Traditional press with excellent leveragegreat for large quantities. Insert masa and with one press, a fresh tortilla. Powder-coated (non-leaded paint dried at 180 Celcius) to prevent rusting. Hand wash and dry immediately to prolong rust-resistance. Use wax, plastic or parchment paper if sticking occurs. Material: Cast IronCare: Hand wash Dimensions: 7" dMade in Mexico Recipe for Homemade Tortillas:Makes up to 24 tortillas2 cups masa harina (corn tortilla flour) cups warm water teaspoon salt (optional)Vegetable oil (for brushing tortilla press)Procedures: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 1 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 23 tortillas until charred in spots and edges start to curl, 12 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.
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