I’ve watched so many abuelas make tortillas on UA-cam trying to figure this stuff out and none of them ever explained the moisture level or the pan issues. Thank you!
I must say, that this IS the best video on how to make tortillas period whether flour or corn, and I’ll tell you why I say this. I have invested a lot of time in trying to get my tortillas to puff up, with zero success, and I watched so many videos, that I have lost count on how to make *the perfect tortillas,* and none, I reiterate, “none” of them ever (once) stressed or even bothered to mention how important the water ratio is in conjunction to making the tortillas rise. None of them mentioned how important it is to make sure that your dough is moist enough, and WHY! None of them even bothered to tell you how to test if your dough is the right consistency, or too dry. Yes, you are the best at making tortillas, and you now have a brand new subscriber!!!
THANK YOU! I am a 60 year old white woman getting ready to make tortillas for the first time. I am sick of the breaking and cracking of store bought tortillas. I have been devouring UA-cam videos, but this one has been the most helpful. I have to DIY a press for now, but I will be jumping in to the process in 2 days. Wish me luck!
How did it go with your tortillas? I tried it this summer but I couldn't get them to puff and they came out real tough. Also, I couldn't bring myself to get a non-stick pan (due to the toxic chems in them) so I used regular stainless steel or cast iron pan.
@@breal7277 Did you ever try making corn tortillas again? I haven't tried them on cast iron yet, but I saw a discussion on a cooking blog where one person said "they cook great on cast iron, but you need to add light oil first"... then a chef in Mexico slammed them saying he's been cooking them on cast iron for eons and NEVER oils the cast iron.. ever. I just made some last night, but I didn't start getting the ((puff)) till about the 10th one.. (oops.. I just hit enter before finishing this 😆). ...Anyway.. Mine still didn't look as great as his did on this video, but I'm bound and determined to get it right and it's fun to keep trying! Hope you beat me to it and are making great ones now! 🥰
@@bearpawz_ Bear Pawz, The entire universe has conspired to prevent me from making good tortillas. I believe it is a conspiracy because I am not a true Mexican, however, I am determined and I will keep trying. I can do this! I will try the cast iron skillet. I will try the non-stick pan. I will try the aluminum comal. Sí se puede!
@@breal7277 I'll bet you're going to wind up making some awesome tortillas! One guy that has a video on here about making them said it took him 50 tries.. 😲 Hope you & I both get them down on our next try! 🤗
We know white woman are too busy running around attention seeking till they can , hoping to convince ppl that they are desirable . It takes a lot to convince u ppl to go home and do what sensible ppl do to carry on a normal life.
Thank you for this video. You showed me two reasons my corn tortillas are not working out: masa is too dry and I typically use the griddle to make them. I’m looking forward to better tortillas in the future.
Really nice video, seriously. I like that you went through all the details, humidity, water content, how to check for adequate hydration in the finished dough, AND covering it to keep it from drying out. Learned a lot, I actually just weigh everything now so I don't have to constantly do the guess work every time I make the dough, but this was a perfect way to get to that desired point. Keep up the great videos my friend. Wishing you huge success.
Thank you so much for your kind and appreciative comment 😍 I'm thrilled to hear that you found the video informative and helpful. I hope one day I can transition to weighing ingredients like yourself, as it can really streamline the whole cooking experience. Your support and well wishes mean a lot to me, and I'll definitely keep striving to create more great videos 😊
@@lucverb4068Not sure if you meant me or NAEYCooking, but I use MASECA brand:(175 g) MASECA (15 g) corn starch (2 g) salt (242) warm water I'm in NYC, so we don't have too high of a humidity, if you're in a more humid place, you'll need a few grams less water.
Great video! Minor note: if you warm the water up a bit in the microwave, you can add the salt to that and stir it until it dissolves. Perfectly distributed without having to try to get it through the dough
You are the first one to explain why the tortillas puff up. I have seen many videos, but no one ever explained it. Thank you very much. I loved your video... It was pretty entertaining too.
Thank you so much for your kind words 🤩 I'm so happy to hear that you found the video both informative and entertaining 🥰 I believe that learning should be enjoyable, and adding those little editing touches is my way of keeping things fun. Your comment is very encouraging, and it motivates me to continue creating cooking content. I appreciate your support! 😊
@@angelika77st Really great actually! I got more puffy tortillas than ever when I used these tips (mostly I needed more water and was pressing them too thin.) I used the Masienda blue masa harina and had to use more than a cup of water per cup of harina, but I used the test method to see if they were hydrated enough, and that worked great to dictate amounts.
Thank you for that one tip about smashing the ball and observing the edges! Mine are always a little dry and don't get enough puff so I think I need a little more water here in the desert! Also, I have found that I can cut two circles from an oven liner (from walmart) to fit my press instead of need to cut a zip lock bag. They are way easier to handle!
Liz~~. I agree about smashing the masa balls to to see how hydrated they are~ what a GREAT tip!! I'm wondering what type of oven liner you used? I tried cutting a ziplock, I tried plastic wrap... and I tried circles cut out of parchment paper. For me, the parchment paper worked the best of those three, but none were perfect 😆 ... Out of the 3 I tried, the plastic wrap was by far the worst for me.. Only did that once before going back to the parchment circles.. 🤣
@@bearpawz_ I got it at walmart. It's the only one they sell. If the masa is overly wet it will stick. otherwise it comes right off and is so easy to wipe clean and saves my ziplocks1
Ive watched a lot of video's on how to cook tortillas. Yours was far the best, especially how to check if it's hydrated enough or not. Unfortunately my first attempt was the last one. I'll try again!❤
I'm in Europe and trying to make my own tortilla's. I tried the first time and they tasted good, but it was a struggle. Thanks to you I now what I did wrong and how to fiks it. So thank you very much! The problem: not moist enough! I never took the humidity of the air into account. It is very dry here. And a tip from someone who knows the metric system. We dont use milliliters for flour/salt/suger, we use gram, kilo enz. Mililiter is for liquids like milk, water, and such. Sorry for spelling mistakes, english is not my firts language.
¡Gracias! This is the detailed info that I needed and it was fun to watch, too! I had it easy being a white person married to a Mexican when we lived in Houston and everything was around the corner to buy fresh, but now we live in Canada and many things just aren't available here anywhere, so I've got to step up my game! My in-laws and my husband have tried to show me things but it's hard for them to explain the details that they don't even realize that they know. You're the Rick Bayless of UA-cam!
I can see that my dough has been too dry to puff. I live in a dry climate. I have a very nice gas range and use a large, well seasoned cast iron skillet. I will keep trying. Thank you for the detailed video explaining why we haven’t been puffing. ❤️
Thank you! I hope the tricks work for you as they do for me. I have also been learning so much from just the comments in this video so I hope they help you become a pro too 🥳
LOOOORD I'm so glad I found your video! I have watched many videos and read many recipes and could never get it. I felt like hoooooow can I make a whole feast and not be able to figure out tortillas 😩
I love this video! I'd like to add my own tips. Almost ALL my tortillas puff! Yay, me! I do make my masa using maseca on the moist side. I use a double griddle on my stove at med high which is 7 on my gas stove. Make sure you let it heat up at least 10 minutes. 1st flip as soon as you see steam whisps coming from your tortilla. Flip leave for 30-45 seconds, flip y Viola! Puff! I also make only a few dough balls at a time and keep the dough covered w plastic wrap to ensure moisture retention. Enjoy!
I'd be curious to see the surface temps as measured by an infrared thermo gun (cheap on Amazon, I find they work well). E.g. when you're cycling between '3' and '5' on the induction top, I'm wondering what surface temp is too low, just right, too high.
great tips! working w dough has such a steep learning curve if we're total noobies... it took me decades to figure out flour doughs...and corn was just as hard even though there are even fewer ingredients. can't wait to put your tips to work.
Interesting use of the towel. I've been using my fingers instead. Thank you for the tips. Definitely feel like making some now to try them, I'm so bad at it 😢
Now I understand! We can never get it to really puff even if all the pressing. But you explained it so well. We will watch out for the cracked edges and add more water
THANK YOU for this!! I have never gotten mine to look worthwhile, following what's on the back of the Maseca bag! It looks like, as I suspected (but had chalked up to me being too unfamiliar and new and foolish instead), I wasn't using enough WATER, and they were too dry!! It looks like also I may have been pressing them way too thin/hard on the same aluminum press as you're using, so I'll bet the combination of too dry AND too thin are why they always crack on me, with the crackly edges and everything. ... and now at the end I'm seeing that apparently ALSO I've been playing on "hard mode" by only/always using cast iron, which is my main cookware for everything. So, on to the next video to learn that, and considerations with C.I., too!
This explanation, in a nutshell, tells us what we did wrong and how to correct it. This actually works. Thank you, for this great tutorial. Que Dios te bendiga. Siempre. 🙏💙💙
this is the best explanation i've seen! especially on the climate differences. I live in high desert and following the recipes they always end up dry and i add way more water. For cooking surface i have a cast iron round griddle which is perfectly flat and perferct for tortillas. Thanks for this video!
¡Bravo! Excelente. It’s all about the steam, right? I would however, like to see a tutorial using the more traditional baking method of fire and iron, fuego y comal. ¡Buen Provecho!
Well, you made it look so easy I thought "This is the hot ticket!" Apparently not for me. I had a different recipe and maybe that is the problem, but they stuck to the plastic and stuck to the parchment. Her recipe was 2 cups of Masa and 1-3/4 cups of water, 1 tbsp of lime juice and 1/2 tsp of salt. I never dreamed it would be so frustrating to make something that seems so simple, but they are not. I could just cry!
Like you, I've been trying to nail these things (after watching a zillion vids on YT) and never get consistent results. I'm gonna give it another go using your tips and I will report back! 🤞🏽 Crap. 3 hours later, didn't puff. I'm going to go with more water and ditch Bob's Red Mill Masa for the Maseca and see where that gets me. Good tips though.
Thank you so much for your comment, and I'm so sorry to hear that they didn't puff! It always bummed me out when that happened 😟 But DON'T GIVE UP! Try a different Masa, it really can make a huge difference. For example, I began practicing with the brand Pan and they always puffed, regardless of the heat source, but Maseca has always been very picky with what I use to cook them with. I hope that you'll get a consistent puff with a new masa brand! Let me know if you're still struggling. I've learned a lot of new great tips just from the comments in this video 😊
@@fartmachine5000 i've found that with bob's red mill you have to use more water, which makes the dough rather delicate and more difficult to peel off the plastic but the tortillas turn out great.
So kind of you to say! Thank you ❤️ But I must admit that there are many way better videos and cooks on YT and I just hope I can be as good as them one day 😊
What temperature for your cooking surface are you shooting for?? About 400°f/204°c?? ...If I set my cast iron pan on an electric burner, and put the dial at Medium, the cast iron surface actually gets about 600 - 700°f ...I have to put the dial on medium-low to get 400°f. ...I am curious, if you temp your surface with an infrared thermometer, what the temps are? I haven't been getting a good enough 'puff' on the initial cooking. But when I cook the corn tortillas in hot oil for about 30 seconds, I get a great 'puff' then.(I like my corn tortillas cooked in hot oil before using them for tacos).
I’ve watched so many abuelas make tortillas on UA-cam trying to figure this stuff out and none of them ever explained the moisture level or the pan issues. Thank you!
that's because they do it by feel.
This might be one of the best videos I have watched about making tortillas 🌮🌮🌮
Wow, Thank you so much! 🥰 Still have much to learn from all my viewers 😊
Finally a video where they show u exactly how and why !!!!! 🎉🎉🎉 🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼
So kind of you to say! Thank you 🤩
Mine will never puff gringo tortillas for ever 😕
I’ve been trying to do this for years. 😢 this is a new hope for me!!😂🙏
I’ve been praying for an abuelita to help me w my tortillas. You’re my abuelita, mucho gracias 😘
I must say, that this IS the best video on how to make tortillas period whether flour or corn, and I’ll tell you why I say this. I have invested a lot of time in trying to get my tortillas to puff up, with zero success, and I watched so many videos, that I have lost count on how to make *the perfect tortillas,* and none, I reiterate, “none” of them ever (once) stressed or even bothered to mention how important the water ratio is in conjunction to making the tortillas rise. None of them mentioned how important it is to make sure that your dough is moist enough, and WHY! None of them even bothered to tell you how to test if your dough is the right consistency, or too dry. Yes, you are the best at making tortillas, and you now have a brand new subscriber!!!
THANK YOU! I am a 60 year old white woman getting ready to make tortillas for the first time. I am sick of the breaking and cracking of store bought tortillas. I have been devouring UA-cam videos, but this one has been the most helpful. I have to DIY a press for now, but I will be jumping in to the process in 2 days. Wish me luck!
How did it go with your tortillas? I tried it this summer but I couldn't get them to puff and they came out real tough. Also, I couldn't bring myself to get a non-stick pan (due to the toxic chems in them) so I used regular stainless steel or cast iron pan.
@@breal7277 Did you ever try making corn tortillas again? I haven't tried them on cast iron yet, but I saw a discussion on a cooking blog where one person said "they cook great on cast iron, but you need to add light oil first"... then a chef in Mexico slammed them saying he's been cooking them on cast iron for eons and NEVER oils the cast iron.. ever. I just made some last night, but I didn't start getting the ((puff)) till about the 10th one.. (oops.. I just hit enter before finishing this 😆). ...Anyway.. Mine still didn't look as great as his did on this video, but I'm bound and determined to get it right and it's fun to keep trying! Hope you beat me to it and are making great ones now! 🥰
@@bearpawz_ Bear Pawz, The entire universe has conspired to prevent me from making good tortillas. I believe it is a conspiracy because I am not a true Mexican, however, I am determined and I will keep trying. I can do this! I will try the cast iron skillet. I will try the non-stick pan. I will try the aluminum comal. Sí se puede!
@@breal7277 I'll bet you're going to wind up making some awesome tortillas! One guy that has a video on here about making them said it took him 50 tries.. 😲 Hope you & I both get them down on our next try! 🤗
We know white woman are too busy running around attention seeking till they can , hoping to convince ppl that they are desirable . It takes a lot to convince u ppl to go home and do what sensible ppl do to carry on a normal life.
Thank you for this video. You showed me two reasons my corn tortillas are not working out: masa is too dry and I typically use the griddle to make them. I’m looking forward to better tortillas in the future.
Really nice video, seriously. I like that you went through all the details, humidity, water content, how to check for adequate hydration in the finished dough, AND covering it to keep it from drying out. Learned a lot, I actually just weigh everything now so I don't have to constantly do the guess work every time I make the dough, but this was a perfect way to get to that desired point. Keep up the great videos my friend. Wishing you huge success.
Thank you so much for your kind and appreciative comment 😍 I'm thrilled to hear that you found the video informative and helpful. I hope one day I can transition to weighing ingredients like yourself, as it can really streamline the whole cooking experience. Your support and well wishes mean a lot to me, and I'll definitely keep striving to create more great videos 😊
Mind sharing which brand masa harina and water/weight ratio you use?
@@lucverb4068Not sure if you meant me or NAEYCooking, but I use MASECA brand:(175 g) MASECA
(15 g) corn starch
(2 g) salt
(242) warm water
I'm in NYC, so we don't have too high of a humidity, if you're in a more humid place, you'll need a few grams less water.
"Step Juan" jajaja
Great instructions! Thank you, gracias, tizameh, niawen
Great video! Minor note: if you warm the water up a bit in the microwave, you can add the salt to that and stir it until it dissolves. Perfectly distributed without having to try to get it through the dough
You are the first one to explain why the tortillas puff up. I have seen many videos, but no one ever explained it. Thank you very much. I loved your video... It was pretty entertaining too.
Best tortilla tutorial I've seen, and hilarious editing, subscribed! 😅😅, thanks!
Not only was this highly informative, but the little editing touches were top tier and entertaining. 10/10 video 👍
Thank you so much for your kind words 🤩 I'm so happy to hear that you found the video both informative and entertaining 🥰 I believe that learning should be enjoyable, and adding those little editing touches is my way of keeping things fun. Your comment is very encouraging, and it motivates me to continue creating cooking content. I appreciate your support! 😊
Thank you! I’ve been making tortillas like the bad dry example at the end. Can’t wait to try again with your tips!
Thank you for your comment! Let me know how it went 🤩
How did it go for you??
@@angelika77st Really great actually! I got more puffy tortillas than ever when I used these tips (mostly I needed more water and was pressing them too thin.) I used the Masienda blue masa harina and had to use more than a cup of water per cup of harina, but I used the test method to see if they were hydrated enough, and that worked great to dictate amounts.
Best video on tortillas with detailed instructions and all the why’s!! Thank you so much!
The best explanation on making tortillas I’ve found. Thank you!
Thank you for your kind comment 😊
Finalmente!!! Una explicación racional de cómo 🤯 una tortilla se infla!!! 👍🏼
Mil gracias por su comentario! 😊
Thank you for that one tip about smashing the ball and observing the edges! Mine are always a little dry and don't get enough puff so I think I need a little more water here in the desert! Also, I have found that I can cut two circles from an oven liner (from walmart) to fit my press instead of need to cut a zip lock bag. They are way easier to handle!
Liz~~. I agree about smashing the masa balls to to see how hydrated they are~ what a GREAT tip!! I'm wondering what type of oven liner you used? I tried cutting a ziplock, I tried plastic wrap... and I tried circles cut out of parchment paper. For me, the parchment paper worked the best of those three, but none were perfect 😆 ... Out of the 3 I tried, the plastic wrap was by far the worst for me.. Only did that once before going back to the parchment circles.. 🤣
@@bearpawz_ I got it at walmart. It's the only one they sell. If the masa is overly wet it will stick. otherwise it comes right off and is so easy to wipe clean and saves my ziplocks1
@@Liz-bn8fw Thanks Liz!! 🤗
I discovered many of the wrong ways to make tortillas, and I look forward to learning the right way. MUCHISIMAS GRACIAS!
Ok this was the BEST and most entertaining “how to make tortillas” video I’ve ever seen! 😂😂😂😂
Ive watched a lot of video's on how to cook tortillas. Yours was far the best, especially how to check if it's hydrated enough or not. Unfortunately my first attempt was the last one. I'll try again!❤
Love the in-depth, multi-experiment video! Thanks and God Bless you 🙏🏼❤️
Thanks for your excellent explanation. I couldn’t figure out why my tortillas always cracked. You’re awesome.
Guess I’m like everyone else: first understandable explanation. Very informative and love your sense of humor! Thanks!
I'm in Europe and trying to make my own tortilla's. I tried the first time and they tasted good, but it was a struggle. Thanks to you I now what I did wrong and how to fiks it. So thank you very much! The problem: not moist enough! I never took the humidity of the air into account. It is very dry here.
And a tip from someone who knows the metric system. We dont use milliliters for flour/salt/suger, we use gram, kilo enz. Mililiter is for liquids like milk, water, and such.
Sorry for spelling mistakes, english is not my firts language.
¡Gracias! This is the detailed info that I needed and it was fun to watch, too! I had it easy being a white person married to a Mexican when we lived in Houston and everything was around the corner to buy fresh, but now we live in Canada and many things just aren't available here anywhere, so I've got to step up my game! My in-laws and my husband have tried to show me things but it's hard for them to explain the details that they don't even realize that they know. You're the Rick Bayless of UA-cam!
This is amazing. Had always wondered why mine didn’t puff and never knew I needed more water! Ha 😂😂😂
Thank you for these tips and showing the different types of heat sources. This was so helpful!!❤
Thank you so much for your comment!
This video taught me a lot, and I've been making these for quite a while. Thank you so much for explaining the water ratio!
I can see that my dough has been too dry to puff. I live in a dry climate. I have a very nice gas range and use a large, well seasoned cast iron skillet. I will keep trying. Thank you for the detailed video explaining why we haven’t been puffing. ❤️
I never get them to puff and never knew the right temperature. What a great trick!
Thank you! I hope the tricks work for you as they do for me. I have also been learning so much from just the comments in this video so I hope they help you become a pro too 🥳
Best tortilla video! I’ve seen several and no one mentions to add more water if cracks are present. Thank you!
Excelent video, you are the only one who explain HOW to check if the masa has enough moisture.
Saludos desde Honduras
LOOOORD I'm so glad I found your video! I have watched many videos and read many recipes and could never get it. I felt like hoooooow can I make a whole feast and not be able to figure out tortillas 😩
Love it! thank you for simplifying the process with practical tips!
Gringo aquí en Canadá. Me encanta ciencia y a cocinar. Este video si me explico la batalla en mi celebro que siempre tuve. Sos pilas gracias
Thanks for such an informative video. I will pay more attention to the moisture level when I cook my next batch of tortillas. This was super helpful.
I appreciate the comedy insertions - just the right amount, the right length. Great job!
I love this video! I'd like to add my own tips. Almost ALL my tortillas puff! Yay, me! I do make my masa using maseca on the moist side. I use a double griddle on my stove at med high which is 7 on my gas stove. Make sure you let it heat up at least 10 minutes. 1st flip as soon as you see steam whisps coming from your tortilla. Flip leave for 30-45 seconds, flip y Viola! Puff! I also make only a few dough balls at a time and keep the dough covered w plastic wrap to ensure moisture retention. Enjoy!
Will a cast iron skillet work? Also, why do they comet tough (tiesas)?
The puff is so glorious!!! 🥰🥰🥰
It never fails to make me smile!!! ☺️😁😁😁😁😁
Thank you for such detailed video!! I’m gonna keep trying 😅
At what temperature you use?
I appreciate the "no cracks" tip! And I love your humor! :O)
I'd be curious to see the surface temps as measured by an infrared thermo gun (cheap on Amazon, I find they work well). E.g. when you're cycling between '3' and '5' on the induction top, I'm wondering what surface temp is too low, just right, too high.
Great video. Very informative. Is there a reason you don't use cast iron to cook? I would think the cook would be more even.
This helped me more than a dozen other videos. Your remind me of Alton Brown ❤
Thank you. I learned a lot. It's helping me make tortillas at home better all the time.
You are so welcome! That's what I love about cooking, there's so much to learn and experiment with 😍 Thank you for your comment!
I wondered why mine tended to crack at the edges. Such a simple fix if only I knew. THanks !!!!!!!!!!!!!!!!!!!!!!!!!!
It is indeed very very satisfying watching the tortillas in this video puff up. Good video. Thanks for the explanation.
Great info in a very entertaining format, good job! Thanks
Thank you for the encouragement! 😊
Thank you!!! Mine have always came out looking just like the cracked out one you demonstrated
Thank you for the detailed instructions 👏
I didn't know about pressing the areas that aren't puffing. Thank you.
I had no idea about the amount of water a tortilla needed. Ive been making dry ones for too long. Thank you :)
Happy to help! 🥰
great tips! working w dough has such a steep learning curve if we're total noobies... it took me decades to figure out flour doughs...and corn was just as hard even though there are even fewer ingredients. can't wait to put your tips to work.
this is the video i have been waiting for
This is the video I’ve been waiting for!
Did you get the PUFF?? 😃
Interesting use of the towel. I've been using my fingers instead.
Thank you for the tips. Definitely feel like making some now to try them, I'm so bad at it 😢
Excellent video, I feel confidence to try making tortillas again. Thank you!!
Omg you’re a scientist!!! All my mysterious tortillas finally have a reason 😅
Now I understand! We can never get it to really puff even if all the pressing. But you explained it so well. We will watch out for the cracked edges and add more water
Great tips - thanks for the video! I followed your suggestions and made awesome tortillas.
Learn how to make corn tortillas!!! Thank you for information …❤
Great info, Hilarious humor. Nice Job!
Best video which helps u to realise common mistakes while making tortilla for the first time... thanks a lot for the video 👍🏻
Entertaining and informative!!! Subscribed.
Hahhahaha the nacho libre and step Juan have me rolling 🤣🤣🤣
Inspiring me to get back in there and try again..... thank you
Love the comedy!! 😂 I'm subscribed!
Thanks for showing us how to make them! The memes are hilarious 🤣
I make tortillas all the time but this explains it really well. Kudos
Thank you! 😊
THANK YOU for this!!
I have never gotten mine to look worthwhile, following what's on the back of the Maseca bag!
It looks like, as I suspected (but had chalked up to me being too unfamiliar and new and foolish instead), I wasn't using enough WATER, and they were too dry!!
It looks like also I may have been pressing them way too thin/hard on the same aluminum press as you're using, so I'll bet the combination of too dry AND too thin are why they always crack on me, with the crackly edges and everything.
... and now at the end I'm seeing that apparently ALSO I've been playing on "hard mode" by only/always using cast iron, which is my main cookware for everything.
So, on to the next video to learn that, and considerations with C.I., too!
This explanation, in a nutshell, tells us what we did wrong and how to correct it. This actually works. Thank you, for this great tutorial. Que Dios te bendiga. Siempre. 🙏💙💙
this is the best explanation i've seen! especially on the climate differences. I live in high desert and following the recipes they always end up dry and i add way more water. For cooking surface i have a cast iron round griddle which is perfectly flat and perferct for tortillas. Thanks for this video!
Thank you for the great instructions. ❤ Do you sell the implement you squished between pieces of plastic?
Thank you!!!! Best video I have found!!
Very informative! Thanks for explaining the process.
Thank you for your comment 😊
¡Bravo! Excelente. It’s all about the steam, right? I would however, like to see a tutorial using the more traditional baking method of fire and iron, fuego y comal. ¡Buen Provecho!
Thank you brother for helping me improve my culinary skills
Couldn't be more thankful...😢❤ That is the best.
Best tutorial on making homemade corn tortillas…EVER!
Well, you made it look so easy I thought "This is the hot ticket!" Apparently not for me. I had a different recipe and maybe that is the problem, but they stuck to the plastic and stuck to the parchment. Her recipe was 2 cups of Masa and 1-3/4 cups of water, 1 tbsp of lime juice and 1/2 tsp of salt. I never dreamed it would be so frustrating to make something that seems so simple, but they are not. I could just cry!
Fantastic explanation and demonstration.
I learned a lot while I was laughing. Great video! Thanks.
Love how you explain the your mistakes
Like you, I've been trying to nail these things (after watching a zillion vids on YT) and never get consistent results. I'm gonna give it another go using your tips and I will report back! 🤞🏽 Crap. 3 hours later, didn't puff. I'm going to go with more water and ditch Bob's Red Mill Masa for the Maseca and see where that gets me. Good tips though.
Definitely keep us updated! I've been trying to make Chinese Jian Dui for years and same with puffy corn tortillas. Yum!
Hope everything goes well.
bob's red mill is a little coarse but the organic version has a great flavor that makes up for it
Thank you so much for your comment, and I'm so sorry to hear that they didn't puff! It always bummed me out when that happened 😟 But DON'T GIVE UP! Try a different Masa, it really can make a huge difference. For example, I began practicing with the brand Pan and they always puffed, regardless of the heat source, but Maseca has always been very picky with what I use to cook them with. I hope that you'll get a consistent puff with a new masa brand! Let me know if you're still struggling. I've learned a lot of new great tips just from the comments in this video 😊
@@fartmachine5000 i've found that with bob's red mill you have to use more water, which makes the dough rather delicate and more difficult to peel off the plastic but the tortillas turn out great.
I’m in the high desert of Texas and now I know why I’ve had problems! Ty ty ty ty ty ty ty. 🙌🏻
Wow gracias!!!! Me salian feas aun lejos de casa , gracia spor los consejos 🥹💖
Thanks! If we use masa without the mix, do we have to add baking powder?
Very educational and hilarious at the same time 😂😂😂🎉🎉🎉
Thank you! We've struggled with this.
Yes we have, and I still do somedays 😅 hope these tips work for you! Thank you for your comment 😊
Cool…Thank you!!! Tips and method…HOORAY!!!
Nicely prepared and well presented recipe
Thank you! 😊 Hope it worked for you 👍
Congrats on making the best corn tortilla tutorial on YT
So kind of you to say! Thank you ❤️ But I must admit that there are many way better videos and cooks on YT and I just hope I can be as good as them one day 😊
It took me a year to finally get corn tortillas right. Now that I know, my corn tortillas puffs every time
That's what I'm talking about! Never give up 👍 What do you use to cook them? 😃
Hi. Can u use flour or cornmeal to make them for an alternative? And can u show how to make them & how get them to puff.
Fantastic content! Just discovered you and it's fascinating! Gracias
What temperature for your cooking surface are you shooting for?? About 400°f/204°c??
...If I set my cast iron pan on an electric burner, and put the dial at Medium, the cast iron surface actually gets about 600 - 700°f
...I have to put the dial on medium-low to get 400°f.
...I am curious, if you temp your surface with an infrared thermometer, what the temps are?
I haven't been getting a good enough 'puff' on the initial cooking. But when I cook the corn tortillas in hot oil for about 30 seconds, I get a great 'puff' then.(I like my corn tortillas cooked in hot oil before using them for tacos).
Thank you❤ I just can't make them as my mama does and this is so helpful ❤
Excellent! I new to this. Yep....dough a bit too dry, and too high of heat. Thank you sir!.
Thanks for the detailed instructions.
Glad it was helpful! and I hope it brought a few smiles to your face 😊 Thanks for your comment ❤️