I am Dutch, living in Hungary. Right now I have corn boiled in potas lye and now it has to soak for hours. Yes, pitas lye, because I cannot get calcium hydroxide here... Proud? 😊
I am a gringo in South Texas. Obviously, Mexican food is everywhere and I am passionate about it. I welded up my own tortilla press and have been practicing. Mine aren't perfect yet, but I'm getting there.
@@ChefBillyParisi I've tried straight from the press into the oil. And they break when I try to fold them. Also tried cooking on cast iron; letting them rest and then frying in oil to see if that would help them stay together. It didn't. Tried frying store bought; had slightly better luck but I'm at a loss for making homemade crunchy taco shells
Great video. I recommend you trying out Masienda's line of masa harina as well. Very high quality and they offer different colors all made with nixtamalized heirloom Mexican corn.
We have purchased and been trying to use Madienda’s masa but we can’t find the right cooking tech to make the tortillas w this flour puff up while cooking!
I feel your pain! I'm a 63 yo Hispanic woman and I have NEVER been able to make corn tortillas like these. I will try your recipe and if I can't get them to come out, I will not ever try again.Thank you for the best explantation I have ever heard for corn tortilla recipe.
I’ve got flour tortillas down but I’ve struggled with corn. I gave up. My biggest problem was uniformity and then a bit of dryness around the edges. I am excited to give this another try. I lived in Mexico for a year and the food was amazing. I got corn tortillas factory direct. Oh oh oh. Then I’d buy some from a man who made them from scratch, starting with the corn. He also made elotes. He’d pack his wheel barrel with hot corn on the cob (nothing we sell here. He had to cook these for hours,) and Mayo, chili sauce, lemons, queso del rancho, etc. He’d walk the streets crying Elotes “. Over and over. I bought one a day and he’d assemble it right in front of me. Oh my goodness. So good. He and his wife were so poor but worked so hard. I loved them. My classmates kept telling me to stop eating them because they’d make me “fat” but I just couldn’t. He’d never pass a health inspection here but I never got sick nor did I get fat. Now, on to try corn tortillas again. Thanks for the inspiration.
My husband was a chef and came from Mexico. He taught me how. I got the pillow most of the time. I have made thousands of tortillas over the years. Nice video...
A big thank you. I have made corn tortillas a few times and they came out dry and crumbly. I thought I needed butter, lard or other oil. Not so. I saw this video today for the first time and went into the kitchen and made 6-8 tortillas following this method. Three ingredients... Masa Harina, salt, water. I kneaded for 7-8 minutes. Did the 45/90/45 method on a small cast iron. These had just that slight dense & chewy texture and they did not fall apart. Mine did not puff up as much as in the video so I'm sure I have more to learn but these were far and away the best I have made.
Great video! Yeah corn tortillas are very sensitive to slight changes in the way you cook them. I found that I was just cooking them on too high of a heat and they were turning out dry. Low-medium heat came out to be the sweet spot for me.
I just made my first batch of corn tortillas yesterday and they didn’t puff up much. I don’t think I kneaded long enough. I’m going to try your tips next time.
Quick tip that will most certainly get buried in the comment section: once the dough is hydrated let it set for 5 minutes then add a dollop of lard or coconut oil then mix it in.
so, i have been using Maseca (brand), with excellent results ... but it's white corn, and i was curious about using yellow corn flour - so I tried Madame Gougousse (Haitian), which is more finely ground... but it behaves totally different, and I don't like it ... but do you know why? It uses *much* less water, but remains sticky, and then breaks apart on peeling off parchment. Im baffled.
corn flour is not the same thing as masa harina. masa harina is made from corn that has undergone the nixtamalization process, which alters the corn dramatically.
Can you fill in some of the details: 1. Do you let the dough rest for some period of time before forming into balls? Most other recipes I've seen suggest 30 minutes to two hours of rest. 2. What is the weight of the balls? That would be a more accurate measurement. 3. Most importantly, what is the exact temperature of the griddle? Telling us "medium" is not that informative, since some people use gas, others use electric, and the heat output varies quite a bit from stovetop to stovetop. How long do you wait from the time you turn it on to the time you start cooking? 4. Relatedly: is the temperature of the griddle uniform throughout? Or is it warmer in the middle? What is the temperature variation? 5. Also: have you measured the griddle temperature periodically throughout the cooking process? My experience is that the griddle continues to become hotter, even though the temperature setting remains the same. 6. Tell us some of the ways you went wrong in the process of learning how to do it. For example, have you found that certain griddles or flat pans work better than others? Composition? Iron vs cast iron?
You would think, looking at the instructions on the Masa bag, these would be easy but I've struggled with them, too! This video is so helpful because most videos don't say how long to knead the dough and seeing that your edges are smooth (mine are often cracked, even following instructions) tells me it needs more hydration. Thank you so much! Gonna try this out tonight!
Another big thank you Billy! Watched and used your terrific video, after not so stellar attempts with other suggestions. I followed your steps to the letter - and second - and got 87.5% there. I tweaked the pan, temp, and a third flip ... and had 100% puffary! They are beautiful, delicious, and now fun to create.🎉😊🎉😊
Just want to say thanks Chef! I've been trying to learn the process, but I was finally able to make them with your instruction and timing... I got it now... and they are a hell of a lot better than store bought!!
I use a polyethylene bag instead of paper. For faster production. Also you are quite right, moistue is the key and the little presure applied on the second turn. Learned it from my granma.
I found that the logjam was in the cooking. I had several tortillas ready to go but only 1 cast iron fry pan. Now if I had more fry pans on each burner....yes, that's it.
Thank you so much for the recipe, detailed instructions, and actual timing of the flips. My tortillas came out incredibly pliable, soft, and delicious!
My husband and I have been making our own tortillas for awhile now, tweaking every time, trying a different recipe, but *something* just wasn’t right anytime…good, but not great…I followed this recipe to a T and they were the best tortillas we’ve ever made! Thank you so much!
Love your video! Spot on! I usually cover the masa and let it hidrate for 30 minutes before making the portions. Not sure if someone mentioned in the comments, in Mexico we call the ball a taistal. Keep up the good work chef Parisi! love all your videos.
Kudos to you. Down in southwest, you see ladies making hundreds of these at front of restaurant. They are very fast. Since you mastered this...you can now go for rolling out homemade phyllo. That is a tricky technique. Takes a lot of practice. Good luck
I made flour tortillas the other day and could not stop eating them so they became dinner. I used my KitchenAid mixer to knead the dough. Really love your videos as they are clear and concise regarding the 'why'. So cannot wait to make the corn tortillas. Thank you for your brilliant videos!
Have you tried using sprouted corn flour? Exceptional flavor! Also, if you intend to deep fry these corn tortillas for chips or tostados is there anything that needs to be differently in the cooking process? Thanks
Hola Linda, everything is the same you can let the tortillas cool down a bit before cutting them I cut them in triangles and then fry them. Just what I usually do. I'm intrigued about the sprouted corn flour... Where do you get that?? I had never ever heard of it... Buen provecho!
BTW blue corn tortillas are amaaaaazing for making chips, but I find the texture --and the ratio of water : dough (or masa which actually means dough in Spanish) is a little different, but they are amazing
Hello my dear Chef, I have learning so many good dishes and techniques from you that I have to say this, I do really enjoy watching you making tortillas. I can make tortillas with my eyes close so super simple for me as it is simple for you basic roots lol ( my struggle ) loved this video, excellently well made tortillas 👍🏻.
My corn tortillas were good, now they are great. Thanks for the excellent tips! I put my masa in my stand mixer for about 3 minutes and did about 30 seconds of kneading by hand.
Thanks so much for being so specific about each step! I’ve watched many videos but never understood exactly how hot the fire and how long to cook on each side. Can’t wait to try these!
Huh... you call for more then they call for on the bag.... that might be where I'm still failing. Mine is "okay" compared to what I can buy at Fred Meyers in a state with no Mexicans, but I've had good ones way down south. First big question, what is "Medium Heat"? I just had to replace my stove and every setting is obviously different then the last one. What's the #? I have a IR thermometer to check. I made tacos Al Pastor tonight, the Al Pastor came out good (first time, will make a couple tweaks next time, but generally good) but commercial tortillas would have been as good (sigh, possibly better). Love most of your recipes, except when you try and trick someone to eat those nasty Brussel Sprouts... yuck, they are so bad that wrapping them in bacon and frying them in butter won't make them good.
Dear Billy, thanks for the Video! Unfortunately i wasn't able to replicate your great results, due to my pan (No Cast Iron skillet, the welded one maybe? Sorry my Englisch ist super Bad. Thin stupid Metal pan from Ikea, No stainless steel ) combined with a Bosch induction stove that seems not to be able to hold the Temperature properly ( Bosch used to be a top Brand in Germany, but nowadays... There is No difference between German Brands and Chinese quality). Can you Tell me what exact Temperature your skillet has during the Process? (Celsius would be great but I am able to convert it myself, of course) Thank you! I guess my Problem ist the stoves Thermostate combined with a crappy pan.... Any suggestions besides buying New Equipment? Greetings from Bratwurst and sourdoe country! PS: a Video in your quality with a induction stove would be awesome to watch. There are some, but they mostly use non Stick pans, which is a No Go for me.
I do great with the moisture and perfect round then all heck goes wrong. I tried so many people’s technique and they will not puff . Plus even though soft they break in half no tacos here errr I’m so frustrated I can do flour but not corn why I ask ? I’m ITALIAN mostly I can do pasta but I want perfect corn torts ! Cricket
I have no problem making the tortilla themselves but I do have a problem frying them for taco shells. They're too moist and do not cook in the middle unless you overcook/brown them. Should I cook them on my cast iron pan and after they're cooked, fry them for taco shells?
So if getting the heat right is key how about sharing that number instead of the oh so vague med-hi.....? Seriously some of us out here have a few gadgets and can actually measure these things.
I have made thousands of tortillas. I have never had one puff up. i am thinking i will start using radical amounts of baking powder as a leavening agent.keep adding more each batch until i get one to puff up.
Very true it’s like a ceremony ritual the tortillas gods weren’t having it mines would not puff ! sometimes only the side but not the middle puffed frustrating!
It took me 2 years to perfect the corn tortillas and now I’m on to flour tortillas. I can’t seem to work well wirh dough and it’s taking me a long time.
My main problem is the dough sticking to the surface of the paper used. I end up having to put a super thin coating of olive oil onto both sides of the paper. Even then it’s tricky to keep it from tearing. I also use Bob’s red mill organic masa harina which as you say is coarser. They don’t puff up at all. Also, my recipe said knead for only 2-3 minutes. Any advice for better results?
A little helpful hint: we use a slit ziplock bag (they are BPF free) instead of parchment paper because the parchment paper gets wet and wrinkly and rips after you've done about 3 or 4 tortillas. We wipe the bag clean afterwards and re-use. Guillermo is a Mexican chef and we eat these all the time! Fantastic video Billy Parisi!
Are used to do it with a Ziploc bag but I actually found that the tortillas stuck more to that in the parchment. Parchment just works easier for me for some reason.
the key to parchment is to not let them sit ... I peel them off the parchment that I pressed them in asap, or ... if I want them to sit for a while, transfer to new parchment.
Would this same technique work if I wanted to use regular flour or oat flour? Have you had the technique work similarly to get the puff? Thanks for your video!
This sucks. I keep looking for a corn tortilla puff to pour case on and nobody can show me. You show me how to make a corn tortilla somewhat. But I want to know how to make a corn tortilla puff
There is no science behind your 7 min kneading. You're just hydrating the masa. Let it sit for half an hour before pressing and you'll achieve the same results.
Once again someone spits out a recipe that doesn’t include all the water and then there is an extremely short montage of them adding an unknown amount of water to make the perfect dough. Can’t we just get a recipe that includes the actual amount of water?
On my induction stovetop, the exact timing (45 secs, 90 secs, 45 secs) was interfering with getting the tortillas to rise correctly. With your guide, it took way less than 50 tries but I had to shorten the times a bit to get them right. I see your using gas so nearly infinite heat adjustment. I have 8 choices and nothing in between. If you're having trouble duplicating the results, adjust the intervals.
All that prep time, all those failed attempts, and you couldn't bother to weigh out the corn flour. Sediments pack, they cannot be accurately measured by volume. You might as well have measured it in handfuls. This video was useful to me at least to see that you've used like, 20% more water than other recipes do, and how much better parchment paper will work compared to the ziploc bags I've tried in the past. Now to bump up the 3:4 water to flour ratio on the package to the 9:10 suggested here and hope I get clean edges
Excellent video! Kudos for clear filming and concise instructions, thanks for not wasting time blabbering on about yourself 😊 This is precisely the method I use, having been taught the secrets of perfect capattis by a woman from Delhi and carefully observing the techniques of women vendors in the streets and markets of Guatemala, none of whom used a press. Very glad to hear you folks don't need one as whilst they are inexpensive, they are very heavy, and such a cumbersome shape that takes up an inordinate amount of space unless one is fixin to use it daily. I have a flexible 9"x13" silpat which I fold in half over the dough and use large, shallots, heavy bottomed pot with handles on both sides to press. If doing this, it helps to turn the pot 180 and give a second press as one side of the body is usually stronger. Using items from existing kitchen gear means I'm no longer hauling that unwieldy press down from a high shelf or back of the cupboard. A nice investment, and also not expensive, is a comal, a flat oblong cast iron griddle that fits across 2 rings of the stove. One can cook a couple of tortillas at a time and it's also great for pancakes, charring peppers etc. as many more fit than in a round pan. Keep up the good work as I'm fixin to subscribe 😊
My mom has been making tortillas since a baby and she does not do all this, she always gets them perfect, soft, no cracks just beautiful, but me, I have been trying to get them like her for 10 years now, I just don’t ever achieve this! I have watched her a million times and still nope! Might try yours out
As a mexican cook, this makes me so proud that somebody isnt mexican do a proper tortilla
I am Dutch, living in Hungary. Right now I have corn boiled in potas lye and now it has to soak for hours. Yes, pitas lye, because I cannot get calcium hydroxide here... Proud? 😊
And it was good!!
@@jesusanaya40 woman... 😉
@@DeDaanste I did the same when I was living in Poland.
I am a gringo in South Texas. Obviously, Mexican food is everywhere and I am passionate about it. I welded up my own tortilla press and have been practicing. Mine aren't perfect yet, but I'm getting there.
Amazing!!! such a great guide, followed this exactly and they were Perfect!!!!
Is there any way to make a home made corn tortilla in to a crispy taco shell? I've seen a couple videos using store bought; but nothing about homemade
Yeah, fry it and form it.
@@ChefBillyParisi I've tried straight from the press into the oil. And they break when I try to fold them. Also tried cooking on cast iron; letting them rest and then frying in oil to see if that would help them stay together. It didn't. Tried frying store bought; had slightly better luck but I'm at a loss for making homemade crunchy taco shells
You still need to cook them on the pan first before frying.
Hello to my favorite Chef ❤🤍💚🦁
👏👏👏👍🙌 ✟✡✟ 🇺🇸 💖 🌾🌾🌾🌾🌾💖🌻
Watched a Mexican woman, and what she said was to let dough sit for 20 minutes after kneading, so the masa particles all have time to rehydrate.
Great video. I recommend you trying out Masienda's line of masa harina as well. Very high quality and they offer different colors all made with nixtamalized heirloom Mexican corn.
We have purchased and been trying to use Madienda’s masa but we can’t find the right cooking tech to make the tortillas w this flour puff up while cooking!
I am nixtamalising corn right now! 😊
@@DeDaanste I´m cornamalising nixtamal right now!!!!
I feel your pain! I'm a 63 yo Hispanic woman and I have NEVER been able to make corn tortillas like these. I will try your recipe and if I can't get them to come out, I will not ever try again.Thank you for the best explantation I have ever heard for corn tortilla recipe.
So did you figure it out?
How did it go?
The real question is, how do you cook these things on the skillet without the smoke alarm going off!
LOL, just disable the smoke alarm for the time being, then turn it back on. Actually, there should not be any smoke, only steam.
I’ve got flour tortillas down but I’ve struggled with corn. I gave up. My biggest problem was uniformity and then a bit of dryness around the edges. I am excited to give this another try.
I lived in Mexico for a year and the food was amazing. I got corn tortillas factory direct. Oh oh oh. Then I’d buy some from a man who made them from scratch, starting with the corn.
He also made elotes. He’d pack his wheel barrel with hot corn on the cob (nothing we sell here. He had to cook these for hours,) and Mayo, chili sauce, lemons, queso del rancho, etc. He’d walk the streets crying Elotes “. Over and over. I bought one a day and he’d assemble it right in front of me. Oh my goodness. So good. He and his wife were so poor but worked so hard. I loved them.
My classmates kept telling me to stop eating them because they’d make me “fat” but I just couldn’t. He’d never pass a health inspection here but I never got sick nor did I get fat.
Now, on to try corn tortillas again. Thanks for the inspiration.
OMG... IT works! Thank you SO much. My corn tortillas finally puffed up!! Awesome instructions.
My husband was a chef and came from Mexico. He taught me how. I got the pillow most of the time. I have made thousands of tortillas over the years. Nice video...
A big thank you. I have made corn tortillas a few times and they came out dry and crumbly. I thought I needed butter, lard or other oil. Not so. I saw this video today for the first time and went into the kitchen and made 6-8 tortillas following this method. Three ingredients... Masa Harina, salt, water. I kneaded for 7-8 minutes. Did the 45/90/45 method on a small cast iron. These had just that slight dense & chewy texture and they did not fall apart. Mine did not puff up as much as in the video so I'm sure I have more to learn but these were far and away the best I have made.
Great video! Yeah corn tortillas are very sensitive to slight changes in the way you cook them. I found that I was just cooking them on too high of a heat and they were turning out dry. Low-medium heat came out to be the sweet spot for me.
1st try they were dry, I will try again following tips.
They get dry if you keep them on the pan for too long. It's better to use high temperature but lower cooking time
I just made my first batch of corn tortillas yesterday and they didn’t puff up much. I don’t think I kneaded long enough. I’m going to try your tips next time.
Quick tip that will most certainly get buried in the comment section:
once the dough is hydrated let it set for 5 minutes then add a dollop of lard or coconut oil then mix it in.
I was coming to see if anyone mentioned lard at all.
I love that ur not afraid to admit it took you 50 times
so, i have been using Maseca (brand), with excellent results ... but it's white corn, and i was curious about using yellow corn flour - so I tried Madame Gougousse (Haitian), which is more finely ground... but it behaves totally different, and I don't like it ... but do you know why? It uses *much* less water, but remains sticky, and then breaks apart on peeling off parchment. Im baffled.
corn flour is not the same thing as masa harina. masa harina is made from corn that has undergone the nixtamalization process, which alters the corn dramatically.
Can you fill in some of the details:
1. Do you let the dough rest for some period of time before forming into balls? Most other recipes I've seen suggest 30 minutes to two hours of rest.
2. What is the weight of the balls? That would be a more accurate measurement.
3. Most importantly, what is the exact temperature of the griddle? Telling us "medium" is not that informative, since some people use gas, others use electric, and the heat output varies quite a bit from stovetop to stovetop. How long do you wait from the time you turn it on to the time you start cooking?
4. Relatedly: is the temperature of the griddle uniform throughout? Or is it warmer in the middle? What is the temperature variation?
5. Also: have you measured the griddle temperature periodically throughout the cooking process? My experience is that the griddle continues to become hotter, even though the temperature setting remains the same.
6. Tell us some of the ways you went wrong in the process of learning how to do it. For example, have you found that certain griddles or flat pans work better than others? Composition? Iron vs cast iron?
I tend to struggle with the "gently and carefully" removing from parchment part. 😕
Looks great! I’d like to try on an electric griddle. Any temp recommendations?
You would think, looking at the instructions on the Masa bag, these would be easy but I've struggled with them, too! This video is so helpful because most videos don't say how long to knead the dough and seeing that your edges are smooth (mine are often cracked, even following instructions) tells me it needs more hydration. Thank you so much! Gonna try this out tonight!
You took the words right out of my mouth.
I follow the Maseca recipe and it's always too dry and breaking, even if I add more water. I'll try this method it looks a lot less frustrating.
Another big thank you Billy! Watched and used your terrific video, after not so stellar attempts with other suggestions. I followed your steps to the letter - and second - and got 87.5% there. I tweaked the pan, temp, and a third flip ... and had 100% puffary! They are beautiful, delicious, and now fun to create.🎉😊🎉😊
My mess ups are your success! Glad you got them to puff up.
Just want to say thanks Chef! I've been trying to learn the process, but I was finally able to make them with your instruction and timing... I got it now... and they are a hell of a lot better than store bought!!
I use a polyethylene bag instead of paper. For faster production. Also you are quite right, moistue is the key and the little presure applied on the second turn. Learned it from my granma.
I found that the logjam was in the cooking. I had several tortillas ready to go but only 1 cast iron fry pan. Now if I had more fry pans on each burner....yes, that's it.
cut two circles from an oven liner to fit your press and they work great and can be used over and over!
Thank you so much for the recipe, detailed instructions, and actual timing of the flips. My tortillas came out incredibly pliable, soft, and delicious!
My husband and I have been making our own tortillas for awhile now, tweaking every time, trying a different recipe, but *something* just wasn’t right anytime…good, but not great…I followed this recipe to a T and they were the best tortillas we’ve ever made! Thank you so much!
I'll give you my last name. Your tortillas looks better than mine.
Love your video! Spot on! I usually cover the masa and let it hidrate for 30 minutes before making the portions. Not sure if someone mentioned in the comments, in Mexico we call the ball a taistal. Keep up the good work chef Parisi! love all your videos.
Just made a batch! Followed your procedure exactly and they turned out perfectly!!!!
Tried this today and the outcome was perfection in itself! Thank you for sharing your technique :)
Kudos to you.
Down in southwest, you see ladies making hundreds of these at front of restaurant.
They are very fast.
Since you mastered this...you can now go for rolling out homemade phyllo.
That is a tricky technique.
Takes a lot of practice.
Good luck
Made tacos last night and used your tortilla recipe. Best tacos I have ever eaten! Thanks so much for this post.
I made flour tortillas the other day and could not stop eating them so they became dinner. I used my KitchenAid mixer to knead the dough. Really love your videos as they are clear and concise regarding the 'why'. So cannot wait to make the corn tortillas. Thank you for your brilliant videos!
He has a video for flour tortillas? I need to see it!😢😅😅
Have you tried using sprouted corn flour? Exceptional flavor! Also, if you intend to deep fry these corn tortillas for chips or tostados is there anything that needs to be differently in the cooking process? Thanks
Hola Linda, everything is the same you can let the tortillas cool down a bit before cutting them I cut them in triangles and then fry them. Just what I usually do. I'm intrigued about the sprouted corn flour... Where do you get that?? I had never ever heard of it... Buen provecho!
BTW blue corn tortillas are amaaaaazing for making chips, but I find the texture --and the ratio of water : dough (or masa which actually means dough in Spanish) is a little different, but they are amazing
corn flour is not the same thing as masa harina.
Thank you so much! This is my 4th video and your technique seems A+++++++ 😊
Hello my dear Chef, I have learning so many good dishes and techniques from you that I have to say this, I do really enjoy watching you making tortillas. I can make tortillas with my eyes close so super simple for me as it is simple for you basic roots lol ( my struggle ) loved this video, excellently well made tortillas 👍🏻.
My corn tortillas were good, now they are great. Thanks for the excellent tips! I put my masa in my stand mixer for about 3 minutes and did about 30 seconds of kneading by hand.
Can you do a video with Bobs Red Mill! I’ve been having trouble with it! They don’t puff up, do you think it’s because this is an organic mix?
Thanks so much for being so specific about each step! I’ve watched many videos but never understood exactly how hot the fire and how long to cook on each side. Can’t wait to try these!
My pleasure!
this works. thanks for posting. this is a vast improvement from my old way of making tortillas.
Huh... you call for more then they call for on the bag.... that might be where I'm still failing. Mine is "okay" compared to what I can buy at Fred Meyers in a state with no Mexicans, but I've had good ones way down south. First big question, what is "Medium Heat"? I just had to replace my stove and every setting is obviously different then the last one. What's the #? I have a IR thermometer to check. I made tacos Al Pastor tonight, the Al Pastor came out good (first time, will make a couple tweaks next time, but generally good) but commercial tortillas would have been as good (sigh, possibly better).
Love most of your recipes, except when you try and trick someone to eat those nasty Brussel Sprouts... yuck, they are so bad that wrapping them in bacon and frying them in butter won't make them good.
Dear Billy, thanks for the Video! Unfortunately i wasn't able to replicate your great results, due to my pan (No Cast Iron skillet, the welded one maybe? Sorry my Englisch ist super Bad. Thin stupid Metal pan from Ikea, No stainless steel ) combined with a Bosch induction stove that seems not to be able to hold the Temperature properly ( Bosch used to be a top Brand in Germany, but nowadays... There is No difference between German Brands and Chinese quality).
Can you Tell me what exact Temperature your skillet has during the Process? (Celsius would be great but I am able to convert it myself, of course)
Thank you!
I guess my Problem ist the stoves Thermostate combined with a crappy pan....
Any suggestions besides buying New Equipment?
Greetings from Bratwurst and sourdoe country!
PS: a Video in your quality with a induction stove would be awesome to watch. There are some, but they mostly use non Stick pans, which is a No Go for me.
I do great with the moisture and perfect round then all heck goes wrong. I tried so many people’s technique and they will not puff . Plus even though soft they break in half no tacos here errr I’m so frustrated I can do flour but not corn why I ask ? I’m ITALIAN mostly I can do pasta but I want perfect corn torts !
Cricket
I have an idea, send me a couple of dozen of those corn tortillas, while I practice on mine. They look great.
Do you recommend more water or masa for higher elevations? Any suggestions would help. Thanks 😊
“Never in a million years did I think something so simple could make me so frustrated.”
EGGS-“so I’m nothing to you?”
Definitely need to try these! Hard to find good ones for my enchiladas!
I have no problem making the tortilla themselves but I do have a problem frying them for taco shells. They're too moist and do not cook in the middle unless you overcook/brown them. Should I cook them on my cast iron pan and after they're cooked, fry them for taco shells?
I use produce bags from the store to press tortillas out. Its easier for me than Ziploc bags.
So if getting the heat right is key how about sharing that number instead of the oh so vague med-hi.....? Seriously some of us out here have a few gadgets and can actually measure these things.
Med-high would be anywhere between 360 and 390
For sure emphasis EXACT times to cook the tortilla when literally every stove acts different.
I tried the 45- 30-45 never buffed!!!
But when I tried 20-30-30 it worked great
Thank you, Chef Parisi! Your method for making & cooking corn tortillas is the best. They really do puff up when cooking 🥳🎉🥳
😂😂..simple only if perfected..
Masa harina is compressible, which makes volumetric measurements inaccurate. Weight would be more useful.
Darned. I have been doing this for years. Following all of the youtube video instructions. And never has a corn tortilla puffed up.
How did you get two perfect circles of parchment? That would have taken me 50 tries alone.
I have made thousands of tortillas. I have never had one puff up. i am thinking i will start using radical amounts of baking powder as a leavening agent.keep adding more each batch until i get one to puff up.
Difficult, temperamental, no fun, no good. I went back to store-bought.
Very true it’s like a ceremony ritual the tortillas gods weren’t having it mines would not puff ! sometimes only the side but not the middle puffed frustrating!
My first try didn’t work so well. I think my dough was a bit too wet. Can I make it with my mixer with dough hooks.
Other videos advise letting the dough rest for 20-30 minutes. Not necessary?
If you infrared temp your cooking surface, what is the temperature?
😂😂..simple only if perfected..
Great video. Does anyone know what temperature the pan is at by using a thermometer?
I have tried a dozen times and can’t get my tortillas quite right!
It took me 2 years to perfect the corn tortillas and now I’m on to flour tortillas. I can’t seem to work well wirh dough and it’s taking me a long time.
mine are craaaaacking uugh i hate these damn things. The dough sticks to the parchment paper too. you people who can make these are bloody magicians
.
What kind of masa do you use? i,tried all kind's they are not any good the tortillas they sell in the store are like cardboard.
I tried them and they were a success!!! Great technique ! Thank you! 🎉👌
not sure if this has been mentioned. in your description you say 3 cups masa harina. doesnt harina mean flour in spanish?
My main problem is the dough sticking to the surface of the paper used. I end up having to put a super thin coating of olive oil onto both sides of the paper. Even then it’s tricky to keep it from tearing. I also use Bob’s red mill organic masa harina which as you say is coarser. They don’t puff up at all. Also, my recipe said knead for only 2-3 minutes. Any advice for better results?
Do what I did in this video
Can you cook them on caster skillet? That’s all I have.
Healthy. Item. With. Vegs. .with. Tea. And. Coffe
Great tips, I make almost everyday for breakfast and It has been always hit and miss. Thanks 🙏
This is an art! Thank you for putting so much time into perfecting these corn tortillas.
A little helpful hint: we use a slit ziplock bag (they are BPF free) instead of parchment paper because the parchment paper gets wet and wrinkly and rips after you've done about 3 or 4 tortillas. We wipe the bag clean afterwards and re-use. Guillermo is a Mexican chef and we eat these all the time! Fantastic video Billy Parisi!
Are used to do it with a Ziploc bag but I actually found that the tortillas stuck more to that in the parchment. Parchment just works easier for me for some reason.
the key to parchment is to not let them sit ... I peel them off the parchment that I pressed them in asap, or ... if I want them to sit for a while, transfer to new parchment.
Would this same technique work if I wanted to use regular flour or oat flour? Have you had the technique work similarly to get the puff? Thanks for your video!
I don’t have any issues with flour tortillas puffing. Corn however. Brutal
Anyone find this works for blue masa?
Perfect; very good corn tortillas
Dare I say you used much more than 2 2/3 cups of water?
Use mass instead of volume measurements for recipes.
What comal did you use? A crepe pan?
I gave up on making this, I'm just an idiot.
Do you have an exact recipe for pupusas?
This sucks. I keep looking for a corn tortilla puff to pour case on and nobody can show me. You show me how to make a corn tortilla somewhat. But I want to know how to make a corn tortilla puff
Have you searched for corn tortilla puff?
There is no science behind your 7 min kneading. You're just hydrating the masa. Let it sit for half an hour before pressing and you'll achieve the same results.
I tried letting it sit, didn’t work.
Once again someone spits out a recipe that doesn’t include all the water and then there is an extremely short montage of them adding an unknown amount of water to make the perfect dough. Can’t we just get a recipe that includes the actual amount of water?
I found water the amount of water changes depending on the weather and humidity levels. You just gotta do it by feel.
It is my goal to make good corn tortillas. 🎉
Table salt or kosher salt? Thanks
How long and how can you story them?
These don't puff either.
Thanks chef. I think I'm a decent home cook but I've really struggled with this one. Will try your method.
No rest
time form the dough ball?
On my induction stovetop, the exact timing (45 secs, 90 secs, 45 secs) was interfering with getting the tortillas to rise correctly. With your guide, it took way less than 50 tries but I had to shorten the times a bit to get them right. I see your using gas so nearly infinite heat adjustment. I have 8 choices and nothing in between. If you're having trouble duplicating the results, adjust the intervals.
All that prep time, all those failed attempts, and you couldn't bother to weigh out the corn flour. Sediments pack, they cannot be accurately measured by volume. You might as well have measured it in handfuls.
This video was useful to me at least to see that you've used like, 20% more water than other recipes do, and how much better parchment paper will work compared to the ziploc bags I've tried in the past. Now to bump up the 3:4 water to flour ratio on the package to the 9:10 suggested here and hope I get clean edges
Excellent video! Kudos for clear filming and concise instructions, thanks for not wasting time blabbering on about yourself 😊 This is precisely the method I use, having been taught the secrets of perfect capattis by a woman from Delhi and carefully observing the techniques of women vendors in the streets and markets of Guatemala, none of whom used a press. Very glad to hear you folks don't need one as whilst they are inexpensive, they are very heavy, and such a cumbersome shape that takes up an inordinate amount of space unless one is fixin to use it daily. I have a flexible 9"x13" silpat which I fold in half over the dough and use large, shallots, heavy bottomed pot with handles on both sides to press. If doing this, it helps to turn the pot 180 and give a second press as one side of the body is usually stronger. Using items from existing kitchen gear means I'm no longer hauling that unwieldy press down from a high shelf or back of the cupboard. A nice investment, and also not expensive, is a comal, a flat oblong cast iron griddle that fits across 2 rings of the stove. One can cook a couple of tortillas at a time and it's also great for pancakes, charring peppers etc. as many more fit than in a round pan. Keep up the good work as I'm fixin to subscribe 😊
My mom has been making tortillas since a baby and she does not do all this, she always gets them perfect, soft, no cracks just beautiful, but me, I have been trying to get them like her for 10 years now, I just don’t ever achieve this! I have watched her a million times and still nope! Might try yours out