Tortilla Press

[amh210]

I own and use a Mexican cast iron round tortilla press that is about 6-8 inches across. I've read about, and seen photos of, large wooden tortilla presses. I've even seen woodworking plans on the internet for making one.

 

I'd like to acquire one and I'd like to do it without crossing the Mexican border (even though it is just 30 miles south of here).

 

Perhaps someone on FPN has a lead or direction to guide me or maybe even one of the presses that is no longer used? Or maybe we have a members in Mexico, Central, or South America that can buy one locally and send it to me?

 

Thanks,

 

Andy

[zorroflores]

Andy,

 

I will be pleased to search one for you here in Mexico City, there should be some place where it can be bought, even here it is a tool in extinction, it will be interesting and fun!

 

Please PM your address, I will be glad to send it as a gift to you.

 

Saludos

 

Carlos

Edited October 23, 2009 by zorroflores

[AndrewC]

I own and use a Mexican cast iron round tortilla press that is about 6-8 inches across. I've read about, and seen photos of, large wooden tortilla presses. I've even seen woodworking plans on the internet for making one.

 

I'd like to acquire one and I'd like to do it without crossing the Mexican border (even though it is just 30 miles south of here).

 

Perhaps someone on FPN has a lead or direction to guide me or maybe even one of the presses that is no longer used? Or maybe we have a members in Mexico, Central, or South America that can buy one locally and send it to me?

 

Thanks,

 

Andy

 

Hey there Andy,

 

IIRC, you are down around San Diego. There has to be some Mexican/Latin grocery stores near you. Cruise into a big one and ask if they have what you want. If they don't ask which market will, because I am sure you will find it there. I live near a town called Watsonville, and I am sure I've seen these in the markets here. I could look for one here if you wish. BTW, why a wooden one? Just curious, and as a chef I always think about how easy it is to clean something after use. There cast aluminum ones if it is a weight issue... I don't know if they are down your way, but the chain markets where I have seen the presses are La Princessa and La Esperanza.

 

Good luck!

[amh210]

I own and use a Mexican cast iron round tortilla press that is about 6-8 inches across. I've read about, and seen photos of, large wooden tortilla presses. I've even seen woodworking plans on the internet for making one.

 

I'd like to acquire one and I'd like to do it without crossing the Mexican border (even though it is just 30 miles south of here).

 

Perhaps someone on FPN has a lead or direction to guide me or maybe even one of the presses that is no longer used? Or maybe we have a members in Mexico, Central, or South America that can buy one locally and send it to me?

 

Thanks,

 

Andy

 

Hey there Andy,

 

IIRC, you are down around San Diego. There has to be some Mexican/Latin grocery stores near you. Cruise into a big one and ask if they have what you want. If they don't ask which market will, because I am sure you will find it there. I live near a town called Watsonville, and I am sure I've seen these in the markets here. I could look for one here if you wish. BTW, why a wooden one? Just curious, and as a chef I always think about how easy it is to clean something after use. There cast aluminum ones if it is a weight issue... I don't know if they are down your way, but the chain markets where I have seen the presses are La Princessa and La Esperanza.

 

Good luck!

 

I've been to the major Mexican grocery stores in much of San Diego. (I haven't gone down to San Yisidro yet.) The cast iron or aluminum ones are common. As for the wooden ones, I get a comment like "My grandma had one, I wonder what happened to it."

 

Based on what I've read, the wooden ones are square and have a larger surface than the metal ones, hence, larger tortillas. I find it challenging to get a decent sized tortilla out of my metal press, either they come out uneven (thin spots) or too small. Perhaps it is my technique (I should go find a teacher ) but I think the wooden ones may work better for me.

 

Kosher fresh tortillas anyone?

 

Andy

[Deirdre]

I love fresh tortillas, and I have also been frustrated with the metal presses. Mine generally turn out a bit thicker than I prefer, but they are tasty.

[AndrewC]

I'll look around up here and see what I can find. Do you have a maximum you'd pay?

 

As to size of the dough ball to start with-(I do a "feast" once a month with the kids and last month we were studying seeds and nuts so the feast was Mexican. We did moles and beans and rice and tortillas)the dough balls were all around golf-ball size. 1 3/4" roughly, and these made largish taco size tortillas. You might try hand rolling them until you find your big press. The abuelas I have watched use a thick smooth dowel anywhere from 1 to 2 inches (a pasta rolling dowel would work) and they just hammer them out. Not being that great at this sort of thing, I would cheat. Get a couple pieces of wood to use as guides. Better yet, if you like them thin, get a couple steel drafting rulers an put them either side of the dough ball and roll 'em out. The guides will help things stay even. I do this when doing lattice crusts for pies. Well, it's an idea until you get your press...

 

Diana Kennedy has some good instructions on tortilla making in "The Tortilla Book" (1975, Harper Row) that you might find useful.

 

I'll keep my eyes peeled and will ask at school. And there is nothing like good fresh tortillas. I am lucky in that several restaurants here make 'em fresh. I just go buy a couple dozen. But Kosher tortillas? Haven't seen those yet.

[KenS]

SNIP

Based on what I've read, the wooden ones are square and have a larger surface than the metal ones, hence, larger tortillas. I find it challenging to get a decent sized tortilla out of my metal press, either they come out uneven (thin spots) or too small. Perhaps it is my technique (I should go find a teacher ) but I think the wooden ones may work better for me.

 

Kosher fresh tortillas anyone?

 

Andy

 

 

Andy,

My wife (a Latina) uses a cast iron tortilla press. She has cut out a couple of round pieces of plastic (think heavy bag) and places one on top, and one on the bottom of the massa. She presses 1/2 way, rotates the tortilla 180 deg. and finishes pressing. She finishes off by patting it to size with her hands through the plastic.

Good luck, Ken

[amh210]

Thank you everyone for the suggestions.

 

I use the plastic sheet method with the cast iron press I have. I even rotate (sometimes). I usually use golf ball size lumps of masa. I don't often get a nice looking, even tortilla.

 

I roll other doughs by hand, mostly successfully, but have found rolling masa to be very challenging.

 

Zorroflores pm'd me that he found one he believes I will like so I'll look forward to seeing it (he plans to post photos).

 

Finding an Abuela to give me lessons would be ideal.

 

If I can identify authentic tasting substitutes for pork and lard I'd even take a shot at making tamales!

 

Thanks,

 

Andy

[Kabe]

Tamales don;t necessarily have to be made of pork, you know. Very common: shrimp (in Sinaloa), chicken, beef, corn, pinneaple, strawberry, and sweet dough.

[donwinn]

Andy, when I lived in San Diego, down on 8th street or so, there was a farmer's market type building down there, which was mostly Hispanic. I used to stop and get produce on my way home when I worked at what used to be Campbell's Shipyard (it was taken over by the new Convention Center - it was at 8th and Harbor). They used to have the old wooden tortilla presses, and you might actually be able to find one in Old Town in one of the shops there, as they try to be more historic.

 

Donnie

[amh210]

Andy, when I lived in San Diego, down on 8th street or so, there was a farmer's market type building down there, which was mostly Hispanic. I used to stop and get produce on my way home when I worked at what used to be Campbell's Shipyard (it was taken over by the new Convention Center - it was at 8th and Harbor). They used to have the old wooden tortilla presses, and you might actually be able to find one in Old Town in one of the shops there, as they try to be more historic.

 

Donnie

 

Thanks Donnie. I'll see what I can suss out about 8th street.

 

The Old Town shops are entirely touristy. That isn't what I'm looking for, I'd like the press to be authentic and actually make tortillas. I've spoken with quite a few folk of Mexican heritage that we know, and I'm told the metal ones have really taken over the market especially now that more than 50% of them are made in China. I wonder if I can use them for egg roll wrappers as well

 

Andy

[zorroflores]

Andy,

 

Below are a couple of pictures of the model I could find in the popular market in my town (Tlalnepantla, suburb of Mexico City). This is the real thing the tortilleras use in the old style tacos shops (taquería), I'll try to get a picture of one in actual use.

 

Size is 13" x 10"

http://i54.photobucket.com/albums/g117/zorroflores/Woodentortillapress2.jpg

 

closed:

http://i54.photobucket.com/albums/g117/zorroflores/Woodentortillapress3.jpg

 

This is really a no fizzles, sturdy and basic construction, the Hero brand of the tortilla presses (Ok, may be Hero are more sophisticated, but you get the idea ).

 

I have to find if a more elaborated model can be found in downtown Mexico City, in the mean time I will be sending this one for you to start practicing. I will also ask the experts ( the tortilleras) what is the trick to obtain good tortillas, at our home it is an unknown art

 

 

Saludos from Mexico

 

Carlos

[amh210]

Andy,

 

Below are a couple of pictures of the model I could find in the popular market in my town (Tlalnepantla, suburb of Mexico City). This is the real thing the tortilleras use in the old style tacos shops (taquería), I'll try to get a picture of one in actual use.

 

Size is 13" x 10"

http://i54.photobucket.com/albums/g117/zorroflores/Woodentortillapress2.jpg

 

closed:

http://i54.photobucket.com/albums/g117/zorroflores/Woodentortillapress3.jpg

 

This is really a no fizzles, sturdy and basic construction, the Hero brand of the tortilla presses (Ok, may be Hero are more sophisticated, but you get the idea ).

 

I have to find if a more elaborated model can be found in downtown Mexico City, in the mean time I will be sending this one for you to start practicing. I will also ask the experts ( the tortilleras) what is the trick to obtain good tortillas, at our home it is an unknown art

 

 

Saludos from Mexico

 

Carlos

Carlos, that looks great! Mucho Gracias.

 

Andy

[AndrewC]

"If I can identify authentic tasting substitutes for pork and lard I'd even take a shot at making tamales!"

 

You ever consider duck fat? You can get it online (D'Artagnan and Sonoma Foie Gras both carry it.) Or, if you are friends with any restaurants that serve duck, see if they will give the carcasses to you and render the fat yourself. Actually supposed to be pretty healthy as animal fats go. IIRC, duck is not trafe. I like working with duck fat, nice flavor and cooks well. And doesn't smell like schmaltz.

 

If you can find beef leaf fat you can render your own. I have a couple friends who swear this is the best fat for making crusts and baking savory items.

 

I know, sounds like work...

[amh210]

"If I can identify authentic tasting substitutes for pork and lard I'd even take a shot at making tamales!"

 

You ever consider duck fat? You can get it online (D'Artagnan and Sonoma Foie Gras both carry it.) Or, if you are friends with any restaurants that serve duck, see if they will give the carcasses to you and render the fat yourself. Actually supposed to be pretty healthy as animal fats go. IIRC, duck is not trafe. I like working with duck fat, nice flavor and cooks well. And doesn't smell like schmaltz.

 

If you can find beef leaf fat you can render your own. I have a couple friends who swear this is the best fat for making crusts and baking savory items.

 

I know, sounds like work...

 

Interesting ideas. Since it is a kosher issue for me, not only does it have to be non-pig, but the duck or cow needs to be kosher slaughtered, soaked, and salted. I could accumulate beef fat from kosher meat I buy and then render it, but getting duck carcasses from local restaurants would not be, so to speak, kosher.

 

However, I would think the role of the pork and lard would be as much for flavor as it would be for the chemical and cooking properties of the fat. In my pre-kosher days, I found pork, ham, bacon, and tamales and such to be very tasty. As long as I'm committed to keeping a kosher kitchen I guess I just have to deal with the limitations.

 

It is possible to buy kosher ducks, they run about $5 per lb and are available frozen. Given how much inedible bone there is on a duck (though it does make good stock) that is a fairly expensive meal. I've made duck a couple of times in the past, I'm not sure it was worth the trouble.

 

I render chicken fat into schmaltz all the time so the process and the effort isn't a problem.

 

I suppose there are vegetarian tamale recipes online. Might be time to give them a search.

 

Thanks much for the suggestions!

 

Andy

[amh210]

The tortilla press arrived from Carlos and I managed to assemble it (one screw, 2 washers, 2 nuts) and I'm ready to try it tonight. I'm making chiles rellenos from some Poblano Chiles I picked up with brown rice and black beans and I thought some big tortillas would be nice to help mop everything up. Maybe roll some into enchiladas if there is room in the baking dish!

 

Thank you Carlos and all the rest of the FP gang who offered suggestions!

 

Andy

[penspouse]

Mmmmm! I just finished supper and your are making me hungry.

[amh210]

The Morning Report

The new tortilla press is great! I found it much easier than the metal one and the tortillas themselves were larger, more even, and tasted divine.

 

I made 3 chiles rellenos and filled the rest of the baking dish with about 8 cheese & tomatillo enchiladas. Black beans and rice on the side. Beer, Trader Joe's Viennese Ale, was the beverage of choice. A nice, easy, and tasty dinner for the three of us.

 

It will be more challenging to figure out a place to store the much larger tortilla press, but that is a small price to pay for such a wonderful, yet simple, device!

 

Andy