Step By Step. When using a manual press for corn tortillas, follow the steps in this order: 1 Make masa and form golf ball–size rounds (page 38). Keep moist (page 38). 2 Preheat the comal (page 29). 3 Press a tortilla (page 26). 4 Cook the tortilla on a hot, flat surface (page 29). 5 Keep warm in a tortilla warmer. This step allows the tortilla to steam and soften for pliability (page 33). 6 Repeat until all the dough is used. Corn Tortilla Know-How Pressing And Baking Corn Tortillas Prepare the masa for corn tortillas (page 38). Divide the masa into orbs the size of golf balls for 6-inch (15 cm) tortillas or thereabout. Smaller balls of masa produce smaller corn tortillas about four inches (10 cm) in diameter (for street tacos, for example). Six inches (15 cm) is about the maximum diameter for making corn tortillas. Press each ball of masa to form tortillas. Cook each immediately (page 29). When ready to press a corn tortilla: 1 Line the bottom press with a piece of plastic or parchment paper. 2 Wet your hands to prevent sticking. Use your fingers and palms to somewhat flatten one ball of masa at a time into a thick disc, 2 to 3 inches (5 to 7.5 cm) in diameter. 3 Place the disc of masa in the center of the lined bottom press. Center the second piece of plastic or parchment paper over the masa. Firmly press down the top plate. Wiggle the press handle slightly from side to side to evenly distribute the masa. Lift the top plate. Rotate the tortilla 180 degrees (a half turn) and firmly press again to make a 6-inch (15 cm) tortilla as thin as possible. 4 If a slightly thinner tortilla is desired, remove the tortilla from the press by lifting the edges of the plastic. Use a rolling pin to press the plastic-covered tortilla a little thinner. 5 When the tortilla is at the desired thickness, lift off the top piece of plastic. Flip the tortilla into your other hand and peel off the top layer of plastic. Use a spatula or your fingers to flip the tortilla onto a preheated comal or griddle (page 29). Reuse the pieces of plastic until they tear or become sticky. Note: These steps are not intended to replace the manufacturer’s directions. Please refer to the owner’s manual. Blue Corn Tortillas Makes 12 tortillas Blue corn is a central Mexico thing that has become a signature of Native American cooking, particularly in Arizona and New Mexico. Hopi and Navajo cultures rely on blue corn. Tortillas can be made from blue corn masa harina pretty much the same way yellow and white corn tortillas are made. Minsa and Maseca are two prominent brands. Blue corn tortillas can also be made using blue cornmeal with the addition of flour. Besides a lovely color that can range from blue to purple, blue corn has a light, nutty flavor. Some advocates promote blue corn as more nutritious than other forms of corn. Like all tortillas, those made from blue corn can also be fried for chips or used in other dishes that call for tortillas. These may be used with any recipe calling for corn tortillas but are especially good with dishes using chicken and pork. Do not add regular flour if you want gluten-free blue corn tortillas. 1 In a medium bowl, whisk or stir together the masa and flour, if using, and salt. 2 Add the water. Mix, using a wooden spoon or spatula and hands, until all the ingredients are well-blended. Knead for 20 to 30 seconds until the dough is pliable. The dough should be moist enough to hold together. Add warm water, 1 tablespoon (15 ml) at a time, if needed. 3 Divide the dough into 12 golf ball–size orbs, shaping with your hands. Place each dough ball in a bowl and cover with a damp towel to keep moist. 4 Press or roll each dough ball using a manual tortilla press (page 26) or rolling pin and cook on a hot comal or griddle (page 29). Or press and toast using an electric tortilla press/toaster (page 26). 5 Keep warm (page 33) until all the dough is used. 12 If By Hand, 21,000 If By Machine Five workers using modern machinery can pump out 21,000 tortillas an hour. 2 cups (240 g) blue corn masa harina 2 to 3 tablespoons (16 to 24 g) all-purpose, unbleached, or (18 to 27 g) glutenfree flour (optional) ½ teaspoon salt 1¼ to 1⅓ cups (285 to 315 ml) warm water (more as needed)
✔ Author(s): Dotty Griffith
✔ Title: The Ultimate Tortilla Press Cookbook: 125 Recipes for All Kinds of Make-Your-Own Tortillas--and for Burritos, Enchiladas, Tacos, and More
✔ Rating : 4.7 out of 5 base on (302 reviews)
✔ ISBN-10: 076035488X
✔ ISBN-13: 9780760354889
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Ultimate Tortilla Press Cookbook by Dotty Griffith
Virginia Savage
I'm still in awe of the intricate plot and the way everything seamlessly came together. The twists kept me guessing until the very end. It's one of those rare books that leave a lasting impact.
Katherine Stevenson
The rich historical context of the book added a layer of depth that I found fascinating. It was like stepping back in time and experiencing history firsthand.
Tasha Cobbett
The plot was so well-paced that I lost track of time while reading. I was completely immersed in the story, eagerly turning the pages to uncover the next twist.
