Question for those who make their own tortillas... - Mothering Forums
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#1 of 35 Old 01-25-2011, 08:27 PM - Thread Starter
 
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I've tried to make my own tortillas without a press but they just crakced or stuck to whatever I rolled them against. So I'm looking for a good tortilla press to start making them. my question is...do I have to use wax paper? We eat a lot of tortillas around here and I don't want to use up a ton of wax paper. Will lightly greasing/oiling the press work?

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#2 of 35 Old 01-25-2011, 08:46 PM
 
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I don't have any info for you about using a press, but...

 

Like you, I have had trouble with rolling them out (cracking and sticking). One day, I got it in my head that I would use cast iron skillets (probably because they were sitting on the stovetop waiting to be put away, and I was sore and didn't want to bend down to put them in the cupboard). I just put the dough in the larger one, used the smaller one to press it flat. To my surprise, it worked out great, and that's how we've been doing it here since then. I don't use wax paper, and don't have to oil the skillets.

 

This solution ended up being perfect for me. I was seriously considering buying a press, but really didn't want to have to spend money and I wasn't really looking forward to having to figure out where to store it so it would be easily accessible (as I'm really short and have to use a step stool to reach the second shelf in my cabinets; and I certainly don't want to have to try to reach the top shelf on a regular basis).

 

Don't know if this will help you or not, but thought I'd throw out the idea. 

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#3 of 35 Old 01-25-2011, 08:57 PM - Thread Starter
 
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What a great idea! I have a big and a small cast iron skillet too! orngbiggrin.gif

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#4 of 35 Old 01-26-2011, 04:22 AM
 
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I don't know if it's the recipe, or the fact that I roll the dough on a silicone mat, but I've been making tortillas without a press for years and never ever have problems with the dough sticking or cracking.  These are the ingredients in the recipe I use (makes approx. 8 tortillas).  Is yours similar?

 

2 cups flour

1 tsp. salt

1/4 tsp. baking powder

1/4 cup oil

1/2 cup warm water

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#5 of 35 Old 01-26-2011, 12:12 PM - Thread Starter
 
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Ahh, my recipe is the one on the Maseca bag...just corn flour, water, and salt. I'll try it with the oil.

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#6 of 35 Old 01-26-2011, 12:33 PM
 
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Are you talking about flour tortillas or corn tortillas?

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#7 of 35 Old 01-26-2011, 01:12 PM
 
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For corn tortillas, I also use the cast iron pans.  Works great!

I usually put the dough between two pieces of plastic wrap so it doesn't stick.  And I can make a whole bunch before needing to use new plastic.

 

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#8 of 35 Old 01-26-2011, 02:50 PM
 
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Quote:
Originally Posted by JessicaRenee View Post

Ahh, my recipe is the one on the Maseca bag...just corn flour, water, and salt. I'll try it with the oil.


Oh, it hadn't occurred to me that you meant corn tortillas because I don't like them and only ever make flour ones.  Sorry for the confusion!

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#9 of 35 Old 01-26-2011, 03:59 PM - Thread Starter
 
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Either kind of tortilla recipe is good. I was mainly just wondering if oil would get rid of the need for wax paper.

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#10 of 35 Old 02-01-2011, 09:18 AM
 
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I had the pleasure of making corn tortillas with some Mayan farm women in Belize.  They had very little plastic in their traditional house, but they did use some plastic circles cut out of a heavy duty plastic bag to roll their tortillas between!

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#11 of 35 Old 02-01-2011, 10:25 AM
 
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I decided that (for flour tortillas) you couldn't skimp on the oil or they would get brittle immediately after cooking - I also found that the dough rest period was critical.

I have always used a rolling pin, but I'll be trying the cast iron skillet press idea next.

 

This is the recipe I use:

 

4 c. whole wheat flour
1 1/3 c. Cold water
l tsp bk pwd
1/3 c. Olive oil

mix dry
add oil
add water gradually until ball forms
knead 2 minutes
divide into 20 balls
spray with oil, cover tightly
let rest 1 hour
roll w/ greased rolling pin
fry 30 sec

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#12 of 35 Old 02-01-2011, 10:43 AM
 
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Awesome to see these recipes - I have been meaning to make my own tortillas for years!  Will give these a try :)


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#13 of 35 Old 02-01-2011, 11:43 AM
 
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I have a good flour tortilla recipe, too!

 

4 c flour (I use whole wheat or white or 1/2 of each)

3 T shortening

2 t salt (I usually don't use this much, but I don't really measure either)

1 t baking powder

 

Mix all together and add 1-2 c hot water (It seems like whole wheat needs a little more water than white flour...but again I'm not good at being exact with measuring). Knead. Allow to rest (approx 20-30 min.. I just let it sit for awhile, so again, not exact!). Re-knead. Roll into balls and roll out flat on floured surface. Cook on a hot camal (or skillet) with no grease. Can re-heat the same way. My husband is from Mexico, and he eats them up! They are addicting.. especiallly warm with nutella +/- sliced bananas!

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#14 of 35 Old 02-01-2011, 12:55 PM
 
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Has anyone tried butter instead of oil?  My husband can't eat oil due to high Omega-6 content. 

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#15 of 35 Old 02-01-2011, 06:06 PM
 
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I love real tortillas.  I make them several times a week.  Here is my basic recipe:

 

3 cups unbleached flour

2 teaspoons baking powder

1 teaspoon of salt

aprox 5 tablespoons (give or take, I don't really measure, I just kind of plop it in there in absolute quesstimation) of coconut oil in solid state

1 to 1 1/4 cups warm water

 

Mix dry ingredients.  Cut in coconut oil.  Mix in water starting with about 3/4 cup, mixing in more until it forms a soft dough.  If it becomes sticky, knead in a little more flour.  Knead for a minute or 2.  Separate into 8 to 12 balls & let rest for 10 minutes or so while you heat up your skillet (or whatever) to about 350 to 400.  I roll them out on a floured counter.  I know they are ready to flip when they are bubbled & will slide easily on the cooking surface. 

 

This is really a no fail.  I cut & mix with my hands, & like to cook them on my electric skillet so I can fit 2 at a time.  You also don't need to use coconut oil.  My original recipe called for shortening or lard.

 

Some variations that I use instead of just plain white flour:  Use 1 1/2 cups of flour & 1 1/2 cups wheat flour, or 1 1/2 cups flour & 1 1/2 masa. 

 

Does anyone have good uses for left over tortillas? 


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#16 of 35 Old 02-01-2011, 06:42 PM
 
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Could you do the mixing in a food processor to speed up the  mixing time?  Also, for 4 cups of flour, how many Tortillas could you make out of it, say 8" wide ones?  And can you use veggie oil instead of shortening?  I don't have any shortening in the house and I'd hate to go buy some if I'm just going to be using a couple of tablespoons now and then.


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#17 of 35 Old 02-01-2011, 06:46 PM
 
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We make tortillas, but we do not *roll* anything out. They go from bowl to greased cast iron skillet, then to plate.

For every tortilla, you simply mix 1/2 cup Gluten free flour, 1/4 cup water, and a small amount of cooking oil (1/2 tsp).

 Here is a video that shows how to make a bean burrito. It is a healthy version (Gluten-free, Casein-free):

http://www.youtube.com/watch?v=neHg_ILfvbQ 

The batter is really thin, but it is supposed to be.

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#18 of 35 Old 02-01-2011, 07:14 PM
 
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subbing to remind me to try making flour tortillas again!


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#19 of 35 Old 02-01-2011, 11:27 PM
 
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Does anyone have a corn tortilla recipe to share?  I prefer corn tortillas myself, but will eat flour as well.

 

Thanks

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#20 of 35 Old 02-02-2011, 10:01 AM
 
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Quote:
Originally Posted by carlye828 View Post


Does anyone have good uses for left over tortillas? 



Oooh - look up a recipe for chilaquiles - it is like Mexican lasagna (for lack of a better description) - SO tasty and uses leftover tortillas. I bet you could freeze it too.

 

Also wondering about your use of coconut oil - I've heard conflicting things that it can help lower cholesterol or make it higher - do you happen to know anything about that? Thanks! :)


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#21 of 35 Old 02-02-2011, 10:34 AM
 
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anyone treated their own corn to make the flour tortillas (to make masa)- there's no way I will be able to aford it even if I did find Organic/Gluten free safe (not ground with gluten grains) Masa flour. I want/need to learn to make this all on my own from scratch. I do have a press :) 

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#22 of 35 Old 02-02-2011, 01:02 PM
 
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I've quoted my own post because I only gave an ingredients list and not instructions.  This recipe is *so easy*!  You don't need a food processor because the dough comes together in seconds, doesn't stick to hands and is easy to handle and roll out.  

 

Simply combine the dry ingredients, add the oil and toss with a fork until it forms pea-sized balls.  Gradually mix in the water, then knead into a ball for about 2 minutes.  Let the dough rest 30 min., then roll into thin rounds (whatever size you want).  Cook on a pre-heated dry skillet (ideally cast iron, but non-stick works too) until bubbles form.  Flip and cook another 30 seconds or so.  Keep cooked tortillas covered inside a clean dish towel until ready to use.  

 

You can use whatever kind of oil you want to accommodate dietary needs, and it works equally well with white/whole wheat (or a combo) flour.  I have a very simple burrito dish that I've brought to many gatherings, and people always rave about it.  They wonder how such a basic recipe can taste so good -- it's the home-made tortillas!  Once I started making them from scratch, my family refused to eat store-bought ever again.
 

Quote:
Originally Posted by nomadmom View Post

I don't know if it's the recipe, or the fact that I roll the dough on a silicone mat, but I've been making tortillas without a press for years and never ever have problems with the dough sticking or cracking.  These are the ingredients in the recipe I use (makes approx. 8 tortillas).  Is yours similar?

 

2 cups flour

1 tsp. salt

1/4 tsp. baking powder

1/4 cup oil

1/2 cup warm water



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#23 of 35 Old 02-02-2011, 01:26 PM
 
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Here's another idea for using leftover flour tortillas.  The amounts given are for 6 tortillas (approx. 8"), but you can adjust for the number/size you have.

 

2 TBS butter, melted

1/2 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

 optional -- dash cayenne pepper

 

Combine the seasonings.  Brush butter over one side of each tortilla, and sprinkle each with seasoning mixture.  Stack the tortillas and cut into thin strips (maybe 1/2" or so wide).  Place on an ungreased pan and bake at 400 degrees for 8-10 min. or until lightly browned.  Serve warm or cooled.  Great dipped in salsa!  Can also use cinnamon sugar in place of the savory seasonings if you want a lightly sweet snack.

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#24 of 35 Old 02-02-2011, 06:45 PM
 
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Ooh, I have wanted to make my own tortillas for so long.  I know what is for lunch tomorrow. Thanks all, for the recipes and ideas.


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#25 of 35 Old 02-02-2011, 07:08 PM
 
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subbing!

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#26 of 35 Old 02-02-2011, 09:22 PM
 
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plastic bags work instead of wax paper


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Quote:
Originally Posted by ButtonGirl View Post

Quote:
Originally Posted by carlye828 View Post


Does anyone have good uses for left over tortillas? 



Oooh - look up a recipe for chilaquiles - it is like Mexican lasagna (for lack of a better description) - SO tasty and uses leftover tortillas. I bet you could freeze it too.

 

Also wondering about your use of coconut oil - I've heard conflicting things that it can help lower cholesterol or make it higher - do you happen to know anything about that? Thanks! :)


YUM!!!  Thank you!  I found some great recipes!  I can't wait to try it!   

 

As for the coconut oil, I have never heard of it raising cholesterol.  Everything that I have read says that it is really good for you, but I have not checked on its effect on cholesterol specifically.  After I researched it, I started buying it for my dd's eczema and then started cooking with it because it is easier for me to get than organic shortening.  We don't eat GMO's.  It makes a kick butt pie crust too!  

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#28 of 35 Old 02-07-2011, 09:34 AM
 
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Quote:
Originally Posted by carlye828 View Post

YUM!!!  Thank you!  I found some great recipes!  I can't wait to try it!   

 

As for the coconut oil, I have never heard of it raising cholesterol.  Everything that I have read says that it is really good for you, but I have not checked on its effect on cholesterol specifically.  After I researched it, I started buying it for my dd's eczema and then started cooking with it because it is easier for me to get than organic shortening.  We don't eat GMO's.  It makes a kick butt pie crust too!  


Thank you! Hope they turn out well :)

 

That is good to know about eczema - I am always looking for stuff to help out with my husband's and I had no idea that coconut oil would be good - I will do some more research too. :)

 

Other good uses for tortillas - peanut butter and jelly, tuna fish, cinnamon, sugar & butter, bake them as chips....


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#29 of 35 Old 02-07-2011, 09:34 AM
 
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Does anyone every make a bunch of tortillas ahead and freeze them? Do they turn out well that way?


"But if I knew everything, there would be no wonder, for what I believe in is far more than what I know." ~ Madeleine L'Engle
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#30 of 35 Old 02-07-2011, 11:54 AM
 
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Quote:
Originally Posted by LBMarie9 View Post

anyone treated their own corn to make the flour tortillas (to make masa)- there's no way I will be able to aford it even if I did find Organic/Gluten free safe (not ground with gluten grains) Masa flour. I want/need to learn to make this all on my own from scratch. I do have a press :) 


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