The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Has anyone replicated the CHIPOTLE tortillas?

crustncrumb's picture
crustncrumb

Has anyone replicated the CHIPOTLE tortillas?

Since I stopped eating meat, I hadn't been to Chipotle.  But yesterday I got a beans and cheese quesadilla there and rediscovered my love for their chewy, steamed tortillas.  That got me thinking that someone must have pulled it off and replicated those tortillas (they can't be purchased anywhere - a supplier in Oregon makes it for them).

I came across this New York Times article about the quest for healthy and tasty tortillas by Chipotle:

https://www.nytimes.com/2015/06/17/dining/chipotle-quest-to-develop-a-better-tortilla.html

And also this official tortilla page from Chipotle:

https://www.chipotle.com/ingredients/wheat-flour.html

But nothing else.  So my big question:

Has anyone tried to replicate these with sourdough and white whole wheat?  Is anyone interested? May be we can share ideas and give it a shot.  

Bring on comments, questions, and ideas!

idaveindy's picture
idaveindy

Chef Brad illustrates the CucinaPro tortilla combo press/cooker here: https://www.youtube.com/watch?v=SNkbR_QtjE8

He'a basically using bread or pizza dough, and pressing/cooking it quickly in the CucinaPro.

I think it takes a press/cooker with both bottom and top heating elements to trap in the moisture that is needed to make it soft if you don't use oil.  Or... you may have to use a wetter dough, and then let the tortillas sit enclosed (like in a tortillera) to let the inner moisture migrate outwards and soften the crust/surface.

Anyway, the press/cooker is on his list of endorsed/recommended gadgets at  http://chefbrad.com/products-chef-brad-uses/

He also endorses the WonderMix (a Bosch re-label, AFAIK), and the WonderMill impact grain mill - an impact mill as opposed to a stone mill.

To get softness with whole wheat, and no oil, it may be necessary to use some whole wheat pastry flour (Bob's Red Mill makes it) in addition to whole grain flour from hard white wheat.

Commercial tortillas are generally made with lower protein flour anyway.

I have made a lot of sourdough flatbread, but not with a press/cooker. I bake them or cook on a griddle or covered skillet.  But it takes more prior planning and work than tortillas made with oil/fat and baking powder. And more time as you wait for the inner moisture to migrate outward, which makes it soft.

Also, the whole grain flour from the hard wheat (red or white) needs to be very fine particle size, not stone ground, so it needs to be commercial WW or home-milled in a "micronizing" (impact) mill, not stone.

I've been tempted to get the Cucinapro tortilla maker, but I really don't want another gizmo/gadget.