Your Guide to Easy Homemade Corn Tortillas | Rick Bayless Taco Manual
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- Опубликовано: 11 май 2023
- There would be no taco without the perfect handmade corn tortilla! There are so many little nuances to making these perfect masa circles, but a little practice goes a long way (and the not-so-perfect tries are still delicious). Give these gluten-free, fat-free, salt-free and otherwise absolutely perfect tortillas a try at home!
Check out my recipe below 👇🌮
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~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
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That woman ain't playing! She rocks
I found plastic bags in Kellogg's cereal boxes is the right texture (more slippery for easy tortilla release) and much more durable than most repurposed plastic sheets. Also, the Masienda company is easy to order from. I ordered whole corn and beans. having a post skillet covered plate to keep the moisture in the tortilla I found important. The nixtamal process releases important vitamins from the corn.
That's a good idea. I've taken to deconstructing a ziploc gallon freezer bag and using that. :)
Also the plastic cutting boards work well also. Simply cut them into circles. They are perfect thickness and reusable.
I sure wish they shipped to Canada, I want the tortilla press and the masa harina
What's a good brand that preserves nutrients I wonder
I use cereal bags for many things! Ha!
Rick, your channel is priceless! Been a fan of Mexican cuisine for most of my life. Learning how to make it myself is almost as good as my Hispanic friends mother showing me how to cook authentic. With your videos, I can always pause, replay and revisit. Muchas gracias, Senor!
It's probably better than your friend's mom because, you know, he's a professional chef who studied authentic mexican cuisine
Señor
WOW, I am so happy to have found this channel. I'm the corn fan, and the family is the flour fans. I have the flour down! Now, to work on the corn. I'm growing heirloom corn, and now it's time get ready for the next step- nixtamalization. Which I see Masienda has everything I need to do that. BONUS! Thanks, Rick.
Please make a refried beans recipe video as part of this taco manual series!
So far one is not available on your channel, but is such a quintessential item
I’ve been baking since I was a child, always in the kitchen with my mom. I’ve tackled pie crusts, jam, bread, and Thanksgiving for 25. I have a long way to go before making a decent tortillas. Having patience in learning how to make a tortillas, I’m still working on that one. 😊
Apologies for my grammar
I agree about Maseca having a mild flavor and aroma. I encountered that when I first tried their masa. I next tried their Amarillo variety (yellow). Better aroma and flavor, but a stiffer tortilla that tended to not stay as pliable and warm as the white masa. So, I played with a mix of the two, eventually settling on a mix with about 70% white Maseca and 30% yellow Maseca, letting it sit for an hour to rehydrate. That gives me the best balance of aroma, flavor, pliability, and warmth retention. The leftovers hold up well in the refrigerator for several days.
Living in Japan, approaching retirement age and getting interested in cooking I try things out. I am new to your channel, having watched many other recipe from across the world. Your videos and explanations are just very very good and easy to understand for an amateur like me.
I just made my first corn tortillas tonight and I honestly wasn't prepared for how good they are! Wow! I just used the really common MASECA brand because it's what I have available and even that was way beyond regular store bought corn tortillas. I did have some issues with tearing and such, but I definitely got at least 7-8 really good ones. Love the simplicity, but it is definitely a learned skill.
Aw…memories of my my sister-in-law, Nellie, who just passed away three weeks ago. She was born in Hermosillo and she made corn tortillas by patting them back and forth in her hands….absolutely delicious…..and hers puffed up every single time. Great video Chef🥰
Super helpful, thanks. I now realize I've been making them way too dry.
The difference between me using harina de maíz no nixtamalizado and harina de maíz nixtamalizado has been drastic. I don't know why but when it hasn't gone through nixtamalization, the result is a rigid tortilla but with nixtamalization, with ease I get soft tortillas and malleable tortillas. I also much more commonly get the ''puff-up'' effect. Apart from this experience, harina de maíz nixtamalizado was an invention from like a thousand years ago that allowed the indigenous to extract more nutrients during digestion, which made them more nutritious. It made a big impact on the development of civilization.
The Masienda tortillas have such a clean and flavorful taste to them. The masa holds well when transferring from press to comal. I'm going to order another variety pack.
Great recipe. i will give it a go.
I only have one thing that i would like you
to know about ,that is using hot tapwater for consumption is considderd bad for your health. Tap water has traces of coper and other minerals.
It is better to boil water and the cool in down with cold water to the requierd temperature. In cold water the rsidue is much lower.
I know i am direct, greatings from the Netherlands
Chef Rick never disappoints with his recipes. They’re delicious, fairly easy to make, with readily accessible ingredients. I really appreciate his calm demeanor and the patient way he explains the process. His helpful tips based on decades of experience are always a bonus!
I always appreciate you sharing your recipes, and particularly the fundamentals and the nuance behind what makes these great. Thanks again Chef!
I’ve been making my own corn tortillas for 20 years and have used both maseca and also fresh masa from our local mexican market. I’ve always longed for a more yellow corn flavor. I just ordered the masienda corn masa and am soooo excited to make these beautiful yellow corn tortillas! Thanks Rick 🎉
How was it?
@@jflsdknf It was sooo good! Excited to have found a yellow corn masa that actually makes my tortilla taste like corn 🌽 👍🏻
The alkaline bath is also how Hominy is made.
I am so grateful for Masienda!!! Finally supplying heirloom corn masa and corn and all the good stuff you need to make fabulous tortillas. Thanks for the great videos, Rick!!!
Chef Bayless is one of the top 5 Chefs in the United States and has been for decades.👍
He's not gonna fuck you bro
Never seen it explained so well. Thanks Rick!
Just purchased one of your cookbooks and I am very impressed with the detailed information on how to do things. You are a great cook and a great teacher!
Which one did you get ? Looking to up my taco / tortilla game and couldn’t decide which of his books would be best for that
That woman is a machine making them to perfection. Makes it look so easy
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Excellent, thank you!
Can’t wait to try this!
very helpful! thanks for the details.
You’re the best, much more enjoyable than most cooking shows. But, when you warm
Up the water for mixin your masa, You shouldn’t let it run down the drain, that is wasting water and often, folks don’t have the option to do that in Mexico, mostly because we have diverted all their water to our contrived and eccentric homes north of the boarder.
For me, Even way north of you, near the Canada border, I fill up my water filter pitchers while waiting for water to heat up. Just a thought happy cooking chef.
Thanks, Rick, I love your teaching!!
This is fantastic. Exactly what i was looking for! Thank you
Excellent lesson. Much appreciated.
I just got this press and love it
I’ve been curious about making corn tortillas. This is really useful. Perfect example of how a process can be both complex and simple. It’s all about balance.
Your videos are the best! Thank you. Not only how to create wonderful food but so educational too.
Amazing video, thanks for sharing and kudos to the lady pumping tortillas like there is no tomorrow! Next video please should be how to make Tlacoyos or gorditas!
Rick you are such a blessing. I love the content. Thank you 🙏🏼
A fine balance between advanced yet still approachable. Thanks!
Your cook making the tortillas in the restaurant kitchen stole the show . Your great to watch too
The taco manual series is pure gold!
These are the BEST videos! Very informative and very explained. Thank you Chef Bayless!❤️👍
Thank you, your videos are excellent. Greetings from Querétaro.
I ordered 2 bags of the blue today... So, I'll be watching this video a few times more very soon. YUM!!!
I love Masienda corn and masa!!! That's what I make my tortillas out of. Excellent products!
Thank you Sir. I have learned the dexterity and techniques
Thanks chef
Chef.....love your videos and am devouring (ha) your Mexican Kitchen book. Thanks for everything.
nicely done
Wow, I think this is one of his best videos. Incredible
Rick Bayless is the man. Thanks for all these wonderful lessons. I'll be eating well for life with knowledge like this.
I use the ziplock bags to press them, I reuse them again and again.
Love how you explain step by step how to make delish tortillas ..
Your channel is simply the best of authentic Mexican cuisine, thank you chef Bayless
Love how you explain everything to us amateurs cooks & want to be chefs. You are a fantastic teacher
Fresh is sooo! Much better.
I am so grateful for this video. Thank you for sharing your knowledge and experience with us. Very interesting!
Cheers from NYC!
Love it. I grew my own flint corn and have it stored. One day ill do the long process. I wish more chefs / cooks knew that you are not supposed to drink or consume the water that comes out of your hot tap if its been in a water heater, theres chemicals and all kinds of nasty things in there.
His water could be going through a filter also, before coming out of the tap.
Rick Bayless is the to go for all your essential need in the cuisine of Mexico..you can't go wrong with his instructions close and up front and a sincere receipts..you can't go wrong from his channel..!!!!
Needed that tip about a hot and warm griddle set up! Gonna set up two burners this time! 😅
Rick, you’re a national treasure and a wonderful teacher. Thank you for all you’ve done for the art of cooking.
Thank you for showing the 2nd tortilla redo .. helping home cooks to relax and keep on
Just did this recipe tonight. Of the 10 tortillas it made 4 of them puffed fully. 1 dud (the first on which needed more H20) and 5 partially puffed. Used the maseca and the flavor was phenomenal. Thanks Rick!
Thanks Rick. I enjoy making tortillas and it does take a while to learn to make them. But as you say, it gets easier the more you make them. And fresh tortillas are always best. I am going to look into the heirloom ground mass as I do wish to try the regional flavors.
For those who like numbers and weighing (or like me don't yet have the muscle memory for getting the size right each time), it seems like around 60-65g (2 1/4oz ish) is a great starting point. Anything over 70-75g is very thick and ends up more like a pita or flatbread, and anything under 60g tends to be too thin to be workable. I'm no expert, in fact I'm still very much a beginner, but this is helping me be consistent which makes it easier to iterate each time.
I've always used 45g
Can’t wait to eat at your restaurant! Oh, and I learned something.
Good job! I am
Mexican I’m and I make tortillas everyday.
There is absolutely no comparison between Maseca and Masienda masa harina. I've been making tortillas and tamales with Masienda and trying their different varieties of corn. The Masienda masa harina seems to be alive.
Yes I agree
wonderful! i like the yellow tortillas more than the white ones. i really appreciate that more pronounced maize flavor. the Masienda masaharina that i tried before was the white kind & it was ok. but i'm looking forward to trying that yellow one next.
I got the Masienda. Last night, on my fifth time making tortillas, I am finally totally happy with my result. I wasn't getting the moisture correct previously. The difference is amazing and the Masienda is delicious.
Mine were a mess the first time. Now I’m thinking I didn’t use enough water. Is that what you meant?
@@lorraineedmond5921 Yes. I've made so many of RB's recipes even done black mole and felt happy with the results. This "simple" thing has been the hardest thing to do consistently. Wild.
What was the water/masa ratio you used for it?
I have been a customer of Masienda since it began. There is nothing better than their products unless you grow your own corn and make your own masa from it.
I put salt in my masa dough mixture. Tastes great!
After making my first homemade tortilla 6 years ago, I never went back to store bought. The flavor is night and day, i always have masa ready in my fridge.
My little grocery store only carries "instant" masa, so I have been ordering Bob's and it works well, but I will try to find other brands. A very informative video.
You make it look so easy! Now I just need some masa and a flattening unit. 😂😊
The Masienda bag calls for a scant cup of hot water for every cup of masa harina. Not the same as Maseca. I ALWAYS get a great puff following Masienda’s recipe
Rick, you’re the king of Mexican food! Thanks for sharing your skills. Question: What temps do you use for 2 sides of the griddle?
Omg, I was browsing & found ur Chanel. I miss ur show so much I always watched u on TV. I really miss it, but glad I found u here. Hope the family is doing well ❤❤
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
These will be great for tacko night..
Hey Rick, your Mexican kitchen book is falling apart!! I've been making your bean recipe for many years, incredible. Question
; can I nix the heirloom corn I grow, dry it in a dehydrator, and put it through a grain mill as I need it?
Great video, thanks Rick.
I’m out of the country and am really missing corn tortillas. Is there anyway to make corn torillas without masa harina. Thanks
national treasure
Thank You, Chef.
I recently started my journey of making tortillas. I've only made flower tortillas so far and I've tried 3 different recipes, with lard, without lard, with butter and Crisco mix and just salt and water. The salt and water only is actually a flat bread from the Middle East and you cook them until they bubble and lightly brown and they are crispy but, you use a spray bottle with warm water and you spray both sides lightly making sure to get the edges pretty wet and you stack them in a plastic bag with a towel wrapped around the bag and they steam and in about 3 or 4 minutes the tortillas are soft and plyable and they stay that way if you keep them in a plastic bag. They don't get hard like the other tortilla recipes do.
Next will be making corn tortillas and tamales.
Being from Los Angeles, I've had very good and not so good tortillas and tamale masa so I know what I want to achieve but getting there is questionable.
Nice One I too am a "rank amateur", But I have seen the best, in Oaxaca. My favorite version of this is the oblong memella. Thanks, Rick. I'm going to try Masienda asap
It's the real deal. I got a the variety pack after watching Rick talk about Masienda and it's absolutely outstanding. Dramatically better flavor and nuance. I even used the blue corn masa to make blue corn pancakes, which were also awesome.
MASEKA built a big mill at Plainview TX about 30 yrs ago. They contracted with local TX farmers to grow their corn. They claimed the production in MX wasn't as consistent in quality or quantity as what they could get here.
We didn't raise any corn for them. Their contract was a little too detailed for us. It wouldn't have been terrible, but farmer's trucks would often be in line for 3 days to get unloaded. I don't know if it's still operating.
Huh! I make corn tortillas using Maseca all the time, and it's validating to see pretty much all of my techniques used here, save for the transferring to the pan, but forgive me as I use my cast iron pan and will probably actually burn myself on the edges. I'm more of a plopper. Get it in my hand and slap it down onto the pan. Haven't had hardly any problems with wrinkling luckily.
Same here. Plop right into my cast iron skillet. No wrinkling!
I love your videos. They're interesting, relevant, and oddly comforting. I can depend on you to give your viewers the complete information INCLUDING how to deal with the wee mishaps that could happen. l also love the bits of history you give us about the day's recipe/ingredient. Thanks!
Thanks Rick - My dough is resting, I did it as you showed to, and it looks just like yours (surprise). This will be the first time I use my tortilla press.
btw - what is your favorite oil sprayer? I know you mentioned you have one, but I don't think you said what brand or kind it is. I've gone thru so many others, including Misto, that I've about given up. Thanks again.
I’ve started using “Maseca Antojitos” which is for sopes and gorditas, but it makes wonderful tortillas. The dough doesn’t need as much time to rest/hydrate bc the corn is ground much finer, and the tortillas seem to keep their pliableness longer.
And how’s the taste? My problem with Maseca is that it’s tasteless, pliability comes second.
Thank you Rick! I just made tortillas with my new Masienda press and masa harina, but kept screwing up when trying to place them on the skillet. You just solved my problem by showing how to properly handle them. Can't wait to try again.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
I like cooking, being doing it since I was a teenager. I’ve made all kinds of things, from pizza to mole poblano from scratch, from sushi rolls to tandoori chicken, from traditional pesto made with a mortal and pestle to tamales.
However, my white whale is the common, humble, simple, corn tortilla. I’ve followed recipes, watched videos, added water, added Maseca… to no avail.
I need a 1:1 long lesson with Rick or an abuela, maybe 20 lessons.
Love making tortillas and eating your restaurants tortillas! Lots of good advice, tortilla press you have is cool but sounds pretty squeaky
Gasp face 😮
Give it a little push on second flip works!! Woah!! Thank you 😊
Hi thanks for your video please how long can they stay in the fridge . And if th bread is taken out from the fridge will it become thick and dry or will they stay soft ? thanks.
Try adding a bit of all Purpose flour they will come out very soft and delicious 😉
So thankful to still find your videos! I hope you are enjoying life and relaxing with friends and family, often. God bless you and yours.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Thanks. Buy hey - no need to throw away a flawed tortilla - cook it up and use to dip into your guac.
I like tortillas de harina
Thank you Mr. Bayless, this was the encouragement/set of hints I've needed. I make my own stuffed pastas, stir-fry decently, pizzas from scratch, homemade sausage, even make my own ramen noodles, but I've NEVER been able to make corn tortillas! I've watched every how-to on the first two pages of EweTube videos, twice, they all vary a bit but they ALL get them to puff; I've experimented thru most of an entire bag of Maseca, and only got ONE tortilla to semi-puff. ONE! And I've very carefully weighed, varied and written down different water/corn ratios, from quite dry to terribly sticky, and measured skillet temps with an infrared thermometer, from 300˚ to 750˚. Forming them, and laying them on the griddle, no issue; but NO PUFF!! It's been SOO frustrating to me.
Tomorrow I'll buy a new bag of Maseca, and try again, and I've bookmarked this video. Thank you Sir, and wish me luck.
Hi Scott, I admire your dedication - keep on trying! Maybe try using the Masa Harina from Masienda. That's what we use in the restaurant, and it can sometimes make all the difference in the world. Best of luck!
@@rickbayless Thanks. I did order some yellow corn masa from them yesterday. Ouch on the shipping!
Not sure if you tried it, but sometimes you have to press lightly on the tortilla to get it to puff, a little after its last turn.
Just tried my Mariana press and masa for the first time. They didn’t come off the plastic gracefully, but the last one was “almost” round 😂
Great video! But...do you make the Flour tortilla the same way?
I typically use a gallon Ziploc bag for mine, but I always wondered why they don’t make something for this.
Thanks for this video Rick. I’ve followed it exactly and have made tortillas that puffed up first time. Great instruction!! I do have a question. I’m a Yank but live in the UK. I cannot buy good corn tortillas here so I have to make my own. I’m doing a Mexican meal for the family the day Father Christmas, Boxing Day. I will need 75-100 corn tortillas and want to make them in advance. Will corn tortillas made this way be okay if frozen and then thawed on the day?
Could you use silicone sheets to press the tortillas? I was thinking if the masa is very soft you could just lay it straight down on the griddle and transfer the raw tortilla without melting it.
I know you love central and southern Mex flavors. At the same time Northern/Sonoran and Baja/ Californian styles need more focus. Could you do more of that?