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Sure you can buy corn tortillas everywhere. In Los Angeles, if you go down to the Grand Central Market, you can even watch them being made by the thousands on a Rube Goldberg-like machine carefully watched by a few operators. And, if you buy them hot off the press (so to speak) and rush home and eat them - well they taste pretty good. So why are we offering a humble tortilla press so you can make tortillas at home? Because there is a certain joy in making a tortilla by yourself. There are more important reasons. Tortillas made fresh and quickly eaten are better than reheated store-bought ones. Also, most tortillas bought in the supermarket are a bit stale. In short - nothing compares to a freshly made tortilla.
Making a good corn tortilla takes practice. Begin with a simple recipe. We recommend using Instant Corn Masa Mix made by Azteca Milling L. P. The recipe they give uses 2 cups Masa mix and 1-1/8 cups water. Mix thoroughly for 2-3 minutes until the dough forms a firm ball. Divide dough into 16 small balls; place each between two sheets of waxed paper and press in our tortilla press until tortillas measure 5"-6" in diameter. Carefully peel the tortilla from the waxed paper and cook on a very hot (440-480-degree) ungreased griddle for 15-30 seconds. Flip, and continue cooking for an additional 15-20 seconds.
Even if your tortilla isn't exactly round on your first few tries, the taste will exceed any reheated tortilla you have ever tasted.
Our six-inch diameter press is great for corn tortillas.
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