UK Mainland Only (excluding alcohol)
From Cool Chile HQ (W3)
Check for locations and prices
'Make your own 12cm corn tortillas with this smaller press! 12cm is the size of tortillas used a lot in taquerias and is a great size for taco parties, not too big and not too small but just right. The beauty of them is that they are easy to handle, plus if you count on people eating 3-6 of them, you can show off an array of different fillings. At Cool Chile it is our favourite size for parties and gathering.
Check out the last photo as it will show you the size difference to our other Table-Style 15cm Tortilla Press'
Making 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 20-30g ball of dough should give you a 12cm tortilla, gently pressing once, rotating 180 degrees, then press again for evenness.
You MUST use two sheets of plastic film on either plate when pressing out tortillas otherwise the tortilla will stick to the plates. See the leaflet enclosed with your press.
Be careful when pressing out tortillas, 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! the silver finish is not permanent, it is a protective layer for rust, 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 buff with a little cooking oil if necessary, they can last you years with proper care.
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.
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.