Going Back to Tlaxcalli
As with so many foods, store-bought corn tortillas can't compare to fresh ones. Chewy in the middle, crispy on the edges, with a delicious, corn-y taste, homemade tortillas win date night and Mexican-themed dinners. This authentic cast-iron tortilla press, or "tortilladora," provides even pressure, so even beginners can turn out perfect, round, thin tortillas.
Mix masa corn flour (not included, but widely available in grocery stores) and water, make a golf-ball-sized ball of dough, put it in the press, and close it. The weight of the cast iron does the work. Open it again, peel off the tortilla, heat in a pan or griddle, and repeat. You don't even need fat! (For wheat tortillas, the recipe is slightly different, but the process is the same.) Wrap the hot tortillas in the Mexican warming towel, and serve with fillings of your choice and the included Mexican habanero sauce.
The press's bright red powder coating prevents rust, and won't flake. International foodies will love showing off their own "tlaxcali" (the native Nahuatl word for "maize tortilla").