It’s lightweight, resistant to rust, and also cheap. A good example of a great cast iron Tortilla press is the 8-inch Victoria Cast Iron Tortilla Press.Īnd finally Cast-aluminum. If you want to keep it traditional, you can go with Tortilla Press made from Red Oak, not only is it stylishly functional, but it can serve as an excellent conversation piece as well.Ĭast iron is durable, stylish, and also relatively traditional. Wood is the most traditional although can be the most expensive and harder to find. These normally come in 3 different materials. or order some Bob’s Red Mill Organic Masa Harina straight from Amazon. If you want locally produced Masa Harina, check out our listings here on TRF. It can be a little tricky to find if you’re not at a special marketplace, so ordering it can just be a lot easier. It’s a little more expensive at around 23 cents an ounce, versus the traditional 7 cents per ounce if you buy in bulk. It gives the flour it’s distinct color and flavor and forms of it have been used in Native American and Mexican cooking for centuries. Masa harina is dried, finely ground corn that has been cooked and soaked in an alkaline bath made from water and slaked lime or Calcium hydroxide. You can get a 5-pound bag of Bob’s Red Mill Unbleached Flour and have it last for a good while if you’re looking for Non-GMO, unbleached flour for your tortillas.

Even if you don’t bake that much it’ll be cheaper and more convenient, maybe in case you make in bulk for grandchildren, bake sales, etc. It has a shelf life of around 6 months if it’s stored correctly so think about how much flour you really use. You may not bake as much as I do, but I find it really helpful to buy my flour in bulk. Because bleached flour is processed it’s whiter, milled finer, and has a softer structure. The real appeal to unbleached flour is that it’s got a rougher grain than bleached flour. I’m not going to say anything about nutrition, some say it’s healthier, which I believe but only in trace amounts. It’ll help with the color of the tortilla and with the texture. If you got the less traditional flour route I recommend you get pre, unbleached all-purpose flour. The fresh ones actually tare like fresh bread and just feel better in your mouth. It’ll only add around 15-20 minutes to your cooking time but will pay off with warm, fresh, blistered tortillas. There are tons of people who make their own tortillas, and it’s not much of a hassle. Don’t be put off though, that’s why we have these recommendations. If you do choose to do them by hand there is some tedious rolling which you can get the hang of after a few tries. They’re so easy to make you don’t need any special equipment, although there are some you can buy to make the process easier. Traditionally ancient tortillas were made with ground corn, which is how some still prefer them today. Tortillas are traditional Mexican flatbreads that recipe date back farther than 12,000 years.

Fresh tortillas