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Yep. Didn't help as my dough was too wet. So I added more masa and then the dough was too dry and

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Joined: Dec 12, 2005


Posted to Thread #29742 at 12:29 pm on Jul 12, 2017

Crumbly. I had watched Rick Bayless makes these perfect 4" tortillas (like the kind we had in Mexico) and he made it look SOOOO easy. He said the secret was to add a bit of lard to the dough so I actually processed some lard from scratch just for that recipe. He also used plastic wrap for ease of removal.

I think this is one of those Zen recipes. You just have to keep doing it until magically the Monk turns to you and says "you have reached tortilla enlightenment."

Or Malcolm Gladwell and his 10,000 hours of practice to become a master of...whatever you just spent 10,000 hours doing. I gave up after two failed attempts.

Now the press just sits there, hiding amazing jars of gift jam.

Jesus saves. Buddha recycles.

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