How to Use a Tortilla Press to Make Tortillas, According to an Award-Winning Chef

How do I make a tortilla using a tortilla press?

1. Prepare your masa dough according to the package. Well-kneaded dough and well-hydrated. It should feel like Play-Doh and not stick to your hands. Let it sit for 10-20 minutes. If you are using fresh masa, ensure it is at room temperature before using it. 
2. Line your tortilla press with a piece of plastic, like one you’d get at the grocery store, not parchment paper or plastic wrap. 
3. I like to make a slightly smaller ball than a golf ball. You can play with the size until you have results that are the tortilla size you want. The bigger the ball, the bigger the tortilla. 
4. Place the ball slightly off-center, closer to the hinge, because it will spread as it’s pressed. 
5. Close the top plate. The weight will help you, so don’t exert too much force. You can jiggle the handle side to side rather than push it down for more control. Jinich prefers cast iron or heavy aluminum presses because they are typically made by hand and sometimes come uneven and loose, which is handy here.
6. Press once, flip over the tortilla with a 180 turn, and press again. You want to ensure it is not too thick or thin. A general rule for Mexican-style tortillas for tacos would be ⅛ of an inch. However, that thickness can vary by country and cuisine. Just don’t make the tortilla too thick or hard to fold; if it is too thin, you might not get it off the press. 
7. Ensure the comal is heated to at least 400 degrees, or the tortilla will not puff. The puff, also called the pancita, means the tortilla has trapped moisture within its layers, which helps it expand and achieve proper elasticity. It is the mark of success for a tortilla. If it doesn’t puff, you will still have an edible tortilla, but it won’t have the pliable softness that enables you to fold it without breaking. 

Frequently Asked Questions

How do you keep tortillas warm after you make them?

You can keep them warm in various ways. There are warming pouches if you prefer something easier to store. However, we like a more traditional shape with a lid because it looks nicer on the table. There are woven basket versions on Amazon, but I use a stoneware version from RSVP Stoneware. Serve the tortillas in it directly after making them, or reheat them in the microwave for later. 

What’s the best way to store tortillas?

The best way to store fresh tortillas is in the refrigerator. Wrap them in a clean cloth, kitchen towel, or paper towel and seal them inside a plastic bag. Place them in a single layer on a heated comal to reheat and flip so both sides get warm. Ensure the comal is hot first, or the tortillas will stick to the surface.

What can I do with my leftover tortillas?

True tortilla lovers know that an old tortilla ranks up there with freshly made. You can transform them into tortilla chips with a deep fryer. You could also craft them into chilaquiles that call for old tortillas or even use them as a garnish for tortilla soup. The options are endless. 

What else can you use a tortilla press for?

You can use a tortilla press for everything you make with masa, flour tortillas (although a rolling pin is better since flour is more elastic and needs to be rolled rather than pressed), and various Indian breads such as roti and paratha. I also use mine to crack nuts and do other tasks, like thinly pound chicken breasts.

Our Expertise

• Jennifer Zyman is a Senior Commerce Writer for Food & Wine and a recovering restaurant critic with a culinary school degree and over 15 years of food writing experience. Her work has appeared in Atlanta Magazine, Bon Appetit, Eater Atlanta, The Kitchn, Local Palate, National Geographic, Southern Living, and Thrillist. Zyman wrote this story using her testing insights, research, culinary expertise, and experience in her home kitchen. 
• She also used insights and advice from chef Pati Jinich, a cookbook author and television host.