Re: [CH] Flour Tortillas Recipe
Phil Cody (wpcody@mindspring.com)
Mon, 15 Feb 1999 20:23:35 -0500
Cameron:
This sounds like a great idea! It should cut down on the
prepartion time quite a bit. Rolling torts is always good
think time, but standing on the torts sounds like much more
fun. The best thing I see about it though, as you pointed
out, is the large torts that can be produced without a lot
previous experience.
Another thought on the subject of homemade torts. Try
adding a little finely minced fresh chile to the dough
before pressing or rolling the torts. It will add some eye
appeal and enhance their flavor of course!
Phil
>A very easy and cheap way to do it is to use a rigid piece
of board
>(plywood?) about a foot square. Slit open a large poly bag
(e.g.a gallon
>size ziplock) on its sides; so that only the bottom edge is
left as a
>hinge. Lightly grease the inside surfaces. (Although in the
case of Phil's
>recipe, there is a lot of fat and this step will probably
be unnecessary.
>Place your ball of dough in the center of the poly sleeve
on a hard smooth
>floor surface (a tile or another piece of wood), put the
square board on
>top and stand on it. Depending upon your mass and the
consistency of the
>dough, rythmic movements may be used. If you want to get
fancy, the final
>thickness of the tortillas can be controlled by putting
something of the
>required thickness (e.g. coins or small metal rods) between
the pressed
>surfaces. This setup has the advantage of being more useful
than a regular
>tortilla press, in that very large tortillas for burritos
and enchiladas
>can be made easily. It also requires almost zero skill and
is good fun!
> Regards, Cameron.