Shelley are you pressing them between two sheets of plastic? I use two ziplock freezer bags cut to size to press between. The bags are thicker than regular plastic wrap so the bags are easier to peel off the pressed tortillas.

I don't add lard or shortening to corn tortillas. Just the warm water and the masa flour.

I hate to say this, but it is true that practice makes perfect. There is a fine line between the dough being too wet and too dry.

Also, did you buy a cast iron press? The aluminum presses aren't as good.

I don't know if you saw this a few weeks ago, but I posted a pictorial on making corn tortillas.

Shelley, if you have any more questions please let me know.

Ann

Thanks Ann. I guess I haven't found the fine line yet between wet and dry. Unfortunately it is an aluminum press, as that was all they had. I don't think I have ever seen a cast iron one but will keep my eyes open for one. Especially as the aluminum wasn't expensive. I did do them between two pieces of plastic, so they were fine to get to the pan, just wasn't able to turn them.

I didn't see your pictorial but will go look at it now. Thankyou!

I guess I am going to just have to keep trying.

Thanks for your help Ann!

Shelley S.

I'm wondering if the pan or griddle that you are using could be making a difference?

I just bought a new 12" rd griddle pan that I think will work perfect. Very heavy bottom. I got a deal on it at the outlet store, only 49.99 and couldn't pass it up.

Nancy

Here is a link that might be useful: Griddle Pan

Nancy, Ideally, corn tortillas are baked over two different heats. That is why I use a griddle that spans both burners. I have one side set for medium and the other side medium high. With a double griddle it is easy to just slide the tortilla from one side to the other. I describe the process in the pictorial.

Shelly, the cast iron one is cheap too - $20.00. And you can order it on line. from City Chef. They are out of Vancouver. I tossed my aluminum one years ago.

What is nice about tortilla dough is that you can adjust it. Too wet add a little more masa. To dry, a little more water. I knead it with my hands. Some recipes suggest that you need to let corn tortilla dough rest for 30 minutes but that is really unnecessary.

Ann

Shelley,

Are you using masa harina? In your first post I notice you said "corn flour". Corn flour is not the same as masa harina, but maybe you meant masa.

As Ann said, the dough is made of two ingredients, masa harina (masa flour) and warm water. The dough is soft, which is why you need the plastic to help in handling it.

Ann's instructions are right on. Go through her pictorial a few times, paying close attention to the captions and the stages of cooking. Temperature of the two griddles (or two sides of a long griddle) are important. So is time. Total cooking time should turn out to be about 2 minutes, flipping at the stages of doneness shown in Ann's pictures. If the tortilla is reluctant to puff, press it down for an instant with your finger or a spatula. Be sure they have some of those charred spots like the ones in the pictures.

There is a bit of a knack to this but, once you get it, making tortillas will not be difficult and they are very, very good. The aroma of corn tortillas baking is wonderful.

Jim

Nancy, I am using a two burner griddle. But thanks for posting the link to the griddle pan! According to Ann and Jim, my pan is right, I just have to get the technique down, and the mixture right.

Ann, thanks so much for your phone call today!!! I feel a little more confident undertaking making them again. Thanks for the link to City Chef as well.I went and ordered a cast iron one, so I am going to wait til it arrives before I try making them again, so as not to waste any more of my mix. (By the way, where do you buy your instant Masa Harina Mix? The only place I have found it is Gourmet Warehouse, but maybe I am not looking in the right place). It was so kind of you to phone and give me a personnel tutorial, thank you so very much!!

Jim, the first time I made them was from a recipe from on line and was not an instant mix. I am not sure of the flour I used but it was whatever was called for in the recipe. The second time, I used the masa. Ann mentioned as did you, to use hot flour. I had just used cold as the instructions on the masa mix didn't specify. That could have been part of my problem. Also according to Ann, I should be using sturdier plastic so I am going to give that a try as well. Also I wasn't using the two heat method, so I am hoping all this will make a differance. Thanks for the tips!

I will report back once my press comes.

Shelley S.

Shelley, Your press will probably arrive in just a couple of days since the vendor is in Vancouver. I know he shipped mine out really quickly.

I buy a large bag of the Masa Harina flour at the grocery store. I've seen it in most of them. I think the last time I bought it from the Superstore. There must be one of those near you.

I'll look forward to your next post. You will master corn tortillas in no time at all.

Ann