I've been commenting and binging your videos for almost a week LMAO. And here I am again. MY TORTILLAS HAVE NEVER TURNED OUT THIS GOOD ETHAN!!! Idk if it's because I used rendered bacon fat this time (highly encourage y'all to save your bacon grease for joys like thisssss) or I let the dough rest for a full 20 minutes but these turned out 🔥🔥 my yield was 697g. I got 4 (80g) burrito and 15 (~25g) taco sized tortillas. My Huevos Rancheros made me extra happy today. Thank you for the recipe!!! ✌🏾
Ethan, proportions in this recipe are gold. I've made this 3 times already (in 3 weeks) & I'm planning to make another this week. I've made turkey leftovers filling, chicken thights middle-east style filling and yesterday, beef & beans quesadillas. They are also so tasty with jam. The dough is so elastic & pleasant to work with like no other. Greetings from Poland.
For better results with butter , slightly increase the amount of fat and decrese the amount of water you add, as butter is only about 80% fat vs the 100% lard.
@@HidingAllTheWay What if we have the Butter-Margarine Hybrid one? Does it need to add more than what it should? Side-note: In Indonesian, there's a affordable Butter that mixed with Margarine. And it's bit weird like Condiment Butter for a Wisconsin Burger.
@@HidingAllTheWay I am not sure, but would clarified butter run the risk of turning liquid at room temperature? It looks like you want a solid or semi-solid fat to sort of coat / disperse among the flour grains, and then mix properly with the water.
I didn't want to make a ton of tortillas at once, so I froze the dough balls I didn't want to use for later. After thawing, they still rolled out and tasted great!
Apart from the recipe, I really appreciate you providing all your sources. They're really helpful. Thanks for genuinely trying to make us all smarter. You're one of the good ones.
You can get them thinner by using corn starch instead of flour when rolling. This also is a great method to roll in general as the starch doesn't get incorporated into the dough like flour will, as a result keeping your work moist and supple. I use this for everything except beads.
@@jeffmunger Masa is corn flour. It is used to make an entirely different type of tortilla. Not sure what "Bad smell" you're talking about. Maybe clean your cast iron better..
How did I miss this a year ago? My late mom and I had Diana Kennedy’s cookbooks but I can’t find them now. So I was searching “make flour tortillas” and here you are. I found your channel back when you were in Mexico. Yay! Enjoy Paree!
Hi Ethan, I can share my 20 year old Tortilla recipe that my aunt shared with me.. from scratch .. I modified it by using canola oil but I prefer the lard not crisco.. 3 cups of flour, 1/2 teaspoon of baking powder, 1 teaspoon of kosher salt, 7 T of lard room temp or canola oil.. had 1 cup very hot water.. add little more water if needed. Mix all ingredients and knead the dough till smooth..let rest for 15 minutes room temperature then divide dough roll into logs and cut dough into 2 inches.. makes about 18 depending how big your balls are.. roll dough , flatten then rollout in a lightly floured surface.. I use a cast iron comal pan .. bubbles will form when u flip them over pop the bubbles. takes less than a min to cook on each side.. my dad's is Spanish Mexican and my mother is Filipino/ Spanish . i learned how to cook from both sides of the family..what is great is I have fused both cuisines.. Just like u I have learned on my own.. never went to culinary school.. Cooking is my life..
used coconut oil instead of lard, and warm water instead of room temp water, absolute perfection, soft with just the right amount of chew. I could eat these every day. i made the small 25 g ones and i suspect that means i WILL be eating them every day for the next little while. definitely going into the rotation. made chicken tacos for lunch.
I try to avoid single use plastics, so instead of plastic wrap, might I recommend a technique my Navajo mother always uses when she makes frybread? She places the ball of dough in a medium/large bowl and then places a damp cloth or paper towel over the bowl to completely cover the dough. It always seems to work just fine and requires no plastic. :)
It's not plastic, it's cellophane, which is much more sustainable, though not completely without issues. That said, the damp cloth method is true and tested, and importantly to me, it's less fiddly to work with.
@@nosy-cat I was about to call you a big smelly liar. How could cellophane not be plastic?! Figured I better look it up first, and: >Cellophane is a polymeric cellulose film made from the cellulose from wood, cotton, hemp, or other sources. >As a bioplastic, cellophane is 100% biodegradable (I suppose there's some ambiguity in "bioplastic", but still) That's really crazy to me. I was always really reluctant to buy cling-wrap thinking it was so wasteful and harmful. If it's actually as biodegradable as they say, that's really great to learn. Thanks.
Much respect for using weight, and paying credit to your recipe source. Been searching youtube for the right recipe to start experimenting with flour tortillas. Yours looks like the one I'm gonna go with. Corn tortillas are amazing, but sometimes you just need a fat burrito! :D
I recommend using a smaller rolling dowel for rolling flatbreads. It's a lot easier to manage than the big english style pin. Commonly found at asian/international markets and it is well worth it. You can use one hand to roll, one hand to turn if you get used to it.
I am from Monterrey Mexico (pretty famous for having really good flour tortillas) and this recipe looks exactly like my mom makes tortillas at home!!! They look delicious!!! Thanks for sharing this one!!!😊😊😍😊😊😍😊😊😍😊😊😍😊😊
Love to see you tackle more simple authentic recipes like this, for example it's impossible to get proper Cuban bread outside of south Florida and it is only good for a single day so it has to be made fresh. Water, flour, yeast, salt, and lard is all you need for the unique smooth and crusty outside with pillowy soft insides.
@@TheAndersDanilet In Mexico we call the edge of the bread suegra, mother in law in Spanish, we call it suegra because nobody likes her or at least that's how the story goes. Personally I like the edge of the bread.
@@williampena197 What part are you from? Everyone in my friends and family even fight for the ends, my brother used to eat them on the way from the tiendita and everyone would be mad lmao
A couple of weeks ago i had some friends over for taco night. I used this recipe for the tortillas. One thing that i did change was to cook the tortillas as i rolled them. staking them on top of each other made them stick together and i had to start over the dividing and rolling process. All in all, it all went smooth as dough. Thanks for the recipe and science behind it.
Great video Ethan. Glad to have recently found your channel. My smokes are very sensitive , even boiling water often sets them off. I keep a small counter top fan near the stove to circulate the air. So wish I had an exhaust hood! As a firefighter, I can't help but comment about towels on the stove top... I'm sure you are very careful, but others might not be. No one intends to be "not careful" , but accidents happen. I'm sure a counter top is just a foot away.
4321Enjoy yeah i agree that it is very similar to babish, but i feel like its more of an extension of his style. While babish really only shows the recipes, this channel actually goes in depth and explains the science behind the recipes in a way I haven’t seen from a channel before.
One thing I have found is that if you are a bit low on the water side just run you hands under the sink and then go back to kneeding. Usually fixes the mixuture pretty good.
Great video. Just a tip I thought I'd share. My mom taught me a trick so the tortillas don't stick like yours did in the video. If you get a paper towel and dip it in a little bit of vegetable oil (or whatever oil you choose) and rub the cast iron or whatever pan you are using, the tortillas will not stick.
Made these today and they are definitely better than store bought, albeit not as uniform lol I didn't have lard so I used beef tallow and i could taste it in the final product, really tasty. I also used AP flour. Using the video measurements I got 9x80g and 1x50g tortillas ill probably make these again. Thanks
Love how you weight things ! I think that's the way to go when making dough. I've never been a baker, but this year I've been experimenting with different styles of pizza dough and some breads. A good scale and learning about bakers percentages has demystified things for me.:)
I made they are tasty! They also melt in your mouth as your eating not chewy in the least bit. I have made tons of flour tortilla recipes and this one is far better than any other. Kneading by hand makes a difference also the harder dough makes a difference too! soft dough flour tortillas are just to leathery. Thanks for a keeper and go to recipe! I used rendered leaf pork lard
Thank you for your service Sir. I can’t wait to make these bad boys. I have a taco night this Tuesday in my restaurant in Tokyo. It’s going to be tortilla madness. Once again I thank you.
I’ve been trying to get tortillas right for so long and this recipe is absolutely perfect, thank you so much. 55g was enough for my pan though, that’s the only change id make. The dough is so fun to work with, I’ve never seen anything like it.
I just used this recipe last week, and the dough I wasn’t going to use made great tortilla chips with the only extra work being cutting them up. Amazing recipe and it was fun to make!
I have made these tortillas twice for my family since watching your video last week. They are amazing! Everyone agrees! Level up...My taco game is strong! So happy RUclips’s algorithms directed me to your channel 😊
Your videos are great. Great production value and content--found your channel after purchasing Noma's book. Would not be surprised to see your channel blow up in viewership in the coming year.
I just tried this recipe and they turned out awesome! Funny that I couldn’t find a video recipe I like in my language, and didn’t think of looking it in English. Good thing I follow you because it turned out you had the perfect recipe all along hehe.
FWIW, my mother never used lard or butter. I asked why not and she said that’s how she learned. Her grandmother used it, but slowly stopped, and then her mother stopped, and now none of my family uses lard in our tortillas. She does use small amounts of banking powder and some canola around the dough after she kneads it while it rests.
@@mzadro7 Pretty insulting to Chef John, Helen Rennie, Internet Shaq, America's Test Kitchen... Weissman falls into the category of: Personality dominates over the food/memes too much.
Can anybody explain the negativity between cooking youtubers? I watch and like all of these people, I don't understand what people don't like about them.
had tried other tortilla recipes but this was by far the best. really easy to work with dough! not sticky, very easy to roll. and super tasty tortilla (used pork lard and I think I will never ever use any other fat for tortilla making in the future...)
Wonderful walkthrough here! Also, if you’re looking for some variation some time: Chef Claudette Zapeda uses a tomatillo husk tea instead of water when making tortillas and salsas. That tomatillo husk tea really adds some spark to a lot of Mexican recipes.
Coconut oil works well too, ime. Doing it yourself also gives you the opportunity to add a bit of leavening, rolled out not quite as thin, for a soft & pillowy gordita.
Great video man, I see great things ahead of you. I subbed maybe 3 days ago? you still had 20k subs and now in less than a week that number tripled, looks like the algorithm is finally showing you the love you deserve. Im having the weirdest deja vu rn, I discovred Joshua Weissman's channel when he was around 20-30k subs too and a year and a half later he's sitting at 2 million right now and I think the same thing awaits you so just keep killing it man, top notch content.
This recipe is so good and it changed my taco life, if there is such a thing. I make these all the time and now I can't go back to store bought tortillas.
Instead of lard, or butter that will give you stiff tortillas try using corn oil or sunflower oil: 200 gm of all purpose flour, 90 ml of water (hot but not so hot you can’t knead the dough ofc) and approx 2 tablespoons of oil, and a pinch of salt, mix and let it rest for at least 30 minutes. And voilà soft tortillas that would not stiffen as son as they are cold. Oh! And once you have rolled out the dough and shaped the tortilla let it rest uncooked, again for some minutes
Can't believe your videos have this amount of visits, your editions is just flawless and the recipes are amazing. I'm going to try out this one right now
A very helpful reminder that such things can be made at home without special equipment, when, as seems to be the case the past few weeks, there's a shortage of commercially-made burrito-size flour tortillas. Bonus: DIY tortillas could be made with whole wheat and/or more interesting grains. Time to experiment! Now, where'd I put my lefse griddle...? (The process looks remarkably like lefse-making, only smaller and without potatoes.)
Looks so delicious. If I let it sit overnight in the fridge will they taste better, like pizza dough? Thinking about making a batch of dough the night before, keeping it in the fridge, then rolling out and cooking my tortillas in the morning with some breakfast fillings. Thanks for another great, informative recipe!
that's hilarious! i've been making tortilla for the last month at least once per week, ive only got the inflation a couple times. i keep adjusting my recipes.
What I recommend when cooking the tortillas (specially if they're raw like this) is to cook them on one side for a minute or so, then turn and repeat so that it doesn't have that burnt flavor but gets cooked more. Also, medium heat
Great recipe, texture was perfect. I ended up needing quite a bit more salt to get the flavor correct but I’m guessing it’s the lard I’m using (used store-bought of first batches instead of home rendered). Also the recipe for poblano con queso was bomb, great fast dinner or lunch.
Your videos are seriously so helpful, i've tried making tortillas a bunch of times. Following various tutorials and they've always come out pretty good but I've had a few issues with shaping them and getting them to look like tortillas lol. You explained every step so well and I'm so confident that I can get them to be good next time. Really great video as always. Thanks!
The difference in the tortilla based on the fat used seems to be in the pliability of the tortilla when it’s cold or leftover. I use oil and they are not as pliable later.
I really like your method of teaching. I also like the respect you give foods and their different origins
Much appreciated, glad you enjoy!
100% agree!
Well put
I've been commenting and binging your videos for almost a week LMAO. And here I am again. MY TORTILLAS HAVE NEVER TURNED OUT THIS GOOD ETHAN!!! Idk if it's because I used rendered bacon fat this time (highly encourage y'all to save your bacon grease for joys like thisssss) or I let the dough rest for a full 20 minutes but these turned out 🔥🔥 my yield was 697g. I got 4 (80g) burrito and 15 (~25g) taco sized tortillas. My Huevos Rancheros made me extra happy today. Thank you for the recipe!!! ✌🏾
Yummy!
My grandmother made these everyday when I was a kid in the 70s along with pinto beans, a magical combination
Ethan, proportions in this recipe are gold. I've made this 3 times already (in 3 weeks) & I'm planning to make another this week. I've made turkey leftovers filling, chicken thights middle-east style filling and yesterday, beef & beans quesadillas. They are also so tasty with jam. The dough is so elastic & pleasant to work with like no other. Greetings from Poland.
For better results with butter , slightly increase the amount of fat and decrese the amount of water you add, as butter is only about 80% fat vs the 100% lard.
Or use clarified butter/ghee.
@@HidingAllTheWay What if we have the Butter-Margarine Hybrid one? Does it need to add more than what it should?
Side-note: In Indonesian, there's a affordable Butter that mixed with Margarine. And it's bit weird like Condiment Butter for a Wisconsin Burger.
@@HidingAllTheWay I am not sure, but would clarified butter run the risk of turning liquid at room temperature? It looks like you want a solid or semi-solid fat to sort of coat / disperse among the flour grains, and then mix properly with the water.
@@CtHtThomas clarified butter is a soft solid at room temp
European butter works better
I didn't want to make a ton of tortillas at once, so I froze the dough balls I didn't want to use for later. After thawing, they still rolled out and tasted great!
That's a great hack!
Thank you for sharing!
Apart from the recipe, I really appreciate you providing all your sources. They're really helpful. Thanks for genuinely trying to make us all smarter. You're one of the good ones.
He flashed the cover of the book for crying out loud!
You can get them thinner by using corn starch instead of flour when rolling. This also is a great method to roll in general as the starch doesn't get incorporated into the dough like flour will, as a result keeping your work moist and supple. I use this for everything except beads.
What part of the process smells really bad? Is it called masa or something? Please tell me, thank you.
Yep, I use a 50/50 cornstrach/flour blend.
@@jeffmunger Masa is corn flour. It is used to make an entirely different type of tortilla. Not sure what "Bad smell" you're talking about. Maybe clean your cast iron better..
How did I miss this a year ago?
My late mom and I had Diana Kennedy’s cookbooks but I can’t find them now. So I was searching “make flour tortillas” and here you are. I found your channel back when you were in Mexico. Yay!
Enjoy Paree!
Hi Ethan, I can share my 20 year old Tortilla recipe that my aunt shared with me.. from scratch .. I modified it by using canola oil but I prefer the lard not crisco.. 3 cups of flour, 1/2 teaspoon of baking powder, 1 teaspoon of kosher salt, 7 T of lard room temp or canola oil.. had 1 cup very hot water.. add little more water if needed. Mix all ingredients and knead the dough till smooth..let rest for 15 minutes room temperature then divide dough roll into logs and cut dough into 2 inches.. makes about 18 depending how big your balls are.. roll dough , flatten then rollout in a lightly floured surface.. I use a cast iron comal pan .. bubbles will form when u flip them over pop the bubbles. takes less than a min to cook on each side.. my dad's is Spanish Mexican and my mother is Filipino/ Spanish . i learned how to cook from both sides of the family..what is great is I have fused both cuisines.. Just like u I have learned on my own.. never went to culinary school.. Cooking is my life..
leyley1970 thanks for this, I was about to say this guy doesn’t look like anyone’s abuelita
What do my small balls have to do with tortilla size?
@@OneManCrusade small balls overcompensate with large tortillas
@@turtlepowersf 24" Tortillas coming right up
@@OneManCrusade the dough u clamp down on is usually a little ball
used coconut oil instead of lard, and warm water instead of room temp water, absolute perfection, soft with just the right amount of chew. I could eat these every day. i made the small 25 g ones and i suspect that means i WILL be eating them every day for the next little while. definitely going into the rotation. made chicken tacos for lunch.
I try to avoid single use plastics, so instead of plastic wrap, might I recommend a technique my Navajo mother always uses when she makes frybread?
She places the ball of dough in a medium/large bowl and then places a damp cloth or paper towel over the bowl to completely cover the dough. It always seems to work just fine and requires no plastic. :)
It's not plastic, it's cellophane, which is much more sustainable, though not completely without issues. That said, the damp cloth method is true and tested, and importantly to me, it's less fiddly to work with.
@@nosy-cat Oh, that's interesting. I did not know that distinction. Thanks!
@@nosy-cat I was about to call you a big smelly liar. How could cellophane not be plastic?!
Figured I better look it up first, and:
>Cellophane is a polymeric cellulose film made from the cellulose from wood, cotton, hemp, or other sources.
>As a bioplastic, cellophane is 100% biodegradable
(I suppose there's some ambiguity in "bioplastic", but still)
That's really crazy to me. I was always really reluctant to buy cling-wrap thinking it was so wasteful and harmful. If it's actually as biodegradable as they say, that's really great to learn.
Thanks.
What is the problem with using plastic
Much respect for using weight, and paying credit to your recipe source. Been searching youtube for the right recipe to start experimenting with flour tortillas. Yours looks like the one I'm gonna go with. Corn tortillas are amazing, but sometimes you just need a fat burrito! :D
I recommend using a smaller rolling dowel for rolling flatbreads. It's a lot easier to manage than the big english style pin. Commonly found at asian/international markets and it is well worth it.
You can use one hand to roll, one hand to turn if you get used to it.
I am from Monterrey Mexico (pretty famous for having really good flour tortillas) and this recipe looks exactly like my mom makes tortillas at home!!! They look delicious!!! Thanks for sharing this one!!!😊😊😍😊😊😍😊😊😍😊😊😍😊😊
Diana Kennedy is the real deal. Gonna give this a try with AP flour as I'm stuck at home due to an ice storm.
Love to see you tackle more simple authentic recipes like this, for example it's impossible to get proper Cuban bread outside of south Florida and it is only good for a single day so it has to be made fresh. Water, flour, yeast, salt, and lard is all you need for the unique smooth and crusty outside with pillowy soft insides.
Que ricoooo 😍, In Mexico we say that if the Tortilla inflates it is because your mother-in-law loves you 😂 it sounds crazy but you can google it🤷🏻♀️
I've not heard that before, but I like it!
In Romania we say that if you eat the ends of a load of bread, your mother in law will love you!
Saludos Paisana 😄
@@TheAndersDanilet In Mexico we call the edge of the bread suegra, mother in law in Spanish, we call it suegra because nobody likes her or at least that's how the story goes. Personally I like the edge of the bread.
@@williampena197 What part are you from? Everyone in my friends and family even fight for the ends, my brother used to eat them on the way from the tiendita and everyone would be mad lmao
A couple of weeks ago i had some friends over for taco night. I used this recipe for the tortillas. One thing that i did change was to cook the tortillas as i rolled them. staking them on top of each other made them stick together and i had to start over the dividing and rolling process.
All in all, it all went smooth as dough.
Thanks for the recipe and science behind it.
Made these tonight with butter. I was super impressed by the softness of the dough. They turned out so good. Definitely with be making them again
This is the most authentic tortilla video online. Nothing else compares. 10/10.
Great video Ethan. Glad to have recently found your channel. My smokes are very sensitive , even boiling water often sets them off. I keep a small counter top fan near the stove to circulate the air. So wish I had an exhaust hood! As a firefighter, I can't help but comment about towels on the stove top... I'm sure you are very careful, but others might not be. No one intends to be "not careful" , but accidents happen. I'm sure a counter top is just a foot away.
This video was extremely professional and *extremely good* how come this guy doesn’t have 500.000 subscribers?
Time heals all ailments.
came here to post this exact same thing and its the top comment lol
500k? More like 2-3 million
cause it feels like a copy of other channels like babish, it's even the same background music as babish, people like originality
4321Enjoy yeah i agree that it is very similar to babish, but i feel like its more of an extension of his style. While babish really only shows the recipes, this channel actually goes in depth and explains the science behind the recipes in a way I haven’t seen from a channel before.
Thank you for telling us the size you use for your tortillas. And I especially love that you use *grams*. That's just unbelievably useful.
I have watched a lot of babish and when I hear the music Ethan used here I just start hearing babish's sounf
One thing I have found is that if you are a bit low on the water side just run you hands under the sink and then go back to kneeding. Usually fixes the mixuture pretty good.
Great video. Just a tip I thought I'd share. My mom taught me a trick so the tortillas don't stick like yours did in the video. If you get a paper towel and dip it in a little bit of vegetable oil (or whatever oil you choose) and rub the cast iron or whatever pan you are using, the tortillas will not stick.
That is a good tip! More pork lard on the pan is never a bad idea :)
Made these for my family the other week. They loved them, so far the best taco night we've had
Thanks, Ethan!
Made these today and they are definitely better than store bought, albeit not as uniform lol I didn't have lard so I used beef tallow and i could taste it in the final product, really tasty. I also used AP flour. Using the video measurements I got 9x80g and 1x50g tortillas ill probably make these again. Thanks
If thougt this videio was overly long just for a tortilla recipe but I enjoyed watching it all due to your take on different kinds. Thanks!
I made these today with butter and they were excellent. No need for much dough experience. Thanks for keeping it simple!
Love how you weight things ! I think that's the way to go when making dough. I've never been a baker, but this year I've been experimenting with different styles of pizza dough and some breads. A good scale and learning about bakers percentages has demystified things for me.:)
"Cut it on an angle to add more flavor." Yes, sir!! Great video!
I made they are tasty! They also melt in your mouth as your eating not chewy in the least bit. I have made tons of flour tortilla recipes and this one is far better than any other. Kneading by hand makes a difference also the harder dough makes a difference too! soft dough flour tortillas are just to leathery. Thanks for a keeper and go to recipe! I used rendered leaf pork lard
Thank you for your service Sir. I can’t wait to make these bad boys. I have a taco night this Tuesday in my restaurant in Tokyo. It’s going to be tortilla madness. Once again I thank you.
great video, never knew there's fat in tortillas. Thanks for including a recipe with butter, few people have lard in their kitchens.
I’ve been trying to get tortillas right for so long and this recipe is absolutely perfect, thank you so much. 55g was enough for my pan though, that’s the only change id make. The dough is so fun to work with, I’ve never seen anything like it.
I just used this recipe last week, and the dough I wasn’t going to use made great tortilla chips with the only extra work being cutting them up. Amazing recipe and it was fun to make!
Made these today Ethan and they came out perfect. Another great recipe from you. Hope you're enjoying Paris.
I have made these tortillas twice for my family since watching your video last week. They are amazing! Everyone agrees! Level up...My taco game is strong! So happy RUclips’s algorithms directed me to your channel 😊
Your videos are great. Great production value and content--found your channel after purchasing Noma's book. Would not be surprised to see your channel blow up in viewership in the coming year.
Thank you for the kinds words. Glad you are enjoying them. Plenty more to come 👌.
This channel is SO underrated!
I made these using butter last night and they came out amazing! Thank you Ethan!
I made a few tweaks to this however as I was shaping the tortillas I could already tell it was much better than the normal go to recipe. Thank you!
Best cooking channel I've seen so far. I have that rare feeling when I fully understand every step of the recipe. Golden! :)
I just tried this recipe and they turned out awesome! Funny that I couldn’t find a video recipe I like in my language, and didn’t think of looking it in English. Good thing I follow you because it turned out you had the perfect recipe all along hehe.
You've got the best content in regards to cooking that I have ever seen. Your directions with the recipes are fantastic. Keep up the excellent work!
FWIW, my mother never used lard or butter. I asked why not and she said that’s how she learned. Her grandmother used it, but slowly stopped, and then her mother stopped, and now none of my family uses lard in our tortillas. She does use small amounts of banking powder and some canola around the dough after she kneads it while it rests.
Those are bunuelos 😶; not flower tortillas.
Something tells me youre being edged out by guys like Weissman and Ragusea by the YT algorithm. Great videos, thanks for all the effort
Cory Swanson
Ragusea, Weissman, Babish and Ethan Chlebowski: the four horsemen of youtube cooking
@@mzadro7 Pretty insulting to Chef John, Helen Rennie, Internet Shaq, America's Test Kitchen...
Weissman falls into the category of: Personality dominates over the food/memes too much.
This guy is sooo much better than those guys. I hate those guys so damn much luckily I just now found him. He is someone who is actually like able
Weissman says some dumb shit and has dumb moments in his videos but he is the best cook of the bunch.
Can anybody explain the negativity between cooking youtubers? I watch and like all of these people, I don't understand what people don't like about them.
Found you on tiktok and I’m obsessed with your videos!! Definitely gonna have to give this a go! Already made some pasta sauce from a recipe of yours!
Hell yea, glad to hear it ✊
So you should get a tortillero, a thing where you can place your tortillas so they don't go cold. Awesome videos man, love em.
had tried other tortilla recipes but this was by far the best. really easy to work with dough! not sticky, very easy to roll. and super tasty tortilla (used pork lard and I think I will never ever use any other fat for tortilla making in the future...)
Wonderful walkthrough here! Also, if you’re looking for some variation some time: Chef Claudette Zapeda uses a tomatillo husk tea instead of water when making tortillas and salsas. That tomatillo husk tea really adds some spark to a lot of Mexican recipes.
Coconut oil works well too, ime.
Doing it yourself also gives you the opportunity to add a bit of leavening, rolled out not quite as thin, for a soft & pillowy gordita.
Made the authenic tortillas tonight. Yummm. So good.
I like using very hot water when making flour tortillas. It gelatinizes the flour and I prefer that texture.
Just found your channel. Tried Joshua Weissman”s, and babish’s recipe, now I’m gonna try yours
I appreciate you, thanks for not disrespecting the culture and not doing some Jamie Oliver bs.
Great, video! I can't wait to try these. Can I freeze these or the dough? How long do they keep in the fridge? Hank you for the tips.
this music sounded so familiar and it finally hit me- babish uses it too! 😂 the tortillas look great!
Great job explaining the process and what to look for. I’ll try this recipe soon
Great video man, I see great things ahead of you. I subbed maybe 3 days ago? you still had 20k subs and now in less than a week that number tripled, looks like the algorithm is finally showing you the love you deserve. Im having the weirdest deja vu rn, I discovred Joshua Weissman's channel when he was around 20-30k subs too and a year and a half later he's sitting at 2 million right now and I think the same thing awaits you so just keep killing it man, top notch content.
This recipe is so good and it changed my taco life, if there is such a thing. I make these all the time and now I can't go back to store bought tortillas.
Instead of lard, or butter that will give you stiff tortillas try using corn oil or sunflower oil: 200 gm of all purpose flour, 90 ml of water (hot but not so hot you can’t knead the dough ofc) and approx 2 tablespoons of oil, and a pinch of salt, mix and let it rest for at least 30 minutes. And voilà soft tortillas that would not stiffen as son as they are cold. Oh! And once you have rolled out the dough and shaped the tortilla let it rest uncooked, again for some minutes
This is easily the best video on this topic
Most are usually poorly worded and ambiguous with lots of assumed info
I made these and the tortillas turned out perfect. Thank you ❤️
Here in France, pork fat is called 'saindoux'. Didn't know pork fat was needed to make tortillas, I should try it! Thanks for the recipe, loved it!
aaaah notre saindoux national ;)
I learned a new french word! Yep pork fat is great for flour tortillas. All the ones I had in Mexico city all used it for theirs. Glad you enjoyed!
Can't believe your videos have this amount of visits, your editions is just flawless and the recipes are amazing. I'm going to try out this one right now
Made these with rendered beef fat bc I'm kosher - they were awesome. Thank you!
Fry the tortilla instead of dry cooking on cast iron and you make buñuelos. Sprinkle with cinnamon sugar right out of the fryer and enjoy!
Thanks Nathan. Your recipes are fantastic and always work because you describe them so well.👍🏽❤️
For y’all who don’t know, down here in Texas we eat tacos for breakfeast, bacon,egg, and chesse, bean and chesse, all in a flour tortilla
remnants of the time when Texas used to be part of Mexico
I as a northern Mexican, I totally approve this.
Que verguenza. Que yo no puedo hacer tortillas.
Soy Tejano . De la frontera.
😢
Love it when you test recipes! :)
A very helpful reminder that such things can be made at home without special equipment, when, as seems to be the case the past few weeks, there's a shortage of commercially-made burrito-size flour tortillas.
Bonus: DIY tortillas could be made with whole wheat and/or more interesting grains. Time to experiment!
Now, where'd I put my lefse griddle...? (The process looks remarkably like lefse-making, only smaller and without potatoes.)
Looks so delicious. If I let it sit overnight in the fridge will they taste better, like pizza dough? Thinking about making a batch of dough the night before, keeping it in the fridge, then rolling out and cooking my tortillas in the morning with some breakfast fillings. Thanks for another great, informative recipe!
Like they say in Mexico, “si se infla ya te puedes casar!” Your tortillas inflated so now you can get married.
Nunca había oído ese refrán
Confirmo, he escuchado ese comentario varías veces.
I forgot that I knew any Spanish is that really a saying
that's hilarious! i've been making tortilla for the last month at least once per week, ive only got the inflation a couple times. i keep adjusting my recipes.
A mi si se me inflan y no me quiero casar xD
What I recommend when cooking the tortillas (specially if they're raw like this) is to cook them on one side for a minute or so, then turn and repeat so that it doesn't have that burnt flavor but gets cooked more.
Also, medium heat
This is a genuinely great channel. I can totally see you blowing up along with this channel. Good production value paired with even better content.
I’m Mexican, Grandma approves this video 👍🏻
The music you use reminds me of Mark Rober and Babish, two awesome guys, it's only fitting to find it here, awesome work man
Hey, when making the breakfast burritos definitely get some Lime Mayo. You'll find it at any Mexican store, it's AMAZING on breakfast tacos.
Why is youtube not promoting your channel? It’s better than tv lol you should have at least 1 milion subs
Thank you. Aside from the salt, which my boyfriend said to use more of, he liked them.
Just made these and we had the best dinner ever!
Great recipe, texture was perfect. I ended up needing quite a bit more salt to get the flavor correct but I’m guessing it’s the lard I’m using (used store-bought of first batches instead of home rendered). Also the recipe for poblano con queso was bomb, great fast dinner or lunch.
Flipping by hand, respect authentic Mexican
Your videos are seriously so helpful, i've tried making tortillas a bunch of times. Following various tutorials and they've always come out pretty good but I've had a few issues with shaping them and getting them to look like tortillas lol. You explained every step so well and I'm so confident that I can get them to be good next time. Really great video as always. Thanks!
I like the binging with babish references in the music
yeah i thought i recognized it
Theres also the music from Mark Rober
Thank you! Precise technique, measurements and advice. Earned my like and sub!
Cheers from Uruguay
Well you definately delivered. Thumbs up
I love scrambled eggs in bacon and buter too ! But to correct the color I strain the bacon fat with a fine sieve.
I've made tortillas before, but they never turn out soft. I will try yours. tfs 🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵🍃🍂🍁🌵
Nicely made video. Thank you. Very helpful
The difference in the tortilla based on the fat used seems to be in the pliability of the tortilla when it’s cold or leftover. I use oil and they are not as pliable later.
Saw a recipe on healthy tortillas I’m gonna try that
GREAT video production!
Hey Ethan! Can you add timestamps to this video? I always find myself coming back to it and this would make my life easier :)
I love warm tortillas slathered in real butter.
Didn’t expect to see Morgan Spurlock giving cooking tips