I checked out tortilla presses at Williams Sonoma and Sur la Table before getting this one. The others were crusted over with cheap chrome jobs, one that looked like goopy silver spray paint. One display model’s finish was even chipping in the store – there’s no way nasty flakes of chrome are going in my fresh tortillas! This press is cast aluminum and just beautiful. It works well and, if you use wax paper or plastic wrap when you press the dough, it doesn’t require cleaning at all.

I have had to laugh at most of these reviews. People just don’t understand the use of this press. This is for CORN tortillas! Not Flour. Flour Tortillas cannot be pressed. The dough is to elasticky. They have to be rolled out. For corn tortillas, you need to buy masa flour (corn flour) at the store. Its in the mexican section. Not corn meal. You only add hot water to the flour. No oil or fat of any kind. You have to use a piece of plastic under and over the ball of dough to keep it from sticking to the press. I use a gallon zip lock bag cut on 3 sides. After pressing you carefully peel it off and lay it on the hot griddle. let it cook on both sides. If your dough is cracking it is to dry. If the tortilla is bubbling up while cooking its to wet. Once you get the hang of it the tortilla will poof at the end. There are some videos on youtube that may help you.

I’ll admit that at first I was a bit frustrated with making my tortillas. This quickly ended after I figured out a few things and my second batch was so much fun to make.

This is what I do:

1) Mix up the maza and keep it moist. I roll out the balls first.
2) Use 1 sheet of wax paper.
3) Fold the wax paper in half (I do this diagonally so that it fits)
4) Put the wax paper so that the open end is at the hinge side of the press and the folded part of the wax paper is at the handle side of the press. This will help in removing the tortillia.
5) Put your tortillia ball about 1 inch off center towards the hinge of the press and then fold over the wax paper and close the press. The maza being off center will keep it evenly pressed. If it is in the center it tends to get pushed forward too much and hangs off the press.
6) Open the press and run the wax paper with your hand a few times prior to peeling of the paper. This helps to break the bond. Turn the paper over and do the same thing to the other side. The tortillia now will fall out the paper very easily.
7) Since the paper peels off the tortilla from back to front, the tortillia will not rip. If the paper were the other way it tends to rip the tortillia as the handle side of my press makes the tortillia thinner there.

Hopefully this helps get you started. I love this press. Wish it were bigger though.

Just read this book and I have to say I am impressed. I love the step by step pictures that go along with the wonderful tortilla recipes. If you have never made from scratch a tortilla dish this book will give you the inspiration. This book will also work for our not gluten friends as there is the option to make the tortillas with corn flour. Great cook book!

Living in Maine, we don’t have access to many Mexican restaurants other than chain eateries. I’ve also been searching stores for corn tortillas since I’m allergic to wheat, but there’s not a corn tortilla to be found here.

This book is just what I need. This recipe uses not only wheat flour but also corn flour. The directions are clear with accompanying pictures that make everything easy to follow. I also like the directions for freezing tortillas as there are only 2 of us in the household.

If you’ve ever wanted to try making tortillas, you’ll like this book. I haven’t made any yet, but I’m off to buy some corn flour today so I can make these on the weekend. Can’t wait!

I got caught browsing the recipe books and I love tortillas just plain so I could not resist this great little find. Looking forward to using the recipes this week!