UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
We deliver across Europe, check for prices
Making your own corn tortillas is very satisfying, from mixing the dough with masa harina and water maybe with a little pinch of salt until it is soft and pliable, to the aroma of cooking toasted tortillas on a hot comal or skillet.
A tortilla press will press your dough into even circles for cooking. The size and thickness of your tortillas are dependent on the amount of dough you use and the pressure applied to the handle, but be careful as too much pressure will break your handle! This is why we advise you never to use anything but soft dough made from masa harina. Wheat tortillas need to be rolled out with a thin rolling pin as the gluten in the flour causes spring back and you need to press too hard.
* These tortilla presses are rustic! colour may vary, there could be rough patches and bits of rust, they have come a long way! Give them a good scrub, dry with a cloth and wipe with a little cooking oil if necessary, they can last you years with proper care.
Ground, nixtamalized white corn for making corn tortillas.An essential ingredient in Mexican cuisine, this nixtamalized corn flour is most often used for making corn tortillas but can also be used to make atole or to thicken stews. Try adding a a bit to corn breads for extra 'corn' flavour.
Nixtamalized ground blue corn for making blue corn tortillas.Naturally blue corn is nixtamalized to make this blue masa harina, use to make tortillas or tamales, the colour looks stunning with green tomatillo sauces or black beans.