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.
Late to the party. Tortillas came out tasting great (butter this time). Any recommendations on rolling round tortillas? Mine never come out well. 25 batches in by now. 😅
2 months late lol. I think freezing the finished tortilla is a much better option. Breads and doughs hold incredibly well in the freezer, once reheated they will taste 95% as good as when they were freshly made and you don’t even have to thaw them or anything because they are so thin. Just take the tortilla out of the freezer and put it directly on a hot pan, let it heat for a few seconds on each side and you’re done. I do this regularly and it’s awesome because you can have fresh tortillas whenever you want, and because they are flat, they don’t take almost any space in you freezer
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!
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'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!!! ✌🏾
@@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
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.
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..
@@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.
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.
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.
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..
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.
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.
Aww come on dude! Cook the bacon first, then cook the peppers and onions IN the rendered bacon fat. hnnnnnng. Butter? We don't need no stinking butter!
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!!!😊😊😍😊😊😍😊😊😍😊😊😍😊😊
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
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.
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.
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.
Look at making phulka or roti from Indians, especially the Gujarati's.and Marathis who are famous for.their thin and soft rotis Roti's are unleavened flat bread! If you want it to puff up, let light brown spots appear on both sides and then press with a soft spatula or a cloth. They will puff up.
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.
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.
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.
I'm sure Diana Kennedy has forgotten more about Mexican food than I will ever learn in my lifetime, but is it not a little problematic that we're taking tortilla lessons from a 94-year-old white woman from the UK?
No, I truely don't think so. She lived there for most of her life. Dedicated her time to researching and practicing the cuisine. Received the highest awards she is able to earn from the mexican gov. She credits basicly everything to the person she has learned it from. If that isn't enough to allow you to spread culture I dont know what is. She probably had the chance to exploit her privileges and cater her books more towards how people saw mexican cuisine before her books and I wouldn't be suprised if that would've made her way more money. But she cares about the cuisine and chose to portray it the way it is meant to be. If you truely are unsure if it is a problem you should watch Nothing Fancy.
He probably only speak English, and in that case she's without a doubt the best source. Many Mexicans have serious respect for her, and she takes great care in recording recipes as they are without trying to cater to an American or European audience. That said, if you speak Spanish you can find dozens of great recipes right here on RUclips, just search "tortillas de harina".
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
I feel bad for my neighbors and hearing my fire alarm go off so many times. They probably think I don’t know how to cook, but the truth is I’m just Mexican
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.
Ethan: ...kneed for 4 to 5 minutes... Me hearing: ...for 45 minutes... Me thinking: WHAT!? 45 MINUTES!? 😨 Oh well, it is authentic and all and I've never made tortillas before so...sure why not. (45 min later...and totally exhausted) Oh, there is a link to the recipe...where it says 5 minutes 😂 Thankfully they turned out really good 👍
All that jazz about pinching the flour with lard is a waste of time. You end up kneading it so much that it all becomes homogeneous in the end. It’s not like making biscuits.
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.:)
1.- Lard makes them soft, this is more like a soft pan cookie, the worst of both worlds 2.- Worst rolling technique ever, never roll away from the tortilla, stop 2 or 3 cm before the edge, so you get round tortillas instead of those spiked squerish things you got
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.
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.
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.
but it's not a comal. it's like using a cup for cereal and calling the cup a bowl. that being said cast iron frying pan is better than basically anything else in a typical kitchen.
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 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.
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!
Two questions: Can I prepare the tortilla wraps in advance and if so , should I roll them out and store them in the fridge on an air tight container? After cooking them , if I'm going to reheat them later, what's the best way to store them?
Probably the slightly higher protein content, but given that the ranges overlap (Wikipedia says 9-12% for all purpose flour and 10-13% for bread flour) it shouldn't matter too much.
I mean he's pretty fckn good in the kitchen but for me there is a bit too much from binging w/ babish... even the background somewhere around 8 minutes?! someone pls... tell it's not just me who hearing it
I hear that banish music ;) great recipe. I've made similar flatbread using this and not realised with just a little more work I could've been making tortillas.
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. Do you have any advice on how long these flour tortillas can be stored in the refrigerator? Do you think it would be better to store cooked tortillas or store the uncooked dough?
@@tronmagik Hey, I did my own research. It's definitely best to cook then FREEZE them with parchment paper between them. Reheat them on the griddle/comal just as you cooked them. They last forever in the freezer.
Best cooking channel I've seen so far. I have that rare feeling when I fully understand every step of the recipe. Golden! :)
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
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!
Late to the party. Tortillas came out tasting great (butter this time). Any recommendations on rolling round tortillas? Mine never come out well. 25 batches in by now. 😅
If i wanted to freeze this, what do you think, should i freeze the dough or the to tortila?
2 months late lol. I think freezing the finished tortilla is a much better option. Breads and doughs hold incredibly well in the freezer, once reheated they will taste 95% as good as when they were freshly made and you don’t even have to thaw them or anything because they are so thin. Just take the tortilla out of the freezer and put it directly on a hot pan, let it heat for a few seconds on each side and you’re done. I do this regularly and it’s awesome because you can have fresh tortillas whenever you want, and because they are flat, they don’t take almost any space in you freezer
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!
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'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!
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
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!
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..
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
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.
My grandmother made these everyday when I was a kid in the 70s along with pinto beans, a magical combination
I have watched a lot of babish and when I hear the music Ethan used here I just start hearing babish's sounf
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.
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.
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
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 👌.
I like the binging with babish references in the music
yeah i thought i recognized it
Theres also the music from Mark Rober
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.
Aww come on dude! Cook the bacon first, then cook the peppers and onions IN the rendered bacon fat. hnnnnnng.
Butter? We don't need no stinking butter!
AMEN!!
We need to see a video of your dad's meat smoking process.
Bacon video is in the works and we just got done with kielbasa yesterday. The kielbasa video should done for this weekend!
Yea, I wanna see his dads meat too 🤙🏻
SRC .... 😬
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!!!😊😊😍😊😊😍😊😊😍😊😊😍😊😊
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
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!
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.
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.
Look at making phulka or roti from Indians, especially the Gujarati's.and Marathis who are famous for.their thin and soft rotis
Roti's are unleavened flat bread!
If you want it to puff up, let light brown spots appear on both sides and then press with a soft spatula or a cloth. They will puff up.
If he's gonna do that, he should look into matzo, as well. Damn I'd love to see him make good matzo...
Hey Ethan! Can you add timestamps to this video? I always find myself coming back to it and this would make my life easier :)
You *might* want to use different background music for uh... reasons :)
So I wasn't alone who noticed that.
Which reasons?
?
What reason
@@akamarush5729 His thumbnails and music are the same as Babish
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.
Why is youtube not promoting your channel? It’s better than tv lol you should have at least 1 milion subs
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.
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 :)
Everyone I know makes these with HOT water. I think it's supposed to help with the rolling process.
I use boiling water. I think that helps develop the gluten in the dough. Hot water and rest are essential.
@BC Bob I will not eat a store-bought flour tortilla. Very few people in my family (cousins and the next generation) make them. It's a dying art.
Yup! Hot water, and preferably more water than what was used here...
The purpose of using warm water is to melt the fat that is incorporated in the flour mix.
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'm sure Diana Kennedy has forgotten more about Mexican food than I will ever learn in my lifetime, but is it not a little problematic that we're taking tortilla lessons from a 94-year-old white woman from the UK?
No, I truely don't think so. She lived there for most of her life. Dedicated her time to researching and practicing the cuisine. Received the highest awards she is able to earn from the mexican gov. She credits basicly everything to the person she has learned it from.
If that isn't enough to allow you to spread culture I dont know what is.
She probably had the chance to exploit her privileges and cater her books more towards how people saw mexican cuisine before her books and I wouldn't be suprised if that would've made her way more money. But she cares about the cuisine and chose to portray it the way it is meant to be.
If you truely are unsure if it is a problem you should watch Nothing Fancy.
He probably only speak English, and in that case she's without a doubt the best source. Many Mexicans have serious respect for her, and she takes great care in recording recipes as they are without trying to cater to an American or European audience.
That said, if you speak Spanish you can find dozens of great recipes right here on RUclips, just search "tortillas de harina".
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
I feel bad for my neighbors and hearing my fire alarm go off so many times. They probably think I don’t know how to cook, but the truth is I’m just Mexican
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.
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.
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
Ethan: ...kneed for 4 to 5 minutes...
Me hearing: ...for 45 minutes...
Me thinking: WHAT!? 45 MINUTES!? 😨 Oh well, it is authentic and all and I've never made tortillas before so...sure why not.
(45 min later...and totally exhausted) Oh, there is a link to the recipe...where it says 5 minutes 😂
Thankfully they turned out really good 👍
You can't be serious 🤣
Now you know my baking skill level 🤣
this man in the corner really kneaded his dough for 45 mins im wheezing
I like using very hot water when making flour tortillas. It gelatinizes the flour and I prefer that texture.
All that jazz about pinching the flour with lard is a waste of time. You end up kneading it so much that it all becomes homogeneous in the end. It’s not like making biscuits.
Thank you for this. I noticed that your website’s recipe is missing the part where the dough has to nap for 30 minutes. 😴
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.:)
Made these for my family the other week. They loved them, so far the best taco night we've had
Thanks, Ethan!
1.- Lard makes them soft, this is more like a soft pan cookie, the worst of both worlds
2.- Worst rolling technique ever, never roll away from the tortilla, stop 2 or 3 cm before the edge, so you get round tortillas instead of those spiked squerish things you got
That looks like a perfectly fine homemade tortilla de harina for me
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.
I don't know if you used it in other videos but the binging with babish music was really noticeable lol
Good video still
yea, i think he should use a new song to set himself apart
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.
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.
Flips with fingers and calls it a comal: you’re invited to the carne asada, Ethan!
but it's not a comal. it's like using a cup for cereal and calling the cup a bowl.
that being said cast iron frying pan is better than basically anything else in a typical kitchen.
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 ✊
Has anyone tried this with olive oil i/o lard? I was wondering if I should consider 1:1 as the total amount of olive oil vs lard
Question.
I have about 2kg of flour that's just about to go past its best before date. Could I make these and freeze them? Or would it not work
Yes. You can freeze. One person commented that freezing up to 2 months was fine. After that they might develop freezer burn.
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.
So much shame.
I'm Mexican and this white boy kicks my as at tortillas...
Way to go buddy 💪👍👏
Bro you got mold on them tortillas
If you listen carefully he's using the same music that binging with babish uses.
Autentic mexican flour tortillas use shortening not lard.
Chapatti , naan and Paratha with varieties please?
why bread flour and not all purpose as is typical
Why did you put moldy tortillas in the thumbnail?
Now that you mention it, I thought they were moldy.
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!
why are you using the same music as babish lmao
Love it when you test recipes! :)
A white woman being called the “Dame of Mexican cooking “. Your tortillas look like my aunts
I was thinking the same thing. Out of all the spanish cooks in the us that is who you choose and say authentic.
Did you know there are no white people in mexico
Henry Pires I think there is actually a lot of white people in Mexico, they just aren’t Mexican
I was definitely surprised by that title being applied to someone with a very Anglophone name.
Why is the tortilla in the thumbnail moldy?
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.
Just found your channel. Tried Joshua Weissman”s, and babish’s recipe, now I’m gonna try yours
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
"Cut it on an angle to add more flavor." Yes, sir!! Great video!
i made these twice and i couldnt roll them out thin enough AT ALL. help!
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
Damn those "lardons" look really delicious.
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.
I love your passion on all your videos specially in Mexican food but you burn them. BTW I’m Mexican in Canada leaning to be Mexican in other country.
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 love warm tortillas slathered in real butter.
This channel is SO underrated!
I love scrambled eggs in bacon and buter too ! But to correct the color I strain the bacon fat with a fine sieve.
Two questions:
Can I prepare the tortilla wraps in advance and if so , should I roll them out and store them in the fridge on an air tight container?
After cooking them , if I'm going to reheat them later, what's the best way to store them?
Did you test this at all? I have the same questions
why exactly should you use bread flour instead of say all purpose or something?
Probably the slightly higher protein content, but given that the ranges overlap (Wikipedia says 9-12% for all purpose flour and 10-13% for bread flour) it shouldn't matter too much.
Didn’t expect to see Morgan Spurlock giving cooking tips
I mean he's pretty fckn good in the kitchen but for me there is a bit too much from binging w/ babish... even the background somewhere around 8 minutes?! someone pls... tell it's not just me who hearing it
its not just you, he uses some of the same old school BWB Music.
Thought ripping hot meant high heat, nope means medium
Made these today Ethan and they came out perfect. Another great recipe from you. Hope you're enjoying Paris.
I hear that banish music ;) great recipe. I've made similar flatbread using this and not realised with just a little more work I could've been making tortillas.
Every time I have made tortillas I've added some baking powder. How different is it without baking powder?
I just noticed that Ethan and Babish both use this background music in
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. Do you have any advice on how long these flour tortillas can be stored in the refrigerator? Do you think it would be better to store cooked tortillas or store the uncooked dough?
Also curious about this!
@@tronmagik Hey, I did my own research. It's definitely best to cook then FREEZE them with parchment paper between them. Reheat them on the griddle/comal just as you cooked them. They last forever in the freezer.
Did people really eat so much lard everyday traditionally? Isn't it unhealthy?
Mexicans don't seem to think so, and it tastes damn good, so...
I kinda wonder why I even buy tortillas if they're this simple to make
Corn (masa) are faster but just as easy (with a press). And I have stopped buying.
Can you make these in advance and store them somehow? And does it also work in a non stick skillet, or does it have to be cast iron/carbon steel?
what are you TALKING ABOUT??? those are how mexican stye eggs are SUPPOSED TO LOOK. Look at all those flavor specks!!!!
lost me at that burrito roll