DH does the press and tossing it on the hot Comal so between us we have ” skills” lol! We made 10 at 40g each tonight . I have found they do keep in the fridge overnight after they are cooked if I wrap them carefully. I usually only make them 1-2x a month so it’s still fun .

Thanks for looking . 🙏c

I look at all your posts, but rarely have comments. I love all the wok stuff, but when I was young I was kind of banned from it by Asian friends, because I was inept with the cooking chopsticks. Then, last year, I think, I learned about the wok shovel in CF, and acqired one, but haven't yet had a chance to work on the rest, including acquiring a decent wok (I have a Le Creuset, which is interesting, but works the opposite way to a proper wok, holding the heat rather than releasing it.) So I just admire all your pictures and try not to say anything too inane. Re tortillas, I agree with chilling. They do well in the freezer, and hold airtight well, in the fridge, but go stale as soon as they cool in the holder. I'm no good at the press, but do okay with the old housewife with a big pot trick. And if I roll them a little with my empanada roller, well, shhh, nobody will know.

@plllog that is so odd about cooking chop sticks. DH uses whatever big spoon is around or the big shovel he has. The wok should be carbon steel and seasoned , not non stick coating. That’s it for following accepted conventions.

The Masa tortillias are too fragile to roll or handle too much. DH has the same 2 pieces of plastic bag that he has used from the start. They have a patina , he says, and the dough doesn’t stick.

I never use anything but a folded dish towel placed between two smaller dinner plates that are placed facing each other to form a hollow. As each tortilla gets finished I lay it inside the folded towel on the plate and place the other plate over to form a lined steamer. Each tortilla goes inside the towel on top of the last tortilla. When the last one goes in you flip the whole thing over and eat # 1 first! Brilliant and I came up with it because they steam, aren’t wet, finish cooking and stay hot and fresh. Nothing else works as well.

Hope you try it and get a wok. 🙏

THat is one perfectly charred pepper, I get impatient and mine are never so consistently done. I do like homemade tortillas but seldom make them. I have pork roast in the crockpot right now, the leftovers might make a decent carnita if I make some tortillas.

Annie

@annie1992 send some of that pork roast!!

I have discovered that the air fryer does a great job at charring peppers. I have an electric stove top and oven that doesn't work near as well for this.

Looks great! Agree the pepper is perfectly charred. I’ve never made tortillas but have had some good homemade versions.

My Hatch peppers weren’t at all this charred and eventhough I used the Japanese charcoal it wasn’t HOT enough. The gas burner on my Blue Star did a great job and the best thing is it chars without overcooking the pepper. That’s the secret to the jars of marinated peppers we got in Wegmans. They were charred like this then peeled and marinated. I am saving the bottled marinade and adding my own charred peppers to it from now on and see how that goes. It’s not much of a savings as peppers are $1 apiece in the big $6 bag at Kroger. But I like making my own stuff. 😊

Looks tasty.

That is the way I char peppers over the gas burner. With an electric stove, I'd probably have to resort to firing up the BBQ grill even for a single pepper.

It is admirable you make your own tortillas. We go through so many every week, it would be quite the task. And I doubt my own could match our local Tula Market tortillas. Reportedly, Tula even cooks and grinds their own corn for them. The tortillas are always so fresh they are still warm to hot whenever I stop by to purchase them. Not everyone is so lucky to have such a convenient source.

To even things out, my hatch chili supply has been depleted, and they are in shorter supply this year. :(

2 of us placed our order for Hatch Chili very very early and designated shipping month etc. We got everything we ordered and they are beautiful. The mild are really mild so next time I will order medium. It would have been a chore to do 5# over my gas stove flames lol.

I generally get my Hatchies from local stores. They typically put out three bins next to each other, with mild, medium and hot labels. Shoppers continuously mix them up. It is a variable "heat adventure" when it comes to the individual pepper's levels that makes it home!