Anyone got a easy flour tortilla recipe?

[FeCheF]

I wanna see chipotle sized tortillas!  That's what I'm after.  I even plan to invest in a large comal to cook them on.  I would rather eat 1 fat burrito than 2 skimpy burritos.  Faster to make and more satisfying to eat.

I got the 8 inch heated press, but they have a 10 inch model for double the price that i couldn't justify. Besides, 8 inch is perfect for fajita's and large fried taco's. If there was a 12 inch heated version i might have got that one instead, but honestly, i wouldn't mind hand rolling a 12-14 inch tortilla since i only need one for me and one for the wife.

[TXCraig1]

Not sure what you mean by the heat doing something negative? You are aware this only par cooks them so you can bang out a bunch without them shrinking or sticking together while finishing them off in a dry pan or frying them. These are some of the best ive ever had. Its very rare i tweak a recipe and nail it on the first try.

Is that the point of a heated press or is it to make the pressing easier like a heated pizza dough press - which, by the way, definitely lowers the quality of pizza vs hand stretching.

These are some of the best ive ever had.

I don't doubt it, but I wonder about your frame of reference.

[PapaJawnz]

I got the 8 inch heated press, but they have a 10 inch model for double the price that i couldn't justify. Besides, 8 inch is perfect for fajita's and large fried taco's. If there was a 12 inch heated version i might have got that one instead, but honestly, i wouldn't mind hand rolling a 12-14 inch tortilla since i only need one for me and one for the wife.

That's what I'm saying.  Hand rolling 1 or 2 big tortillas is no biggie.  I'm trying to stuff at least 8 ounces of meat with other ingredients and the 10 inch tortillas you can get at the grocery dont cut it (size wise), let alone the subpar texture and flavor.

[foreplease]

Maybe the heat does something negative to them? I don't have any way to compare to know. Should be easy for you to test. As I said before, I'm just going off my observation that the best tortillas I've had weren't made in a press - heated or otherwise.

My neighbor lady of Mexican descent has been making her own and hand rolling for, I bet, close to 50 years. Whenever she shares any they are a real treat. This lady and I have spent days and days cooking together on family ski trips because neither of us skis.


She has me intimidated for enchiladas. Tells me corn tortillas have a front and a back side and that they need to be rolled peoperly. She has tried to show me a dozen times. I just have her stack the ones she wants me to roll with the inside facing up. 

[FeCheF]

Is that the point of a heated press or is it to make the pressing easier like a heated pizza dough press - which, by the way, definitely lowers the quality of pizza vs hand stretching.

I don't doubt it, but I wonder about your frame of reference.

I think the heated press is to make it easier to press, and also to prevent them from sticking to each other when stacked in a tortilla warmer. I will say, it definitely improves texture over just cold pressing, ive noticed they have a lot more stretchability being par steamed in the press. Also, i would say the flavor is better then hand rolling, especially if you have to add raw flour to roll out your dough ball. ( i hate the taste and mouth feel of raw flour on bread, or tortillas. If you add enough lard ( i add alot ) you could avoid adding raw flour, but i also use a non stick rolling pin. ( i have no idea where i got it, but its old ) It works great with a well greased dough.