On Apr 9, 1:01*pm, "Nexis" > wrote:
> The whole carne asada business has me thinking about tortillas. Part of the
> appeal (for me) of the carne asada burritos we so enjoy is the tortilla.
> Big, yes, but it's thin. The tortillas in the regular stores are thicker,
> some to the point of almost resembling flatbread. Those, I don't care for..
> There are places I've found that have thinner tortillas, but they're not
> quite the same. So, I think I'm going to try making my own the next time I
> want a burrito.
>
> Do you make your own? Do you have a press? Any favorite recipes/techniques
> any of you can share?
>
The thinner ones you (and we) like are characteristic of Sonora, so if
you look at several recipes, favor any that are so identified. Reject
any recipes that use milk. I haven't made them for years but I
remember being told that a thin rolling stick was better than the
standard thicker pin. You can't use a press for flour tortillas.
Mostly, I remember that practice at rolling improved the results, from
first batches that weren't very good to pretty much what I wanted
after several tries. A firm rolling motion from the center outwards,
turn it 90 degrees, roll, turn, etc. -aem