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Tortilla press

post #1 of 10
Thread Starter 

I have recently obtained an inch thick piece of Mahogany which came originally from a 17th Century piece of furniture, I thought it was too good to burn in the stove and had the idea of using it to make a Tortilla press. I have a design in mind, but what I would like to know is what would be the ideal dough thickness to aim for.

To be honest I have only tried the Tortilla made in this country (UK) and they are about as authentic as an Enron annual report.

post #2 of 10
Quote:
Originally Posted by Lawrence View Post
 

they are about as authentic as an Enron annual report.

 

I don't have an answer for your question, I just laughed when I read that comment. :lol: 

post #3 of 10

If you press them about the thickness of a 5 pence coin they should be thin enough.

 

Wayne

post #4 of 10

you guys don't have somewhere you can purchase tortillas? Granted I'm in the US but fresh ethnic markets have pretty decent ones.. Not trying to dissuade you from making your own, I'm pretty much just curious.

post #5 of 10
Thread Starter 

Nope, the only place to buy Tortillas is the supermarket, and that would be wheat flour ones.

I would love it if we even had an ethnic market! Although of course given our demographic it would be Indian/Chinese

You would be more likely to bump into an Australian Aborigine than a Mexican around here.

 

Thanks Wayne, thats a lot thinner than I thought it would be.

post #6 of 10

I would hazard a guess at somewhere between 1 and 2 mm, just from experience. 

post #7 of 10

In my limited experience, eating, not cooking, tortillas for tacos are thinner than those used for enchiladas, and the flavor changes with the thickness.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #8 of 10

I guess I gave an answer without asking which type you were making, flour or corn.  I assumed you wanted corn. You probably could not get MASA (corn flour) anyway.  So for flour ones, which will be thicker, press them as thin as you can and then roll them out some.  Don't be surprised if you make a 6" one and blink an eye and it is now 5" and thicker. Just roll the the thinnest you can with out them tearing when you pick them up to cook.  You will know if they are to thick when you cook them and starting rolling them.

post #9 of 10
Thread Starter 

Actually you made a good call, I was looking at making corn tortillas,

Masa as you said is hard to get, but I have a plan!

 

£3.85 a lb at mexgrocer.co.uk or make my own.

 

Since I recently bought a flour mill, all I have to do is grow some Maize, go through the nixtamalization process and run it through the mill. Simple...

 

Alternatively I can buy Hominy in the african shops, can I grind that down into flour?

post #10 of 10

This is what I use if I make them in here Oklahoma. Cost around 3 pound for a bag. I know you pay double for what we pay for things.  I mostly buy our tortillas and for the church at a  tortillas shop close to our home.  Mexican ran and very good. 

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