There is a clear Winner! Flour Tortillas Vs Oil Tortillas
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- Опубліковано 8 чер 2024
- #acrehomestead #recipe #cookwithme
Recipes Used In Today's Video:
Vegan Flour Tortillas - www.scratchpantry.com/recipes...
Lard Tortillas - www.scratchpantry.com/recipes...
Carrot Cake - www.scratchpantry.com/recipes...
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Items Needed to Make Tortillas at Home:
Lard Pasture Raised - amzn.to/47UEbYF
King Aurther Masa Flour - amzn.to/3SjeZFx
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To keep your scale for years. Do not mix while on the scale. 😊❤
Thanks for the tip!
Been there, I broke mine like that lol. It also messed up my reading on the front because of how the stirring caused the reading to go nuts.
I was thinking the same thing
What is the brand of your scale??
@@AcreHomestead
amzn.to/42e2GyE
Becky, I have a friend who freezes them raw with wax paper between each one. Then cooks them from frozen and they are delicious. In my opinion they are easier to cook after they are frozen. She actually puts hers in a left over gallon ice cream container. They lay in there perfectly and has its own lid.
Great tip!
The corn ones or the flour ones? This sounds like a great way to have them on hand!
That is a fabulous idea!
what a great idea!
@@deecee9479 it's the corn masa.
Oh my gosh…your Dad!! What a sweetie for taste testing and doing the dishes! He looks like a real peach of a father! 💙
A little help…..
The secret to corn tortillas is don’t press too hard and screaming hot griddle. Better to use cast iron rather than teflon (Texas Girl)
I make corn tortillas for my Mexican husband with masa, chicken broth and salt. It adds a nice flavor. Also if you want to add a tablespoon of tomato powder, a dash of garlic powder or a dash of chipotle powder. Regarding flour tortilla hot water is key and lard.
Ooh, yum! I'm going to try this!
Oooh great idea! I’ve made them once and didn’t care for them but I do think my masa was too old. I will try them again with your suggestions--that will help with the bland taste I detected. (Which admittedly could have been because my masa was too old).
Never use oil, it makes them brittle when you reheat them.
And replace a teaspoon of water with a squeeze of lime. Yummm!
That’s too much. Keep it simple like how ma used to make.
I had to stop the video! I ran to my sewing room and gathered all the material to make a bag for my griddle. I always just layed a kitchen towel on it. It always shifts. Now I will finish watching, then sew. A.😃
Lard for me! My Mexican mother-in-law taught me how to make tortillas when I was 16 years old and newly married. And she never melted the lard. I wish I had a tortilla press back in the day 😄 it took a long time to master a hand rolled perfectly round tortilla. I really enjoy watching you do your thing.
I was shocked when she melted the lard. I never do that.
same! I have never melted the lard and I thought that doing that may alter the measurement but it sounds like they turned out great anyway.
I use butter in making my flour tortillas they come out delicious and buttery .
Never melt the lard
Yup, never melt the Manteca, a single piece rolling pin (that’s a pie crust rolling pin) and the comal should be hotter.
Becky, I have a helpful hint for rolling out your flour tortillas.
Take the handles out of the rolling pin (you can always put them back in) and you will have more control while rolling.
When the handles are in, the tendency is to roll them out flat & then try to get them to the approximate shape right away. That always makes them less circular.
But without the handles, you can pick up & adjust the dough as needed as they gradually flatten out in that perfectly circular shape. One hand on the dough adjusting, one hand on the pin rolling.
I also pick up & rotate the tortilla often, like a quarter turn, more or less.
My Hispanic ex-mother-in-law used a 15-inch section of a broom handle or a hardwood dowel, sanded super-smooth and sealed with food grade oil to roll with.
Another tip is to not melt the lard before adding it to the dry ingredients. I add my lard & using my mixer with the WHISK attachment, fully incorporate the lard in the dry ingredients until I really can't see it anymore. Only then will I switch to the hook attachment and add very warm water to make the dough. Try these tips the next time you make them, and you should get big puffy tortillas. I always get so excited when I see the ones that puff like pillows because I know that they came out perfectly!
Hi Becky, I was raised in El Paso, Tx, and Mexico was just across the border. When I was about 5 years old, I went grocery shopping with my mom over there, and I remember seeing a little old Mexican lady making tortillas. She saw me watching her, and she kindly rolled up a fresh corn tortilla and handed it to me. Nothing has ever tasted so good! I still think of that kind old lady and hope the Good Lord is taking care of her in Heaven. Thanks for waking up my sweet memory. I am going to try my hand at making tortillas, but I am diabetic and eat only low carb. I am going to try King Arthur's Keto Wheat Flour. Wish me luck!
I'm from Mexico and we used to live a few blocks away from a Maseca tortillería, so we would get fresh corn tortillas directly from the factory. You could see how they made the tortillas as well. It's one of my favorite childhood memories. As soon as we got the tortillas (still warm and steaming in the bag) we would put a bit of salt on them, roll them up, and eat them like a taco. Best nostalgia taste in the world. Now I make my own still using Maseca, but I use King Arthur for all my other baking needs, so I'll give them a try for my next round of corn tortillas. ❤
My husband says this about the tamale factory that was in El Paso. They ate them in the car hot and fresh
@@desiree3488my neighbors on either side are Mexican and honey do I feel like I live next to a tamales factory lol! I'm the gringa in between who likes to bake so I keep them in cakes and pies & such. It's a symbiotic relationship lol. No complaints either! I have wonderful neighbors!
I remember they were just good for that day the next day they were all hard
Me too!! A pinch of salt on a just made corn tortilla is HEAVEN!!
@@lauravivo6144 perfect for chilaquiles 🤤
You have to knead the masa at least five minutes and then rest for at least thirty minutes covered.
Lard doesn’t have to be warmed, work it into the dough…shortening works great too!
I enjoy watching your videos 🤍
Lard in the beans and 1 tablespoon in deep frying oil for chips and rellenos.
Que bueno!
Dee
Yay! Becky, you've come a long way on your tortilla making skills. I have a tip to take them to the next level. When you have done the second flip on the griddle and the tortillas are back on tbe original side, after a few seconds cooking, you can press on them gently with a clean dish cloth and they will puff right up and create an air pocket (kidof like a pita). This works for both corn and flour, and it's the mark of a well cooked tortilla and what mexican cooks strive for when making tortillas.
Exactly. Also, the shape is important. I use flour on my counter to roll them out and round is better than the shape of Texas. My husband use to laugh at my shapes until I got it down.
Just for future reference Bec you shouldn’t mix your bowl on your scales as it can damage the springs
Yeah, those numbers were flashing by like years in my life!
I kept yelling at the screen - TAKE YOUR BOWL OFF THE SCALE!!!!!!!!!!!
Kentucky and you
I grew up on the border in Texas. We often went to Mexico and my parents always bought us fresh, hot corn tortillas, avocado and sal limón (lime salt) always great memories of eating avocado tacos in the van while we waited in line to cross back to go home! 🙂
Yes! Avocado tacos with salt and lime juice on corn tortillas is my favorite way to eat avocado.
I learn so much in these comments! I am 60 years old, empty nesters and I feel like I was surviving in the kitchen when boys were growing up. I am enjoying learning from you, Becky, but also such a great community!
I use a tortilla press for my flour tortillas instead of rolling them unless I'm making big ones for burritos. Then I roll them out and use a cake pan and cut around so they're all the same shape and size. I also keep the dough covered under a barely damp towel to keep it from drying out.
Thank you for all the videos. I feel so inspired watching you.
I love "Becky Big Eyes" when you really like something you've tasted. I can definitely tell when you like a recipe or tolerate a recipe compared to LOVING a recipe. Your eyes can't lie 😮
I love how her whole face lights up. 😁 It’s like looking from a normal lighted room into the sunlight. Warm and bright. 😊
Agreed! I smile so big when she does 😊❤
Yes, that is her signature expression when she loves something, so cute. 😍
Oh yes! The "Becky Eyes"!!
Hi Becky. You can use bacon fat in place of lard. Many tortilla recipes are regional. My grandmother was from chihuahua Mexico and there they make tortillas with bacon fat. So delicious especially with the little bacon bits that occasionally pop up.
Oh my goodness this sounds delish!! I will definitely try this. Thanks for sharing.
Stop it! 😂 I stopped eating pork a while ago and bacon is the one thing I miss. 😅 I can replicate the taste by using smoked paprika with ground beef, but the crispy texture is one of a kind.
Yummmm!
Oohh great idea.i just read wherecine lady likes making hers with butter but bacon grease would be extra tasty. Lard good for vitamin D too. So many good ideas
TIP: While lard is higher in fats than most other oils, however, it's organic/more natural. So it's easier for the body to break it down and use it. It's healthier for our body ❤. We absolutely love the lard we recently rendered!!!
Try ordering your masa from Three Sisters Nixtamal in Portland. They do it old school and process the corn in house, grind on classic granite stone the way they do in Mexico. The tamale masa is amazing and the tortilla masa you can do white, yellow, or blue corn. So worth it! I'm in Tillamook and either have it shipped in dry form or pick it up in hydrated masa that's ready to make. If you told them who you were, they'd probably give you a tour of the tiny operation they have. It's amazing! It's literally the closest masa flavor to my moms from Mexico!! ❤❤❤
Becky, that's a very pretty blouse that you're wearing and those colors really look beautiful on you. You're very beautiful anyway but the purple and pinks in your blouse just make your skin rosy. So so pretty.
Becky, I registered for an Electric Skillet when I got married decades ago. I use it ALL of the time! You can make Hamburgers, Candy, French Toast, Scrambled Eggs, pretty much anything. We actually bring it camping and it saves on washing dishes!
And pancakes!
Lady! I’m so happy you tried the lard, I’ve used flour tortillas all my life and I can tell when they are lard just by touch. They are the best, though oils do a fine job and I’ll eat those to. Of course it helps to know that the new science tells us good quality, clean lard is not hurtful to our bodies. Good job Miss Becky. Love your spirit of adventure! 🎉
Becky, the key to the dough not springing back on you is the length of time the dough rests. The lard batch sat longer, so it rolled out easier. Dough needs to rest at least 10 minutes, I read from other tortilla makers on UA-cam, lol. Great job! You further inspired me to make my tortillas from scratch. Maybe I'll try with butter, too!
Made both around the same time, but the oil one was the last to be cooked so it rested longer.
I NEVER let the flour tortilla rest that long 30 mins.maybe 10 mins.then I would start rolling them out.
Exactly
I worked in a bakery just out of school. We always froze the cake layers overnight. Not only were they easier to handle but the crumb coat went on much smoother and neater. Important when making a wedding cake!
I started using lard with my flour tortillas a few months back, and that's our go-to now. Also, we use our tortilla press instead of rolling them out, with 2 separate sheets of either a storage bag or parchment paper. This allows the dough to not be restricted by the folded bag or paper. Happy eating!
I was wondering if the press could be used for flour as well!
I think it would have worked better also if the zipper part was cut off of the bag. It looked like it was just in the way.
Takes me back to my working at a Mexican restaurant in my college days. Family owned, every Saturday was salsa and tortilla making day! Flour and corn! You do not have to flip while making, just press once. Once you get the handle of it, they will be 100%. Measure the mixture and put all into balls before you flatten then it goes faster. 😊❤
YES,FLIP
@@djwinchellIf your authentic Mexican family flipped twice while pressing, by all means you fo that. The authentic Mexican family I worked for at the restaurant did not!
Yes, depending on the press, you might have to rotate them to get an even thickness.
@@veronicaluna7369 Gee, not the authentic Mexican press we had at the authentic Mexican restaurant I worked at! Perfect every time!
@carolynturk-hu7je I had a feeling you had only worked with a good press. Believe me, there are plenty lower quality presses, even in Mexico.
Warm fresh corn tortillas with butter and salt are an amazing treat. Try it sometime
Becky congratulations on reaching overr 600k subscribers! I'm not surprised, you deserve it and the countdown is on to 1 million! ❤❤❤
Hello Becky, and to her wonderful Mommy too.
Both of you and your family and Dad too are a beautiful family..❤❤❤❤❤❤
A very small rolling pin without handles makes it easier to get circles. Roll from center out evenly, ideally 6-7 inches. You could use your pastry mat to measure also.
Yes! A tortilla stick! My 2 are made from a wooden broomstick that my husband cut and sanded for me in 1967. I am still using them yet today. 🌻🐛🌼💕
Only a true pantry Queen takes her pantry with her to stay true to the challenge. You go girl!!!😊
I LOVE how you take us along as you figure out what works best. I also love all the videos that your dad pops in on…. it is obvious how much you guys love each other! And I love love love watching you and your mom cook!! Keep up the good hard work!
Thank you Becky for the adventure and taste testing for tortillas! So fun! In 1967 my husband cut and sanded for me two tortilla "sticks" from a wooden broomstick. I still use them yet today. Blessings on your day Kiddo!🌻🐛💕
Born and raised making tortillas. They were our "bread". No need to melt your manteca. And the flavor it way better with it and way better on a comal. :) I've never used a recipe or divided out, but like I said I've been making them my entire life (or almost).
Love this so much!
Tortillas is a must around here.
Butter on fresh tortilla corn and or flour!
Warm water in masa works great. A little more water is always better. So press a dough ball down and if you see no cracks on outer edge you will have amazing corn tortillas. Also resting a bit is good thing.
Tortilla press for flour tortilla will not get you thin flour tortillas. They will retract.
Also FYI for corn tortillas they do cook better on medium-high.
Flour cook well on mediumish! 😊
Yes warming the water softens the lard even more, making the smoothest dough.
Yay, Becky on a Saturday!!!🎉 I'm also doing a pantry challenge. Plus , I am on day 5 of my sourdough starter!
That's amazing!
I never clicked on a Becky video so fast as this one!
We use lard and my hubby taught me how to roll them out. I have a press but have never used it. And the kiddos are always standing by with a butter knife and the butter while they are cooking on the comal.
You are such an inspiration Becky with the can do it attitude!
Coincidentally yesterday I made corn tortillas from scratch for the first time using my tortilla press! I had the press for 1 year but had never used it until yesterday. We had tacos. I used your 'Taco seasoning' recipe Becky, yum! I cooked them on my cast iron comal.
I really enjoyed watching you make the 3 varieties of tortillas in your Mom's kitchen! You DO need one of those griddles...I bet you'd find a bunch of uses for it. Your Dad is always so sweet about helping yall with the dishes ❤ Becky, I hope you get your water back on soon!
Hi guys, one more tortilla experiment. when we make stuffed tortilla dishes like empanadas or sealed quesadillas we like to use a 50-50 wheat flour and corn masa combo (I myself prefer yellow corn but my mexican pals like white) the mixed tortillla doesn't break as easily and has a nice corn taste. ....dough with lard is extra yummy!!! it has a crispier outside and a tender inside...the best of both worlds. To quote Becky they are an "Oh my GOSH!!!" hehehe. Mexican cooks develop asbestos hands hehehe. they cook on a huge clay comal with a wood fire underneath. the rolling...lard inhibits gluten developement more than oil does.
when your tortilla press gets older and doesn't make them thin enough you can use a coin (under the moveable handle) to help flatten them more. the flour tortillas can be put into the tortilla press as well.
When I serve carrot cake for a mixed crowd (those who eat nuts and those who don't) I have a dish of chopped nuts next to the cake for those who want to sprinkle them on top. I do this for any toppings where the folks just don't agree (not just desserts but pizzas etc)
pumpkin pie spice is nice in carrot cake.. for variety. or any of the individual elements...ginger, allspice, clove cinnamon, mace, nutmeg, cardamom
I saw Dad helping with the dishes and the taste test...hi Dad!!! Hugs to mom.
Take care guys Jim Oaxaca
Sidenote for the cardamom you mentioned. Any time you use it in a recipe PLEASE let any company know especially if they have heart issues. Some folks are unknowingly HIGHLY allergic to it and don't even know bc it's in only a handful of recipes. If someone has heart problems it can seriously mess with heart meds & throw the heart out of rhythm easily & put them in a bad way fast. I worked 13 yrs on a cardiac unit and saw it several times. The card in cardamom tells you it works on the heart. It can be a cardiotoxin similar to digitalis (foxglove) and other medicinally used plants and it just takes a little bit to pack a punch. I don't just say this as former medical. I found out the hard way myself after having a simple Chai latte (it was my first) and having severe chest pains after. I thought I was dying....turns out I have a flippin' severe cardamom allergy! Not one problem since as long as I avoid it but that Starbucks was extremely expensive & cost me 2 days in a CCU as a patient! Wrong side of the bed for me!
I make Norwegian potato Lefsa, you should try it! My husband is Norwegian so we make it for the holidays. I freeze it folded flat and it keeps a long time. They make parchment circles just for your tortilla press. I use them to make my flour tortilla that way you can just leave them and fry them all at the same time on the griddle to make it easier.
My grandma was Norwegian and would make lefse with my mom at Christmas time. They've both been gone over 20 years. I inherited the ricer she used and have made them a couple of times. So delicious and nostalgic! I know there are several ways to prepare them. We just spread on butter, sprinkle with sugar; then roll up and eat.
My father in law is from a small town near Guadalajara. He is the corn tortilla making champ in our family, lol. He taught my husband . Nothing like a fresh corn tortilla with butter. Now my comadre and my Welita are and were the flour tortilla making Champs. Lard works best for flour. They come out so soft and more flavor. My welita used bacon grease also. Those came out even better! You should try flour tortillas with bacon grease one day. I so enjoy watching you make and prep foods for your family. I've learned a lot about gardening from you to. Have a blessed week. 😊
Becky when I make chapptis or flour tortillas I use the press for both. It works great as I can’t roll anymore due to arthritis on both hands
Sending love from the Uk 😊
Did I miss where she said why she didn't use the press on the flour ones? I was thinking that would be quicker but I have arthritis in my hands as well.
I was wondering the same thing. :-)
I may of have too, parathas are the same ingredients as a flour tortillas. Works with the help of parchment paper. Indian background so we eat chappti’s and parathas regularly lol. Trying to save Becky’s poor hands 😂
I use the press and put my dough balls between parchment paper and press to initially get a round disc and then roll it out the rest of the way. 👍
Why do you feel they need to be rolled out more after being flatened?
@@irony11 I just flatten just enough for the shape and then roll them out thinner than what the press will do. My husband doesn’t like thick tortillas
@@theresaglass1831 Would putting a bit less of the dough ball in the press resolve that? I do not own a press so I have no experience with this.
@@irony11 no I have the right amount of dough. Corn tortillas seem to work better in these presses than the flour ones If I press it too thin in the press then I have a hard time pealing it off the parchment paper. Same with using a freezer bag. Truth be told I do a better and quicker job of it without it. “ impulse buy “. 😉 oh and I tried flouring the press as well, not good! 🤣🤣👍
@@theresaglass1831 Good to know. I appreciate the reply & useful information. Thank you!
I find cutting dough with thread works best for me. Scoot it under where you want to cut and bring the ends together to section the dough. Works especially well for cinnamon rolls as it doesn’t squash them.
Waxed dental floss makes it go in a flash! Had to improvise one day and that was a winner for me!
This is my favorite channel to learn to cook. Understanding the fundamentals and gathering information before giving it a go ❤ ty for valuable information
You are my inspiration. I grew up down the street from a family from Mexico. I ate with them all the time. I look forward to doing these recipes. You are a blessing, Becky! ❤❤❤
becky the right corn flour for corn tortillas is the brand maseca masa its way better than any other brand thats not tradtional corn flour
Hope you have water!! So glad to see you on a Saturday after!❤
We do now! Thank goodness!
Hey Becky, So what I have found that works really well if you do not have any lard is the " organic palm fruit shortening " from Azure. They are super soft and stay soft even after you reheat them. Only cook them to about 90% if you plan to reheat them so they won't get stiff. Hope this helps with your flour tort's.
King Arthur is my favorite brand of masa and I order it from Amazon. I always add the oil recommended on the package. I've been wanting to make flour tortillas so I'm going to try your recipe with the oil since I'm unable to find quality lard in my area. The best thing I learned to make watching your channel is cowboy candy. My family and neighbors are always requesting it. I finally gave them the recipe and directed them to your channel because I couldn't keep up with the demand.
Ok. You’re making it seem so easy. I think I can do it too. Thank you
You can do it!
Becky start with the dry, then hold back some water. Mis, then add more water if you need it. That varies a lot. I think it depends on humidity.
I love that you did side by side and different flours. I bought a press but have not had Masa Harina to make the tortillas with. I will try to get it from Amazon here in Canada.
I love to spend part of my day with you. You are so cheerful and upbeat, as well as being very thorough in your explanations. Thank you for being you a.d sharing your adventures with us.
For someone who has been making tortillas since I was about 9 years old, it's funny to see you divide your dough that way. But whatever gets the job done. Right?
I love how you try everything. Good for you because at such a young age you seem to have everything in order. And thanks to you, I've now started to prep meals especially now that I'm older and live by myself. It's good to just take something out of the freezer already made. And way easier. If you want to get hooked on them even more... Try adding some butter on either the corn or flour tortillas as soon as you get them off the griddle.
I love corn tortillas and wanted one so badly when you were saying how soft and chewy they were! 😋 The flour ones looked yummy too. Why didn’t you use the press for the flour ones?
I think it’s because it doesn’t really press flat since flour has gluten and it bounces back
It works, baked a carrot cake from frozen pre-shredded carrots. Was great!
Becky for corn tortillas there supposed to rise like a puff ball, my mother in law thought me that if the edges start to look cook flip them and then when the other side of fully cook u flip them one last time and they will puff up beautifully.
Tip! When measuring some stuff, I like to measure by placing the ingredients (like the corn masa bag) on the scale. Then tare the scale and measure until the scale shows the amount you need in a negative number. So of you need 250 grams, place the bag on the scale, tare it and take out -250 grams.
You can get a cast iron griddle pan you can put across two burners. Jamerill uses them
Nothing is better than lard for tortillas. A lifetime of experience here. Especially if you have home rendered lard.
They are so good!
Push comes to shove the brand Morrell snow cap lard is pretty good too
I made carrot cupcakes from frozen shredded carrots last weekend for my hubby’s birthday. Carrot cake is his favorite. They were YUMMY! I froze the leftover cupcakes, so he can set one out when he craves more. They are just as yummy after thawing.
I made these today and they came out great . Thank you for sharing 😊
Absolutely, hilarious. I laughed so hard at the oh my goodness friends lol. I had a rough day, and I’m cry laughing at the griddle being put to warm. Thank you for doing what you do. I can have a good sleep now because you just lightened my heart.
Greetings from a very hot Cape Town, South Africa!
🇿🇦 🇿🇦 🇿🇦 Today i sorted out my kitchen cupboards, what a good feeling when we get it done! You continue to inspire al!
Thank you for being an inspiration. I've been doing such like a pantry challenge and been cooking all the food from my pantry and regular freezer. I haven't gone to the supermarket for the past 3 weeks, only for fruit. I love cooking and enjoy always creating anything with what I have on hand vs. buying more already made food. Thank you. Love watching your videos
We learned to make empanadas from the wife of one of our Mexican farm workers. She took a clean plastic grocery bag, folded it in 8ths, cut a wedge and used those with the tortilla press instead of a ziplock bag or parchment. It worked quite well. Those empanadas sure were delicious! 😊
Thank you so much for doing this! Now I can follow your example ❤🎉
I made some homemade tortillas on taco Tuesday a while back and my kids loved them. Thanks for the idea to do it again
I have been a cake decorator for years, both commercial and home based. I ALWAYS freeze cakes before I bake them. They are easier to frost, less crumb, and keep clean edges.
You freeze the batter? Then after baking, do you freeze the baked cake, too?
My family is divided with the nuts too so to incorporate them into our dessert we usually put it in a bowl on the side or as decoration on the frosting so that you can still get that bite
Just as Masa flour, I found that the powdery semolina worked so much better when I made my spaghetti and macaroni. The texture of the kind I bought at the grocery was too grainy for good pasta😊
As a San Diegan, I was raised on tortillas. Please see Patti Jinich's video, a Mexican chef and teacher show the method of corn tortillas here on youtube "Pati Jinich - Yes! You Can Make Your Own Corn Tortillas". There is still a lot to be learned here. There should be a puff from 'teasing' the tortilla.
Want to try the lard! Also signed up for your newsletter! Thanks!!
Awesome! Great job Becky! That is so good to have your dad there washing the dishes for you, my dad used to that but he is home with a lord february 7th will be a year! Mark is a lot like my dad just a lot younger! Blessings❤🤗💜
It's always good to see Mark and Susan even though I see your dad every day, his excitement is contagious! Thank you 🤗💜
encore merci Beky pour toutes vos recettes et le temps que vous passez avec😋💗 nous tout du moins pour ma part
¡Muchas gracias por estar aquí!
Oui, Becky a tellement de bonnes recettes que je ne sais pas comment elle trouve l'énergie d'accomplir autant !
I've been gluten, milk and corn intolerant for 20+ years. You give me so many ideas to possibly try with my own personal ingredient needs. Thanks. PS, your Mom and Dad are enjoyable, too. ❤️
Becky you did a great job with the tortillas. From my Mexican point of view I would recommend you for next time to use the brand MASECA for the corn tortillas and add them like a spoon or 1& 1/2 spoon of regular flour, they taste even better and also add warm water to the flour not reversed. The general rule of thumb is a cup of warm water for a cup of corn flour. Awesome job!
I love when you try your food ,your eyes are so expressive. Great video I'm going to try to make my own.
Why did you not use your tortilla press for the flour tortillas? Just curious
Becky, don't eat with butter fresh off the griddle!! You will be hooked!!
I meant butter on the tortilla! It's heavenly! We all grew up with this treat!
I was just thinking about making tortillas to freeze because they are so convenient and I even have some left over lard that I bought to make the up pasties (which were amazing btw, ty) so this video is very helpful!
I have that same griddle. I bought it when we did renovations on our house and we were living in our basement without a kitchen. Even though we are back in our new kitchen, I keep finding more uses for the griddle. It is great.
I hope your water is now working and I hope at the same time this water situation taught you something about homesteading. Every household should have at least 1 gallon of water person, per day plus a gallon of water per pet, per day for at least 6 months.
What would have happened if you weren't able to make it to your other families homes due to weather situations or something even worse. Just keep a stock of water which is just as important as stocking food
As always I love your watching your videos
Becky, for rounder tortillas, don’t roll off the edge at the top or bottom. Try to stay in the center (roll up to the top third and down to the bottom third). Then give you tortilla a quarter turn and do the same. Over and over until you have the thickness you want. When I first started making tortillas my family joked that each one was shaped like the state of Texas. Of course it doesn’t change the taste, but I have to say that when you can make them round, there is a definite sense of accomplishment! Can’t believe you rolled out all those tortillas in one setting. You are determined for sure!!!
Tips.... NO oil...use butter if no lard....use very warm to hot water, keeps tortillas soft & pliable....always keep dough covered if not rolling or cooking, you can also let rest again after forming into balls to have soft tortillas
Becci you are giving me anxiety mixing things on your beautiful scales. I broke mine doing this. Just a heads up. ❤
Wow that is a good point! Thanks for the tip!
Next time you make corn tortillas, add a splash of olive oil too and knead them for just a couple of minutes on the counter. The texture is amazing!!
Thank you for the great carrot cake recipe. Where I live in central Washington, we can find good lard in the mexican markets but here the markets make fresh flour tortillas everyday and it is cheap so I normally just buy them. In the store, they are kept warm in a cooler. They are so good with just butter on them. Yummy!😊
You would definitely benefit from a griddle, when you make pancakes to freeze, and to make eggs and hamburgers! I love mine!!
Just my 2¢; that tortillas with crisco lard (unless farm lard) are traditionally authentic & tadte the best!!😋🤤😋😜
Melt the lard, never heard of that before.....is that noted in recipe?
I just subbed in the melted lard for the oil in my vegan tortilla recipe.
If you look at Salty Cocina where she uses butter for flour tortillas. She does it t. I never heard of it either but I think it makes sense because warm water is usually used.
👋🏽Hi Becky, I love❤ watching your videos. I'd like to give a few tips, tricks and advice for the flour tortillas. Im a flour tortillas lover and maker. You dont have to melt the lard, let the warm-slightly hot water melt the lard (one less step to take). When I roll out tortillas, I roll twice (two full rolls, no back and forth), then I flip and rotate at a 90° angle and keep doing that to help keep round. I also absolutely use flour on the counter, tortilla and roller. I actually flatten my ball and dip in flour before i start rolling. Lastly, if you want to see more bubbles use your hand to press down the tortilla fast after to flip on the skillet. These are things i do, obviously you do what works for you.
Oh one more thing, you could mess up the calibration and springs on your scalesby mixing on the scale.
Happy cooking!
Our family loves Italian Cream Cake and I have started making them in a casserole pan when we’re traveling. I also carry the frosting in the cooler and frost before serving.
In India chapatis are made with oil, it's always a winner.
Treat yourself to a Crimpit ..
Thank you for doing this comparison. I make tortillas all the time but I sure learned a lot from you in this video. From the corn flour you used, to the electric skillet and the way you measured the dough with cookie scoop and the way you roll the flour dough balls was so helpful. Your dad is the best, and I love how your entire family is always willing to help out. I ❤ your videos Your the best and God bless you all.
I watched a Guatamalen women do this and you figured out ALL the steps she did! Hot griddle, squeeze the maza once, flip it around, squeeze again, peel off the paper and it sizzled when she plopped it onto the grill!
Ir eyes tell us the story of good n delicious..lolo 😂