8" Cast Iron Tortilla Press

How to Make Tortillas

1) Prepare your masa dough according to the instructions on package. For this example, we'll use Maseca: just mix 2 cups of Maseca, 1.25 cups of water, and a pinch of salt. Mix the dough until it has the consistency of Play Dough. Once ready, separate the dough into 16 small balls about 1.25 inch wide.

2) Pro tip! Cut a zip-top disposable plastic bag along the corners to make two square plastic sheets (usually the sandwich size is perfect). Place one of the plastic sheets on the bottom plate. Place a ball of dough slightly off-center, towards the closing hinge. Place the second plastic square on top. *(If you do not have zip-top bags, cling wrap or parchment paper can work too).

3) Close the top plate. The weight of the plate will help you press down, and the lever will help you finish the press firmly. Not too much force is necessary.

4) Open the press, place the plastic covered tortilla on one hand, & peel off the top plastic with the other hand. Flip the tortilla over onto your other hand and now peel back the second plastic square.

5) You can start putting your pressed tortillas directly on a hot griddle, or on a plate separated with sheets of parchment paper if you prefer to cook or freeze them later.

HOW TO CLEAN CAST IRON FOR EVERYDAY USE

Follow these steps to keep your cookware clean and increasingly seasoned:

1. Allow cookware to cool enough to handle, but still warm.
2. Hand wash with hot water & mild dish soap. Mild dish soap will not damage your seasoning. You can also use coarse salt, a plastic spatula or scraper, or chainmail to clean stuck-on foods. Do not use steel wool sponges or other abrasive methods unless you want to remove seasoning too.
3. If cookware has completely cooled, and there are some stickies, you can simmer water on low-medium heat for 2 minutes and then scrape when cool enough to touch.
4. Use a lint-free towel to dry thoroughly (important! Never air-dry seasoned iron or it will rust).
5. Rub a thin layer of oil inside the cookware & on the rim (Palm, Flaxseed, Coconut, Canola, Crisco, or other cooking oil or shortening). Light and even layers build better seasoning. You may store in a cool, dry place, or do an express stove-top maintenance.