I finally pulled the trigger on one of these things, a brief look at Amazon led me to this one. Great reviews, cast iron, etc. I went though three or four batches of masa dough before finally getting everything to work right for me. First batch was impossible to get out of the plastic that everyone recommended be used to make it easy – I cut circles out of a freezer weight ziplock bag. At least it was easy to scrape the failed tortilla off them.I Googled “wah! the tortilla will not release” and discovered that you need to cover the dough ball for 30 minutes or more. So I made another batch and rested the dough ball, covered, for 30 minutes. Not a bit better! Hmm… let me check the use by date on my masa flour – “best if used by 4/15”. OK, time for a new bag! Mumble mumble, toil and trouble! OK, new bag of flour. Not much of an improvement. I have been following the recipe on the bag: 1 cup water for every cup of masa but I vaguely recall watching one of the TV shows and seeing oil or some other fat added to the mix. Another search confirms that, I quickly found a recipe that calls for 1 tablespoon of oil or lard per cup of flour.Success! I can, finally, peel the plastic from the tortilla. They are fragile in this uncooked state and it takes a bit of practice to flop the tortilla onto the hot (500 degrees) cast iron. This is my best one so far, no wrinkles or folds and I managed to flip it without tearing. Yay!
We might have tacos and enchiladas later – stay tuned!