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Restaurant-Style Tortillas at Home

Steamed Tortillas Steaming:
If your Rice Cooker didn't come with a Steamer Basket, be sure to check our "after-market" Steamer Basket Hacks
1. Fill the inner bowl of your Rice Cooker about halfway with water, cover and push the Cook button. Use Steaming setting, if applicable. Or, follow the manufacturer's directions for Steam Cooking.
2. Wrap up to 6 corn tortillas in a clean kitchen towel, or several layers of paper towels, and place in the steamer basket.
3. Once the water has come to a boil, swap out the Rice Cooker's lid for the steamer basket, cover, and steam tortillas for one minute.
4. Place hot tortillas in a tortilla keeper or wrap in aluminum foil to keep them warm until ready to serve.


Tortilla Griddle- Comal Grilling/Griddling (Dry Warming):
A comal is a heavy pan, similar to a griddle, made of metal or stoneware, and traditionally used to bake or re-heat tortillas. It's also very similar to your Contact Grill.
1. Fit your Contact Grill with the flat plates, if available, and pre-heat. If your grill has adjustable heat settings, use Medium-High.
2. Place tortilla(s) in a single layer on the bottom plate, close and heat until warm through and beginning to toast, 15 to 30 seconds.
3. Place hot tortillas in a tortilla keeper or wrap in aluminum foil to keep them warm until ready to serve.


Pressing fresh tortillas Cooking Fresh Tortillas:
Fresh (uncooked) tortillas are now being carried in the refrigerated section of many supermarkets, if you don't have the time for homemade.
1. Fit your Contact Grill with the flat plates, if available, and pre-heat. If your grill has adjustable heat settings, use Medium.
2. Place the pressed (or rolled) tortilla(s) in a single layer on the bottom plate, close and cook until baked through and beginning to toast, 15 to 30 seconds for corn tortillas and 30 to 60 seconds for flour tortillas.
3. Place hot tortillas in a tortilla keeper or wrap in aluminum foil to keep them warm until ready to serve.