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lovemyhome
Member
| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Sun Jan 13th, 2008 06:44 pm |
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| I bought the tortilla maker from BB and tried it, but they were not good. Can anyone give me some pointers on this? One lady told me she could not get it until Brad showed her how and now it is easy. She doesn't live here though. Any suggestions?
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KSherrill
Moderator
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Posted: Sun Jan 13th, 2008 09:20 pm |
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The recipe in the red BB cookbook works really well (p32). If you're going to use 1 C of water, you should stick with around 2 C of flour. If you use 3 C of flour, you should increase your water to about 1 1/4 C. You want your dough to be sticky. Mix it all together and let it rest. Then shape it into a log using a little extra flour. The flour is not to work into the dough, though. It's to keep the dough from sticking to your fingers.
Next use a chopper/scraper to cut off 1/2" rounds. Place them on an oiled cookie sheet and cover with plastic wrap. Let them rest while the press preheats. Be sure to keep them covered. If they dry out, they will not make good tortillas and will split when you press them.
When you're ready to press them, spray your press with a little olive oil. Place the dough round just off-center towards the back of the press. Press down for just a few seconds until you hear it hiss. If you don't let up in time, the tortilla will split. The next part is a lot easier to actually do than describe, but I'll try...
Let the lid rest on the tortilla, but don't press any more. Kind of lightly bounce the lid to help it cook, while not squishing bubbles that will form. Do this for just a bit, then flip the tortilla with a spatula. Do the same thing with the lid. The longer you cook the tortilla, the crisper it will become. If you are making them for enchiladas, you'll want them very soft. Cook just a little longer for soft tacos and fajitas, but not so long that they are crispy. I usually cook them for about 30 seconds on each side, maybe a tad longer.
For really soft tortillas, try basting them in the olive oil dipping sauce before pressing. It's VERY tasty.
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lovemyhome
Member
| Joined: | Thu Oct 18th, 2007 |
| Location: | Southeast GA |
| Posts: | 25 |
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Posted: Mon Jan 14th, 2008 01:05 pm |
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| Thanks. I am going to try them again this Friday. I'll let ya know how they turn out.
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