One last thing to bring up about the Chuds press and I’ll shut up about it. We made tortillas on the Chuds this weekend. My son said he used the recipe from the Chuds web site, but used wagyu tallow. They were the best I’ve had in quite some time. My gripe with gringo tortillas is that they are to thick and doughy for me. I was spoiled by little Mexican women in a local restaurant who for years made them with cut off broom handles as rollers. They were thin and had those brown spots from the griddle all over them. Those spots add so much toasted flavor. With the press you can have a tortilla what ever thickness you want. I learned if I wanted a thin one I had to get it flipped and the off the press quickly or I had a delicious tortilla chip. Anyway a hot griddle, thin press, and quick toasting gave me incredible tortillas for our fajita feed. As an added note it sautéed the onions and peppers for the fajitas in short order. I’m ordering more of these for Christmas gifts.
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There really is something special about a "home made" tortilla that even the best commercially produced just can't achieve. They each have their place, so maybe shouldn't be considered quite the same product despite the shared name. -
I love the thinner tortillas. I buy the raw flour tortillas at HEB and cook as needed. I make fresh ones every now and then. I found a recipe from The Homesick Texan for Hatch chili tortillas - I'll be making those for sure.Comment
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I think these Chud threads are great so please keep posting updates FWIW.Comment
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I would get one if I had not just bought the PBX.
soon thoComment
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No pics, didn't happen
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I KNEW something was missing.Originally posted by texastweeter View Post
I'll probably build something less elaborate. Sooner or later you have to fully justify $45 worth of 309's.Comment
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