Cast-Iron Tortilla Press
- Material: Cast Iron
- Care: Hand wash
- Dimensions: 7" d
- Made in Mexico
Makes up to 24 tortillas
- 2 cups masa harina (corn tortilla flour)
- ½ cups warm water
- ½ teaspoon salt (optional)
- Vegetable oil (for brushing tortilla press)
Note: Follow directions on mesa package as some brands may require different amounts of water.
Whisk masa and salt in a medium to large bowl; let sit for 5 minutes. Stir in 1½ cups warm water; knead in bowl until dough forms. The dough should feel firm and springy. If the dough seems too dry or too wet, add a little more water or masa until the right consistency is achieved.
Roll a golf ball-sized portion of dough. Cut two pieces of wax paper into the shape of the tortilla press. Lay one piece of paper on the surface of the open press. Place the dough ball in the center and place another piece of paper over it. Press down until the dough has spread to a diameter of 6 inches. If tortilla crumbles, dough is too dry (add more water); if it sticks to the wax paper, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
Heat a large cast-iron skillet or griddle over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel or tortilla warmer lined with towel; fold over to keep warm. Repeat, in batches, with remaining dough. Serve immediately or refrigerate and reheat.