this post was submitted on 27 Aug 2023

87 points (95.8% liked)

Cast Iron

2048 readers

1 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 1 year ago

MODERATORS

jeade_en@lemmy.world

anyone else using a tortilla press? (reddthat.com)

submitted 1 year ago by icanwatermyplants@reddthat.com to c/castiron@lemmy.world

20 comments fedilink hide all child comments

Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it out to size. 60 second later in a piping hot pan and you have a tortilla. Those wax papers come in handy to separate them in the freezer.

My press came pre seasoned, but I think it can do with a few more layers. What are your tips for making tortillas?

top 20 comments

sorted by: hot top controversial new old

[–] ogeist@lemmy.dbzer0.com 25 points 1 year ago (1 children)

Hola, just passing by, flour tortillas are easier to form with only a baking roller. The tortilla press is more often used for corn (masa) tortilla as they don't spring back due to the lack of gluten. Though if this is working for you, carry on.

Also +1 for the ziplock trick, that's what I do.

Also for flour tortillas search for butter based flour tortillas recipes or look for butter flavoring and use a couple of drops... mind=blown

[–] icanwatermyplants@reddthat.com 3 points 1 year ago

I tried those and they're awesome. The trick I learned is to use very hot water (with baking powder) to prevent gluten from forming. When using yeast the trick is to let the dough rest so the gluten relax. Nice thing about yeast based dough is that you can keep it in the fridge. It's also more forgiving time wise.

[–] RedAggroBest@lemmy.world 10 points 1 year ago* (last edited 1 year ago) (2 children)

Yeast... In a tortilla? What in the Midwest hell?

I have never had a tortilla made with yeast nor do I want to. Change recipes those things look like fuckin pancakes. Masa is superior for pretty much everything that isn't tex-mex as well.

[–] JustEnoughDucks@feddit.nl 3 points 1 year ago* (last edited 1 year ago) (2 children)

I live in belgium.

4 shitty food things about it:

almost no good Mexican food except for brussels. Almost nowhere seems tamales, much less good ones. Very difficult to find corn husks short of stealing them from farms
absolutely no Masa to be found anywhere except specialty, expensive Mexican online shops that come from who knows where
it is difficult to find good milk that isn't ultra high temp pasturized
nearly impossible to find decent salsa or even the peppers to make it without travelling to go to a specialty shop in brussels

Hard life of a Mexican food lover in Belgium 😂

[–] AlotOfReading@lemmy.world 3 points 1 year ago (1 children)

Banana leaves will work fine if they're more accessible. It's a common substitute in other countries. You might even be able to use paper, really. It just has to keep everything contained during cooking/storage.
Masa is basically just nixtamalized cornmeal/cornflour mixed with water. You can make nixtamalized corn yourself if you're willing to go through the effort. If you don't, unnixtmalized cornflour works. It's not bad, just different.
Where does milk come into tamales?! Unless you're doing sweet tamales or trying to make cheese, tamales don't involve milk.
Any chili will work, even thai. Add some capsicum if you want more of that pepper sweetness but all you can find for heat are small thais. Alternatively, use a recipe intended for chiltepins or pequin chilis. Mexico has hundreds of different chilis and all of them are used to make salsa. Just make sure to use white onion, not sweet or yellow. Throw everything in an oven till it's blackened, add cilantro/coriander, blend, season, cool, eat.

[–] Pringles@lemm.ee 1 points 1 year ago

Who cares where the milk goes? I fully agree that the milk in Belgium that you can get in the supermarkets is flat out disgusting. The boiling to ultra high temperature completely kills the flavor.

[–] SoleInvictus@lemmy.world 2 points 1 year ago* (last edited 1 year ago)

My sister-in-law is in Germany and has the same Mexican food issues. Making masa is dead simple. Boil 500 grams dent corn (popcorn works too) in four liters of water with about 10g calcium hydroxide for about an hour, then let sit at room temperature for 12ish hours. Rinse the kernels in the sink, rubbing off most of the loose skins. Grind in a food processor or food mill, add a little water if needed to reach the right consistency. The recipe scales, and be sure to use a stainless steel pan - CaOH degrades aluminium.

[–] icanwatermyplants@reddthat.com 1 points 1 year ago

So far I always found corn tortillas to be bland, compared to flour ones. Tastes differ of course and I think I should try fresh ones one day.

As for the pancake shape, keep in mind that the one you see one the press just got shaped. It's being rolled out to 10" on the silicon mat behind the press. These tortillas are approx 60gr/piece.

[–] Oldslewfoot@lemmy.world 7 points 1 year ago (2 children)

Instead of using the wax paper, get a large zip lock type bag. Cut it in half along the seams to make a sheet of plastic and then use that between the press and the tortilla. I usually rub the bag with a little bit of fat (lard, oil, etc) to keep them from sticking as much. It's more necessary for corn tortillas but I think it helps either way.

[–] satanmat@lemmy.world 2 points 1 year ago (2 children)

Have you tried parchment paper?

Just wondering if that would work better than wax paper

[–] gullible@kbin.social 1 points 1 year ago

Parchment paper is not a good option, unfortunately. You will have to reroll if you press moist dough into it.

[–] mvirts@lemmy.world 1 points 1 year ago

I use parchment paper successfully when I have it

[–] iguessineedtosignup@lemmy.world 1 points 1 year ago

We have the exact same one as OP, I just spray a little cooking spray on it and it works great.

[–] HotsauceHurricane@lemmy.one 3 points 1 year ago* (last edited 1 year ago)

I would if i had one. I would save tens of dollars a year on tortillas.

Use parchment paper between the top & bottom. It keeps tortillas from sticking.

[–] Greee1911@lemmy.world 2 points 1 year ago

You have just inspired me to get one.

[–] mvirts@lemmy.world 1 points 1 year ago

Heck yes, probably the same model

[–] mycatiskai@lemmy.one 1 points 1 year ago

Glen and friends channel used a cast iron tortilla press on an induction cooktop to press and cook the tortillas at the same time. https://youtu.be/YARtbdvklDc?si=Ly36TOaON2uUThPJ

[–] Bloodwoodsrisen@lemmy.blahaj.zone 1 points 1 year ago (1 children)

Dad used one to press some ground beef for burgers, never did it again

[–] icanwatermyplants@reddthat.com 2 points 1 year ago

You just reminded me of a burger place in Union Gap called miners. Their burgers used to be very flat and very wide, with equally sized buns. Loved that concept as it made them very easy to eat.

[–] SoleInvictus@lemmy.world 1 points 1 year ago* (last edited 1 year ago)

I am! Want to get crazy flavorful? Grind your own flour or masa. I bought a cheapy grinder and holy shit: I was so blown away by the flavor improvement that I sent it back and got a good one. Now I'm milling everything.

A big bonus is whole grains tend to last way longer than flours, so I just mill whatever I need and the wheat berries, buckwheat groats, oat groats, glutinous rice, etc will just chill in my cupboard for months without spoiling.

Plus my grinder makes nut butter too. I made fresh hazelnut butter last night. It was so good I cried a little.