What You Need to Know
Uniform compression of masa harina (nixtamalized corn flour) dough at 40-50% moisture content between two flat surfaces. Eliminates air pockets while maintaining structural integrity through controlled starch gelatinization.
Creates the characteristic thin, even discs essential for proper heat transfer during comal cooking. Traditional presses use carved wood or volcanic stone, while modern versions employ cast iron or aluminum for consistent thickness (typically 1-3mm).
Key Parameters
Temperature
°C - °C
Time
3-5 seconds
2 seconds - 10 seconds
Equipment
Traditional: Volcanic rock metateModern: Cast iron or aluminum pressIndustrial: Hydraulic rotary press (3000+ tortillas/hour)
Steps
- 1.
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The Science
Primary Reaction
Mechanical starch realignment