I invested in a bag of masa harina a couple months ago, and was very happy with that choice. Then last week I finally got a tortilla press so I wouldn't have to press my tortillas with a cutting board anymore. Another choice I do not regret. A late-night black bean quesadilla whenever I want? Hell yes.
100% best tortilla cooking recipe online. I have watched and TRIED dozens of techniques. My last 2 batches of tortillas were 100% puffed, every time, every one of them. Seems impossible but Rick nailed it. This is how you do it right and the flavor is 1 million percent better if they puff. Can't improve this technique. Edited to add: If you time it right you can do the lower temp cook side while the hot griddle side is cooking the puff side (flip side), making a nice assembly line of one tortilla every 60-90 seconds. In other words, when I flip the hot griddle tortilla for it to puff, I throw the next raw one on the lower temp side. I use the in between time to roll and press the next one. It's some juggling but I can crank out one batch in like 10 mins.
Hi Rick, I'm a Californian transplanted to Australia. For years we went without corn tortillas. Finally were able to get dried masa, and make our own. A few months ago I found a local supply of great tortillas, packaged, but almost as good as a tortilleria. I still make my own from time to time and I think they will be better, because of the techniques you showed. So glad you posted this video.
I wish there was a video about making real masa through nixtamalization using field corn which has been boiled and soaked in lime water using calcium oxide and then washed and ground into masa. It took me almost a year to learn how to do this. These corn tortillas taste the best and will puff if the masa is ground properly and the hydration is correct. The public should learn how to do this!
The problem is a proper grinder. The Nixtamatic (I think it is called) made and sold in Mexico seems like the minimum you need but by the time they ship it it's pretty expensive. And some people say they don't pack it safely. And the website isn't very Americanized so is difficult to communicate. Ah well. I'll get one some day ...
After boiling the corn in limewater for 5 minutes and soaking for 12 hours, I wash and scrub the corn. I then grind the corn twice. The 1st time in the food processor and the 2nd time in a Corona hand operated grain mill. These sell for under $100. I have modified my cordless drill to be a driver for the Corona mill. This makes a superfine masa which is perfect for tortillas. I get locally sourced non gmo hybrid dent corn. I am hopelessly addicted!
Mark Haven hey Mark, I tried making masa a few times on my own before reading your comment and failed miserably. There was a lot of mixed information in the web. One thing that I definitely did differently was the boiling time, I remember I boiled my corn for a LONG time, like an hour or so. I think this might be my problem. After all your failed attempts are there any key things that you learned in the process that you could recommend?
Diego Silva For 2 lbs. of corn - rinse corn in colander - transfer corn to large pot and add water 2” above corn - remove anything that floats to the top - dissolve 1 tablespoon of cal into cold water and add to pot - boil for 5 minutes then turn off heat and cover pot - soak for at least 12 hours - Drain corn into large spaghetti strainer - Rinse and scrub corn between hands under running water to remove the outer skins (you don’t have to get them all; do this for about 5 minutes) - grind in food processor - add 1 1/4 cups of water to this coarse grind and mix well (this amount of water can vary depending on your corn) - stop there for tamale masa -for tortilla Masa grind again in Victoria hand grain mill. I hook mine up to my drill. This makes excellent tortilla masa. They almost always inflate on the 2nd flip.
As latinamerican person, I really appreciate you teach this... Was a very nice tortilla, is more easy with that machine, but original are made by hand... Thanks for this video.
The difference in flavor is incredible. Mine rarely puff. Someone said the secret is to not roll them so thick. Maybe I’m making mine too thick. But they really are tasty.
Think the non-puff is due to an incorrect dough consistency. I've had this problem as well and think my dough was too moist. Trying again this weekend. Cheers! 🍻
I make these in my kitchen-aide using the recipe on the bag and add salt, chopped cilantro and shredded mozzarella. Perfect every time I do not store buy anymore. I am new to your channel and I did subscribe because I am trying the conchas this weekend. Thanks
I never really understood why my tortillas puffed sometimes (very exciting) and didn't others (bummer). I'll give it a try tonight~! P.S we always used to search out Rick (I forget if it was PBS or not) and looked forward to his cooking skills. Rick, are you still on anywhere? Let us know so we can add the channel (or we can just watch here)! Peace & Stay safe!
I use a ziplock bag in my press. I cut the bag on the sides and leave the bottom intact. It works very well. It took me a bit to get the consistency of the dough right but all in all it was easy.
I have watched my mother-in-law and her sister make tortillas. They always use either a quart size zip lock back cut open or they use a grocery back that came from the store. I've been making mine on a comal and they come out okay but they don't puff up like what you need for making paunches. Practice makes perfect.
Thank You for all the lessons and years of tempting my taste buds. What I just came back from Huatulco and I loved the Tlayudas. Can you show us how to make the tortilla for Tlayudas?
This is great, thanks. I wonder if anybody can help me. I have been trying to make my own tortillas to make tostadas and tortiilla chips from mostly so I can control what type of fat they are fried in. Mine always come out pretty thick and hard (I dry them then give them a quick oil fry). I suppose that is good for a tostadas but as far as chips I would like something less firm and dense and thick, any ideas? is it a moisture content thing with the dough? thanks again
I live in Hong Kong and cannot buy a tortilla press..I use the 2 plastic method but it gets much more difficult rolling them with a rolling pin. Can you give me any tips? Many thanks, Rick!
I made my corn torts for the first time, they did bubble and had a good taste. My problem is when I went to fry them up for crispy tacos, they broke in half when i folded them over. I also felt like they were too thick but were as thin as my tortilla press would make them. A 5" tortilla is as big as my press would squish them. I had a good sized walnut ball of dough. Any suggestions?
Hello Rick .Last SAT made corn tortillas after Ur video .Now i want to try Sonoran flower tortillas, since im from Ariz. could i use milk instead of water 4 corn & flower tortillas ? T U
Excellent video. I've always wondered why no one (not even here in Mexico) ever adds a litlle salt to the masa, do you know the a reason for this? It's very common for people who eat a freshly made tortilla (on its own, no filling) to sprinkle a little salt on it, which makes sense but... why not salt the masa a little instead? Wouldn't that make for a more "savory" tortilla?
Looking at these comments make me feel so guilty. I shouldn't even watch this. I love Rick Bayless ❤️ But there is exactly zero chance I ever make homemade tortillas. 😂🤣😂
I buy the dry, bagged maseca because I just make a few at a time. I don't have a press so I pat them out by hand. It's amazing how much better they taste than buying them fresh from the tortillaria. I learned how to pat them out by watching real Mexican ladies on CZcams do it. I didn't know about the trick to laying them down, I just plopped them. I'll now have them mastered with the 'lay down' technique implemented. :)
The local factory tortillas (La Esperanza) here in Sac are delicious and cheap (33 for $0.99) but are GMO. You've convinced me to get organic white masa and make my own tortillas. Thanks Rick!
I was going to buy a small bag corn Tortilla, and thought I have masa cornmeal, but my question I don't have the press to make these what can I use to make them round?. 🤔
Hey Rick, thanks for the video! I made myself some fish tacos last night and tried to make my own corn tortillas. I borrowed a press from my mother in law but found that the dough wasn't getting nice and flat. It just sort of made a thick mini pancake. I ended up using a rolling pin and the tortillas tasted good (were a bit more crispy than I think they should be). I'm wondering what my problem was. I think my dough was a bit too dry. Would that result in the press not flattening it out into a nice thin circle? Is it possible the press itself is a little warped and isn't making a flat connection? I looked at it and can't see anything off... Also, i used P.A.N. Cornmeal that my wife uses for arepas. Is that appropriate for this recipe? Thanks!
hi don't use the cornmeal. I use maseca- preferably the white one (they also sell it as yellow corn). I press mine a bit harder than he did and make them less than 1/4 inch.
I have the same problem with my press. To get them thin, I need to use a rolling pin because the press makes a mini pancake (like you said). I do use the Masaca. Do not use cornmeal- maseca is meant for tortillas.
this is a great instruction video, but its missing the element of how to make it from dry maseca, i think a bit more description on that would be useful and informative.
+jrmint2 You can just follow the directions on the package for that. If I remember correctly, just add water, mix to the consistency mentioned in the video and you're good to go.
+jrmint2 I use the dry stuff and just add water and salt. 1/2 teaspoon of salt per cup of flour. Enough warm water to get the consistency you want. Some cooks say to add 1/2 teaspoon of corn oil per cup of flour - I have done it both ways, not sure there is much difference.
I use maseca - about 3 cups of maseca and start eyeballing the water amount. I keep adding until I reach the desired consistency like in his video. However do it slowly and make sure you are thoroughly mixing the maseca with the water. I also learned from my late mother in law to add about a tablespoon of all purpose flour- not too much (we don't add salt) to help with the consistency- or taste- or maybe it was a passed down Mexican myth lol but it works and I do it all the time. My oldest sister in law doesn't roll the masa, she just pinches a small amount, tosses it in her hands and drops the imperfect ball in the press. Its crazy but they come out perfectly- shes from a ranch in Mexico and has been cooking forever! I've also tried it and it works.
Yes. You also can use wax paper or take a plastic freezer bag and cut off three or four sides of it. If you use plastic, such as Saran Wrap, it helps to smear a very, very light smear of water on the bottom plate first. This will keep the plastic wrap from sliding around.
There are many strains of heirloom corn and subtle to distinct variations in the nixtamilization process, depending on the region, culture and tradition. In Mexico if the corn masa is going to be used for tamales then "manteca de cerdo", (lard) is added.
Eric Hansen I finally had some help with these. I did need to make them thinner, and needed to increase the temperature as far as it could go on my electric griddle. Also not overcooking the first side is important. My Hispanic friend came and helped me and I taught her and her son how to make apple pie! It was a fun day. Homemade tortillas beat store bought ones all to pieces.
Sally Stamm you got it right on, the truck is upon laying the tortilla down, just leave it a short time, then flip asap, let the second side brown we’ll, then flip and you get that beautiful pillow effect. I love when different cultures can learn from one another.
You can do something more after the tortillas aré cooked. Pour a little oil and when it's kind of hot put the tortilla there for 29 seconds on esch sude. You can add some Salt AND eat them togerher with sunny side egg or nopalitos with red pepper or beans. Ajiua!.
Tortillas have two sides, one is softer and the other is tougher, and it makes a difference how they are stacked. Unfortunately, I can never remember how that is and it perturbs my Mexican hubby. Lol
my late mother in law said to cook them almost halfway when you notice the edges are changing color, turn and cook all the way (about a min) and when you turn to the original side she would sort of press down on the center of the tortilla and they would start rising. make sure your griddle is on med-high. I keep mine closer to high.
the trick is not to overcook the first side, it should be just enough to where the griddle and the tortilla will separate. dont be afraid to try to wiggle it out of place so you can flip it.
Not to be an ass...but is there any way you can just say what temp? Medium to medium high means exactly nothing when you take into account the differences is cookware and stoves. This is like saying "bake the cake in a hot oven until done". yeah...not helpful.
I use a cast iron griddle and mine always stick and end up spoiling my griddle's seasoning. Does anyone have any tips to stop this? Is my griddle too hot, my masa too wet..?
I invested in a bag of masa harina a couple months ago, and was very happy with that choice. Then last week I finally got a tortilla press so I wouldn't have to press my tortillas with a cutting board anymore. Another choice I do not regret. A late-night black bean quesadilla whenever I want? Hell yes.
Lol you get excited about the same kind of stuff I do. Late night tacos are the shit.
I have been adding more meat and beans to my quesadillas lately and sadly wonder why I hadnt done this sooner lol
100% best tortilla cooking recipe online. I have watched and TRIED dozens of techniques. My last 2 batches of tortillas were 100% puffed, every time, every one of them. Seems impossible but Rick nailed it. This is how you do it right and the flavor is 1 million percent better if they puff. Can't improve this technique. Edited to add: If you time it right you can do the lower temp cook side while the hot griddle side is cooking the puff side (flip side), making a nice assembly line of one tortilla every 60-90 seconds. In other words, when I flip the hot griddle tortilla for it to puff, I throw the next raw one on the lower temp side. I use the in between time to roll and press the next one. It's some juggling but I can crank out one batch in like 10 mins.
Hi Rick, I'm a Californian transplanted to Australia. For years we went without corn tortillas. Finally were able to get dried masa, and make our own. A few months ago I found a local supply of great tortillas, packaged, but almost as good as a tortilleria. I still make my own from time to time and I think they will be better, because of the techniques you showed. So glad you posted this video.
You should try making flour tortillas, oh man they're good!
Chef Rick Bayless is awesome he has such respect for Mexican cuisine
DELICIOUS! So easy, they came out perfectly on my first try. Thanks, Rick!
Gracias señor Rick!😀
Soy Mexicana y me encantan sus recetas, muy bien explicadas y facil de preparar!
I'm such a big fan, I love watching your videos. Gracias Rick From the bay area Ca
Thank you for sharing the lesson & recipe! You're the best!
hi there, thanks for learning Mexican cooking and for sharing your tips and tricks!
Love Chef Bayless! Met him years ago. Awesome guy!
I wish there was a video about making real masa through nixtamalization using field corn which has been boiled and soaked in lime water using calcium oxide and then washed and ground into masa. It took me almost a year to learn how to do this. These corn tortillas taste the best and will puff if the masa is ground properly and the hydration is correct. The public should learn how to do this!
The problem is a proper grinder. The Nixtamatic (I think it is called) made and sold in Mexico seems like the minimum you need but by the time they ship it it's pretty expensive. And some people say they don't pack it safely. And the website isn't very Americanized so is difficult to communicate. Ah well. I'll get one some day ...
Excellent comment
After boiling the corn in limewater for 5 minutes and soaking for 12 hours, I wash and scrub the corn. I then grind the corn twice. The 1st time in the food processor and the 2nd time in a Corona hand operated grain mill. These sell for under $100. I have modified my cordless drill to be a driver for the Corona mill. This makes a superfine masa which is perfect for tortillas. I get locally sourced non gmo hybrid dent corn. I am hopelessly addicted!
Mark Haven hey Mark, I tried making masa a few times on my own before reading your comment and failed miserably. There was a lot of mixed information in the web. One thing that I definitely did differently was the boiling time, I remember I boiled my corn for a LONG time, like an hour or so. I think this might be my problem. After all your failed attempts are there any key things that you learned in the process that you could recommend?
Diego Silva For 2 lbs. of corn
- rinse corn in colander
- transfer corn to large pot and add water 2” above corn
- remove anything that floats to the top
- dissolve 1 tablespoon of cal into cold water and add to pot
- boil for 5 minutes then turn off heat and cover pot
- soak for at least 12 hours
- Drain corn into large spaghetti strainer
- Rinse and scrub corn between hands under running water to remove the outer skins (you don’t have to get them all; do this for about 5 minutes)
- grind in food processor
- add 1 1/4 cups of water to this coarse grind and mix well (this amount of water can vary depending on your corn)
- stop there for tamale masa
-for tortilla Masa grind again in Victoria hand grain mill. I hook mine up to my drill.
This makes excellent tortilla masa. They almost always inflate on the 2nd flip.
Thank you sir for your clear instructions. Me gustan sus recetas mucho
I love all your recipes!
As latinamerican person, I really appreciate you teach this... Was a very nice tortilla, is more easy with that machine, but original are made by hand... Thanks for this video.
Thank you for sharing! Wonderful instructions 👏🌸
Absolutely great video! Thank you!
You really explain very good, me as a Mexican understood very well how you explained. 👍👍👍
Great video I can't wait to make these!
The difference in flavor is incredible. Mine rarely puff. Someone said the secret is to not roll them so thick. Maybe I’m making mine too thick. But they really are tasty.
Think the non-puff is due to an incorrect dough consistency. I've had this problem as well and think my dough was too moist. Trying again this weekend. Cheers! 🍻
I make these in my kitchen-aide using the recipe on the bag and add salt, chopped cilantro and shredded mozzarella. Perfect every time I do not store buy anymore. I am new to your channel and I did subscribe because I am trying the conchas this weekend. Thanks
pmendez1041 you add cilantro and cheese to the masa then cook ?? really. I gotta try that
I never really understood why my tortillas puffed sometimes (very exciting) and didn't others (bummer). I'll give it a try tonight~! P.S we always used to search out Rick (I forget if it was PBS or not) and looked forward to his cooking skills. Rick, are you still on anywhere? Let us know so we can add the channel (or we can just watch here)! Peace & Stay safe!
I love see how cook Rick Bayless and when he cook in the barbecue garden in the home you are fantastic Rick!!.
I use a ziplock bag in my press. I cut the bag on the sides and leave the bottom intact. It works very well. It took me a bit to get the consistency of the dough right but all in all it was easy.
I have watched my mother-in-law and her sister make tortillas. They always use either a quart size zip lock back cut open or they use a grocery back that came from the store. I've been making mine on a comal and they come out okay but they don't puff up like what you need for making paunches. Practice makes perfect.
Grocery bags are not made from food-grade plastic and are not made in a hygienic facility.
They can/probably contain toxic contaminants.
Wow! I need your griddle....love your stove top.
Thanks, this was helpful! I just got a bag of maseca and am going to try to make some for the first time. 😊
Thank you, Rick!
Thank You for all the lessons and years of tempting my taste buds. What I just came back from Huatulco and I loved the Tlayudas. Can you show us how to make the tortilla for Tlayudas?
Great video. Thanks!
This is great, thanks. I wonder if anybody can help me. I have been trying to make my own tortillas to make tostadas and tortiilla chips from mostly so I can control what type of fat they are fried in. Mine always come out pretty thick and hard (I dry them then give them a quick oil fry). I suppose that is good for a tostadas but as far as chips I would like something less firm and dense and thick, any ideas? is it a moisture content thing with the dough? thanks again
I LOVE THIS MAN.
Thank you for the recipe. I would love for you to make Corundas from the state of michoacan , México .
Please show how you would make Birria tacos? That would help out a lot. Love your page..
listen to this guy, he knows how its done!
watched a bunch of other videos before seeing that Rick Bayless has one on the topic!
Glad you found it!
I live in Hong Kong and cannot buy a tortilla press..I use the 2 plastic method but it gets much more difficult rolling them with a rolling pin. Can you give me any tips? Many thanks, Rick!
hse plastic as if you had the press but leave it in the flat counter top and use a skillet and press evenly it should work.
They are easy to purchase on ebay or amazon
Derrick Chang two ceramic plates work
Gonna try it.
Very nice 👍
Thank you thank you THANK you! The two-temp tip is exactly what I needed to get my nixtamal to puff! Woohoooo!!!!
I made my corn torts for the first time, they did bubble and had a good taste. My problem is when I went to fry them up for crispy tacos, they broke in half when i folded them over. I also felt like they were too thick but were as thin as my tortilla press would make them. A 5" tortilla is as big as my press would squish them. I had a good sized walnut ball of dough.
Any suggestions?
My homeland makes the best tortillas ❤ so soft and fresh i dip the rolled up tortilla in honey 🍯
thanks rick
Excellent spanish pronunciation Rick !
You would make my abuela proud.
Thanks, Erick.
I have a cookbook, Watch his series on PBS, need I say I’m a big fan..
THE Man.
Thank you, sir.
Period.
Nothing follows.
Thank you!
Aside from his recipes, I really like that Patek Gondolo on his wrist.
Hello Rick .Last SAT made corn tortillas after Ur video .Now i want to try Sonoran flower tortillas, since im from Ariz. could i use milk instead of water 4 corn & flower tortillas ? T U
thank you very much for sharing, chef! this is priceless : )
Excellent video. I've always wondered why no one (not even here in Mexico) ever adds a litlle salt to the masa, do you know the a reason for this? It's very common for people who eat a freshly made tortilla (on its own, no filling) to sprinkle a little salt on it, which makes sense but... why not salt the masa a little instead? Wouldn't that make for a more "savory" tortilla?
Good question! I don't know.
Salt is added to most baked items maybe that is what helps it pop up.
Just like the ones made by hand by my tías in my Dad’s Pueblo @ Jalisco
What if you cant get masa?? I am living in Thailand. Can I make from dried corn? Corn meal??
Looking at these comments make me feel so guilty. I shouldn't even watch this. I love Rick Bayless ❤️ But there is exactly zero chance I ever make homemade tortillas. 😂🤣😂
I buy the dry, bagged maseca because I just make a few at a time. I don't have a press so I pat them out by hand. It's amazing how much better they taste than buying them fresh from the tortillaria. I learned how to pat them out by watching real Mexican ladies on CZcams do it. I didn't know about the trick to laying them down, I just plopped them. I'll now have them mastered with the 'lay down' technique implemented. :)
+Tem Rossi I've never seen a Mexican lady plop, they all lay them down. You'll get it I'm sure.
The local factory tortillas (La Esperanza) here in Sac are delicious and cheap (33 for $0.99) but are GMO. You've convinced me to get organic white masa and make my own tortillas. Thanks Rick!
Thank you. I loved this.
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
Wooow!!! Sr. So proud that an american is making home tortillas awesome 👍🏼
I was going to buy a small bag corn Tortilla, and thought I have masa cornmeal, but my question I don't have the press to make these what can I use to make them round?. 🤔
Hey Rick, thanks for the video! I made myself some fish tacos last night and tried to make my own corn tortillas. I borrowed a press from my mother in law but found that the dough wasn't getting nice and flat. It just sort of made a thick mini pancake. I ended up using a rolling pin and the tortillas tasted good (were a bit more crispy than I think they should be).
I'm wondering what my problem was. I think my dough was a bit too dry. Would that result in the press not flattening it out into a nice thin circle? Is it possible the press itself is a little warped and isn't making a flat connection? I looked at it and can't see anything off... Also, i used P.A.N. Cornmeal that my wife uses for arepas. Is that appropriate for this recipe?
Thanks!
hi don't use the cornmeal. I use maseca- preferably the white one (they also sell it as yellow corn). I press mine a bit harder than he did and make them less than 1/4 inch.
I have the same problem with my press. To get them thin, I need to use a rolling pin because the press makes a mini pancake (like you said). I do use the Masaca. Do not use cornmeal- maseca is meant for tortillas.
I'm making Rick Bayless an honorary Mexican-American. Done.
I mean, he got his degree at the U of Mexico.
this is a great instruction video, but its missing the element of how to make it from dry maseca, i think a bit more description on that would be useful and informative.
+jrmint2 You can just follow the directions on the package for that. If I remember correctly, just add water, mix to the consistency mentioned in the video and you're good to go.
+jrmint2 I use the dry stuff and just add water and salt. 1/2 teaspoon of salt per cup of flour. Enough warm water to get the consistency you want. Some cooks say to add 1/2 teaspoon of corn oil per cup of flour - I have done it both ways, not sure there is much difference.
I use maseca - about 3 cups of maseca and start eyeballing the water amount. I keep adding until I reach the desired consistency like in his video. However do it slowly and make sure you are thoroughly mixing the maseca with the water. I also learned from my late mother in law to add about a tablespoon of all purpose flour- not too much (we don't add salt) to help with the consistency- or taste- or maybe it was a passed down Mexican myth lol but it works and I do it all the time. My oldest sister in law doesn't roll the masa, she just pinches a small amount, tosses it in her hands and drops the imperfect ball in the press. Its crazy but they come out perfectly- shes from a ranch in Mexico and has been cooking forever! I've also tried it and it works.
your are my hero
great
Where did you purchase your basket for the tortillas?
You can find them at the mexican markets
Wish he woulda made tacos out of them...still love ya Rick:)
That's how my mom makes them!
Love your video but switch to Organic Corn Masa, Why? Because they tested Maseca Corn Flour and found Mansanto Weed Killer in it also it is GMO Corn.
A tin foil hat will protect you ...
@@williampotter2098 no,pal,the commenter is correct.Corn is the most cross contaminated grain when it comes to GMOs.Get educated or get a life pal
@@jojomama4787 So ? Anti-GMO. Are you anti-vax too ? Pal ...
@@williampotter2098 chump...
@@jojomama4787 Wow! Witty rejoinder there. I know when I've been licked !!! LOL
Can I use parchment paper or plastic wrap instead of what he used?
Yes. You also can use wax paper or take a plastic freezer bag and cut off three or four sides of it. If you use plastic, such as Saran Wrap, it helps to smear a very, very light smear of water on the bottom plate first. This will keep the plastic wrap from sliding around.
I love this but when I was taught to cook tortillas I used blue corn masa and a little of lardo. Anybody else do that or familiar with that style?
There are many strains of heirloom corn and subtle to distinct variations in the nixtamilization process, depending on the region, culture and tradition. In Mexico if the corn masa is going to be used for tamales then "manteca de cerdo", (lard) is added.
So if I buy tortillas at local store for tacos - I fry them in oil. Would I do the same with these?
theilliniguy You sure can, they might be a little more delicate though, because they don't gave all the preservatives.
Mine will never puff up! What am I doing wrong? I am using Meseca and the dough is soft. Also using a wooden tortilla press.
Sally Stamm hot surface, thin tortillas 👍
Eric Hansen I finally had some help with these. I did need to make them thinner, and needed to increase the temperature as far as it could go on my electric griddle. Also not overcooking the first side is important. My Hispanic friend came and helped me and I taught her and her son how to make apple pie! It was a fun day. Homemade tortillas beat store bought ones all to pieces.
Sally Stamm you got it right on, the truck is upon laying the tortilla down, just leave it a short time, then flip asap, let the second side brown we’ll, then flip and you get that beautiful pillow effect. I love when different cultures can learn from one another.
You can do something more after the tortillas aré cooked. Pour a little oil and when it's kind of hot put the tortilla there for 29 seconds on esch sude. You can add some Salt AND eat them togerher with sunny side egg or nopalitos with red pepper or beans. Ajiua!.
3.16 uhm is that sound off the tortilla ? wow
what can be used instead of plastic?
wax paper
My tortilla is hard. How to fix it?
Someone needs to see this channel to see what real Mexican food is not saying names cough cough Rachel ray
My tortillas keep on sticking to the bottom piece of plastic before putting it on the grill , what is I going Wrong 😮!!!!!!!!!!!
nice house
now that's one clean stove hummmm
Tortillas have two sides, one is softer and the other is tougher, and it makes a difference how they are stacked. Unfortunately, I can never remember how that is and it perturbs my Mexican hubby. Lol
Loraine Spencer If you make"homemade, don't believe him...LOL
No salt?
Absolutely doesn't need it.
if I may ask how come you are so into Mexican food?
please use organic corn because all other corn is gmo roundup sprayed corn.
I don't think I've ever seen Rick make a burrito on his show? And I don't think he's ever used crispy taco shells like they have in the USA.
I like your show especially with your daughter
This chef should make Puerto Rican and food from other Latin countries
Wow un gringo haciendo tortillas 😙
My tortillas never puff up :(
my late mother in law said to cook them almost halfway when you notice the edges are changing color, turn and cook all the way (about a min) and when you turn to the original side she would sort of press down on the center of the tortilla and they would start rising. make sure your griddle is on med-high. I keep mine closer to high.
the trick is not to overcook the first side, it should be just enough to where the griddle and the tortilla will separate. dont be afraid to try to wiggle it out of place so you can flip it.
Go to @Jauja Cocina Mexicana for expert results!
Not to be an ass...but is there any way you can just say what temp? Medium to medium high means exactly nothing when you take into account the differences is cookware and stoves. This is like saying "bake the cake in a hot oven until done". yeah...not helpful.
Are chimichangas an American Mexican dish rather than a Mexican one?
+Rick Bayless at what temperature do I bake my chicken
😋
+RickBayless I'm about to make chicken in the oven for my in-laws .I need your help at what temperature do I cook it in
I use a cast iron griddle and mine always stick and end up spoiling my griddle's seasoning. Does anyone have any tips to stop this? Is my griddle too hot, my masa too wet..?
I've only used a non-stick pan, and I use a spatula to turn them instead of my fingers. Yes, I'm a gringo...
I can’t get my tortilla to “puff” up. I can get everything else completed as per the video but, no puff! Frustrating.
Make the hot side hotter and give it a quick press
Viva Mexico cabrones
Que viva mi ama!
Hahahahaha.
Estamos en acquerdo. Que vivan today tus Paisano's en Mexico Cabrones! Yeehaw!
no puff no puff ... what the puffin hell... why am I not getting the puff
He's so fine, it's distracting!