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Pegleg84

Tortilla Press

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Hi all

 

My man surprised me this xmas, really surprised me with the lead-weight of a cast-iron tortilla press! Which means now I can make my own corn tortillas! However, wondering if anyone else out there uses one and might have any tips

A couple questions:

- what's the best corn flour/meal to use? Are there certified gluten-free masa flour out there? Anyone know a good "flour" tortilla recipe?

- can you use a cast iron press on the stove? (press AND cook at the same time?) or do you absolutely have to fry the thing on something else

- taco recipes anyone?

 

I'd use corn tortillas a lot more often, but they're so hard to get them unfrozen just enough to get out the few you want, and unless you get the good (overpriced) organic ones there's never a guarantee of gluten-free. I'll be putting EVERYTHING in them now. Mmmmmmm

 

Any recipes/advice welcome

 

thanks

Peg

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I've never used a press, but I keep my Mission brand tortillas in the fridge and they keep very well. No mold, etc far past expiration date. They also state gluten-free on back, and I've never had problems.

I've never seen masa labeled gluten-free, here (Tucson) and stores carry many varieties here. Then again, I don't check them regularly. The only cornmeal/flour I've found labeled gluten-free is arrowhead mills.

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I use Maseca masa and have not had any issues. It may not be certified, but I bet their line only processes corn. You will need a separate griddle or frying pan to cook. Good luck on your press. I do it manually! Check out YouTube for ideas and use your masa for tamales too.

Oh, I make them from scratch occasionally. I can get tortillas from the market for a buck. Not certified gluten free, but the line is dedicated.

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Well, in my interim research, Bob's Red Mill makes a masa flour, so yay! I might end up finding something else that's safe.

None of my local markets have fresh corn tortillas, and the frozen ones are a hassle, so now that I have this thing, I'm definitely going to be using it.

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I use Bob's masa harina.  The secret seems to be getting just the right amount of water in the dough - not too much, not too little, but more than I thought at first.  I "fry" them on a dry pancake skillet (non-stick) - they cook up very fast.  They're a crapload of work - I make them about once a year because of that - and you have a very short window to eat them before it's not worth the trouble of having made them.  But they are SO MUCH BETTER than anything store bought.

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I was determined to try the thing out yesterday, but my neighbourhood is masa harina-less. I will have to go further afield to find it (which in this cold snap is a bit of an ordeal)

So I attempted some kind of substitute with cornmeal and chickpea flour, which actually cooked up ok as pancakes, but was NOT suitable for the press, and was not nearly as satisfying. So much for that.

 

If I don't end up using it much, I can drop it on someone's foot if need be.

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There are some ready-made, raw corn tortillas in stores, here. Not every store carries them.

I bought them once, and we only ate a few (have no idea why...). They were good but we just don't eat them regularly enough in volume to go through the effort. I do think they marked them gluten-free. Next time I see them I'll write down the brand.

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A tortilla press! What a fabulous idea - I love tortillas, but the gluten free ones I can buy here in Edinburgh have a sweet taste I find rather unpleasant- think I saw one in a shop I will buy it and make my own... Thanks so much for the tip. However, I also have a waffle maker and make thin waffles with yellow Dahl lentils, mung beans, chick peas, which I eat instead of tortillas or even bread.

Recipe :

Soak the lentils, beans, etc for a few hours, blend in the blender with an egg , a drop of olive oil and a bit of salt- put on the waffle maker and eat when going golden (3-4 mins). I make a batch and freeze them...

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I'd much rather make my own, since I can't use enough fresh ones at once, and hate having to half unthaw them, get out enough without breaking them, let those unthaw... ergh. I'm willing to do a bit of extra work.

However, STILL no masa harina to be had! I do know where to get some (though the Bob's Red Mill version remains highly illusive) but not sure when I can get there... hmmmm. I think I might have to order me a bunch of BRM stuff.

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I'd much rather make my own, since I can't use enough fresh ones at once, and hate having to half unthaw them, get out enough without breaking them, let those unthaw... ergh. I'm willing to do a bit of extra work.

However, STILL no masa harina to be had! I do know where to get some (though the Bob's Red Mill version remains highly illusive) but not sure when I can get there... hmmmm. I think I might have to order me a bunch of BRM stuff.

I'd just order it.

I found I can freeze flat things like that by putting parchment paper between them and stacking. Did it with pancakes... They pull apart beautifully.

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The Maseca brand is one I buy locally and it states Gluten free on the bag. I do believe they only process corn in their facility. You can try calling them to see if it is sold in your area. The number on the bag is 1-888-4MASECA for consumer relations.  It is very inexpensive here about $2.50 for a 4.8 lb bag. You get about 4 cups per pound. It only take about 2 cups to make about 12 tortillas.

I will say from experience that you will definetly need more water than the recipe list. I usually do 1:1 flour water ratio. If the dough seems to wet let it sit for 10 minutes it will absorb it all. If it's too dry add more water just let it sit it will absorb it. You want your tortillas to be slightly sticky or your tortillas will crack on the ends.

You use a plastic freezer ziplock type bag that you cut all the edges. It make two plastic liners that will make it easier to remove the tortillas. You will reuse that so use the freezer type bags the heavy weight makes for easier handling.  You may be able to use parchment paper as well.

Don't forget to add some salt to the dough it makes for a better tasting tortilla about 1/4  tsp per cup of flour.

The best way to get them to puff up is to use a well seasoned cast iron pan. You only grease it if it is not seasoned well. Be sure to use a high temp oil/shortening it will smoke. Used medium high heat, if you cook too low temp your tortillas will crack. Cover in a dishcloth to allow to stay moist or eat them quickly. I line my glass Corningware dish with a dish towel and put them in there.

Follow directions on pack when you do first flip wait about a minute then press down on tortilla with spatula to get them to puff up on the griddle.

There is no comparison to the Mission store kind the homemade ones will not crack so easily so they make better tacos.

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Finally! I found Maseca at a grocery store near my work (the last place I thought to look, cause I never shop there), so made tortillas last thursday. Sooooo gooood! I used about the same amount of water as flour, (too much and they didn't hold together as well), and the press works great. I also used plastic on either side (cut-open a ziplock bag). I even washed them to reuse next time. Easy to clean up. No problem. The trick will be learning to make them just the right size and put just enough oil in the pan. I don't have a cast-iron one (yet) so just used my non-stick. Not quite the same but it worked. Next time I need to make more stuff to put in them! I think it'll be a once a week thing, at least. sooo goooooooood....

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I found Maseca at a store here...I see a "gluten free food" label on it but not a certification or line declaration. Did you call them? Anyway, I'm happy to hear others are having success with it.

I don't cook my tortillas on cast iron - I have this huge flat skillet that is perfect for tortillas and pancakes and such. I think it's anodized?? I agree nonstick is not the best choice - can't get them hot enough.

I may try making my own. Fresh tortillas are divine....I just don't eat enough at once to justify the effort. My son is the main tortilla hound and he definitely appreciates the convenience of the Mission tortillas.

Try drizzling with honey. One of my faves.

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