As a child of the 1950's, the only place we could get flour tortillas was from my Mother's kitchen. With 11 children, she churned out flour tortillas at least 2-3 times a week. At 4 foot 11 inches, her secret to kneading the dough in the bowl, was to put the bowl on a chair so she could really put her tiny weight into it. And yes, lard makes these killer! Now at 94 years, she still lures us to her home with these gems. 👍
YES!!! I grew up in the 50's also...the eldest of 7, and my mom learned to make tortillas from my Grandma. They were the best....and also kneaded in a bowl on a chair in front of her. Such sweet memories! We ate them with homemade refried beans and salsa. My mom would pan roast the tiny hot peppers for the salsa. Mmmmmm. :)
I live in south central Texas and we have HEB. Every store has a Bakery section where they make flour tortillas every day. You feel blessed if you get there in time to catch them still warm.
We’ve been baking our own sandwich bread for two years. We recently had great success with your pita recipe and that’s when my wife said “once we get a good tortilla recipe we won’t need to buy any bread anymore”. Then you drop this recipe. We’re excited!
Your videos are not only educational and interesting, they also have this great vibe that you somehow project. Your channel is comforting and all your videos make me feel good. Cheers from Switzerland. Stay healthy!
How fun to see you use a rolling pin. My tia would make a huge batch, and she’d use a tortilla press, but we liked them better formed by hand. I can’t explain well how to do that, but you can get perfect form and thinness by shaping them in your hand with some practice. 😃
I grew up in a Mexican household and when Glen said " I didn't taste a tortilla until high school" I audibly gasped! It sounds silly but I really genuinely forget that. the ones you made look delicious!
Ben's Here that’s how my mother was too. In her case it was due to growing up on a tight budget. She was only able to taste Tex mex when Taco Bell opened near her.
I was always told that tortilla presses don't work well with flour tortillas due to the gluten and they need to be rolled. I only use my tortilla press with masa dough.
I use my tortilla press with a flour dough if I want a puffier tortilla with a smaller diameter. When I use a rolling pin with the same recipe and same amount of dough, it makes thinner, larger tortillas. So it’s really all about my mood.
If you need baking powder and don't have any, and you have baking soda and cream of tartar, use a 2:1 ratio of baking soda to cream of tartar and you can make your own baking powder
Mmmmm...warm bread-y things. What we all love and need and should just accept as being good to have at any time! And Glen and friends twice in a day, with Jules....so proud to be a Canadian! You two are so.....lovely! Thank you!!!
My Mom made this several times a week growing up and taught me, though I RARELY make them myself. It's always fun to see how someone else makes them. Note - spot on about practice, some people learn by observing someone doing it once or twice and they're good (providing the person they're observing is doing it well) others need dozens of batches before they get it how they like them. Much like making a good cup of coffee it simply comes down to practice and practice frequently.
i am mexican american and even these are a challenge for me. these look lovely though! thank you for bringing awareness that homemade flour tortillas are nothing like store bought.
I had some chicken fat mixed with olive oil standing around, never been sure, what to do with it, and used it for tacos yesterday, istead of milk i used oat milk (nothing against milk, I just like oat milk) and instead of wheat flour I used spelt flour, because, that`s what I had in my pantry. They where delicious :)
How was the thickness of the ones you made versus the ones you had in Mexico? I made some at home recently and they came out much thicker than any of the store bought ones. More of an ingredient on its own with the taco rather than just a way to transport the filling. I liked it!
I remember the day my paternal grandma taught my mom how to make tortillas. My grandma did not measure anything, so my mom measured everything before Grandma put it in the bowl . The following is how tortillas were made in our home: 6 c. flour 1/2 c. lard 1 t. salt 2 rounded t. baking powder 1 7/8 c. warm water Make an indent in the flour and put the lard in the indent. Add the warm water. Mix with hand. Keep mixing and then knead for 35-40 minutes. The dough should be soft, but not sticky. Shape into small balls. Roll each in flour. Put back in bowl and let stand 1-2 hours to overnight. Roll thin on floured board.
I've always worked the dough in the bowl until the bowl's clean and all the flour's been picked up, then I'll move it to the counter to knead for a few minutes, then break off into smaller dough balls and cover them with a damp paper towel. Then I go refry some charro beans or black beans with onion while they rest, to spread on the tortillas when I'm done 🤤
I love that you put all your recipes in metric. Makes it so easy to do a half/quarter batch just for practise. Cause theres no point in me making 16 tortillas if I screw em all up lol.
Thanks for posting Glenn! I was intrigued with how you used milk and let the masa rest. What region of Mexico is this from? Northern Mexico invented the burrito with the use of the flour tortilla. Western, Southern and Eastern Mexico use more maiz. Mexico City uses more bread (bolillo) in their cuisine because corn is usually harder to get into the city and mass produce tortillas. Last question: any thoughts on substituting the lard for vegetable shortening to make them vegetarian friendly?
Hey Glen and Julie! Not often commenting on videos, but thanks for all the great recipes over the past 10+ years! I am writing my thesis right now-you give me the motivation to keep going and cook something delicious at the end of the day! Thank you so much & Greetings from Germany
We always use a small rolling pin. No more than 1.5 inches (3.8 cm) in diameter and about 8 inches (20 cm) long. It was often the first project in woodshop in Jr. High School! I'm from New Mexico and you do right cooking them on cast iron.
You've been making a lot of flatbreads as of late, I wonder if any of your old cookbooks have potato flatbread? It's big in my country and I just made some from leftover mashed potatoes, it's so simple and really delicious.
Hi Glen ... We really enjoy your recipes but of late.... We can't get yeast without ordering a pound. Any suggestions? We are in PA USA. We are really learning to stretch our pallet with your video recipes.
I have a ton of bacon fat but no lard. I wonder if they would turn out tasting more like bacon than a tortilla. I did biscuits that way recently and they really were bacon biscuits. Not that I was complaining.
Yeah, I just bought the biggest tub of lard I have ever seen $10, they talked me into getting it. They said I could freeze it in portions. So I will definitely try these again with your method.
Would any fat do? I don't have lard or bacon grease. But I do have butter and shortening. I would imagine I would have to offset the milk for the water content in the butter somewhat
You are only the second person I’ve ever seen make flour tortillas with milk. I’ve only ever used water. I’m Mexican American and grew up with having flour tortillas daily. (My grandmother would roll them so round they looked die cut). I’ll have to give these a try to see the difference. It absolutely does not matter how wonky there are they will still be delicious.
I'm making these for tortillas Tuesday for Cinco de Mayo. Usually I buy one of those kits that come with hard tacos. I fried up some bacon just so I could have some bacon grease. I'm not sure how much bacon fat I have so I'm planning to just use it all and then add shorting to bring it up to four tablespoon total.
I was born in the early 50's. We ate homemade flour tortillas everyday made with pork fat and very hot water. I made them since I was 9. I am, well in my late 60's and yes my mother and father are alive and well. They still eat out on Sunday. Guess where they go. Mexican restaurant lol
You can eat ham and eggs. Cut ham slices into tiny squares, fry it in a pan until cooked, then add eggs and mixed together. And you have ham and eggs and flour tortillas, cut the tortillas with your hands and pick the ham with the tortillas and eat it. Congratulations you're eating Mexican food now.
In Alberta we did the milk in a bag for a short period of time in the mid-80s. It didn’t go over too well for good reason. When you watch a video and you see the milk in the bag that’s an East Coast thing.
I feel that whole thing about people knowing a thing from growing up around it. I could make a country gravy without thinking, but I've been trying to get good at making corn tortillas. I am a white guy from hillbilly ancestry and I don't own a tortilla press so it has been very much a trial and error. I recently went back to make my own corn tortillas and found that my masa had gone stale. I didn't even think about it's shelf life.
A tip for rolling out tortillas. Cut the zip part off a zip lock bag and cut down the sides of the bag so it opens like a book. Put the dough between the plastic and roll it out with a rolling pin. It let's you get really thin tortillas without them sticking to the rolling pin and without adding a bunch of flour. They will spring back a little when you take them off of the plastic. You can let them rest in the plastic after rolling for a few minutes to minimize shrinking.
I'm looking forward to trying these. They are currently resting. I used the microwave to heat some of my milk and melt the lard. I also formed my dough balls first then let them rest. I remember seeing this from my days in Texas.
Yeah, the flour isn't as necessary for rolling out the dough, but there is something very homey about having that little dusting of flour on the outside when eating it. Also, don't cook too long initially so that it's not already too cooked when you want to make quesadillas later. You might need to play around with the temperature too, it's nowhere near as high as you need for corn tortillas.
Did not look much like a struggle to me. What would make these even better is standing there with a stick of butter and eating them as they come of the griddle.
Thank you........ Love to having you both around. I'm on a 12 lockdown (in the UK) due to underlying illnesses and you make my day................ Thank you again.
I am flat out dying for some Mexican food from my favorite restaurant (which is closed at the moment). I'm no Mexican food cook but I'm getting desperate. You'd think growing up in California I could do something passable, but nope. Oh, and I've been eating Mexican food my entire life. Probably had a flour tortilla as a toddler.
I love your culinary posts!!! I love your calmness in explanations and you have such an positive state of mind! I am glad that I found you! P.S Please make adjustments and align the door in corner under the your RUclips button because i always stare at that door - I know it's crazy but for me is professional defect! 😄😄😄😄😄
It might make rolling them out easier if you use a smaller one-handed rolling pin. I made mine from dowels about 8-10 inches long. I have several thicknesses and lengths for different applications. Cheap, easy to make to suit, and they store easily. So handy!
I grew up in a Mexican household, though I'm not Mexican myself. This was pretty close to how I saw it being done. The main difference was in the shaping. I remember making the discs thinner in the middle than the outer edge (like an illustration of a red blood cell) and then rolling the outer edges to the thickness of the middle. My step-grandmother would bang these things out all day long on an electric griddle and freeze them in packages of 10.
I'm all for the idea chasing away the blues caused by a spring snow with a warm bready substance. I've got two pounds of yeast coming so I'm going to be all set to go crazy soon. I had mixed results making pie crust till I switched to a food processor.
So what exactly was off about these? My problem with making flour tortillas is that they are always too stiff. I'm not sure if I should use different heat or just less time or what.
If they are too stiff, try kneading for a longer period of time to develop the gluten, like 7-8mins. Gluten is what gives the dough the elasticity that tortillas are known for.
Haha I love that comment... "End of April and its snowing outside" Here in Los Angeles, its end of April and tomorrow its going to be 100 Degrees in places, lol
Every tortilla, naan or other flatbread I have ever made ends up triangular, so your shaping looks amazing to me! No matter the shape, still delicious.
Nice content lately featuring breads. Have you ever cooked a "Pullman" loaf in a covered "Pullman" style pan? It makes a squared off rectangular loaf .
You should try making hojaldres from Panamá, I think they taste better then tortillas but you need to eat while warm not cold and I don’t like them reheated.
It just blew my mind that you and your wife didn’t have flour tortillas until highschool/college! Im a white lady that grew up in Texas, and I often had tortillas more than I had bread 🤣
Cassi Gonzales I’m from Canada too, I’m a lot younger and I didn’t try them until I was in high school. It’s still a lot of meat and potato based diets. Especially if your from a rural area
Going to have to make some of these. My great grandmother was from New Mexico and I have many fond memories of fresh tortillas (made with lard of course) from when I was a little kid.
You gotta be kidding me I just spent last 2 hours doing tortillas based on other recipe so I could eat tomorrow with cheese, beans and a stir fry mix of different hams
these look amazing, and the additin of bacon fat sounds fab. when i was young, my best friend’s mother made tortillas regulalrly on their old wood kitchen table. her rule was that you had to be able to see the grain of the wood through the tortilla, and then itwas the right thickness.
This is completely off subject, but I have been watching your Cola making videos and was wondering if you have tried making any of the flavored hard seltzers?
tortillia pasture, now you did it my mouth wont stop watering, and i dont have pork,, thank you for showing how easy it is to make these,, be strong, be safe, and be blessed
I could be wrong, but bacon fat is also lard, since bacon comes from a pig and lard is pig fat. I know it has a different flavor though, since bacon is cured and usually smoked with a hard wood. Isn't brisket specific to a cow? What's a pork brisket? Do you mean a pork butt? Does Canada use different butcher terminology from the US? I can't wait to try this recipe out, because the tortillas in that picture at 0:10 look fantastic.
Rendered bacon fat has slightly different properties when used in baking - it isn't always a 1:1 substitution. Pigs do have a brisket, the same as cows, it's just smaller, and In most places it isn't cut out and sold on it's own. Usually it's left in / split between several other retail or butcher cuts. We have a whole series on butchering a pig: ruclips.net/video/u1hlaWVzwAo/видео.html where we show the 'regular' cuts, but also pull out a bunch of lesser known cuts like the brisket. Here's the butcher pulling out the brisket: ruclips.net/video/EXW61pHy3a4/видео.html
As a child of the 1950's, the only place we could get flour tortillas was from my Mother's kitchen. With 11 children, she churned out flour tortillas at least 2-3 times a week. At 4 foot 11 inches, her secret to kneading the dough in the bowl, was to put the bowl on a chair so she could really put her tiny weight into it. And yes, lard makes these killer! Now at 94 years, she still lures us to her home with these gems. 👍
I was a little bit hesitant with the lard and bacon fat but since she is 94, I'll try it! Cheers!
YES!!! I grew up in the 50's also...the eldest of 7, and my mom learned to make tortillas from my Grandma. They were the best....and also kneaded in a bowl on a chair in front of her. Such sweet memories! We ate them with homemade refried beans and salsa. My mom would pan roast the tiny hot peppers for the salsa. Mmmmmm. :)
Homemade tortillas, 4'11", 94 yrs? Is your mom my grandmother?
I love how you just bust out the bag of milk like it isn't a bag of milk
@Goocimoos haha - he's Ontarian - we BCers don't have 'plastic' milk LOL
You know we have those in the United States as well, right?
I envy Jule's timing. She always shows up when the food is ready. 🤣❤
I'm pretty sure Glen gives her a short head's up.
No matter how you make it, they have to better than the mass produced store bought ones. Fresh tortillas are amazing. Nice color on those Glen!
So true!
I live in south central Texas and we have HEB. Every store has a Bakery section where they make flour tortillas every day. You feel blessed if you get there in time to catch them still warm.
We’ve been baking our own sandwich bread for two years. We recently had great success with your pita recipe and that’s when my wife said “once we get a good tortilla recipe we won’t need to buy any bread anymore”. Then you drop this recipe. We’re excited!
Mind sharing you sandwich bread recipe?
Your videos are not only educational and interesting, they also have this great vibe that you somehow project. Your channel is comforting and all your videos make me feel good. Cheers from Switzerland. Stay healthy!
How fun to see you use a rolling pin. My tia would make a huge batch, and she’d use a tortilla press, but we liked them better formed by hand. I can’t explain well how to do that, but you can get perfect form and thinness by shaping them in your hand with some practice. 😃
I grew up in a Mexican household and when Glen said " I didn't taste a tortilla until high school" I audibly gasped! It sounds silly but I really genuinely forget that. the ones you made look delicious!
USA and Canada have A LOT in common. One thing that feels alien to me as an American is how less common Mexican food is.
Ben's Here
Ben ,never tasted them till like 10 years ago.
O, but none compare to the thin ones I ate in Mexico this winter🌞
Ben's Here that’s how my mother was too. In her case it was due to growing up on a tight budget. She was only able to taste Tex mex when Taco Bell opened near her.
"A warm bready substance." 😂
A tortilla press would be of great help to have a consistent, round tortilla. And it saves time too!
That's usually with corn tortillas, the flour ones are by hand
I was always told that tortilla presses don't work well with flour tortillas due to the gluten and they need to be rolled. I only use my tortilla press with masa dough.
I use my tortilla press with a flour dough if I want a puffier tortilla with a smaller diameter. When I use a rolling pin with the same recipe and same amount of dough, it makes thinner, larger tortillas. So it’s really all about my mood.
@@HolyMess420 yeah, a couple of hard cover books or boards. The wooden tortilla presses are just two boards with hinges
If you need baking powder and don't have any, and you have baking soda and cream of tartar, use a 2:1 ratio of baking soda to cream of tartar and you can make your own baking powder
Kenny Roberts
Nice. 🙏
Go white boy get ur tortilla on!.. they love amazing!
I was literally looking at my bacon fat in the fridge and feeling thankful and wondering why I didn’t use it.
Funny how life goes there's a reason for everything ;)
Mmmmm...warm bread-y things. What we all love and need and should just accept as being good to have at any time! And Glen and friends twice in a day, with Jules....so proud to be a Canadian! You two are so.....lovely! Thank you!!!
You gotta be kidding! I just made tortillas for the first time today about 3 hours ago. It was awesome!
I've used two wooden steak boards and a cut open ziplock bag (keep from sticking) to press corn tortillas.
I use 40% corn flour, get the ease of use of wheat flour Tortillas, and get the great flavour of corn Tortillas .
I make rosé wine by mixing my Melbacs with Pinot Grigios as well.
I will try both your suggestions great to hear others take on things cheers
My Mom made this several times a week growing up and taught me, though I RARELY make them myself. It's always fun to see how someone else makes them. Note - spot on about practice, some people learn by observing someone doing it once or twice and they're good (providing the person they're observing is doing it well) others need dozens of batches before they get it how they like them. Much like making a good cup of coffee it simply comes down to practice and practice frequently.
What timing! I was thinking about making these just yesterday
i am mexican american and even these are a challenge for me. these look lovely though! thank you for bringing awareness that homemade flour tortillas are nothing like store bought.
I had some chicken fat mixed with olive oil standing around, never been sure, what to do with it, and used it for tacos yesterday, istead of milk i used oat milk (nothing against milk, I just like oat milk) and instead of wheat flour I used spelt flour, because, that`s what I had in my pantry. They where delicious :)
lot of things i would love about lliving in canada, but the weather alone would keep me from a long term commitment.
How was the thickness of the ones you made versus the ones you had in Mexico? I made some at home recently and they came out much thicker than any of the store bought ones. More of an ingredient on its own with the taco rather than just a way to transport the filling. I liked it!
You want to almost see your hand through the other side of the tortilla when you roll it out
I love you two. You bring me such happiness in these frightening days. Thank you.
Remember friends, either home made or from store, you ALWAYS have to heat the tortilla before you eat it
Any mex tia will tell cold tortillas will kill you.
I remember the day my paternal grandma taught my mom how to make tortillas. My grandma did not measure anything, so my mom measured everything before Grandma put it in the bowl . The following is how tortillas were made in our home:
6 c. flour
1/2 c. lard
1 t. salt
2 rounded t. baking powder
1 7/8 c. warm water
Make an indent in the flour and put the lard in the indent. Add the warm water. Mix with hand. Keep mixing and then knead for 35-40 minutes. The dough should be soft, but not sticky. Shape into small balls. Roll each in flour. Put back in bowl and let stand 1-2 hours to overnight. Roll thin on floured board.
I've always worked the dough in the bowl until the bowl's clean and all the flour's been picked up, then I'll move it to the counter to knead for a few minutes, then break off into smaller dough balls and cover them with a damp paper towel. Then I go refry some charro beans or black beans with onion while they rest, to spread on the tortillas when I'm done 🤤
What a big wild world. Growing up in Texas, it's so hard for me to imagine not having grown up with tortillas, just goes to show ya.
I love that you put all your recipes in metric. Makes it so easy to do a half/quarter batch just for practise. Cause theres no point in me making 16 tortillas if I screw em all up lol.
Thanks for posting Glenn! I was intrigued with how you used milk and let the masa rest. What region of Mexico is this from? Northern Mexico invented the burrito with the use of the flour tortilla. Western, Southern and Eastern Mexico use more maiz. Mexico City uses more bread (bolillo) in their cuisine because corn is usually harder to get into the city and mass produce tortillas.
Last question: any thoughts on substituting the lard for vegetable shortening to make them vegetarian friendly?
My mom uses butter because she hates pork.
Hey Glen and Julie! Not often commenting on videos, but thanks for all the great recipes over the past 10+ years! I am writing my thesis right now-you give me the motivation to keep going and cook something delicious at the end of the day! Thank you so much & Greetings from Germany
BEST TORTILLA SNACK IS A WARM TORTILLA WITH BUTTER! Snacking on a budget!!
Just in time for cinco de mayo.😉
We always use a small rolling pin. No more than 1.5 inches (3.8 cm) in diameter and about 8 inches (20 cm) long. It was often the first project in woodshop in Jr. High School! I'm from New Mexico and you do right cooking them on cast iron.
You've been making a lot of flatbreads as of late, I wonder if any of your old cookbooks have potato flatbread? It's big in my country and I just made some from leftover mashed potatoes, it's so simple and really delicious.
Hi Glen ... We really enjoy your recipes but of late.... We can't get yeast without ordering a pound. Any suggestions? We are in PA USA. We are really learning to stretch our pallet with your video recipes.
I have a ton of bacon fat but no lard. I wonder if they would turn out tasting more like bacon than a tortilla. I did biscuits that way recently and they really were bacon biscuits. Not that I was complaining.
Yeah, I just bought the biggest tub of lard I have ever seen $10, they talked me into getting it. They said I could freeze it in portions. So I will definitely try these again with your method.
Would any fat do? I don't have lard or bacon grease. But I do have butter and shortening. I would imagine I would have to offset the milk for the water content in the butter somewhat
You are only the second person I’ve ever seen make flour tortillas with milk. I’ve only ever used water. I’m Mexican American and grew up with having flour tortillas daily. (My grandmother would roll them so round they looked die cut). I’ll have to give these a try to see the difference. It absolutely does not matter how wonky there are they will still be delicious.
I'm making these for tortillas Tuesday for Cinco de Mayo. Usually I buy one of those kits that come with hard tacos. I fried up some bacon just so I could have some bacon grease. I'm not sure how much bacon fat I have so I'm planning to just use it all and then add shorting to bring it up to four tablespoon total.
I was born in the early 50's. We ate homemade flour tortillas everyday made with pork fat and very hot water. I made them since I was 9. I am, well in my late 60's and yes my mother and father are alive and well. They still eat out on Sunday. Guess where they go. Mexican restaurant lol
You can eat ham and eggs. Cut ham slices into tiny squares, fry it in a pan until cooked, then add eggs and mixed together. And you have ham and eggs and flour tortillas, cut the tortillas with your hands and pick the ham with the tortillas and eat it. Congratulations you're eating Mexican food now.
In Alberta we did the milk in a bag for a short period of time in the mid-80s. It didn’t go over too well for good reason.
When you watch a video and you see the milk in the bag that’s an East Coast thing.
I feel that whole thing about people knowing a thing from growing up around it. I could make a country gravy without thinking, but I've been trying to get good at making corn tortillas. I am a white guy from hillbilly ancestry and I don't own a tortilla press so it has been very much a trial and error. I recently went back to make my own corn tortillas and found that my masa had gone stale. I didn't even think about it's shelf life.
Wow! I have never heard of using milk.
A tip for rolling out tortillas. Cut the zip part off a zip lock bag and cut down the sides of the bag so it opens like a book. Put the dough between the plastic and roll it out with a rolling pin. It let's you get really thin tortillas without them sticking to the rolling pin and without adding a bunch of flour. They will spring back a little when you take them off of the plastic. You can let them rest in the plastic after rolling for a few minutes to minimize shrinking.
I'm looking forward to trying these. They are currently resting. I used the microwave to heat some of my milk and melt the lard. I also formed my dough balls first then let them rest. I remember seeing this from my days in Texas.
You should really try them with refried beans and some sourcream in them.. perhaps even a sliver of avocado as well...
Do you think oil could be substituted for lard? I can't get lard where I live.
Yeah, the flour isn't as necessary for rolling out the dough, but there is something very homey about having that little dusting of flour on the outside when eating it. Also, don't cook too long initially so that it's not already too cooked when you want to make quesadillas later. You might need to play around with the temperature too, it's nowhere near as high as you need for corn tortillas.
Many, many, *Many* years ago I remember Mexican restaurants would bring warm totillas and butter to the table with every meal ❤
I love how excited Jules is when she finds out there's pork to eat with the tortillas
I tried some last werk. Man, shaping them was HARD!
A mix of Coconut Oil and Soft Butter work really well for Tortillas as well!
Does anyone know what the results would be if the lard was replaced with bacon fat and bacon fat was used for the entire amount of fat in the recipe?
Did not look much like a struggle to me. What would make these even better is standing there with a stick of butter and eating them as they come of the griddle.
Ok, made these and they turned out too thick?? What did I do wrong Glen?😭
I render my own beef lard at home - but the end result is a clean hard brick. How do you get your pork lard so soft?
Flour tortillas with butter and coffee is the best breakfast! Try it!
Thank you........ Love to having you both around. I'm on a 12 lockdown (in the UK) due to underlying illnesses and you make my day................ Thank you again.
I am flat out dying for some Mexican food from my favorite restaurant (which is closed at the moment). I'm no Mexican food cook but I'm getting desperate. You'd think growing up in California I could do something passable, but nope. Oh, and I've been eating Mexican food my entire life. Probably had a flour tortilla as a toddler.
Trying this out right now! Very excited!
I love your culinary posts!!! I love your calmness in explanations and you have such an positive state of mind! I am glad that I found you!
P.S Please make adjustments and align the door in corner under the your RUclips button because i always stare at that door - I know it's crazy but for me is professional defect! 😄😄😄😄😄
It might make rolling them out easier if you use a smaller one-handed rolling pin. I made mine from dowels about 8-10 inches long. I have several thicknesses and lengths for different applications. Cheap, easy to make to suit, and they store easily. So handy!
What would be a good vegan alternative to the lard/fat?
When we gonna see the al pastor made?!
I grew up in a Mexican household, though I'm not Mexican myself. This was pretty close to how I saw it being done. The main difference was in the shaping. I remember making the discs thinner in the middle than the outer edge (like an illustration of a red blood cell) and then rolling the outer edges to the thickness of the middle. My step-grandmother would bang these things out all day long on an electric griddle and freeze them in packages of 10.
I grew up making homemade tortillas!
I try and make them at least monthly.
I'm a native of New Mexico and have Spanish heritage.
I'm all for the idea chasing away the blues caused by a spring snow with a warm bready substance. I've got two pounds of yeast coming so I'm going to be all set to go crazy soon. I had mixed results making pie crust till I switched to a food processor.
So what exactly was off about these? My problem with making flour tortillas is that they are always too stiff. I'm not sure if I should use different heat or just less time or what.
If they are too stiff, try kneading for a longer period of time to develop the gluten, like 7-8mins. Gluten is what gives the dough the elasticity that tortillas are known for.
Haha I love that comment... "End of April and its snowing outside" Here in Los Angeles, its end of April and tomorrow its going to be 100 Degrees in places, lol
Every tortilla, naan or other flatbread I have ever made ends up triangular, so your shaping looks amazing to me! No matter the shape, still delicious.
Nice content lately featuring breads. Have you ever cooked a "Pullman" loaf in a covered "Pullman" style pan? It makes a squared off rectangular loaf .
Looks like you did a great job, I tried flour tortillas a few weeks ago and did everything wrong...I am glad now I have this to follow and try again!
Those look so delicious, I'm pretty sure they are way better than many premade ones you can get in a store here.
Saludos desde México
Two funny things. Your Canadian accent makes me wanna cook this longer (I'm Minesotan!) And I'm so friggen hungry for this!
You should try making hojaldres from Panamá, I think they taste better then tortillas but you need to eat while warm not cold and I don’t like them reheated.
It just blew my mind that you and your wife didn’t have flour tortillas until highschool/college! Im a white lady that grew up in Texas, and I often had tortillas more than I had bread 🤣
Cassi Gonzales I’m from Canada too, I’m a lot younger and I didn’t try them until I was in high school. It’s still a lot of meat and potato based diets. Especially if your from a rural area
Going to have to make some of these. My great grandmother was from New Mexico and I have many fond memories of fresh tortillas (made with lard of course) from when I was a little kid.
I saw a lady in Texas once make it as a pourable batter. Can't find a recipe for that online anywhere, have you come across one?
Pork lard is the secret ingredient for awesome refried beans (along with some chiltepin if possible). ;)
You gotta be kidding me I just spent last 2 hours doing tortillas based on other recipe so I could eat tomorrow with cheese, beans and a stir fry mix of different hams
Thanks I will try this. At a resale shop I found a tortilla press for seven dollars and I’ve been wanting to find a nice recipe to use with it.
these look amazing, and the additin of bacon fat sounds fab. when i was young, my best friend’s mother made tortillas regulalrly on their old wood kitchen table. her rule was that you had to be able to see the grain of the wood through the tortilla, and then itwas the right thickness.
I’ve made tortillas at home and you have to admit that your worst tortilla is probably better than any store-bought to do you could ever get.
The secret by the way is a tortilla press.
Y’all are invited for a carne Asada
The commercial tortillas I have in my pantry are just as "misshapen" as your handmade tortillas.
Milk??? That is Strange
This is completely off subject, but I have been watching your Cola making videos and was wondering if you have tried making any of the flavored hard seltzers?
Been thinking about a white claw clone...
@@GlenAndFriendsCooking Perfect, please!!!!
tortillia pasture, now you did it my mouth wont stop watering, and i dont have pork,, thank you for showing how easy it is to make these,, be strong, be safe, and be blessed
I could be wrong, but bacon fat is also lard, since bacon comes from a pig and lard is pig fat. I know it has a different flavor though, since bacon is cured and usually smoked with a hard wood.
Isn't brisket specific to a cow? What's a pork brisket? Do you mean a pork butt? Does Canada use different butcher terminology from the US?
I can't wait to try this recipe out, because the tortillas in that picture at 0:10 look fantastic.
Rendered bacon fat has slightly different properties when used in baking - it isn't always a 1:1 substitution.
Pigs do have a brisket, the same as cows, it's just smaller, and In most places it isn't cut out and sold on it's own. Usually it's left in / split between several other retail or butcher cuts.
We have a whole series on butchering a pig: ruclips.net/video/u1hlaWVzwAo/видео.html where we show the 'regular' cuts, but also pull out a bunch of lesser known cuts like the brisket.
Here's the butcher pulling out the brisket: ruclips.net/video/EXW61pHy3a4/видео.html
@@GlenAndFriendsCooking Thanks! I learned something new!
Flour tortillas are super easy. We use vegetable shortening. I make them better than my abulea.
Lose the milk just use water
Thanks glen thanks jules.
You had me at bacon fat and lard.
When the whole thing puffs up and fills up with air you mastered the tortilla
wonky is good ;)
Do you mean coarse salt in the recipe? Great channel and content. Very relaxing without background music or hysterical cuts. Keep it up!
Yes, correct - thanks for letting me know. It's been fixed.
Hii I tried your ginger bug and ginger beer it came out really good... But when I brew with barley my wort doesn't have that dark colour ! What to do
That's a mix of vienna malt and a few other darker malts - check out our brewing channel for more info.