How to make incredible tortillas from scratch-- from cheap field/feed corn!
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- Опубліковано 30 вер 2024
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This video is the product of many hours of one-on-one instruction with a family in Nicaragua, followed by 2 years of practicing, improving, and experimenting with ingredients back in the USA. Please check out the original video featuring my host family in El Jocote, Nicaragua: • How to make nicaraguan...
Making your own tortillas is ridiculously cheap and fun! It's fund to make tortillas with friends, too. Yes, it takes a while, but these thick tortillas freeze very well. Just pluck one off the frozen pile, throw it in a dry fry pan to warm, add salsa, beans, cheese, or meat, and in a few minutes you have the most incredible taco ever that makes a full meal.
3 pounds of corn, about $2 worth, will make you about 25 tortillas. And since one thick tortilla with a protein makes a full meal, you get 25 meals out of that investment. Not bad!
Next, a few links to suggested sources:
Here's an example of where you can get a $25 grinder, www.wayfair.com... Or, you can google food mill or corn or masa grinder and see what results you get. My grinder was bought in Nicaragua for $20, so I haven't tried ones bought from the USA, but I think they're probably mostly the same.
For corn, any whole-kernal corn works, but some works better than others. I have found feed corn to be especially good and cheap, and a lot of heirloom maize varieties are also good and pretty, too. Though it's hard to find organic, non GMO feed corn, Scratch and Peck feed (www.scratchandp...) based out of Bellingham Wa is great, and they have dealers around the Northwest.
For lime, try Mrs. Wage's Pickling lime, found in the canning section at the store, or at Amazon for $7: www.amazon.com/.... This is enough lime to nixtamalize a 50 pound bag of corn, for 400 tortillas!
Finally, if you do break down and invest in a manual-powered food mill like I show here, not only can you make tortillas, nut butters, and grind coffee, but you can also make chocolate from scratch. Check out my instructional video on making chocolate from cocoa beans, using the very same grinder: • Make fantastic chocola...
Please feel free to ask questions! Hit like if you like this video! Share it with your creative, foodie friends! And please tell me if you actually use my video to learn how to make tortillas! It will make all of my work worthwhile if one person learns something new.
Oh, for a more mexican-style tortilla (thinner) you could try using a tortilla press. They also sometimes add salt to the masa. Here's a technique using pie plates instead of a tortilla press: • How To Make Homemade C...
This is the most thorough video on hand patting I’ve seen. They come out so much more moist that with a press!
Thank you! They come out more moist, and we've also found out that the bumps from hand patting form tiny contact points with the pan that keep it from stickig or bubbling up from underneath--the flat surface of a tortilla-pressed disk tends to stick more to the pan and form a seal that creates a bubble underneath.
Wow my goal has been to make as much of my family's food from scratch ....I'm going to give this a go,Thank you
Glad to help. Tell me how it works out for you!
These are some of the best videos. No expensive camera, no fancy kitchen, no fat guy in a robe who claims to be a chef. Just a man & his hands passing on a skill.
Thanks! I try to be informative, but I definitely don't have the budget or time to do anything fancy.
Just to let you know I followed your recipe to the " T"...worked absolutely perfectly.
Last time I had tortillas like this was in Oaxaca in the 80's.
The washing process was much more involved. The tip I was given while in Mexico was to test the corn after 24 hrs and 4 rinses, if there is the slightest " burn" on the lips, you need to keep rinsing even though the water may be clear.
Thanks for sharing that " magic", its nice to have it back at home again.
Suerte y agradecido!
That's a good tip about the burn. You definitely want to get excess lime out. I usually wash in the morning, and then let it sit in water all day and make the tortillas for dinner the next evening. I wonder if that's equivalent of doing a few extra washes?
Cool
What a brilliant and useful comment you've left here - thank you!
the original color of corn is actually purple... I am Nicaraguense/Mexican and I love those tortillas!!
Purple / blue corn is important. The blue color is a substance called flavanol, which is essential for many biological processes, like forming memories. It's the same as is found in blueberries. As a person with a not so good memory I can attest to the fact that eating foods with flavanol seems to have a significant difference in my memory. Many of our foods once had flavanol, like purple cabbage and corn, but we breed them out because companies thought the yellow and green colors were more appealing to consumers.
Thanks for this vid, this is exactly what I was looking for.
Why? It hurts me to find out that food is no longer 100% real ..no matter the culture! Now I'm awake ...Stores know that they are selling rubbish. SMH
everything primal and natural is important.
Joe Primal thank you for the facts, very interesting!
Awesome video, thank you so much for taking the time and explaining with details. I don’t know how I missed this video for so long, can’t wait to try my first batch of tortillas:)
Purple was the original color of carrots. There are purple potatoes and interestingly purple yams that The blue zone people of Okinawa eat in large quantities.
This is the only true from- scratch how-to tortilla videos on youtube- thank you!
We made these following your video step by step. They turned out a little to thick, but my husband loved them. I will use more water next time to thin out the masa to make them thinner. It was fun as we did the whole process together.
Thanks for the story, I'm glad to have played a small role in it!
Those are the most beautiful tortillas I've ever seen.
best video on this subject!!!!! im impressed!!!!! im subbed!!!!!.... thankyou... !!!!!!
That was amazing! One of the best vids I've seen on corn tortillas. Thank you so much!
Thanks, I'm so glad you enjoyed!
Necesitas un tortillador de mesquite para aplastar las tortillas :) We have made our tortillas just like that except we grew our own heirloom non-gmo corn, they taste delish.
Never, ever, ever cook with feed corn or seed corn!!!
Always only use USDA FDA Human Consumption approved ingredients or the produce from a garden or other fresh source. PLEASE
In the US and Europe, seed corn has cadmium and feed corn often has hydrophilic antifungals to prevent it from rotting in the feed bins. Please do not eat seed corn or feed corn!
Thank you, it's a good idea to look into your source of feed corn if you are thinking of using it. There are some untreated sources, though. But if it's that bad, you might want to look into what animals are eating the feed corn and not eat them either. Seed corn should never be eaten because it has chemicals that are not designed to be eaten.
Outstanding video. I always wondered how to make masa from scratch. Wonderfully presented as well. Thank you!
Thanks for all the views and comments. FYI, I am practicing the hand-pressed method here. You can use a tortilla press, especially for thinner tortillas, but many people enjoy the fun of patting tortillas by hand, a method that is still commonly practiced in Nicaragua where I live during part of the year. Hand-formed tortillas are slightly bumpy, which adds to their style and affects the way they cook. If you want to discuss tortilla presses versus hand-pressed tortillas, scroll down and comment on an existing thread! No need for more new comments about tortilla presses :-)
BTW, Check out my newest video about making Nicaraguan Nacatamales: ua-cam.com/video/3vSG6tOGWiM/v-deo.html. One thing to note is this shows the nixtamalization process with ashes. I noticed that they cleaned the corn immediately and then reboiled in water, then soaked overnight. I'd like to try this with the lime method and compare to soaking in lime water all night, versus boiling in clean water and soaking. I might try a comparison some day and see which method works better! Or if anyone out there wants to try it and report back to us, that would be amazing!
Hey Astrojeff, I love your video on tortilla making, it was just swell! One quick question though, I am trying to replicate as closely as possible the techniques used by ancient tortilla eating cultures and I have come across several web sites which claim that these cultures soaked the cooked corn in lime water anywhere from 10-14 days. Any thoughts on this?
Sorry, I missed this comment somehow--that's a really interesting question, but I don't know the answer, unfortunately. As far as I know, this is how it's done in more modern times, but maybe there are advantages to doing it slower? It's not like they lacked the technology for cooking back then or anything. Any chance that's using limestone water as opposed to lime water? The pH would be much lower, making the process take a lot longer. Making lime from limestone requires a kiln and it is a bit of a technological jump. When people don't have lime, however, they just use ashes instead, which is pretty low tech. Maybe we should give it a try with some different types of lime and limestone and ashes and soak corn for a week or two and see what happens? Maybe it tastes different or it gets a different texture like that. Maybe it starts germinating or the starches start breaking down or converting to sugar over longer time periods. Who knows?
Thank you so much for this video! I know I'm very, _very_ late, but if you're still available I do have one question. Is there any part of this that can be done ahead of time and either fridged or frozen? I'm trying to make more of my own food, but I often only have the time to cook about once a week, and then just package and eat off of that for the rest of the week. Thanks!
@@eyesofthecervino3366 Hi, we have frozen the masa before and it generally works out OK. The masa tends to be a little more crumbly and harder to work with, you add a little more water before making tortillas, but its possible. The other thing is you can make a huge stack of tortillas and then freeze them and put them in a bag. You can crack off 1 tortilla at a time from the frozen bunch, and the rest last for about a month before getting freezer burn. You definitely have to reheat the tortillas or they will be very rubbery. You can splash them with a little water and fry them up and theyre almost as good as fresh, not quite as soft, but still really good.
@@telejeff
Thank you so much! I'm definitely going to have to try this :D
Wow! You have developed skills like an expert cook of S America and India where some flat breads (roti) are also rolled using hands.
All thar rinsing water you should save to water plants with. Good for plants and not wasting water. Great video
I remember when my mom will make me fresh homemade tortillas
good video buddy, i learned and enjoyed!
Great video, man. Excelente trabajo.
I just bought a corn tortilla press for under 20 bucks, including shipping on ebay. Thanks for the demo.
Perfect! Como debe ser. Mejor explicado que cualquier otra receta de tortillas que publicara cualquier mexicano. Gracias. Perfect!
Absolutely awesome, the whole process is the best explanation I've seen, and I'm Costa Rican and been taught by my aunt's. Congrats. I finally understand. Thank you.
Thanks, and I'm glad it was useful!
es el mejor video de hacer tortillas que he visto, felicidades y gracias por compartir!
me alegra mucho que le haya gustado, gracias por mirar.
Since I visited Mexico for the first time recently I've been searching for how to make corn tortillas as delicate and pliable as they did. I got a lot of inspiration here. First I do have a masa grinder but didn't understand I needed to grind twice! And second I've been assuming I needed to make my tortillas thinner. Now I think I just need to make them more even. I also think I've been overcooking. Thank you so much! Time to get my Bob's Red Mill feed corn out of the freezer again.
If you make them thick, it's nice if they puff to if you want really soft tortillas (thinner, mexican style tortillas are usually not puffed). Puffing seems to include a "magic" combination of the right kind of corn (some brands of seemingly the same dent/field corn react very differently), the right water content, and not only the right temperature, but the right timing of the flips. And they need to be even in terms of not having really thin and really thick parts, but it's ok (and some argue even good) to have bumps on the surface from your hand prints. They say it helps them not stick as much (less surface area touching the comal), and I wonder if the bumps influence the puffing? The bumps certainly turn into the little browned spots of the finished tortilla. Good luck and experiment around a little! Look at how bumpy the experts make them in my video from the people who taught me: ua-cam.com/video/ZMWwrMLO-Uw/v-deo.html
I have also consistently had better luck with the cheapest feed corn I can find as compared to specialty gourmet-style corns sold for human consumption. I don't know why this is, except that it may have to do with the exact strain or hybrid of corn being used? I haven't tried Bob's, so that would be interesting to do as a comparison. I really want to know where professional tortilla places get their corn sourced!
Thanks for all the good information. I just realized I was a bit effulgent in my posting. It just shows how excited I am to try this. I really want to be able to make corn tortillas as magnificent as what I ate in Mexico. I've bookmarked your video and hope to get back with a comment on my results. Thanks again!
Thank you for that input. I've saved off that link to check it out.
A lot of work but I'm sure they are delicious
Looks delicious tortillas yummy.l am hungry now.
Any update on where you buy your corn these days? I noticed that information isn't actually found in the description any longer. Many many thanks for this video! very well done.
They look good. You should invest in a comal, or griddle. They are not expensive.
+Carl Love Yeah, you're right. I'm a migrant worker (I move by car with my wife every 6 months), so I have very little room for new stuff and I end up using what comes supplied in employee housing. Occasionally we get something new and useful, but when we buy one new thing, we have to decide what we will get rid of to make up for it. I suppose a comal wouldn't take up that much room, though...
Awesome video. Thank you. Subscribed.
Dude... get a tortilla press for the love of God lol
ikr? but thats how mexicans,guatemalans etc. traditionally make it though, by hand
He did a excellent job without it.
Not needed by everyone.
YEP BUT THAT´S NOT THE TECHNIQUE LOL
Im mexican and I use a tortilla press 😂 not need for that tortilla stress.
Minute 14... the clue to avoid the surface of the tortilla (as you showed with the yellow corn tortilla), is to make put the disk on the pan, then, just waith the the edges begin to dry up; it's cooking, don't wait long, just try to lift it, if it is not stuck on the pan, it means that is ready to flip it on the other side, then continue watching, when the lower side is getting golden, you flip it again. Avoid flipping too often, that's the secret. Yet, mexican tortillas are usually thin..Thanks! nice video and amazing your learning. thumbs up!
they are really beautiful and great idea with the ziplock cut out, i dont own nor do i want to own a tortilla press
+Kizze Harris I learned it all from my host family in Nicaragua. They don't actually use ziplocks, but I noticed that that's the desired size.
Жалко, что мои лайк не учитывается сейчас ю-тубом. Я из России. Благодарю Вас за подробный рецепт!
Thanks for the video.
I make the most awesome southern corn bread with deer corn, which is just plain ol' dent corn. I hate those cheap Chinese made grinders. They actually leave metal filings in the meal. If I were you, I'd invest in a handheld metal detector if you continue to use it. Great video, though. I'm going to try this out.
Thanks for the advice on getting deer corn--I'll need to try that next. A good tortilla corn is hard to predict based on other products or even price--I haven't figured it the secret yet except to try them all out. The other dent corn I've tried was fantastic, though. Can you get organic deer corn? And yes, my grinder plate is ground down a little on the face, meaning I've eaten a small amount of metal over a period of a few years. Extra iron in the diet perhaps? Would a stainless alloy steel be better or worse with containing cobalt and such? What kind of grinder do you use? When I earn enough money off my tortillas I may upgrade. Cheers!
very good thank you
Just fantastic to watch...thank you for taking the time to put this video together!
Amo este video, Gracias!!!
Dude spot on. Great video. Very well put together. Appreciate the time you put into this. I suscribed to your channel because I am sure the rest of your stuff will be just as good or better. Thanks.
Sean
I am so impressed! You go, Jeff! A great video showing the whole process. I've always had trouble getting mine to puff. Excellent! I'm sure yours are tasty. :)
+christophe p Puffing seems to be a combination of the masa water content, the heat of your comal or griddle, the timing of the flips, but most importantly, it can have to do with the type of corn you use and how you nixtamalize it. I haven't perfected the puff either--sometimes it puffs beautifully, as it did for me in these videos, and other times they are flat, but still good.
I heard a Mexican Lady named Gaby who has videos too said you absolutely MUST let the dough rest for at least 20 minutes before you start forming those balls, etc. She said that's what makes them puff in the pan.
Lovely!
Can't wait to try this, I feed scratch and peck to my chickens and must say I really like it and so do they.
My mom has made homemade tortillas but it was always with premade masa from a bakery around the corner of where we used to live, can't believe it never crossed my mind to ask my feed store to order some corn for me to try my hand at making them.
Also my mom always used a wood tortilla press to make them as well, and my girlfriends mom would make them with beer bottles as a roller LOL or press them by hand like that.
My mom would only make them without the press when making gorditas or sopes.
Oh man, Eating them homemade was always the best...
+Jose Zamarripa The nicaraguan style ones are thicker, more like gorditas, so that makes sense. The press seems better for making thin, mexican-style tortillas, which are also good. You can also set a big, flat pan on top of the tortilla to flatten them.
good video
Beautiful! Thank you for showing us how all the process is done. Just like my grandma used to do in Mexico :) Gracias!
So glad you enjoyed!
Brilliant
Wonderful video. You are a great teacher. Thank you. Subbed
awesome, feed corn is dirt cheap here in Hungary. I will try this out soon.
No blue corn though...
Tell me how it works out for you!
Bravo!!
Thank you so much for this video! I grow my own organic, heirloom corn which I dehydrate and make my own corn meal from, but I'd love to be able to use it to make tortillas as well and your video was an excellent tutorial to that end!
Cool! lots of good stuff you can do with home grown corn. Tamales are fun and easy, too, and you only need to grind once.
Wow - I loved your video! Thank you so much - it looks like a time consuming job, but one that will be worth it in the end. I'm inspired to try it!
It does take advance planning and then one dedicated evening to complete, but if you freeze the tortillas, they last for over a month, and you can pop one frozen tortilla off the stack, heat it in a frying pan and have a wonderful lunch ready in minutes, which ends up saving time in the long run on lunches. Yes you could just buy tortillas too (or buy lunch), but they're not as good, and these ones are thicker and more filling.
I can hardly wait to get all the supplies and tools to make these tortillas. THANK YOU
Tell us how it works out when you give it a try. Also remember that each type of corn is slightly different, so if it doesn't work out perfectly the first time, give it some room for experimentation.
I will. I got my daughter in for the experiment.
Thank you for posting this video :-)
Wow, dude you are really good at that!
I respect you sir & god bless you 🙏🏽
Thank you so much, and you are amazing,for sure I have to do it
You can boil it as well it works well
No non-stick if you have birds. The fumes can kill them.
Thank you for alerting people to this.
VERY COOL I CAN DO THAT THANKS GOD BLESS
Thank you so much for sharing
absolutely awesome and inspiring. Gracias, astrojeff
Yeah its absolutely flat and i like it
Excelente explicación! Muchas gracias, todos los detalles de cómo hacerlas!
Siempre es un placer!
These are fantastic, you are so impressive! Such hard work but wow, what a result!
Loved this video! Thanks for teaching me! I can’t easily find cornmeal here, but I can find popcorn and I am sure feed corn... ☺️
Go to a natural food store where they have bulk bins of foods. Look for dent corn or other whole kernel corn. You can buy as much or as little as you want and the cost is very very reasonable.
put the lime in the pot first then the water then there is no chance to breath it in!
what is that lime?
Anthony Herrera Calcium hydroxide, usually found in natural form. Also used for pickling.
After boiling the corn with the pickling lime, you let it sit in the same water over night then rinse it before using?
Sorry I missed this comment earlier! Yes, I let it sit in the lime water overnight and then wash it the next morning. after I wash it, it let it sit in fresh water for a few hours to continue leaching out the lime.
Muchas gracias por compartir !
I've watched a number of videos on how to do tortillas from scratch and went to Bob's Red Mill store a couple of days ago to obtain their non-GMO dent corn. It is bubbling away on the stove but I got confused about how long to cook. Your explanation of this along with every other part of this video cleared up all my questions. I also want to make posole and tamales. I saw your explanation on the difference for tamale dough and I have home-rendered pastured lard for that project. I'm excited that I now have enough information to be successful. Thank you so much for all your work on this!
Great! I hoped it worked out well. All of those things, tortillas, tamales, and pozole are better with home-prepared corn. It's pretty easy once you get the hang of it.
Great video. Fascinating. I just made my own corn tortillas for the first time the other day (from instant maseca) which is what led me to research the process a little, and then check out a few youtube vids for instruction. Then I went down the rabbit hold researching Aztec technologies, nixtamalization, etc - anyway, it probably would have been ages before I actually took the next step and attempted to make my own from scratch, but the crazy thing is, just yesterday I was at my parents house and I saw my dad grinding nuts using the exact same food grinder you've got there! I'd never seen such a thing in my entire life, and now I've seen it twice in 2 days. It's a sign! I've got to make them. One small thing that was not exactly clear is whether after the boiling process you're supposed to let the softened kernels soak in that same lime water overnight, or in some other water. Thanks for the great video!!
+Adri D Thanks for the interest and the question. I leave the kernels soaking overnight in the same lime water they boiled in. I usually wash them the next morning and then soak them in clean water until I grind them, but that's because I often am not preparing them until the next evening, and I don't think they need to be soaked in lime water for 24 hours--8 or so in lime is plenty, and then they can soak in plain water for up to another day if you keep them refrigerated--a little soak in clean water after thoroughly cleaning them will remove a little more of the bitter lime flavor (but a little of that earthy lime flavor is what makes tortillas taste like tortillas). There are many variations on this, however, and some of it depends on the kind of corn you use, so you may have to experiment a little until you get the process down for a certain type of corn. Some types of corn are so soft that they don't even need to be simmered (just add to boiling lime water and take off the heat and soak overnight). I wouldn't be surprised if an alternative would be to boil a little in lime and then soak in clean water overnight. In other words, it's not an exact science, and there's a lot of flexibility. You'll know if you overdo it because the corn and masa will be really slimy and falling apart, even after washing thoroughly. If the corn and masa are really crumbly or sandy feeling and cracky, however, you may not have soaked or limed enough.
This was my question too!
I had to watch this again the video was so good, thank you can’t wait to try it
It s good because it is sweeter.
This is one scary-looking dude. He should be in movies.
You do realize there are a lot of just normal, friendly people who enjoy putting free info to help people on the internet. That’s kind of a strange thing to tell someone you don’t know, but I’ll try to take it for what it is and assume you meant no harm. I would definitely take a part as a scary guy in a movie I guess. But I did commercials as a kid and the tryouts and the industry is brutal, the actual acting part is kind of fun though. you can find my commercials hidden on my channel if you search enough. If you can hook me up with connections let me know! Cheers!
THANK YOU!! thank you for breaking down this mystery! yeah!!
I really enjoyed watching the process and the way you explained it. Thanks.
And She Created the Universe ... Y Ella creó la Tierra...
Ellos...I think
What a great and instructive vid, thanks!
Glad it was helpful!
Nice
Finally! After looking for weeks, I found your video. Thank you so much
Great instructional vid. I might suggest that you might have done a yellow corn, white corn, then combined the two at 50/50 and reviewed those different tortillas as the flavors of each are different and can be used with different proteins.
The only corn I grow is the blue. Thank you. I've processed mine right up till the tortilla part.
Very good. :-)
you are my hero!
Thank you so much for the video. I have the same grinder (Corona) and picked up 50lbs of dent feed corn yesterday. I made corn meal and now I'll try making masa and your tortillas. Fun with food! LOL!
+Mike White Awesome! Let me know how it works out. Read some of the other comments below, too, just to understand the variability of results. It sometimes takes a little experimenting around to get things right, but it's worth it in my opinion!
thanks for the great video . love the idea. everything fresh at the source. inspiring and grounding. treat the amazing corn the universe gave man with respect
Ooooohh nicely puffed up with purple corn tortilla.... 😘
great video
Wow,supper dupper
Seme antojaron !they look so soft and delicious. Finally I found the authentic recipe....thank you!
Sorry I was late to the show! How interesting and fun! Very, very clear production, btw.
This is a truly great “how-to” video, exactly what I was looking for. It does contain a couple of errors, however, regarding lime. The on-screen verbiage says, “Mrs. Wage’s Pickling Lime CaOH.” Actually, CaOH is the chemical formula for apatite, a different mineral entirely, having nothing to do with lime. Mrs. Wage’s (brand) pickling lime, technically speaking, is calcium hydroxide, Ca(OH)2.
More importantly, the viewer is warned, “Be really careful. Don’t breathe in the dust from this lime. It’ll burn your lungs. It’s pretty dangerous, actually.” That’s incorrect. Calcium hydroxide (called slaked lime in addition to pickling lime) is what farmers spread on their fields to “sweeten” the soil. At the end of the day, the farmer returns home covered from head to toe in white lime dust. He’s been inhaling it for hours. It’s not considered particularly harmful. In this video, I believe, pickling lime has been confused with calcium oxide a.k.a. quicklime (CaO). Quicklime is indeed very caustic; it will indeed burn you. But pickling lime is NOT the same as quicklime. Quicklime is powerful stuff. It’s what the mafia uses (or so I’ve read) to devour/dissolve dead bodies and destroy the evidence.
To summarize, Ca(OH)2 pickling lime (calcium hydroxide) IS NOT THE SAME STUFF as CaO quicklime (calcium oxide).
+Ron Brown Thanks, I was being a little sloppy with the chemistry there as you pointed out. It's kind of hard for me to go in and correct things on my slow internet connection, so I don't know if I'll fix that anytime soon, but duly noted. I am using calcium hydroxide, not calcium oxide, which you are correct in saying is much more caustic. It's actually pretty dangerous stuff and I wouldn't go near it. You can use calcium oxide, but you must add it carefully as it reacts exothermically with water, and the proportions are different.
Even the "slaked lime" I am using is enough to burn your mouth if you put it in straight (yes, I have tried it and burnt my mouth), and it has severely bothered my greenhorn lungs from breathing in small amounts of dust. It may not be that deadly, but I still stand by my warning. A lot of agricultural lime is limestone or calcium carbonate, which is much less caustic and is basically chalk, which I breathed in huge quantities of when I was a child in school, and I would have no qualms about caking my body with that. When I worked at construction sites, however, they had to be extra careful when spreading calcium hydroxide, but not with calcium carbonate. Here's what the MSDS says about calcium hydroxide (www.cleartech.ca/msds/hydratedlime.pdf):
Inhalation:
Low concentrations may cause sore throat, coughing, choking, dyspnea... Intense
exposures may result in tightness in the chest and delayed pulmonary
edema.
Eye Contact
Severe eye irritation, intense watering of the eyes, possible lesions,
possible blindness when exposed for prolonged period.
Protective Equipment
Eyes: Chemical goggles, full-face shield, or a full-face respirator is to be worn at
all times when product is handled. Contact lenses should not be worn;
they may contribute to severe eye injury.
Respiratory protection is not normally required. If use creates dust
formations, then a NIOSH-approved respirator with a dust cartridge is
recommended.
So I know that MSDS sheets are extremely conservative in their recommendations, heck even water causes asphyxiation in large quantities. Whoa, I mean I should be wearing safety goggles when making tortillas according to this. But I would still recommend against breathing this stuff in, or splashing it in your eyes. Unless you are a real badass farmer, that is; then, do whatever you want ;-)
+Ron Brown Thank you so much, I´m looking foward to making tortillas, but I was confused on which Calcium I was about to use, in Spanish pickling lime is called " Cal Muerta" and quick lime is called : "Cal Viva"
+Lorena A I know learned that I shall use Dead Cal
Ron Brown I just use wood Ash in equal amounts to the corn.
@@Dutch1951x pound of ash to pound of corn? Or one cup of ash to one cup of corn ?
Thanks for sharing '' I truly love mexican food .
wow!
All that work and you don't have a tortilla press?! You should definitely get one
Not for thick tortillas! You can make 5 thin tortillas for one thick hand-patted one. Then, it 's a lot of work to fry them all. It's about the same in the end. There's a reason why many Central Americans make tortillas by hand, and it's not that they're all too poor to buy tortilla presses; it's just a different method and type of tortilla compared to the Mexican kind.
can also use dolomite powder instead of pickling lime
Great video thanks I'm excited to try it!
Thank you for your video! Congrats!
This is the real deal right here Folks. Doing it this way is more nutritious , tastier and you skip the cellulose gum and enzymes they add to the instant so called MASECA.
Not trying to be offensive but you look like you could be related to dominick cruz, especially since you break down and explain everything very well. Great video and recipe.
+justin g Thanks--no relation, but it is my profession to break things down into easy parts, so I'm glad it comes across!
I like how he said 'prettyy' 😜 haha
I really appreciate the level of detail you provide. I've watched numerous ladies, but there's a lot of "feel" they just don't explain. I wanted to lear nixtamalization to make corn for pozole.
Thanks for watching! I'm so glad to hear that it showed you the detail you wanted--that was definitely my intention, to help with all those little things that are hard to see in a 5-minute video. Cheers!