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I'll admit that at first I was a bit frustrated with making my tortillas. This quickly ended after I figured out a few things and my second batch was so much fun to make.
This is what I do:
1) Mix up the maza and keep it moist. I roll out the balls first.
2) Use 1 sheet of wax paper.
3) Fold the wax paper in half (I do this diagonally so that it fits)
4) Put the wax paper so that the open end is at the hinge side of the press and the folded part of the wax paper is at the handle side of the press. This will help in removing the tortillia.
5) Put your tortillia ball about 1 inch off center towards the hinge of the press and then fold over the wax paper and close the press. The maza being off center will keep it evenly pressed. If it is in the center it tends to get pushed forward too much and hangs off the press.
6) Open the press and run the wax paper with your hand a few times prior to peeling of the paper. This helps to break the bond. Turn the paper over and do the same thing to the other side. The tortillia now will fall out the paper very easily.
7) Since the paper peels off the tortilla from back to front, the tortillia will not rip. If the paper were the other way it tends to rip the tortillia as the handle side of my press makes the tortillia thinner there.
Hopefully this helps get you started. I love this press. Wish it were bigger though.
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I checked out tortilla presses at Williams Sonoma and Sur la Table before getting this one. The others were crusted over with cheap chrome jobs, one that looked like goopy silver spray paint. One display model's finish was even chipping in the store there's no way nasty flakes of chrome are going in my fresh tortillas! This press is cast aluminum and just beautiful. It works well and, if you use wax paper or plastic wrap when you press the dough, it doesn't require cleaning at all.Best Deals for Norpro Tortilla Press
This is a sturdy tortilla press. Freshly made tortillas are a heaven sent delicacy compared to store-bought ones.That being said, beware of the limitations. If you are looking to make burritos, for example, with your fresh tortillas, this won't do. The diameter of the tortillas you can produce is just too small. The other limitation is that it is difficult to get thin tortillas.
As a result, what you can produce with this is closer to what might be most purely "authentic" a relatively small, relatively thick tortilla more suitable for eating alone or as a "soft taco" than anything else.
I like this product, but I continue to look for something to let me make larger, thinner tortillas.
Honest reviews on Norpro Tortilla Press
I have had to laugh at most of these reviews. People just don't understand the use of this press. This is for CORN tortillas! Not Flour. Flour Tortillas cannot be pressed. The dough is to elasticky. They have to be rolled out. For corn tortillas, you need to buy masa flour (corn flour) at the store. Its in the mexican section. Not corn meal. You only add hot water to the flour. No oil or fat of any kind. You have to use a piece of plastic under and over the ball of dough to keep it from sticking to the press. I use a gallon zip lock bag cut on 3 sides. After pressing you carefully peel it off and lay it on the hot griddle. let it cook on both sides. If your dough is cracking it is to dry. If the tortilla is bubbling up while cooking its to wet. Once you get the hang of it the tortilla will poof at the end. There are some videos on youtube that may help you.Find helpful customer reviews and review ratings for Norpro Tortilla Press
If you have ever had a fresh tortilla made of stone-ground corn, you will never, ever eat a packaged tortilla again. You can also use this to make the round wrappers for potstickers (chinese ravioli) and other chinese dough wrappers like bao (stuffed buns), shu mai dumplings and Peking pancakes for Moo Shoo Pork. Also works for chappatis. A handy device.
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