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Cook'n in Mexico |
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__Pressing Tortillas |
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Print this Recipe Making tortillas is a tradition that dates back to the Aztecs. After the masa dough was made, it was patted by hand into thin discs. These days, hand-pressing is still practiced by some cooks, but most people use a tortilla press. The best and most common press is about 7 inches in diameter and made of heavy cast iron with a silver finish. Lightweight presses made of aluminum are not as good because they may not remain stable as you work. In my experience, rustic wooden presses can be difficult to use, although they are beautiful to display. Tortilla presses are sold in Mexican or Latin-American markets and some cookware stores in the United States. Always line the plates of the press with plastic before pressing tortillas, or the dough will stick to the metal surface. After using it, clean the press with a damp sponge or cloth and dry well to prevent rusting. In a pinch, it is possible to press tortillas without specialized equipment by placing the dough between pieces of plastic, then putting a completely flat object on top, and pressing firmly and evenly to form the tortilla. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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