I’m 55 pages into Masa, decided to look up a recipe for masa tortillas. What are the odds I find the man responsible for this incredible tome? Thanks for making me a better chef.
Just got my Dona Rosa press yesterday and had taco night. The puff has been elusive for me, but using the same comal, last night every one of two dozen puffed and my family couldn't stop raving (the ultimate test). The masa is simple to make and cook quickly with a scent filling the kitchen and flavor in your mouth that's out of this world.
I got my started kit and made some tortillas, Oh! the flavor and freshness!! pulled me back to childhood . memories!! on the second batch I used my stand mixer with the paddle attachment bc the hook just didn't do well. I got beautiful pliable tortillas but only two of them puffed, it's ok they are delicious!!
Gracias! At last I can make a great tortilla in NY. I lived in San Miguel de Allende -- opened a cooking school there, Sazon. Your Masa flavor brings me back. I just picked up your white corn masa in Whole Foods yesterday.
@@Masienda I intend to buy a few bags of the mass harina in the future. I'm excited to see what I can make with it. I'm military so I won't be in Hawaii forever! May have to wait till I'm back in the mainland before I splurge!! Haha thanks for the great content
Tried tonight for the first time. I didn’t use all the water and they seemed like a good texture, but the edges didn’t want to release from the plastic gracefully. So the shapes were quite only, but the flavor was good. I didn’t have produce bags, so tried both freezer bags and plastic wrap. Will try again!
Using hot or warm water when making tortillas with masa harina can really make a difference. It helps create a smoother, more pliable dough that’s easier to work with. If you use cold water, you might end up with a dough that’s a bit grainier and harder to shape, and the tortillas might not cook as evenly. So, for the best results, we’d recommend sticking with warm water.
You have convinced me to to use carbon steel pans instead of cast iron, though the main reason for my switching is that it is easy to get 8"-8.5" carbon steel crepe pans that are the perfect size to have four going at once on a household stovetop. You recommend blue carbon steel pans over cast iron. Is there a difference between blue carbon steel and black carbon steel? At first I thought, "No." But after using Matfer black carbon steel pans and soon to be trying a de Buyer blue carbon steel pan, the steel surface/finish seems to be different between the two, with the latter appearing smoother and the former a rawer steel finish.
Great question! The difference between blue and black carbon steel is in the surface treatment. Blue carbon steel, has a smoother finish due to a special oxidizing process, which makes it more resistant to corrosion. Black carbon steel, has a rougher, raw surface. Both perform well, but the blue carbon steel might feel a bit smoother and more durable from the start. Both will develop a natural patina over time. Enjoy experimenting with your new pans!
Hi. Thanks for the video, but there's no temperature direction. Directions on the Masa Harina say "preheat non-stick pan to medium-low" heat. I am cooking these things WAY longer than 15-20 seconds on medium-low, and they are not even cooking, let alone searing. What am I doing wrong?? Thank you!
Hi Michael! You want at least 400 F (med-high/high heat on your stovetop) to achieve this effect, though higher temperatures certainly won’t hurt, when managed effectively. Please check out our puff guide and feel free to dm us with images of your tortillas to help troubleshoot. masienda.com/blogs/learn/anatomy-tortilla-puff
For Masienda’s Heirloom Corn Masa Harina, we recommend consuming by the recommended “best by” date. However, its low moisture content should keep the masa shelf stable for longer periods. For additional shelf life, you may also choose to store in the fridge or freezer.
Hello. My masa harina look like won't combine and it's not dens .and impossible to make thin corn tortillas using tortilla press... Any help..?my target it's to make hard Taco shell ..look like no way...
If the outside of a tortilla is dry or cooked while the inside remains moist, it usually indicates that it still needs to cook through. Was the inside moist in a raw way? Also, were you able to achieve a puff in the tortilla? Achieving a puff ensures even cooking throughout. Here's our tortilla puff tips video: ua-cam.com/video/TNK_nxaFw9U/v-deo.html
@Masienda yes it was raw inside. However one side was able to cook, but the other side was crumbling. I did manage to get some to puff, but the others had one side cracking/crumbling. I was using an iron griddle on a gas stove
Is is possible to get good tamales with Masienda masa? I always make turkey tamales after Thanksgiving, and I'd love to "Masienda-ize" them this year. In the past, I've bought the grocery store Maseca for tamales.
It is! You can absolutely use our masa harina, you'll get basically the same texture as you get from Maseca. If you want a little bit of interesting/coarser texture, you can buy a little of our whole kernel corn, cook it with cal, then grind in a food processor and mix that with masa harina and some water for a masa that more closely resembles typical tamal masa.
Sounds like your tortillas need more hydration. Try adding a little more water to your masa dough next time, and make sure to let them rest in a tortilla warmer after cooking to make them more pliable.
I’m 55 pages into Masa, decided to look up a recipe for masa tortillas. What are the odds I find the man responsible for this incredible tome? Thanks for making me a better chef.
Love it! When the Simple power of quality ingredients meets proper cooking techniques. Even a tortilla needs a Little Love.
Agree!
Well said! 👍
Just got my Dona Rosa press yesterday and had taco night. The puff has been elusive for me, but using the same comal, last night every one of two dozen puffed and my family couldn't stop raving (the ultimate test). The masa is simple to make and cook quickly with a scent filling the kitchen and flavor in your mouth that's out of this world.
OMG! Love to hear that!!
I love fresh corn tortillas, never thought that I could learn how to make it. So excited to try. Thank you for showing how
Love Masienda products!
I got my started kit and made some tortillas, Oh! the flavor and freshness!! pulled me back to childhood . memories!! on the second batch I used my stand mixer with the paddle attachment bc the hook just didn't do well. I got beautiful pliable tortillas but only two of them puffed, it's ok they are delicious!!
Thanks for sharing; we love to hear stories like this!
Gracias! At last I can make a great tortilla in NY. I lived in San Miguel de Allende -- opened a cooking school there, Sazon. Your Masa flavor brings me back. I just picked up your white corn masa in Whole Foods yesterday.
Thanks so much for your support!
Just got my copy of your book!! I'm excited. I'm in Hawaii though and finding a good Mexican market is nearly impossible!
Thanks so much and hope you're enjoying it! We actually do ship our products to Hawaii, but our free shipping offer unfortunately does not apply.
@@Masienda I intend to buy a few bags of the mass harina in the future. I'm excited to see what I can make with it. I'm military so I won't be in Hawaii forever! May have to wait till I'm back in the mainland before I splurge!! Haha thanks for the great content
I've read recently that there are some tortillerias in Hawaii, and that one even makes fresh nixtamal.
Tried tonight for the first time. I didn’t use all the water and they seemed like a good texture, but the edges didn’t want to release from the plastic gracefully. So the shapes were quite only, but the flavor was good. I didn’t have produce bags, so tried both freezer bags and plastic wrap. Will try again!
We're so glad to hear you enjoyed the flavor! ❤ Keep us posted on your tortilla making journey and feel free to watch our tortilla tips playlist here.
20 tortillas for you?! Lol daaanngg i love it!
Thank you. 👍❤️
Thanks cuz my first one was a mess. happy i found your site, now i have happy puff
So glad to hear it 🙂
Thank you! Looks delicious ❤
Home made Tortillas are just better in every way 🤗❤️
Couldn't agree more.
Great demo. Thanks
Hi Jorge, Would the larger Tlayuda press make small tortillas as well as the smaller unit?
Yes; the tlayuda press can be used to press multiple smaller tortillas at once, or one large tlayuda!
Just weighed out the store bought tortillas this way I will have the same size tortilla. Weight in ounces is
0.9/weight in grams is 26-grams
Cool! Thank you for showing us! 👍
Thanks for watching!
do the proportions change with different colors masa harina?
Not by much, but you might find that some need a smidge more water than others -- best to do it by feel.
What temp should the comal be?
400-500 degrees Fahrenheit, if possible!
do you make a smaller gronder that is too big for my place
Yes we do: masienda.com/products/masa-hand-mill 😊
What would you estimate the temperature of your blue carbon steel comal to be: 450F to 500F?
You want at least 400 F 😊
Good work! Are the small tortilla presses available with a green paint now? Curious.
They are - we are currently out of stock in that color, but it should be available by end of the month!
Ordering some masa now! Have you had any luck cooking these ahead of time and storing them/reheating?
Great to hear! Check out this video we made about reheating tortillas! ua-cam.com/video/j0V8vjvE6W0/v-deo.html
does anyone know what differences there will be (if any) if you dont use hot/warm water?
Using hot or warm water when making tortillas with masa harina can really make a difference. It helps create a smoother, more pliable dough that’s easier to work with. If you use cold water, you might end up with a dough that’s a bit grainier and harder to shape, and the tortillas might not cook as evenly. So, for the best results, we’d recommend sticking with warm water.
You have convinced me to to use carbon steel pans instead of cast iron, though the main reason for my switching is that it is easy to get 8"-8.5" carbon steel crepe pans that are the perfect size to have four going at once on a household stovetop.
You recommend blue carbon steel pans over cast iron. Is there a difference between blue carbon steel and black carbon steel? At first I thought, "No." But after using Matfer black carbon steel pans and soon to be trying a de Buyer blue carbon steel pan, the steel surface/finish seems to be different between the two, with the latter appearing smoother and the former a rawer steel finish.
Great question! The difference between blue and black carbon steel is in the surface treatment. Blue carbon steel, has a smoother finish due to a special oxidizing process, which makes it more resistant to corrosion. Black carbon steel, has a rougher, raw surface. Both perform well, but the blue carbon steel might feel a bit smoother and more durable from the start. Both will develop a natural patina over time. Enjoy experimenting with your new pans!
I like the using your hands to handle the tortilla deal.
Remember everyone don’t hear the water to the boiling point because it can over moisten masa, like flour
OK I'll cover my ears when it gets close
@@thedude4795punkass comment
Is it room temperature water or warm water?
Hi there! We recommend using warm water.
Hi. Thanks for the video, but there's no temperature direction. Directions on the Masa Harina say "preheat non-stick pan to medium-low" heat. I am cooking these things WAY longer than 15-20 seconds on medium-low, and they are not even cooking, let alone searing. What am I doing wrong?? Thank you!
Hi Michael! You want at least 400 F (med-high/high heat on your stovetop) to achieve this effect, though higher temperatures certainly won’t hurt, when managed effectively. Please check out our puff guide and feel free to dm us with images of your tortillas to help troubleshoot. masienda.com/blogs/learn/anatomy-tortilla-puff
@@Masienda Great, thank you! You should probably change the directions on the bag since it says Medium-Low. :)
How hot should the comal be?
medium-high to high heat.
For how long is an unopened bag of instant masa harina good past its expiration date? What about an opened bag?
For Masienda’s Heirloom Corn Masa Harina, we recommend consuming by the recommended “best by” date. However, its low moisture content should keep the masa shelf stable for longer periods. For additional shelf life, you may also choose to store in the fridge or freezer.
Hello.
My masa harina look like won't combine and it's not dens .and impossible to make thin corn tortillas using tortilla press... Any help..?my target it's to make hard Taco shell ..look like no way...
Hello! Are you kneading the masa to make sure the water fully worked in?
@@Masienda yes but just a little with My hand.. ,thank you I will knead it more and try again
What does it mean if the outside gets dry/cooked and the inside is still moist?
If the outside of a tortilla is dry or cooked while the inside remains moist, it usually indicates that it still needs to cook through. Was the inside moist in a raw way? Also, were you able to achieve a puff in the tortilla? Achieving a puff ensures even cooking throughout. Here's our tortilla puff tips video: ua-cam.com/video/TNK_nxaFw9U/v-deo.html
@Masienda yes it was raw inside. However one side was able to cook, but the other side was crumbling. I did manage to get some to puff, but the others had one side cracking/crumbling.
I was using an iron griddle on a gas stove
I came here to see what I was doing wrong. I have to let the tort sear. 👍🏽 muy bien. Gracias!
Is it just masa and water? No fat or salt?
I would use a ratio of 1:100 for salt.
Just masa and water! We recommend adding 1 tsp of salt per cup if you'd like.
Is is possible to get good tamales with Masienda masa? I always make turkey tamales after Thanksgiving, and I'd love to "Masienda-ize" them this year. In the past, I've bought the grocery store Maseca for tamales.
It is! You can absolutely use our masa harina, you'll get basically the same texture as you get from Maseca. If you want a little bit of interesting/coarser texture, you can buy a little of our whole kernel corn, cook it with cal, then grind in a food processor and mix that with masa harina and some water for a masa that more closely resembles typical tamal masa.
Well, since I don't have a press or a comal...
Don't let that stop you! You can use two heavy books (lined with plastic!) and a flat pan on your stovetop.
Why do my masienda masa tortillas always break? Everyone at the table when they put food in them, they don’t ever hold up, why?
Sounds like your tortillas need more hydration. Try adding a little more water to your masa dough next time, and make sure to let them rest in a tortilla warmer after cooking to make them more pliable.
Put some ghee on top .. then it’s an Indian makki ki roti or also add grated radish into the flour - again a tip from the Indian sub continent
ooo yum
Mass. Is. Healthy. For. Everybody. Make. Patties. Also.
It would be helpful if he actually explained how many tacos it feeds and how hot the pan is
Hi there! Each 2.2 pound bag of masa makes 84 - 6” tortillas. The comal must be very very very hot 😊
Made tortillas and put them in warmer pouch . They lacked integrity when I took them out.
We'd love to help trouble-shoot; were you using Masienda masa harina?