Handmade Flour Tortillas | Rick Bayless Taco Manual
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- čas přidán 8. 06. 2023
- Though corn-made into masa and baked into tortillas-has been Mexico’s unique staff of life for millennia, flour tortillas also have a place. And that place is almost exclusively in the northern part of the country where the Spaniards found that wheat could thrive. In some ways, flour tortillas are easier to get right than corn tortillas, and this has been my go-to recipe for 40 years. The proportions are classic, producing a flaky and rich-tasting tortilla, especially when made with fresh-rendered pork lard, which is what I always use. If lard isn’t your thing, know that vegetable shortening works-but it’s virtually tasteless.
Check out the recipe👇🌮
www.rickbayless.com/recipe/fl...
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This guy is a godsend for us clueless gringos.😊
I always use Chef Bayless flour tortilla recipe. I live in MexicoI and I haven’t bought flour tortillas in years! 😁 do use vegetable shortening because I keep kosher and they come out great. But I really appreciate this video showing the rolling technique, because I used to do the back and forth thing and my tortillas had a sort of amoeba like look 😂. I called them “rustic”, lol.
I love watching Rick cook.
Hope Rick teams up with the Townsends for 18th century Mexican cooking
😮😁
Yes!
Nutmeg and cumin!
What’s their channel?
Gracias Chef Rick!!
👍🏼🙂👍🏼
Rick, watching you make homemade flour tortillas brings back wonderful memories of watching my Mom make ‘em when I was little. Thanks for sharing this.
Incredibly informative. Thank you so much!
Just an FYI, some of the large Mexican/Latino Supermercados sell fresh rendered pork fat. It's usually by the carnicería section in individual clear plastic tubs. If you have a Fiesta I know they sell them for sure.
Thanks for sharing. I was wondering what that's used for. Any other recipes they use pork fat for? I'm been learning more on Mexican recipes so I can get really good at it.
Rick, thank you.
Just in time. Want to learn to make my own tortillas for tomorrow's breakfast! Thank you!
thanks Rick!
Thanks Chef!
I always loved your begging theme its relaxing
Those look totes delish!
I lived around a lot of Mexicans and they taught me to only use lard, never vegetable shortening.
vegetable shortening is hydrogenated. so your tortillas will last for years in the fridge. what could go wrong?
Bacon drippings, people, which you can cut with butter. I also add a bit of baking powder, and salt. Delisioso!
i've been wondering... yes, that can work!
cool man!
I've only tried a couple of times many years ago, they came out funny shapes and were thick, still delicious though. Maybe I'll try again. I've never used pork lard.
I learned to make homemade tortillas 37 years ago in Winnemucca, NV. *Thank you Jose Flores !*
My husband was raised there! He doesn't cook though.
@@daphnepearce9411 My friend is now 95 years old, but no longer lives in Winnemucca.
These are the most beautiful tortillas I’ve seen on CZcams. I can’t get flour like this but I can get the fat.
Fresh rendered beef tallow also tastes awesome in fresh tortilla.
When I make lard I render at a low temp for a very white lard for baking. Next time I make it I will try it at a high temp. Going to try and make some tortillas next week when I start my sourdough bread. I'll mix a little bacon fat in with it to give more flavor. As always thank you.
I had to go gluten-free due to medical issues. I use this recipe all the time. I have switched to using 1:1 measure gluten-free flour, and it works beautifully! I just added a little more broth to the mix and let the dough set for a little longer.
@Rick Bayless can you please tell me what brand of flour you use to make these tortillas so I get the right flavor? Thank you for your time and video, I really appreciate you sharing your love of Mexican cuisine.
Your flour makes a big difference. I bought whole kernal organic Sonoran wheat from Barton Springs Mill. I then milled it myself. The mill also sells it as flour. This makes a tortilla that tastes much better than using off the shelf all purpose flour. I use the vegetable shortening mixed with some butter so the tortillas are vegetarian. I also use vegetable stock instead of water.
And free-range salt I suppose?
kernal space program
@@yanikkunitsin1466ignorant
@@cliff185026 about hwat?
@@yanikkunitsin1466Ignorante en español tambien 😂
@Rick Bayless I hope you read my comment. You're very particular about the ingredients that go into your food except the water, I encourage you to investigate more on Chicago tap water and what's in it. I used to live in Naperville, which receives Chicago water sourced from Lake Michigan, and on some days the chlorine was so strong in the tap water I tested the water and it was .5 parts per million on the chlorine, that's just enough to keep swimming pool water clear, I used to work in the swimming pool business.
I assume that your home is using city water, however, if your home has its own well please let us know.
Chicago's Water Also Includes Additives: Total Trihalomethanes, Haloacetic Acids, and Fluoride. TTHMs are by-products of chlorine that are used by municipalities for water disinfection.
As chlorine comes in contact with organic matter it produces chloramines, chloramines are what causes the really strong chlorine smell that you may have experienced in some swimming pools and could smell on your skin an hour or two after leaving the pool.
Chloramines are chlorine that's combined with and locked up with organic matter and are no longer effective at disinfecting the water.
Up to 4 parts per million of chloramines are allowed in city tap water.
So what solutions are there? I personally use a zero water filter, Pur and Brita don't filter out very much, reverse osmosis under counter filter is an option.
For bottled water if it reads Purified Water on the label that's nothing but city tap water put into bottles, spring water is better.
RICK YOU ARE A TOMATILLO!!! ❤
Thank you for the recipe. Can I substitute rendered bacon fat or would there be any recipe changes?
You have to try Sonora flour, Rick.
I make tortillas Monterrey style, following a recipe by "Hoja Santa". Works great. But I have also tried using the Thermomix and it is so easy! And then, I use an Indian roti maker to shape them and precooking. Save them separated using wax paper and freeze them. You will have the best "quick" tortillas ever. And please keep in mind that NE Mexico is very different from NW Mexico, which Rick tends to emphasize.
Rick makes it look so easy. Mine came out looking like pita bread😂
Right 😂
I called mine the chaulpa shell
Nice video, like the pacing, please tell your camera man/woman to turn off auto white balance 😊
should try with eggs refried beans and sour cream. ( Certain meats can be added also imo chorizo, turkey, ).
NEVER use water from a Hot Water Tank if you have one. You can get really sick. Boil water for cooking! Great recipe:)
Thanks, Rick. Now, the big question I can't eat pork fat, and won't use shortening. Can I use butter and if yes, is it one for one on the measurements?
Hi chef, can it work with bacon fat?
Thanks for the recipe! I unfortunately found 5 tbl of lard WAY too much. I ended up using half the water and ending up with oily dough.
What are your thoughts about using beef tallow instead of lard? It's a variation you'll see a lot around barbecue channels here.
Do it!
Can I render the fat off of pork belly to use for these? Not cured, just plain pork belly, thanks
Make a pork adobo.. chilled overnight. Skimmed the fat then make tortilla out of rendered adobo fat. Boom. Pork adobo Taco
I prefer homemade corn tortillas. If I want flour, I'm lucky to live near two Mexican restaurants that sell their wonderful homemade flour tortillas. There's also some decent store-bought options. I hate the rolling part.
My mother always used real butter or margarine instead of manteca.
She also added some baking powder to the mix.
Butter? Really? I can't always(conveniently) find lard, so I'll feel a little less lazy about using butter if I know it's' not "inauthentic".
@@hadronoftheseus8829 I am Mexican from the north part of Mexico. I learned from my mom and mother in law. My mom used lard and then switched to shortening. My mother in law used oil. I have used butter, it works fine. Lately I have used olive oil and avocado oil. Warm milk instead of water. They turned out very soft and pliable. I don’t recommend using coconut oil. They turned out crispy.
@@maggie_c.1692 Very helpful. Thanks!😊
I like duck fat!
No baking powder?
👍
I’ve never been a huge fan of flour tortillas. Mrs. Cisneros, our across the street neighbor and my first babysitter made both flour and corn tortillas. Even as young as 3 years old, I much preferred corn tortillas
I noticed you didn’t use baking powder. What is your reason for not including?
Baking powder would make it puff up and create a more open internal structure, which i don't think you would want in a tortilla. The puffing you see in the video is just made from steam.
Did you use a wheat flour to make tortillas? They look like wheat tortillas...just wondering
The slightly skewed parallelogram picture frame behind him is making my eye twitch.
Anybody know where to go in Ottawa Ontario, Canada to get some fresh R.pork fat?
Lady at my Taqueria makes them in a about 4 rolls of the pin in about 5 seconds
what are good alternatives for my more vegan friends? I much prefer the pork lard but would love to make good alternative for them
coconut oil works
Vegetable shortening. That’s what Rick recommends as an alternative to the rendered pork fat in this recipe.
Chef I can get Manteca from my local Mexican meat market. It has a bit of color and is a tad looser than what you have. Is this recommended? also AP or higher protein like bread flour?
I believe your Manteca lard is more natural. Somehow the just white lard is separated from natural rendering pieces that resulted from original cooking. You will get more flavorful tortillas. Congratulations!
@@pedrohoracioaguilardiaz3288 I bought manteca yesterday from a local Mexican grocery store(they looked at me like I was nuts asking for "pork lard" so I learned a new spanish word!), not for making tortillas but to crisp up my chilorio tacos I'm making tonight.
@@daphnepearce9411
Chilorio will taste just delicious!
Best vegetarian alternative to the pork lard?
Maybe butter?
Coconut oil
@@L.Spencer
Yes. In northern Mexico they use butter. But lard in the way showed is a delicacy!
Try avocado oil. They come out a bit drier than those made with lard.
Bro still has a landline lol
Rick, I would love if you give us the best vegetarian option for the fat component. The vegetarians in my life love to lean towards Mexican flavors and techniques. So please, is it shortening or oil or even *non-vegan* butter?
Could also use coconut oil for this. I've even seen 'butter' flavored coconut oil for cookies, cakes and savory dishes... it's vegan, no dairy added.
I think Rick would advise making corn tortillas instead of flour if it has to be vegetarian.
Vegetable shortening or butter. I wouldn’t use a liquified fat. They’re lovely made with butter, although not authentic. You could also use half unsalted butter and half vegetable shortening. Rick’s written recipe on his website calls for rendered pork fat or vegetable shortening.
@@mikekeller5202flour tortillas are definitely best when made with pork fat. I just looked at Rick’s written recipe, it says rendered pork fat or vegetable shortening. Although not at all authentic, they’re also delicious made with butter.
Anybody use coconut oil?
I believe you make tiny thin tortillas with no baking powder,so customers can order more,and more money for restaurant, But I also use lard and put a teaspoon of baking powder.
I'm thinking about beef tallow
The potential problem with beef tallow is that it has a higher melting point that pork lard, so if your tortillas are not warm enough, they could have an unpleasant mouthfeel, keep that in mind, but flour tortillas are usually eaten hot so this should not be a problem.
could you use the oil from cooking bacon after it cools?
Yes sir. They will taste delicious!
@@pedrohoracioaguilardiaz3288 I was wondering the same thing! Thx.
That's what I do. I follow America's Test Kitchen's recipe which calls for shortening, but substitute bacon fat.
U a badass mofo rick!!! Ty sir!!
I prefer olive oil.
Why not just use the tortilla press?
For flour tortillas a press would result in a denser, less tender tortilla. When rolling out, you have to be pretty gentle.
Rick Vegetable shortening is Hydrogenated POISON. In Yuma AZ a lady sold her handmade tortillas using natural oils and lard.
She would put her tortillas in her store next to Walmart and other store tortillas.
Her tortillas would be moldy and black. People asked WHY?? She said. BECAUSE IT IS HAS NO CHEMICALS !!
I love homemade tortillas. They are truly exceptional. However when it comes to baked goods, breads, crust, I tend to turn everything into a tasteless flour brick. So frustrating!
Sometimes a recipe can be bad but if your bread is too hard then that means your bread is being over baked. If it sounds hollow it is done. I just use a knife to tap it while in the oven if it's golden brown. Sometimes my bread is done 10 minutes before the recipe says. As far as tortillas if they are too hard it could be that the dough wasn't kneaded enough or didn't get to rest enough. I usually knead the dough until it feels a bit loose and not so firm then I divide the tortilla dough into the amount of tortillas and cover the dough with Plastic wrap and a tea towel and let it rest 10 minutes before I roll out the tortillas. Hope that helps. 🙂
@@idreamofcities thx!
How about a recipe?! Rick didn't give us any measures!
@@carolyntaylor9463 I think you can get the recipe from his website
@@daphnepearce9411 thanks
Bon Ami is not a suitable or safe substance for cooking flour tortillas. Bon Ami is a powdered cleanser that is typically used for cleaning purposes, such as scrubbing dishes, removing stains, or polishing surfaces. It contains various ingredients, including feldspar and limestone, which are not intended for consumption.
The water amount is way off
Hombre here...where you learned the recipe must have been from a gringo transplanted to Mexico as you stated. Why do I say...too much lard brother, far too much. Tortillas are not suppose to be flaky as you said. Your Tortillas are translucent, kid you not! 😊
That tortilla looks perfect. I have no idea why he keep using the word flaky
🦝
Tacos are my favourite food, whether traditional or not, but I genuinely dislike corn tortillas. Doesn’t matter if they are handmade or store bought. At a taqueria that only serves corn tortillas I’ll still absolutely order tacos happily because I love everything else about tacos but man, can’t stand corn tortillas
Flour is not the same these days...
Lard tortillas, not flour!😂
How could you even mention LARD in this day and age when literally 1,000’s of people die each day from heart attacks? Shame on you.
Lard without preservatives and additives is likely healthier than something like crisco. The amount of saturated fat in a medium tortilla made with pork fat is 1 gram, which is less than what you’d get from a serving of chicken breast. Corn tortillas are healthier but homemade flour tortillas are fine in moderation.
A little lard in a tortilla never gave anyone a heart attack, a lifetime of bad choices is usually the culprit.