Tortilla press cast iron

Whether you prefer corn flour or wheat flour is the basis for your homemade tortillas, neatly heavy and sturdy should always be the device with which you make their dough patties. You can say: the heavier the top of a tortilla press, the more uniform and thinner the dough patties. That is why our presses are made of cast iron. And so it remains almost your only task to portion the dough you have kneaded. We recommend forming balls of about 25-30 g each (for the small press) or 50-60 g (for the large press) and placing them between two sheets of baking paper cut to size before pressing, so that nothing sticks to the cast iron surface of the press. Bake the dough patties briefly on both sides in a hot, dry skillet (or on a griddle). If you want to prepare a larger quantity of tortillas, you can also wrap the baked pieces in a damp kitchen towel and keep them in a preheated oven ready to eat. Burritos, enchiladas, tacos or wraps, filled, rolled or perhaps even baked over - the right recipes are available in endless variety. Tip: Cut into triangles and deep-fried, homemade tortillas also taste as chips, best with a spicy salsa of tomato, chili and a little lemon or lime juice or with guacamole.

Victoria in Medellín, Colombia, has known this for three generations. It is now 101 years since grandfather Raúl learned all the skills of iron casting. He was soon able to set up his own workshop, where he initially mainly cast small handicraft items in molds and offered them for sale. His love of cooking and good food then gave the company founder the idea of producing a cast-iron grain mill. Looking back, this was the start of an international success story, as the Victoria iron foundry now sells its cookware in 32 countries around the world.

Before leaving the now fully automated production line, each piece is baked with linseed oil (burnished) or enameled in the traditional way and is therefore not only protected against corrosion, but also ready for immediate use. You can therefore use your cast-iron pans and pots straight away. Just preheat them for a few minutes and perhaps use a little more fat than usual the first few times, especially to preserve the browning and prevent sticking. And please also remember to use highly acidic foods with caution and not to use your cast iron cookware to store food. Tip: You can freshen up burnished cast iron at any time with a little grapeseed or linseed oil.

Care instructions: You should not put cast iron in the dishwasher. To clean it, simply wipe the surface thoroughly. You can easily remove an occasionally occurring rust stain by applying a small amount of cooking oil with kitchen tissue.  Please note that cast iron may leave marks on glass-ceramic surfaces.