LOVE LOVE LOVE YOUR STORY! I’m almost 58 yrs old. I TRIED making flour tortillas a couple yrs ago and they came out like Crackers!!! 😂 When Covid hit I decided to try again and again & again until I mastered the Art! I finally succeeded after making countless dozens. I do watch different U Tube videos to help me get to where I make them Exactly the way I want. Which is soft & thin. GOD BLESS YOU TWO ON YOUR NEW FOUND SUCESS. I’m a fan and will continue to follow your videos. 👍🏽👍🏽
Great story! I use to own soup trucks in El Paso Texas!!!! We made fresh tortillas too . Stuff like this makes me miss those days. I actually sold everything to rv around the country. This makes me wanna start selling my tortillas at all the Rv campgrounds I’m at. Love it guys!!! Keep up the good hustle!
This is one thing that culture brings to this country. Every culture has specialties, and you have no idea how good it is until you eat an authentic, cultural meal hand-prepared by someone from that culture. I'm not Latina. But I've been making tortillas for more than 40 years. I originally learned from a Mexican immigrant. 20 years ago I suffered neurological damage and I couldn't remember how to make tortillas. I've had to relearn, but my tortillas are better than ever now. So, I can appreciate how there is a fine-line between a good tortilla and a so-so tortilla. It takes real intuition to know when it is exactly right. No recipe works 100% of the time, you have to go by feel. And that takes real talent. Hope your business continues to prosper, because there is a real need for cultural cooks to help fight prejudice. Food helps bring us together.
I finally was able to do this after this video and not make a mess!!! Getting the dough just right, not over hydrating, and mixing the salt into the water first, and kneading the dough until right was key. I added enough salt until the water tasted salty which worked fantastically! Mine came out perfect! No more store bought or eating out where you have no idea if the tortillas are fresh or what they are made of. Just simple all purpose organic flour, salt (i use sea salt), leaf lard I render myself from organic farmer, and water. No preservatives. No hydrogenated fats. My own measurements were 2 and a half cups flour, 3 to 4 tablespoons leaf lard, almost 1 and a half cups water(by feel as dough hydrates and you knead), and roughly 2 teaspoons salt. All salts vary, so taste the salted water. By the way, THANK YOU for this video 👍🙏
Trick is that when you're mixing it all together, it has to be on the dry side--eventually the flour will fully hydrate and be perfect. I use King Arthur bread flour (blue) all of the time. 450 grams of the flour, about 90 grams of lard (real lard not the hydrogenated kind), 210 ml of water, and 5 grams of salt. When you're making it, the dough may appear to dry, just keep on kneading it until it comes together---better to have it slightly on the dry side. Eventually when it's resting it'll be very soft and pliable. Works perfect. Once the tortillas cool down I put them in a ziplock bag and they stay soft the next day then I reheat them. They never make it past the 2nd day because they're so good so I don't know if they last longer than the next day. I measure the dough balls to be about 45 grams--this equates to about 150 calories per tortilla. I too make them very thin.
Thank you for sharing this story ❤ As kids living in Mexico (born in the U.S.), we were prohibited from eating flour tortillas because they were for the grownups. We were only allowed to eat the corn tortillas with our meals. Hands off the flour tortillas, children! ha-ha. Anyhow, my mom was known to make the best flour tortillas and sometimes would let us kids have one right off the comal with some butter. It was the best treat and memory that I had as a kid, and now I do it for my own kids ❤️
That’s awesome! I’m a Mexican mom and one of my daughters just started learning to make tortillas, I have given her all the advice she needs I’m sure she will soon make them better than me ❤ I am sharing this video with her
I was raised in Douglas, AZ across the border from Sonora, Mexico. (Agua Prieta). I loved eating these in my youth. Thank you for sharing! Pork lard is the reason. Great flavors and elasticity of the dough. 😊
You're Awesome!! I pray for your every success and you can increase! I'm trying to make Exact Flour Tortilla as my aunts, cousins Grandma and Mom made...absolutely nothing as delicious like their Flour Tortilla. They had AMAZING Flavor and were thin and soft fluffy. I will keep trying to master this. Thank you for the tip to add the Salt to the water and mix and dissolve first. Thank you so much and God Bless You
Thanks so much Richard. I've been in such a little purgatory the last year an a half, but it's great to find food makers who inspire me back. I appreciate you!
This is the best video for learning how to do flour tortillas! I had success following every step exactly and these are the best! Now if I get flour tortillas at the store, the mass produced ones, I can hardly eat them they are so bad. Its worth it to make home made tortillas!!!!
Fantastic video of your passion. I enjoyed your story and how well you both work together. Cooking is one of my passions and I found your video heart warming and motivating. What you did at the end of the video is exactly the same thing I enjoy doing. You can tell that very moment how good it will be. 💯🥰🤙🏽
Cute story. Hope you two are still doing well in the big apple. A lot of businesses died in the pandemic. Nice to hear some were born. I've got corn tortillas down. Been doing research on flour now. Thanks for making the video. Wouldn't expect the recipe shared, but just watching you work helped me out with markers to look for. I can't wait to start experimenting!
Hi! Thanks for watching :) Chef Aguilar is killing it in NYC. He still does popups a few times a week and sells out with long long lines to get his product. I'm hoping it turns into a restaurant soon. I think he sees there is a big demand for this in NYC!
¡ Buenas tardes! I've been making homemade flour and corn tortillas for about 30 years now. Getting both the recipe and the method along with the right temperature for the griddle are key. Really appreciate your hard work and I thoroughly enjoyed your video. And that stove wide griddle is fantastic. Is it custom made? Or where can I buy one? Saludos desde El Paso Texas!
fantastic! my abuelita made homemade flour and corn tortillas and i really miss those. these remind me of hers. they're doing a great thing. much love from southern cali ❤
This guy proves that Mexicans don't just eat corn tortillas. It's such a huge misconception that flour tortillas are not traditional. They definitely are.
I love this!! I live in New Mexico and there are a couple place that make incredible food and tortillas with recipes handed down from their abuelitas. How lucky they are! The right ingredients matter a lot, especially flour so it’s great you have that source. Fingers crossed you are able to open your own place! ❤️ I happened to make some today and was surprised to see I did a few things like you do. I don’t make them often but when I run out of my local tortillas I’ll make a few. Practice makes perfect 😊
I'm jealous lol. I make my own tortillas because my autistic grandson goes through food phases and he keeps swinging around to cheese quesadillas. It was getting pricey so I started attempting them myself. I have a good recipe, great flavor... they aren't really round. I have made some that were round ish but yeah we eat them anyways lol.
I used to cry as a child because my tortillas looked like texas, then my uncle told me "It doesn't matter what they look like, it all comes out the same." Since then i focused on taste/texture over presentation.
I share your desire to make the *perfect* tortilla❣️ I’ve tried soooo many recipes & am still modifying. I like spinach tortillas so that’s *my* quest. Yours look *amazing* ❗️
Thank you! I love flour tortillas! Mine always turn out no flavor and dry crispy And I have learned (because I love homemade flour tortillas) that tortillas from the north are the best. Thank you thank you.
Thank you👍 ! Great info, God Bless you two & may your future be wonderful , healthy, and fully Blessed. I totally enjoyed & learned from your Tortilla making video😃❤️.
Sending a white silky powder over the border from Mexico to the US via UPS ^^ I wonder how often it gets checked and every time the controller: "It just flower. Again!"
A labor of love. It’s hard to find a good flour tortilla. It took time to find what you ultimately were satisfied with. Great video and Thanks for sharing and God bless 🙏 Richard from Menifee, Calif
Thx for the info. I am also passionate about making tortillas from scratch because nobody else does so near me. On another note, Weed can make it difficult to form sentences.
I'm from Tucson and your tortillas look the same way. Live in georgia now and there are no good tortillas. I wish you lived here you'd have a customer for life. Good Luck to you. Hope your dreams come true!!
They really are the most special tortillas. He has lines down the block for them when he does pop ups! I wish you could get these in Georgia too! Thank so much for watching. You should see the story I did about the NYC CORN tortilla makers. Also super inspiring.
I'm a SW/coast transplant living on the E coast (VA) temporarily (I used to live in Yuma). I used to go down to the market and purchase my "Sonoran" tortillas. I can't express how much I miss this part of the world and its culinary delights. I love your story Amanda and Jorge, very inspirational! I wish you two the best :-) Can you please direct me where to purchase Bonfil flour out here. I use to purchase little bags in San Luis.
Do you ship these? Growing up in Tucson really spoiled me. I didn’t realize you couldn’t get tortillas like this in most of the U.S. Thankful that it’s starting to change but it can’t happen soon enough!
My grandparents had a house in San Luis Rio Colorado. My grandma made flour tortillas every single day before she got Alzheimer's. She never taught her 9 kids how to make them, so I've been taking it up myself to learn. It's been tough getting it down. This is inspiring. In my opinion, Sonora is the best place for flour tortillas! Great job taking it to NYC.
Your grandmother knew, good flour tortillas have a very short shelf live, normally just hours. My grandmother did the same, little thicker called Gorditas. She would separate the top and bottom and butter them and placed them in a stack. She would reheat them on the comal when she had visitors. They were good but probably very unhealthy!
@@FelixCervantesahh yes! Buttered up was my favorite way to eat them 😅. We all got in a line when she would make em. That’s why they only lasted that day. Never any leftover.
I completely agree with you. It's so hard to believe he found a MASSIVE gap for a food product much needed in NYC. But, it takes someone devoted to the process to really make it work. It ain't easy hand-rolling that many tortillas every week. Bless his strong arms I hope they keep working forever ;)
Jorge Gilad's neighborhood looks like Bushwick, Brooklyn ❤. How do I get some tortillas delivered to Sunset Park, Brooklyn? You had me at Somora Style❗
I think it's similar to this :) steelmadeusa.com/products/flat-top-grill-griddle?currency=USD&variant=42501326602488&Google%20Shopping&stkn=c1f8e1d7a6af&gad_source=1&gclid=CjwKCAjw4ri0BhAvEiwA8oo6F4MhepTmSpw2TAjbKslZe2gb9JsWSamSYvWop-jdid46EviExUqd0hoCvBgQAvD_BwE
My favorite so far is... 4-1/2 cup flour 3 tsp baking powder 1/2 cup lard , room temperature Mis till crumble Add 1-1/2 cup warm water 3/4 tsp salt 1/2 warm milk Add flour if needed
OMG!! My name is George too!!!! I’m from Salinas California, born & raised & just started making my own flour tortillas! Trust me, it’s an art!!!!!! But I think I’ve conquered it!!!!!! Been watching many UA-cam videos & love your story!!!!!!!! Keep it up please, you guys are awesome!!!!!!!
Anyone know what flour works best available in the United States? I have seen people use el rosal from Baja California which only one place in town has anymore I’ve tried selecta, KA ap, bobs artisan bread flour and a few others. IMO the el rosal and the bobs artisan flour have worked the best. Although super super close to perfection each one has its drawbacks. The el rosal dries out the tortillas leaving cracks even when the dough is well made and hydrated. The bobs artisan bread flour makes amazing tortillas but it’s tough to get the edge to stay thin it’s almost like it changes the texture of the tortilla a little too much.
I use King Arthur bread flour (blue) all of the time. 450 grams of the flour, about 90 grams of lard (real lard not the hydrogenated kind), 210 ml of water, and 5 grams of salt. When you're making it, the dough may appear to dry, just keep on kneading it until it comes together---better to have it slightly on the dry side. Eventually when it's resting it'll be very soft and pliable. Works perfect. Once the tortillas cool down I put them in a ziplock bag and they stay soft the next day then I reheat them. They never make it past the 2nd day because they're so good so I don't know if they last longer than the next day. I measure the dough balls to be about 45 grams--this equates to about 150 calories per tortilla. I too make them very thin.
Hint, stay with the same brand of flour. Don’t mix different brands, there is a difference. Just buy Go,d Medal & stick with them, just wish the flour before you measure it. Only use a dry ingredient measuring cup. Never use liquid type unless it’s a liquid. All flours, baking mix, rice, pasta beans, cereals , oatmeal have bugs Put theses items in the freezer for at least 24 hours, it will kill the bugs. Quaker Oatmeal is full of bugs. Truth. 🥞🧇🥨🥖🍞
When general mills stopped the production on La Piña flour years ago I could not find a good replacement for the texture and flavor I like. I tried El Rosal, Bobs, King Arthur, Gold Metal, Selecta, I've ordered flour from small mills online, etc. Selecta is the most commonly used flour in Mexico but the only flour I like is from Lacey Milling Company near Fresno CA. It used to be called California Special. I believe they just sell it under the name All Purpose now and you have to pick it up from the Mill and in 50# bags.
Fantastic! I recently started making my own. I use flour from Italy, but I get the 'feel', it is different for even the 'premier' USA flour (I have tried them all in bread baking) Now I need to find Mexico flour, I am on the other coast from them, so.... I need to find it to try it. I wish the best to them.
Lard is considered a healthy fat due to its high concentration of monounsaturated fats, which help to lower blood cholesterol levels and maintain healthy cells.2 It is also rich in oleic acid, the same fatty acid found in olive oil, and has no trans fats.0 Lard has 20% less saturated fat than butter and is considered one of the healthier options of the group.3 However, it is still high in saturated fat, like butter, so eating a lot of it is not really good for you.5 Lard is a perfect combination of the three types of fats: monounsaturated fat, saturated, and polyunsaturated.1 While past research has linked unsaturated fats to heart disease, more recent ones suggest that eating healthy unsaturated fats could actually improve heart health.
Hey y’all are awesome It’s nice to see a man to make handmade tortillas Is there a difference between the metal bowl o plastic bowl you use to make the tortillas My husband is from Mexico i make tortillas corn An flour but sometimes my flour tortillas dnt do good Can you help
My recipe that I really like is 4-1/2 cup flour, add more if needed 3 tsp baking powder 1/2 cup room temperature pork lard 3/4 tsp salt 1 1/2 cup warm water 1/2 cup warm milk . Mix floor , baking powder n lard till crumbly then the rest of the ingredients . Enjoy:)
Mexican food is like Italian food. One kind of dish make many more. Like Tamales. i make a Enchilada out of a Tamales, by making a Enchilada sauce to pour over them . THE ONLY DIFFERENCE between them is? Enchilada is from flour Tortilla and a Tamales are made with MASA that the only differences I love tamales. most of my Mexican plates are made with TAMALES Here one every one needs to try!! YUMMY, A HOT TAMALE AND A GLASS OF CHOCOLATE MILK 👌👌 OH LORD WHAT A BREAKFAST its out of this world YUM
@@TheLostinTheUnknown Mexican Food is Like Italian Food. 1 dish can make many more kinds from. There basically THE SAME THING! Ok Mexican food is SPICY WHILE - Italian Foods are not spicy > I also notice over the years> Spaghetti Noodles can be used in Chinese Food and things as well > There all basically the same stuff. Tomato, Onions, lettuce, cheese, and spices. Italians uses more garlic. that there spice. rather than Peppers like Mexican foods
@@TheLostinTheUnknown The only thing i found that makes MEXICAN FOOD into TEX MEX IS? CUMIN Tex Mex uses Cumin in most of there dishes.. YUM>> i'am experimenting more with Cumin in other kinds of foods? AND ITS OUT OF THIS WORLD
Hmmm, if I can’t have THESE tortillas, perhaps I can get my hands on some fine Sonoran flour and learn? I’d rather buy them though!….(I’m hungry again😅
@@foodcuratedthat’s very true! My uncle once came to visit and brought with him flour from Mexico. Yes you could tell the difference from the flour he brought and the store bought flour we use here in the states. His tortillas were better and tastier.
@@foodcuratedthat’s why you say not that you saw” on the baking powder it most authentic flour tortillas use baking powder lol it won’t rise like that if not it’s no secret just so you no
You can use a variety of fats. They will come out differently. Butter, pork lard, bacon fat, olive oil (light tasting), canola, avocado oil, coconut oil, etc. I’ve even seen flour and cooked sweet potato. It’s something one can experiment with.
LOVE LOVE LOVE YOUR STORY! I’m almost 58 yrs old. I TRIED making flour tortillas a couple yrs ago and they came out like Crackers!!! 😂 When Covid hit I decided to try again and again & again until I mastered the Art! I finally succeeded after making countless dozens. I do watch different U Tube videos to help me get to where I make them Exactly the way I want. Which is soft & thin. GOD BLESS YOU TWO ON YOUR NEW FOUND SUCESS. I’m a fan and will continue to follow your videos. 👍🏽👍🏽
Oh! I thought I was the only one. I tried to make tortilla yesterday and it was very, very crunchy like crackers! Hahahahahah!
p
Angelina Garcia can you please share your recipe
You guys and gals are not putting enough Lard into them I couldn't keep from laughing tortilla crackers? THAT A BIG CRACKER
What's the secret??
Great story! I use to own soup trucks in El Paso Texas!!!! We made fresh tortillas too . Stuff like this makes me miss those days. I actually sold everything to rv around the country. This makes me wanna start selling my tortillas at all the Rv campgrounds I’m at. Love it guys!!! Keep up the good hustle!
I bet you tasted tons of great food traveling around the US :)
This is one thing that culture brings to this country. Every culture has specialties, and you have no idea how good it is until you eat an authentic, cultural meal hand-prepared by someone from that culture. I'm not Latina. But I've been making tortillas for more than 40 years. I originally learned from a Mexican immigrant. 20 years ago I suffered neurological damage and I couldn't remember how to make tortillas. I've had to relearn, but my tortillas are better than ever now. So, I can appreciate how there is a fine-line between a good tortilla and a so-so tortilla. It takes real intuition to know when it is exactly right. No recipe works 100% of the time, you have to go by feel. And that takes real talent. Hope your business continues to prosper, because there is a real need for cultural cooks to help fight prejudice. Food helps bring us together.
I completely agree with you on that!
Mixing the salt in with the water is a new concept for me. Thanks for this.
Amazing story. My mother made flour tortillas by hand every day for almost 75 years. She was 90 when she passed. She had ten children. I miss her.
Lovely. She watches down on all of you.
Adding Lard is the key to the flour tortillas richness.
Handmade tortillas are the best.
Hi what about using olive oil ? I have made some with olive oil they turned out pretty good. But like the next day they are a bit hard.
@@madzchambers3897 Chef makes non-lard versions too. His secret: avocado oil!
Try it and let me know :)
Que emoción al ver el video, soy de San Luis Río Colorado, Sonora y muy orgullosa de serlo. . . Good Luck!!!
I finally was able to do this after this video and not make a mess!!! Getting the dough just right, not over hydrating, and mixing the salt into the water first, and kneading the dough until right was key. I added enough salt until the water tasted salty which worked fantastically! Mine came out perfect! No more store bought or eating out where you have no idea if the tortillas are fresh or what they are made of. Just simple all purpose organic flour, salt (i use sea salt), leaf lard I render myself from organic farmer, and water. No preservatives. No hydrogenated fats.
My own measurements were 2 and a half cups flour, 3 to 4 tablespoons leaf lard, almost 1 and a half cups water(by feel as dough hydrates and you knead), and roughly 2 teaspoons salt. All salts vary, so taste the salted water.
By the way, THANK YOU for this video 👍🙏
Trick is that when you're mixing it all together, it has to be on the dry side--eventually the flour will fully hydrate and be perfect. I use King Arthur bread flour (blue) all of the time. 450 grams of the flour, about 90 grams of lard (real lard not the hydrogenated kind), 210 ml of water, and 5 grams of salt. When you're making it, the dough may appear to dry, just keep on kneading it until it comes together---better to have it slightly on the dry side. Eventually when it's resting it'll be very soft and pliable. Works perfect. Once the tortillas cool down I put them in a ziplock bag and they stay soft the next day then I reheat them. They never make it past the 2nd day because they're so good so I don't know if they last longer than the next day. I measure the dough balls to be about 45 grams--this equates to about 150 calories per tortilla. I too make them very thin.
Thank you for sharing this story ❤
As kids living in Mexico (born in the U.S.), we were prohibited from eating flour tortillas because they were for the grownups. We were only allowed to eat the corn tortillas with our meals. Hands off the flour tortillas, children! ha-ha.
Anyhow, my mom was known to make the best flour tortillas and sometimes would let us kids have one right off the comal with some butter. It was the best treat and memory that I had as a kid, and now I do it for my own kids ❤️
That’s awesome! I’m a Mexican mom and one of my daughters just started learning to make tortillas, I have given her all the advice she needs I’m sure she will soon make them better than me ❤ I am sharing this video with her
I was raised in Douglas, AZ across the border from Sonora, Mexico. (Agua Prieta). I loved eating these in my youth. Thank you for sharing! Pork lard is the reason. Great flavors and elasticity of the dough. 😊
Y'all had me at Sonoran flour. Then, ya boy threw that Oaxacan cheese on that taco masterpiece and sealed the deal. Much love from Houston!
Nice technique and beautifully done. Thank you and God bless you. 😊
You're Awesome!! I pray for your every success and you can increase!
I'm trying to make Exact Flour Tortilla as my aunts, cousins Grandma and Mom made...absolutely nothing as delicious like their Flour Tortilla. They had AMAZING Flavor and were thin and soft fluffy.
I will keep trying to master this.
Thank you for the tip to add the Salt to the water and mix and dissolve first.
Thank you so much and God Bless You
I love this! And they look amazing!
Congratulations! May you continue to have tons of success.
I legitimately cried real tears!!! Thanks for coming back!!!
why?
So nice to have Food Curated back!
Thanks so much Richard. I've been in such a little purgatory the last year an a half, but it's great to find food makers who inspire me back. I appreciate you!
This is the best video for learning how to do flour tortillas! I had success following every step exactly and these are the best! Now if I get flour tortillas at the store, the mass produced ones, I can hardly eat them they are so bad. Its worth it to make home made tortillas!!!!
Great video - what are you measurements (flour, water and salt) also when you measure dough on scale, what weight are you aiming for? thank you
Had some homemade tortillas once from a Mexican mom of one of my students. Over 20 years ago and I still have had nothing like it.
Fantastic video of your passion. I enjoyed your story and how well you both work together. Cooking is one of my passions and I found your video heart warming and motivating. What you did at the end of the video is exactly the same thing I enjoy doing. You can tell that very moment how good it will be. 💯🥰🤙🏽
Cute story. Hope you two are still doing well in the big apple. A lot of businesses died in the pandemic. Nice to hear some were born. I've got corn tortillas down. Been doing research on flour now. Thanks for making the video. Wouldn't expect the recipe shared, but just watching you work helped me out with markers to look for. I can't wait to start experimenting!
Hi! Thanks for watching :) Chef Aguilar is killing it in NYC. He still does popups a few times a week and sells out with long long lines to get his product. I'm hoping it turns into a restaurant soon. I think he sees there is a big demand for this in NYC!
¡ Buenas tardes! I've been making homemade flour and corn tortillas for about 30 years now. Getting both the recipe and the method along with the right temperature for the griddle are key. Really appreciate your hard work and I thoroughly enjoyed your video. And that stove wide griddle is fantastic. Is it custom made? Or where can I buy one? Saludos desde El Paso Texas!
Wow, truly a labor of love. One of the wonderful foods from Latin America. Thanks.
Our pleasure! So happy you stopped by to watch 🥰
Cheers. Hope I get to try them one day.
They look delicious! God bless you! You took a hard time & turned it into good🙏
fantastic! my abuelita made homemade flour and corn tortillas and i really miss those. these remind me of hers. they're doing a great thing. much love from southern cali ❤
Very cool... so happy for you!
He’s upping the game here in NYC! We needed it.
This guy proves that Mexicans don't just eat corn tortillas. It's such a huge misconception that flour tortillas are not traditional. They definitely are.
The only time my family ever eat corn tortillas were when we made enchiladas or tacos.
Wheat is not native to the Americas - it came to Mexico in the 1500s with the Spaniards, who got it from West Asia.
It's a North and South thing
I've never heard this misconception. We used corn torts when making tacos and/or enchiladas. We used flour tortillas for everything else.
@@alicesais770Same here
Their tortillas look delicious! And what a beautiful couple.
They are so cute and so driven!!! Since this video launched, they have become so beloved by tortilla lovers far and wide around NYC.
Congratulations! Perseverance - not giving up, the best flour and love , you have the perfect results! 🥰
Congrats!!! I love making tortillas as well but I see i have more to learn now 👍
I love this!! I live in New Mexico and there are a couple place that make incredible food and tortillas with recipes handed down from their abuelitas. How lucky they are! The right ingredients matter a lot, especially flour so it’s great you have that source. Fingers crossed you are able to open your own place! ❤️
I happened to make some today and was surprised to see I did a few things like you do. I don’t make them often but when I run out of my local tortillas I’ll make a few. Practice makes perfect 😊
I'm jealous lol. I make my own tortillas because my autistic grandson goes through food phases and he keeps swinging around to cheese quesadillas. It was getting pricey so I started attempting them myself. I have a good recipe, great flavor... they aren't really round. I have made some that were round ish but yeah we eat them anyways lol.
I used to cry as a child because my tortillas looked like texas, then my uncle told me "It doesn't matter what they look like, it all comes out the same." Since then i focused on taste/texture over presentation.
Tortillas don’t go down round..
The shape doesn’t matter. As long as they taste good and you all like them then that’s all that matters.
What a great story & amazing craftmenship! I wish I lived close by…
I love to see raza making it ❤️
I share your desire to make the *perfect* tortilla❣️ I’ve tried soooo many recipes & am still modifying. I like spinach tortillas so that’s *my* quest. Yours look *amazing* ❗️
Beautiful work! Really enjoy this channel's videos.
Amazing! Congratulations!
I hope you get to taste Chef Aguilar's tortillas one day!
Thank you!
I love flour tortillas!
Mine always turn out no flavor and dry crispy
And I have learned (because I love homemade flour tortillas)
that tortillas from the north are the best.
Thank you thank you.
What a great story. Thanks for telling it.
Thank you👍 !
Great info, God Bless you two & may your future be wonderful , healthy, and fully Blessed.
I totally enjoyed & learned from your Tortilla making video😃❤️.
So proud for you all ! Keep it up -❤
There’s nothing like Mexicali tacos 😍I’m from Calexico!!
Sending a white silky powder over the border from Mexico to the US via UPS ^^ I wonder how often it gets checked and every time the controller: "It just flower. Again!"
It looks like a labour of love ❤
The key to everything; quality!
A labor of love. It’s hard to find a good flour tortilla. It took time to find what you ultimately were satisfied with. Great video and Thanks for sharing and God bless 🙏 Richard from Menifee, Calif
Thx for the info. I am also passionate about making tortillas from scratch because nobody else does so near me.
On another note, Weed can make it difficult to form sentences.
😅. I was thinking the same thing.
I bet weed can potentially make you super focused to just roll out tortillas perfectly. ;)
I'm about to purchase a steelmade griddle for my blackstone...this will be one of the first things I try.
I'm from Tucson and your tortillas look the same way. Live in georgia now and there are no good tortillas. I wish you lived here you'd have a customer for life. Good Luck to you. Hope your dreams come true!!
They really are the most special tortillas. He has lines down the block for them when he does pop ups! I wish you could get these in Georgia too! Thank so much for watching. You should see the story I did about the NYC CORN tortilla makers. Also super inspiring.
@@foodcurated Sounds like a franchise opportunity!
You should make your own, much easier to make than corn tortillas.
Lard! Lard! Lard! Great job!
Lard is more healthy and keto friendly than anything else. Look up the nutrients. I was even surprised
This guy is handsome, funny and can make tortillas? He’s the triple threat!!!
We agree! We love a chef who is humble and so committed to making one very specific thing perfect in every way. Thanks for watching!
Que orgullosa estoy de ustedes. Muchas bendiciones y que se les haga tener su propio restaurante. ❤
I'm a SW/coast transplant living on the E coast (VA) temporarily (I used to live in Yuma). I used to go down to the market and purchase my "Sonoran" tortillas. I can't express how much I miss this part of the world and its culinary delights. I love your story Amanda and Jorge, very inspirational! I wish you two the best :-) Can you please direct me where to purchase Bonfil flour out here. I use to purchase little bags in San Luis.
How can I get the flour? Thx loved this video!😊
God bless you and reward you for following your dream!
Wonderful.
Do you ship these? Growing up in Tucson really spoiled me. I didn’t realize you couldn’t get tortillas like this in most of the U.S. Thankful that it’s starting to change but it can’t happen soon enough!
I am crossing my fingers he ships one day!
ua-cam.com/video/Nm0RYEiOLBI/v-deo.html
This is just awsome love your story ❤️
My grandparents had a house in San Luis Rio Colorado. My grandma made flour tortillas every single day before she got Alzheimer's. She never taught her 9 kids how to make them, so I've been taking it up myself to learn. It's been tough getting it down. This is inspiring. In my opinion, Sonora is the best place for flour tortillas! Great job taking it to NYC.
Yo vivo en esa horrible ciudad 😭
Your grandmother knew, good flour tortillas have a very short shelf live, normally just hours. My grandmother did the same, little thicker called Gorditas. She would separate the top and bottom and butter them and placed them in a stack. She would reheat them on the comal when she had visitors. They were good but probably very unhealthy!
@@JJGG_xlo siento 🥲 todavía tengo familia allí
@@FelixCervantesahh yes! Buttered up was my favorite way to eat them 😅. We all got in a line when she would make em. That’s why they only lasted that day. Never any leftover.
I'd love to try those tortillas !
He's killing it in Brooklyn. I swear his tortillas are the best. Lines out the door for his now weekly popups. Such a craftsman!
I completely agree with you. It's so hard to believe he found a MASSIVE gap for a food product much needed in NYC. But, it takes someone devoted to the process to really make it work. It ain't easy hand-rolling that many tortillas every week. Bless his strong arms I hope they keep working forever ;)
These tortillas melt in your mouth and in your soul. I hope one day you can order them for national shipping!
Jorge Gilad's neighborhood looks like Bushwick, Brooklyn ❤. How do I get some tortillas delivered to Sunset Park, Brooklyn? You had me at Somora Style❗
Thumbs up. I have a feeling you two will make it
I grew up in so cal but moved to D.C. at 17. I've always missed the authentic mexican food we enjoyed there. Still can't find it. I'm in FL. now.
So true, all my friends that moved to the East Coast say that the one thing they miss most, the Mexican food!
those look amazing. I guess I'm making steak tacos with homemade tortillas this weekend.
Keep up the good work!
Great cause! 😀
Thank you so much! More food makers coming this month and through the year.
Hi can you please link to the flat plate you are using to fry tortilla. Full stove cover. Thank you
it’s from a company called steelmade
Any generic griddle will do. I use cast iron for heat retention.
I think it's similar to this :) steelmadeusa.com/products/flat-top-grill-griddle?currency=USD&variant=42501326602488&Google%20Shopping&stkn=c1f8e1d7a6af&gad_source=1&gclid=CjwKCAjw4ri0BhAvEiwA8oo6F4MhepTmSpw2TAjbKslZe2gb9JsWSamSYvWop-jdid46EviExUqd0hoCvBgQAvD_BwE
Those tortillas LOOK SOO GOOD !! Omg I gotta try to make these …
Ha, I am just exploring the joy of handmade, hand rolled tawteeeeya at home! Love your video, thanks
!
That is awesome, I’m from Mexicali too. Keep doing what you what you love brother
Can you share your recipe for like a dozen homemade tortillas? Tell me qbout your cooktop. Is it nonstick or stainless?
Looks like a cast iron gride
@@briannanelson4791 could be. Maybe one of those custom made to order cooktops
It's a special cast iron he buys to put over his stovetop for more surface area!
@@foodcurated like the Steel made brand? So a person can stir fry? Can you share a recipe for a small amount of tortillas please
@DiannaAtherton simply mama cooks has a great tortilla recipe, it makes about a dozen depending on the size.
My great grandma made the best tortillas everyday, I tried so many times I could never make them like her
I totally get it. Some people have the touch. My mom makes these things called lumpia, and I cannot for the life of me roll them as tight as she can!
Nice job guy's wish you all the success. I live in kingston Jamaica and am looking for a nice flour tortilla recipe:). Help lol
My favorite so far is...
4-1/2 cup flour
3 tsp baking powder
1/2 cup lard , room temperature
Mis till crumble
Add
1-1/2 cup warm water
3/4 tsp salt
1/2 warm milk
Add flour if needed
OMG!! My name is George too!!!! I’m from Salinas California, born & raised & just started making my own flour tortillas! Trust me, it’s an art!!!!!! But I think I’ve conquered it!!!!!! Been watching many UA-cam videos & love your story!!!!!!!! Keep it up please, you guys are awesome!!!!!!!
Love your work man !!
Anyone know what flour works best available in the United States?
I have seen people use el rosal from Baja California which only one place in town has anymore I’ve tried selecta, KA ap, bobs artisan bread flour and a few others.
IMO the el rosal and the bobs artisan flour have worked the best. Although super super close to perfection each one has its drawbacks. The el rosal dries out the tortillas leaving cracks even when the dough is well made and hydrated. The bobs artisan bread flour makes amazing tortillas but it’s tough to get the edge to stay thin it’s almost like it changes the texture of the tortilla a little too much.
I use King Arthur bread flour (blue) all of the time. 450 grams of the flour, about 90 grams of lard (real lard not the hydrogenated kind), 210 ml of water, and 5 grams of salt. When you're making it, the dough may appear to dry, just keep on kneading it until it comes together---better to have it slightly on the dry side. Eventually when it's resting it'll be very soft and pliable. Works perfect. Once the tortillas cool down I put them in a ziplock bag and they stay soft the next day then I reheat them. They never make it past the 2nd day because they're so good so I don't know if they last longer than the next day. I measure the dough balls to be about 45 grams--this equates to about 150 calories per tortilla. I too make them very thin.
@@starrebornalpha I’ll give this one a try.
Hint, stay with the same brand of flour. Don’t mix different brands, there is a difference. Just buy Go,d Medal & stick with them, just wish the flour before you measure it. Only use a dry ingredient measuring cup. Never use liquid type unless it’s a liquid.
All flours, baking mix, rice, pasta beans, cereals , oatmeal have bugs Put theses items in the freezer for at least 24 hours, it will kill the bugs. Quaker Oatmeal is full of bugs. Truth. 🥞🧇🥨🥖🍞
When general mills stopped the production on La Piña flour years ago I could not find a good replacement for the texture and flavor I like. I tried El Rosal, Bobs, King Arthur, Gold Metal, Selecta, I've ordered flour from small mills online, etc. Selecta is the most commonly used flour in Mexico but the only flour I like is from Lacey Milling Company near Fresno CA. It used to be called California Special. I believe they just sell it under the name All Purpose now and you have to pick it up from the Mill and in 50# bags.
Fantastic! I recently started making my own. I use flour from Italy, but I get the 'feel', it is different for even the 'premier' USA flour (I have tried them all in bread baking) Now I need to find Mexico flour, I am on the other coast from them, so.... I need to find it to try it. I wish the best to them.
It's just flour, there is nothing special about it.
Hi thank you for sharing can I use butter or any other ingredient instead of lard
Yes. If you use butter, they'll turn out even more fluffy.
Lard is considered a healthy fat due to its high concentration of monounsaturated fats, which help to lower blood cholesterol levels and maintain healthy cells.2 It is also rich in oleic acid, the same fatty acid found in olive oil, and has no trans fats.0 Lard has 20% less saturated fat than butter and is considered one of the healthier options of the group.3 However, it is still high in saturated fat, like butter, so eating a lot of it is not really good for you.5 Lard is a perfect combination of the three types of fats: monounsaturated fat, saturated, and polyunsaturated.1 While past research has linked unsaturated fats to heart disease, more recent ones suggest that eating healthy unsaturated fats could actually improve heart health.
Incredible video. Thank you, and you inspired me to subscribe!
How the heck are you banging these out only my hand? How many can you get done in a day?
Awesome work
Of course he is from sonora❤❤❤❤❤
I am so hungry for these!
Good for you….follow your dream. Would like to order your tortillas from California 👍☀️🌴🙋🏻
Thank you 😊
You are so welcome! Thanks for stopping by. I have another video coming out later today.
Made with love..🤘🏻
How do you make them with freshly milled flour? True whole wheat. What berries soft white or a combo hard white and soft white?
There’s a tortilla bakery that just opened up by us that I believe is corn based. - Eric.
Awesome job!!!! Where do I order? To California
Hey y’all are awesome
It’s nice to see a man to make handmade tortillas
Is there a difference between the metal bowl o plastic bowl you use to make the tortillas
My husband is from Mexico i make tortillas corn An flour but sometimes my flour tortillas dnt do good
Can you help
What's the measurements of what you used?
My recipe that I really like is 4-1/2 cup flour, add more if needed
3 tsp baking powder
1/2 cup room temperature pork lard
3/4 tsp salt
1 1/2 cup warm water
1/2 cup warm milk .
Mix floor , baking powder n lard till crumbly then the rest of the ingredients .
Enjoy:)
A beautiful history ❤
How much lard you think to flour?
I'm ready to place my order!
Mexican food is like Italian food. One kind of dish make many more. Like Tamales. i make a Enchilada out of a Tamales, by making a Enchilada sauce to pour over them . THE ONLY DIFFERENCE between them is? Enchilada is from flour Tortilla and a Tamales are made with MASA that the only differences I love tamales. most of my Mexican plates are made with TAMALES Here one every one needs to try!! YUMMY, A HOT TAMALE AND A GLASS OF CHOCOLATE MILK 👌👌 OH LORD WHAT A BREAKFAST its out of this world YUM
Don't know much about Mexican food but Italian cuisine is extremely overrated
@@TheLostinTheUnknown Mexican Food is Like Italian Food. 1 dish can make many more kinds from. There basically THE SAME THING! Ok Mexican food is SPICY WHILE - Italian Foods are not spicy > I also notice over the years> Spaghetti Noodles can be used in Chinese Food and things as well > There all basically the same stuff. Tomato, Onions, lettuce, cheese, and spices. Italians uses more garlic. that there spice. rather than Peppers like Mexican foods
@@TheLostinTheUnknown The only thing i found that makes MEXICAN FOOD into TEX MEX IS? CUMIN Tex Mex uses Cumin in most of there dishes.. YUM>> i'am experimenting more with Cumin in other kinds of foods? AND ITS OUT OF THIS WORLD
Ought to try some sauerbraten for a change.
Cross the border just for the tacos...I've done that!
Hmmm, if I can’t have THESE tortillas, perhaps I can get my hands on some fine Sonoran flour and learn? I’d rather buy them though!….(I’m hungry again😅
Flour doesn't make a difference, it's just a selling point.
I'm sure you can find someone that knows someone in Mexico that can mail you flour! That's how he gets it in the mail!
I live in Oregon can you please share your recipe for your tortillas they look delicious!! God bless you both!!😊
I’m sure it’s a bit of a secret, but a lot of the quality comes from sourcing his flour from a specific mill in Mexico.
@@foodcuratedthat’s very true! My uncle once came to visit and brought with him flour from Mexico. Yes you could tell the difference from the flour he brought and the store bought flour we use here in the states. His tortillas were better and tastier.
@@tasjes7damn can he bring me some lol? Is their Mexican flour here in states to find?
@@foodcuratedthat’s why you say not that you saw” on the baking powder it most authentic flour tortillas use baking powder lol it won’t rise like that if not it’s no secret just so you no
@@tasjes7 Sourcing can make a big impact :)
Those look delicious
Hi im from india, how csn i make this should i use butter or vegetable oil?
He also does a version with oil, like avocado oil. So it could work
You can use a variety of fats. They will come out differently. Butter, pork lard, bacon fat, olive oil (light tasting), canola, avocado oil, coconut oil, etc. I’ve even seen flour and cooked sweet potato. It’s something one can experiment with.
Crisco vegetable shortening! I'm vegetarian that's what I use