Ingenious technique to make this super thin and chewy, Sonoran style flour tortilla at home
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- Опубліковано 26 вер 2024
- Using a classic Peking duck crepe technique, you won't need any special skills to can make this Sonoran-style (featured in Netflix's Taco Chronicle) translucently thin, soft and chewy flour tortilla oozing savory flavors of goose fat at home with ease!
For detailed recipe, please visit:
ladyandpups.co...
This is incredible. I've been trying to solve this exact tortilla problem for years. You are a genius. Thank you.
Back here two years later, still wish you posted. Such a great vibe and video. These have been my go tortillas for two years now.
Thanks 🙏
I appreciate the level of detail you went into.
Oooohh...my....GAWD!! This is the tortilla of my dreams! I can't tell you how many tortillas and recipes we've tried...all in the hopes of finding/creating the very properties this one has. Do not let yourself or anyone else minimize the sheer brilliance of your recipe and the technique you've just created. It may seem incredibly simple now... but that's only because an absolute genius finally cracked the code and translated it into a comprehensable form. Finally...we are a giant leap forward in our quest for Burrito Nirvana. THANK YOU SOOO MUCH!!!
agreed, anyone who has tried to make a ton of these realizes the details that make this so great!
I completely agree with you! I have tried tons of tortilla recipes looking for the Holy Grail. And I can tell by the stretchiness she showed us, that this is the One! She is a genius!
Cracked the code for sure!
What it is the recipe for the mix that you use to separate the tortillas?
Thank you for simplifying the technique. You did an amazing job
Yep, it works. I just made some smaller ones for flautas. They came out gossamer thin. I put one on the printed recipe and I could see text through the tortilla. Thank you for such a good recipe. ☺ -Dennis
I was skeptical but I literally just ate my words. Hahahah. Truly genius. My husband is in amazement. I am gloriously grateful thank you!!
As a true Sonora Latina I’m excited to make this 😁 idk about the blow torch but I love ❤Sonora tortillas, still reminds me of my Nana who passed away in Mexico. Good job 👏🏻
May your Nana rest in peace. ❤
I have a lot of tortilla experience. I've always wanted to make Sonoran style but could never get it right, by that I mean thin enough. Your creative technique took a few times to get it dialed in, but now I make truly amazing tortillas. Thank you for this video!
How is this the first time I've heard of this? I've watched countless videos that apparently taught me to make two tortillas together, then I've struggled with them being too thick to wrap burritos. I've WASTED SO MUCH FLOUR AND TIME! And when i make them, they bubble up like balloons. I always assumed that was bad. But that's perfect!? This is an absolute game changer. Thank you!!!
I’ve been looking for this recipe forever. Thank you for posting this and doing all of the research for us. This is the absolute BEST flour tortilla recipe out there.
These came out exactly as described. They really do peel apart easily and are perfectly chewy and delicious. Definitely my new go to recipe for tortillas. Thanks for the excellent step-by-step instructions. I used ghee for the fat in the recipe and they turned out great.
Wow like how peking duck wrappers and dumpling wrappers are made. Amazing!
I was just going to comment that! I think most Asians would recognize this quite ancient recipe right away lol.
This women is a genius.. I’m obsessed!!
I grew up eating these as a kid in Hermosillo and I am THRILLED to try this, thank you so much for sharing
This was the best tortilla I’ve ever had. Absolutely incredible. Thank you.
Thank you! Clear and concise . Well done...that peel...so satisfying
I used to live in Tucson, and crave this type of tortilla. Different process, but looks like you nailed it
I second that
Brian’s Tortillas. Best tortillas in the world. My world. I live in Wisconsin now and need to load up with another gross (144)
I love that you left in "bloopers" in the actual video rather than editing it out. It feels raw and real, and I can relate personally to it ❤ Love your content! I have your book and I'm working my way through it!
Are you a scientist? You have definitely cracked the code. I love your method and explanation. Thank you!
Omg. Fantastic! I used my gas stove's open flame in place of the blowtorch with good results. The separation of the two tortillas was even easier than expected.
I would die for a kitchen tour, fav tools, how you acquire your pieces video. Your kitchen is a dream space!
they featured her kitchen here ua-cam.com/video/MFXCnM75b4Q/v-deo.html
Unbelievable technique! Thanks for sharing!
I had to watch this video a few times to comprehend all the effort gone into this killer recipe. I was confused because the complete recipe was not mentioned. I was like How much flour, no salt? Then I went to her website for the complete recipe. All makes sense now lol. Thank you thank you
Where’s her website please
So rolling two tortillas together keeps them from tearing and the roux helps them separate. Freaking brilliant!
This is the only way I make tortillas! Thank you for such a game-changing technique! I use it for making egg roll/wonton wrappers, too!
This is just a beautiful food. It really reminds me of an italian piada. I could wrap foods of all kinds and eat this EVERY day!! Love it!
well done lady lee. fantastic technique. its amazing how much you learn from cross-over cultures...like the yemenese multilayer bread, french croissant, etc... brilliant application.
Best recipe on earth. I personally prefer eating it without splitting the layers. Its super flaky that way. Love it!!!
By far one of the best tortilla videos out there !! Thank you
This was stupidly easy, and the best results I have ever gotten. I'm mexican, but honestly we suck at giving instructions for cooking, that's why I was looking for a recipe for thin tortillas in english. The four tortillas I did with this technique are the equivalet to one of the ones I did yesterday. How this have not going viral? I'm going to buy your book asap.
Kitchen science to my Nana's tortillas. She couldn't make them fast enough! Warm tortilla with butter😋
So basically a dosti roti? The Indians mastered this method. Love the video.
Wow and Holy Moly
I have struggled getting really nice thin retch and chewy tortillas until I found your video. This is ingenious. And it will be my go to recipe and method. This is nothing short of brilliant. My first set already turned out beautiful unlike the ones that I made where you put the fat in right away and you just don’t have that nice stretch. Thank you, thank you thank you for making this wonderful video and taking the time to figuring out a great way for a home cook to make these wonderfully thin, chewy yummy tortillas
That tortilla is a work of art! I love it, I’m going to try it. Thank you for this video 💐
Sonoran Flour is truly amazing. It is considered an ancient grain and the first grain that was introduced in the US. Hayden Flour Mills has a great selection. I use butter, anyone can eat my tortillas.
This is truly genius
Browning the flour is a clever idea! It gives the insides more of a toasted flavor.
Lovely recipe..you don’t need though to put any fat on the comal to cook them..I’d be afraid of building up char with the roux. I had no problem using no fat, they set in a couple seconds and then I’d just rotate the tortilla. I painted my living room that same nice dark green, even the ceiling. It was the typical light yellow, cream yellow ceiling for 20 years and I got tired of the brilliant light. It’s not too dark at all, very cozy like an English library.. I’m so glad I found this recipe, I’ve been trumpeting it to every site I visit..!
The key to Sonoran thin tortillas is hydration (the dough is slightly sticky) ,taste (by lard and salt) and soft and pliable by kneading thoroughly. Plus the skillet or comal has to be very hot because if its too cold they will crisp or not puff and if too hot they will crisp and burn. (I use just under med heat -(pre heat) this example is unique but they are made very easily in the traditional way.
This phyllo like tortilla is so great, I can use it For many more recipes like Turkish börek or savory pastry with spinach etc by usıng 10 or 15 of them. You can even make samosas. Great. Thank you👍👏
I do a 30 minute autolyse, then add fat, then knead. This gives me chewy. Glad to hear someone else touch on this. For flakier tortillas, don't do this, add the fat at the start and only knead lightly.
Amazing tutorial
Thank you so much!!! This is the tortilla recipe that I have been searching for years now!!! BTW, I love all of your videos.
Just made these using your technique and they turned out perfect. Thank you so much for sharing.
CAN'T WAIT TO TRY,
In North China we use same tips to make a similar tortilla called Chun Bing (春餅） to welcome Spring coming in Chinese calendar. It is almost as thin as the one in the video. We usually put some fried vegetables and some other small amount of dishes on tortilla and roll it like a burrito😊
Well this is a game changer! The roux trick works so well and the end result is exactly what I wanted.
Absolutely BRILLIANT! I just started making not so thin flour tortillas and I'm looking forward to trying this! I also loved the info and science of working with flour. Mahalo and Aloha from Maui!
That kitchen is soooo nice.
Wow this is genius, it's like a Peking duck pancake wrapper burrito!!
I found another thing that works really well to separate them is to brush them with oil then lightly sprinkle on some semolina or masa harina before sandwiching them together. This spares another pan from being washed.
😮 Sheer genius!!! 😵 Cannot wait to make these!! Thank you!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Thank you this is recipe I been looking for after being trying so many on internet
This is the same method I have been using for years to make Moo Shu wrappers.
your videos are like a work of art themselves!
THANK YOU
this explains and fixes tortillas always being stuck together in the bag!
I love your kitchen! It’s so organic!
Damn. I love your videos, Mandy. Always so thoughtful and detailed with amazing results. I will try this next time!
The end result is a bit similar to dhalpuri from trinidad and tobago, except their two layers are separated by lentil flour, and you eat both layers together -- but you get the similar half-as-thin concept as a result of rolling out two layers at once. Super interesting, thanks for the video!
You can achieve this kind of tortilla with less effort by using a flour based on a specific variety of wheat, Sonora wheat. This is the variety commonly used in northwestern Mexico.
Daaaammmn! Now I have been on this youtube from one channel to the next but I have never seen such a delicious piece of yum yum in my life. Looks sooooo absolutely edible. I would eat that for hours and hours and hours OH MY GOODNESS!!!!
these tortillas are so beautiful omg
Whaaat. Yes!! Thank you!! You are so smart!
State of Sonora Mexico yes but also the Sonoran Desert area 😉this so Real! I appreciate you!!
She rolled with rolling pin to a small size then the rest was expanded by hand and arm! Unbelievable! 🧜♀️💜🧜♀️
Wow you are amazing!!! Im from Arizona and the ultra thin sonora style tortillas are my favorite. Thank you for making this! :)
That tortilla is Helen Keller, and you are the miracle worker😮
This looks like magic. Thanks you Mandy Lee. I will gives these a try.
Bruh. My brother just made these and omfg the literally BEST TORTILLAS IVE EVER HAD IN MY LIFE 🤯🤤😪
Damn that is exactly what i have been looking for. These tortillas look amazing.
They taste amazing too!
I've made these for years after being sad that my elders had nothing to pass along to me, i missed Nana's torillas, so i searched. The problem is that everyone starts wanting you to make them for parties...
I was searching exactly for this style of tortilla
Looks like you have the perfect method! Oh I am so going to try this! Thanks!!
Thanks for the video Mandy! Currently kneading myself some dough (wish i had a flipping machine) going to try these if they're succesfull with a south american oxtail stew!
Seriously kudos! Thanks for your work and thought into this.
This is what I've been looking for!
Very ingenious and thoughtful! Thank you for sharing your cool insight. 😊
Amazing video, love the vibes.
Yes yes yes! You’re a rockstar!
Incredible recipe!
Genius technique
Beautifully thorough. Thank you.
But you can get them thin without doubling them and and they can be that thin without making them dry....this is so much for something that is done every day in my home with just a few steps. You put the fat into the water with the salt and heat it. Then knead. You do them one at a time, turn them twice so they're on the first side twice and they're very very stretchy and not dry whatsoever. And guess what? That's how Sonoran tortillas are made.
Great that you are satisfied with your method. She explained why the difference in the beginning.
Show us
I can't wait to try this!
Pizza makers call it autoize. 100% absorbed water. Usually in high hydration dough.
This technique of the fat and flour paste is used in my country for traditional ftera in Libya same as tortilla the difference is the dough salt and flour and water then divided rest for 5 min make paste with flour and olive oil and we don't roll it then put the paste we just flatten it with our fingers put the paste close anthor one in top of it let it rest and roll it by hand
brilliant technique thank you for the tips!
Beautiful tortillas!
You are a genius!!! Thank you so much
Well done, I love your curiosity and follow through!
I can't wait to try these! How much flour, please?
Best Tortillas in the World Sonora Style or “Sobaqueras” as they are called locally
These super thin tortillas are just like the ones they use at Taco Express in Colorado
Al Pastor and Carne Asada taqueria burritos incoming! Now to get a mixer!
Fabulous ❤️ Thank you!!!
Very Impressive.. plan on trying this thanks!
Best!!!!
Unrelated to the great recipe, you are so gorgeous its stunning
Looks fantastic! Thank you!
This recipe goes against dough technique and it’s hard to comprehend. You aren’t supposed to let your dough get too warm (above 75f) and you start with water almost twice that temp and knead for 12 minutes. Everything screams that your gluten network will breakdown but your results are amazing. I love breaking rules, so I’m going to love this recipe.