Tortillas Pans - Best Equipment To Make The Perfect Tortilla | de Buye (2024)

FAQs

What is the best pan to make tortillas in? ›

A cast iron pan is best – whether it's a large skillet or a flat griddle that lays across two burners. (You can use a non-stick skillet, but it might cause the tortillas to get a little tough.) Stick with cast-iron, if you have it. Heat your pan over medium-high heat.

You do not use a tortilla press to make flour tortillas, so a rolling pin is essential. If you don't have one, you can actually use a clean wine bottle, but this is another inexpensive tool that's great to have at home.

Wooden presses are still used in Mexico, and MexGrocer offers you two kinds of Tortilla presses: Mezquite wood and pine wood. The Mezquite wooden tortilla press is made of sturdy heavier wood, and its heavier than the pine wood press.

In the Mexican tradition, tortillas are cooked on an earthenware plate called comal, that guarantees a deep cooking and that doesn't need any use of fat. If you don't have comal, you can use a cast iron or an iron plate heated to high temperatures.

Place the tortilla on your dry comal (or non stick or cast iron skillet) over medium heat. There is no need to add vegetable oil or butter to the comal, as the tortilla will naturally release itself from the pan. Sear the first side of the tortilla for 20-30 seconds and then give it a flip and repeat.

If you leave your tortillas at room temperature, they will only last 2-3 days. In the refrigerator, they will last 5-7 days and in the freezer, they will last for 6-8 months. In all cases, be sure they are in an airtight container.

A tortilla machine, called in Spanish máquina tortilladora, is a machine for processing corn dough (masa) into corn tortillas for serial production. They are usually found in tortillerías or tortilla shops in Mexico and some parts of the United States and produce from 30 to 60 tortillas per minute.

We found that for shaping the soft dough for corn tortillas, a plastic zipper-lock bag cut down the seam on both sides will give your tortillas a better release than parchment paper will. Pressing the dough flat using a glass pie plate gives you control over the process.

This is the device with many names, none of them wrong. Some people may refer to these as a “corn tortilla press,” “tortilla maker,” “prensa para tortillas,” or “tortilladora.” Just as it can be called many things, it can also serve multiple purposes.

What did the Aztecs use to make tortillas? ›

The Aztecs took raw corn, dried it, and ground it to corn meal, eventually making it into corn dough or masa. They would then take a small ball of the masa dough and press it until it was about six to eight inches in diameter and place it on a griddle to cook quickly on both sides.

It really depends. The amount of ingredients can be less expensive but the total time it takes to make and store may be a little more than store-bought. Knowing what you are using and how the tortillas come together is the price though.

You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.

I think homemade tortillas are way better than store bought and these einkorn tortillas really satisfy. Not only do they taste great, but making them at home allows you to control the ingredients they're made with, so there's no binders, refined seed oils (like the typical soybean or canola oil) or other additives.

Best oil for frying: If you are frying corn tortillas, corn oil is the best choice. You can also use basic vegetable oil, peanut oil, soybean oil, safflower oil, or sunflower seed oil. You want a neutral-flavored oil with a high smoke point. Make sure the oil is hot enough.

That's why we prefer to heat up corn tortillas on the stove. Warm a skillet over medium heat (no oil needed) and heat each tortilla for 20-30 seconds on each side. Set each tortilla aside in a foil wrap once heated through, then serve immediately.

For a small frying pan we would suggest using a 20-23cm (8-9-inch) frying pan. It needs to have deep sides and also to have a handle that can potentially take the heat from the grill. A skillet would also be a good option. Anything larger than 23 cm could be used but the omelette will be on the skinny side.