I have a very heavy press, the tinned iron one I guess, and an aluminum one.
People that want to play around with this should know that they can buy the Masa for very cheap, and just use the bottom of pie pans or something to make a few tortillas to see if they like doing it, before they buy the (about $12.00?) press.
Tortilla presses make the job really easier and if a person likes tortillas, they are well worth the money. Mexican stores catering to Mexicans have the cheapest ones, or places where lots of Mexicans shop.
When you start making them, holyscroller, just keep at it until you get the hang of it. The dough can’t be too dry; shouldn’t crack. Sometimes in the summer when it’s hot and dry I’ll sprinkle water on the plate that has all the balls waiting to get cooked, so they don’t dry out. I also use a very thin and flexible stainless steel spatula to pry them off the frying pan.
Another thing I make with masa is atole, a hot drink made with masa. I learned about it in Mx decades ago. Very good quick breakfast drink or something to warm the innards when it’s cold out. I don’t have a recipe per se, I heat a pot of water (half full), and meanwhile mix masa and water in a bowl with a whisk. When the water in the pot is hot, I whisk in the masa/water slurry along with a pinch of salt and cook on medium high, careful not to burn or stick (must stir constantly) and add some milk. Let it bubble a bit (I cannot emphasize how important it is to stir, I use a flat bamboo spoon) and then it’s done.
How long you cook it depends on how much you’re making, when it’s been simmering a few mintues and gets thickish, it’s done. Add vanilla.
Or you can make it chocolate, have to add cocoa powder along with the masa slurry (mix together).
It’s sort of like a drinkable tortilla flavored thin pudding. I love it.