michelle picker cooks

Since travelling to Mexico we’re hooked on fresh tortillas.

Our first tortilla press was a bought one, made of cast aluminium, which just didn’t seem to work very well. So we decided to make our own press based on a model we saw being used by a street vendor in Melaque. Should you become enthusiastic enough to follow in our footsteps, then make sure that the handle is quite long, as this gives more leverage and makes the pressing a lot easier. A rolling pin and some muscle might work too. To make the dough, you need Masa flour which is made from dried corn. In Melbourne I buy this from Casa Iberica in Fitzroy. Simply mix some of this flour with lukewarm water until you have a soft, moist and slightly sticky dough which you can form into a ball. If you have time to rest the dough at this stage it will make it easier to work with. To make each tortilla, take enough dough to form into a 5cm (2″) ball. Roll or press them between 2 plastic sheets so that you can make them very thin and still pick them up. Don’t forget to remove the plastic before cooking!

Tortillas are cooked on a dry Comal but a very hot cast iron griddle or heavy fry pan will do the job. Cook them for 1-2 minutes each side, until they begin to brown and preferably puff up a little on the second side.

Keep the torillas warm in a basket lined with a fresh tea towel until you have cooked enough to serve.