How have I never found your channel before tonight? At the begining of COVID I looked for a tortilla recipe to make my own as you could not find any in the stores where I live in the Greater Toronto Area. All of the recipes I found made the making of them complicated and labourious which is incredible for something that is so integral to Mexican daily cuisine. You are the first one to offer a logical and replicable recipe. Thank you so very much. I just bought about two dozen tortillas at the store today. As soon as they are gone, I am trying this recipe. I think if I make these before the store-bought ones are finished, no one will eat the store-bought. Thank you so much for sharing your culture with us!
Just made these and this is the first time everything went really well!! My tortillas stayed put when I rolled them out instead of snapping back 🙏🙌 they just didn't really puff up for me, but I played with the heat while making them and I think I just needed to turn it up more cause they started puffing more when I did. Definitely keeping this recipe!!! Thank you for explaining everything so well ❤️
I made these today and everything went smoothly. I forgot to slather them in butter after I formed them into 2 oz balls but they didn't dry out at all. I would suggest that people making these for the first time make the smaller size. It makes handling the rolled out dough easier.
@@VillaCocina after making some I realized that you made it look easier than it is. I got better as I made them. Like you say, one small step at a time!
just wanted to say this is my third time making these and they turned out so great every single time the dough is so soft and so easy to roll !!! and they taste amazing!! thank you !!!
I love love your recipes so much and been followed through fews of them but there are some ingredients that are not available in my country especially the chilies! Guajillo, ancho, serrano, and so on. Even fresh jalapenos are also hard to find, whenever i see them in a supermarket i have to buy lots of the chilies just to comfort my soul 😂 Anyway here are some questions, what can i use to substitute for the tomatilos? And can i use chili powder to substitute for fresh or dried chili? Thank you agian for sharing your brilliant recipes and made them to a whole new level. Big love from Thailand ❤
Thank you for the recipe! I just got done making these delicious tortillas with my 5 and 6 year old and they loved the taste. The tortillas looked like cute different kinds of shapes Lol😊 but it was enjoyable and delicious. We sure will try making these again.
Hi Villa, I question regarding the King Arthur Flour you have posted under the description. The King Arthur Flour is Organic and Unbleached. I was at Walmart earlier and found King Arthur Flour. There's are 3 or 4 different ones and neither are Organic, does is make a difference if it is organic? Some of the King Arthur flours are Wheat, bread flour, but they all say all purpose flour. I didn't buy any of them as I'm not sure which is correct to buy
To best explain this recipe, it is like a Tortilla meets and marries a French Crepe, and soon thereafter they have a baby. Their new baby is part Tortilla and part Crepe. Note - the only thing I did differently was to exclude the baking powder from your recipe. Since baking powder is a leavening agent commonly used in baking, it is not needed in your recipe because vinegar or buttermilk (common acids) are not needed to make the tortilla dough rise on the griddle. I also added 6 grams of sugar to your recipe to give the tortillas a slightly sweet taste, which is barely noticeable. Thanks for sharing!
These are beautiful and look amazing! Thanks for this tutorial. How long do they stay fresh and better than store-bought? How do you store them? In Madrid there are no tortillerias, and panaderias don't make them either :-[ I can almost taste them just watching this video. But I am a single guy and it's not very practical to make them unless they will last as long as it takes me to eat them all (about a week). btw in Spain, a "tortilla" is a potato-egg omelete 😕
ohhh. growing up in the central valley in California as a kid I would stop on my mike on the way to school and grab fresh tortilla's off the press in a ... guy/company's backyard and I always brought BUTTER to put on the tortillas off the press-my breakfast for 4 years of high school!
You saved me time and money, I had everything and loved using butter. Those were delicious don't think i could go back to buying them again , many thanks.
Love your channel but I usually make corn tortillas. However,I never see people adding a lil onion powder, garlic powder, chili powder, cumin etc to the flour/corn mixture. All those (extra) ingredients really make the tortilla pop.
Interesting comment. I think doing so would be fun to do. However, like rice in many cultures, tortillas are the main staple and aren't usually seasoned at all.. Meaning, an accompaniment to what you actually have your stomach set on. Normally, in Mexico, (corn) tortillas are not salted or spiced, except in some very regional dishes. Could be fun though, i guess. Also cumin isn't really used all that often in Mexico. It's a very southwest US-Mexican thing, I think. Sorry, not your point but i thought i'd mention it...
How have I never found your channel before tonight? At the begining of COVID I looked for a tortilla recipe to make my own as you could not find any in the stores where I live in the Greater Toronto Area. All of the recipes I found made the making of them complicated and labourious which is incredible for something that is so integral to Mexican daily cuisine. You are the first one to offer a logical and replicable recipe. Thank you so very much. I just bought about two dozen tortillas at the store today. As soon as they are gone, I am trying this recipe. I think if I make these before the store-bought ones are finished, no one will eat the store-bought. Thank you so much for sharing your culture with us!
Just made these and this is the first time everything went really well!! My tortillas stayed put when I rolled them out instead of snapping back 🙏🙌 they just didn't really puff up for me, but I played with the heat while making them and I think I just needed to turn it up more cause they started puffing more when I did. Definitely keeping this recipe!!! Thank you for explaining everything so well ❤️
Awesome! you are doing great by studying the reaction of the tortillas during the cooking process. Im sure you will master it soon.
I made these today and everything went smoothly. I forgot to slather them in butter after I formed them into 2 oz balls but they didn't dry out at all.
I would suggest that people making these for the first time make the smaller size. It makes handling the rolled out dough easier.
Great advice. One small step at the time. ☺️
@@VillaCocina after making some I realized that you made it look easier than it is. I got better as I made them. Like you say, one small step at a time!
I’m excited!! 😊
Great! I hope the video is helpful.
I made them, tastes alot better then store bought, thank you, for sharing
My pleasure 😊
just wanted to say this is my third time making these and they turned out so great every single time
the dough is so soft and so easy to roll !!! and they taste amazing!! thank you !!!
Thanks for the recipe, hope you are doing well health wise , God bless you and your husband.
Greetings from Dallas Texas
I love love your recipes so much and been followed through fews of them but there are some ingredients that are not available in my country especially the chilies! Guajillo, ancho, serrano, and so on. Even fresh jalapenos are also hard to find, whenever i see them in a supermarket i have to buy lots of the chilies just to comfort my soul 😂
Anyway here are some questions, what can i use to substitute for the tomatilos? And can i use chili powder to substitute for fresh or dried chili?
Thank you agian for sharing your brilliant recipes and made them to a whole new level.
Big love from Thailand ❤
Looks delicious I’m making these thank you for sharing 👍🏽👍🏽👍🏽👍🏽🤤😋
Have fun! 👍🏻
You made that simple and easy to follow! Gracias!
Now that's a beautiful thumbnail! Great recipe as always
Glad you like it! 😉
Looks wonderful! Gonna try it this weekend with your fajita recipe!!! Thank you!!!
Have fun! ☺️
Very nice. Such a good clean kitchen and presentation. I'm glad you are getting your health back. This is one of my favorite channels.
Thanks! Feeling great. 😊
Thank you for the recipe! I just got done making these delicious tortillas with my 5 and 6 year old and they loved the taste. The tortillas looked like cute different kinds of shapes Lol😊 but it was enjoyable and delicious. We sure will try making these again.
Wonderful! Thanks for sharing. Greetings to your little ones ☺️
Hi Villa, I question regarding the King Arthur Flour you have posted under the description. The King Arthur Flour is Organic and Unbleached.
I was at Walmart earlier and found King Arthur Flour. There's are 3 or 4 different ones and neither are Organic, does is make a difference if it is organic? Some of the King Arthur flours are Wheat, bread flour, but they all say all purpose flour.
I didn't buy any of them as I'm not sure which is correct to buy
Gracias ❤️
My family used bacon fat, in place of butter. , works the same. Great show!
Interesting!
To best explain this recipe, it is like a Tortilla meets and marries a French Crepe, and soon thereafter they have a baby. Their new baby is part Tortilla and part Crepe. Note - the only thing I did differently was to exclude the baking powder from your recipe. Since baking powder is a leavening agent commonly used in baking, it is not needed in your recipe because vinegar or buttermilk (common acids) are not needed to make the tortilla dough rise on the griddle. I also added 6 grams of sugar to your recipe to give the tortillas a slightly sweet taste, which is barely noticeable. Thanks for sharing!
Appreciate you🌠
They look yummy!
Thanks it's very helpful
😊 Muy bien hecho me gusta esto🌸
Like with using butter but my favorite is lard…yum!
I have a recipe with lard if you are interested.
@@VillaCocina yes please….
Luv watching ur you tube video ...
Looks great
Thank you! ☺️
This recipe will be next on my list. My husband and kids will be in heaven 😃
It's so good! Enjoy!
You guy;s are so fun to watch!
Thank you!
I can’t wait to make this. Thank you, thank you! Is the condition celiac? If so do you have a good gluten free recipe for tortillas to share with us?
Type one diabetes and yes I have an almond flour tortilla recipe thats so good. Here is the recipe 👉🏻 ruclips.net/user/shortsnAf8JwP00LM?feature=share
Oh my gosh I just watched 3 videos after this one and I'm so glad your recipe didn't include xanthium gum or eggs.
These are beautiful and look amazing! Thanks for this tutorial.
How long do they stay fresh and better than store-bought? How do you store them?
In Madrid there are no tortillerias, and panaderias don't make them either :-[ I can almost taste them just watching this video. But I am a single guy and it's not very practical to make them unless they will last as long as it takes me to eat them all (about a week).
btw in Spain, a "tortilla" is a potato-egg omelete 😕
I usually freeze them and take out what I need only. Potato egg omelette? Interesting.
Can you add olive oil instead of butter or with the butter as well?
3 flour
5 teaspoons butter
1.5 kosher salt
2 baking powder
1 cup warm water
¡Muchas gracias!😊😋❤️
De nada ☺️
thank you God bless
Alright, yes!! Can't wait.. question.... U can't eat because of gluten or??
Type 1 diabetes
ohhh. growing up in the central valley in California as a kid I would stop on my mike on the way to school and grab fresh tortilla's off the press in a ... guy/company's backyard and I always brought BUTTER to put on the tortillas off the press-my breakfast for 4 years of high school!
Sounds lovely 😊
Will this recipe work if I use a tortilla press instead of rolling the little dough balls?
You saved me time and money, I had everything and loved using butter. Those were delicious don't think i could go back to buying them again , many thanks.
Merci!
When you do some sort of salad, you should make your own version of a Habanero Vinaigrette.
Sounds great! Love vinaigrettes.
Love your channel but I usually make corn tortillas. However,I never see people adding a lil onion powder, garlic powder, chili powder, cumin etc to the flour/corn mixture. All those (extra) ingredients really make the tortilla pop.
Interesting comment. I think doing so would be fun to do. However, like rice in many cultures, tortillas are the main staple and aren't usually seasoned at all.. Meaning, an accompaniment to what you actually have your stomach set on. Normally, in Mexico, (corn) tortillas are not salted or spiced, except in some very regional dishes. Could be fun though, i guess.
Also cumin isn't really used all that often in Mexico. It's a very southwest US-Mexican thing, I think. Sorry, not your point but i thought i'd mention it...
Greetings from Seattle Rosanna y Nelson. Have you ever looked into using Einkorn flour? It may not impact the sugar levels the same way as AP flour
I haven’t, almond flour tortillas are actually pretty close in flavor to flour tortillas.
could I use a tortilla press instead of a rolling pin?
Yummy
They sure are!
He's so lucky! I need to practice more. Mine never puff up. 😒
If you are determined, you’ll become so good at it ☺️
Thank you!! If I dont have a comal can I use a pan?
Yes of course! Do non stick
@@VillaCocina thank you so much! I made them tonight and everyone loved them!
That's what it is in Mexican croissant 🥐 lol
Where did you get the portable gas stove?
My husband got it from my sister in law 😂
What condition? Why u cant eat tortillas? 😁
Type one diabetes 😉
Ah. Im a type 2
That thing looked like a Puffer FISH!!! lol
😂
Diabetic ? Me too 😞
Where can I find written recipes?? You go too fast for me to write it. I think I’m going to love your recipes😊.
Thank you.
Hi there! Here is the link 👉🏻 villacocina.com/easy-chunky-guacamole-in-a-molcajete/
Wow that's a big tortilla
I wonder if I can use 50% reg flour and 50% gluten free?