masa to make corn tortillas in just a few minutes.

My preference is still homeade flour, however.

[countrycook]

Thanks, I will look through the forums when I have the time. I really appreciate the advice. I knew I would get the information I needed here.