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Old 07-14-2006, 11:44 AM   #11
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We do make ours with evoo, too... the recipe is almost identical to what we do, minus baking powder. As this is not a type of bread that requires rising or puff up, I don't think it is an absolute necessity.
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Old 07-14-2006, 11:48 AM   #12
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Thanks for the advice, everyone.

Quote:
Originally Posted by skilletlicker
You want to cook for a short time over high heat and cover with linen so as to not cook all the moisture out.
Skilletlicker, do you mean cover it with linen while it is cooking? This seems like a fire hazard to me, of course I am a little fire prone. That is a great idea about the bags and also the corn stock. I will have to try that in the future. What kind of tortilla press do you use and how much did it cost?
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Old 07-14-2006, 11:55 AM   #13
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My tortilla press cost me about $10. The shipping was more expensive than the press.
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Old 07-14-2006, 12:02 PM   #14
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Quote:
Originally Posted by erinmself
Thanks for the advice, everyone.



Skilletlicker, do you mean cover it with linen while it is cooking? This seems like a fire hazard to me, of course I am a little fire prone. That is a great idea about the bags and also the corn stock. I will have to try that in the future. What kind of tortilla press do you use and how much did it cost?
No, cover after they they're cooked to prevent moisture and heat loss.

I have a Norpro 6" aluminum press. It should be about 12 bucks. If I was going to buy another I'd get a cast iron 8". I find it makes tortillas a liitle thicker than I'd like so I've cut a shim that fits in way it doesn't move around. I find the thickness of the cardboard they put 12 packs of beer in to be about right.
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Old 07-14-2006, 12:05 PM   #15
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Quote:
Originally Posted by skilletlicker
I find the thickness of the cardboard they put 12 packs of beer in to be about right.
:to wife:

"Honey, skilletlicker says I need to go get a 12 pack in order to make good tortillas."

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Old 07-14-2006, 12:10 PM   #16
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Quote:
Originally Posted by vagriller
Anyone have a good flour tortilla recipe? I searched but could not find one.
I make some killer ones. You will need one tablespoon of shortening for every cup of flour. Salt to taste and a pinch of baking powder-warm water, of course. Mix the dry ingredients with the shortening until it becomes a crumbly texture, add warm water (ever so slowly) only to form a soft dough. Kneed until all ingredients are combined, let dough sit in room temperature, covered with a dry, cotton kitchen towel for 15 minutes. Meanwhile, heat up the griddle to "medium-low". After the dough has rested, make 2 inch thick/2 diameter dough disks, roll each out to 1/8 thick, place on griddle for 20 seconds (just until it bubbles a bit), turn immediately, cook for another 30 seconds, then a third turn for 30 seconds to finish the first side. The turning is crucial! Good luck.
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Old 07-14-2006, 12:30 PM   #17
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Quote:
Originally Posted by vagriller
:to wife:

"Honey, skilletlicker says I need to go get a 12 pack in order to make good tortillas."

You can also esplain that enchiladas bake for two beers and stock simmers for two ball games.
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Old 07-14-2006, 12:35 PM   #18
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You can also esplain that enchiladas bake for two beers and stock simmers for two ball games.
Sweet! This stuff is critical to learn.
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Old 07-14-2006, 12:54 PM   #19
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http://www.texascooking.com/features...ntortillas.htm
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Old 07-15-2006, 08:07 AM   #20
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Thanks Gretchen.
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