I followed the recipe on the bag of masa, and made the dough. Then, I divided it into twelve balls. With each ball, I flattened it a bit with my palm. A Ziploc bag, the edges cut off, makes a great non-stick surface (also blissfully food safe) to place your patty, sandwiched on the top and bottom of it. I had an oops moment and forgot to slip the plastic on top of the patty before I pressed the tortilla, and it stuck to the press!
It's helpful to put the patty slightly off-center. The tortilla press works surprisingly well to flatten out your corn tortillas. Once pressed, the tortilla is gently removed and heated on a griddle at 475-500 degrees, 30 seconds on each side, till it reaches the desired finish. I like mine to puff a little, so I flip it one extra time, for an additional 10 seconds. My griddle isn't that hot, so I had to use a nonstick skillet on the stove top, set on high.
I have to say, I have never been a huge fan of the corn tortilla, but wow, these are good! They are completely different than store bought tortillas, and taste like heaven.
I've been eyeing a tortilla press for a little while now, but now you have made me realize that I REALLY want one! I love that you did tortillas AND dim sum wrappers with it! Keep up the inspiration!
ReplyDeleteI have so much fun playing with mine. I even get my daughter to help me use the press, and we have a great time making the tortillas and wrappers. It's even more of an investment when you think about the possibilities that the tortillas provide. I'll do some more blog posts on that later ;)
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