Oooohh...my....GAWD!! This is the tortilla of my dreams! I can't tell you how many tortillas and recipes we've tried...all in the hopes of finding/creating the very properties this one has. Do not let yourself or anyone else minimize the sheer brilliance of your recipe and the technique you've just created. It may seem incredibly simple now... but that's only because an absolute genius finally cracked the code and translated it into a comprehensable form. Finally...we are a giant leap forward in our quest for Burrito Nirvana. THANK YOU SOOO MUCH!!!
I completely agree with you! I have tried tons of tortilla recipes looking for the Holy Grail. And I can tell by the stretchiness she showed us, that this is the One! She is a genius!
Yep, it works. I just made some smaller ones for flautas. They came out gossamer thin. I put one on the printed recipe and I could see text through the tortilla. Thank you for such a good recipe. ☺ -Dennis
My grandmother is from Sonora and passed two years ago, I was able to get her tortilla recipe before she died. Last night I tried making them and they kept coming out hard and dry. I used her recipe with your technique and it worked! Thanks
Also watch "views on the road' authentic tortillas from scratch. I used Hayden Mills White Sonora Wheat AP flour and John Morrell lard (refrigerted). I followed along with the video during lard incorporation (time) and used her recipe and techniques. The dough turned out soft as silk. Had a hard time making it fit the comal because it stretched so well.
@@booberries833 it's almost the same recipe, the only difference is the fat. Most people in Sonora use vegetable shortening because it's affordable. You might see a few recipes with lard, but traditionally it's done with crisco
You've incorporate science and art. That's a passionate cook's bonus. Your technical descriptions were offset by your real time demonstrations. Truly enjoyable video. Thank you for creating and sharing.
As a true Sonora Latina I’m excited to make this 😁 idk about the blow torch but I love ❤Sonora tortillas, still reminds me of my Nana who passed away in Mexico. Good job 👏🏻
How is this the first time I've heard of this? I've watched countless videos that apparently taught me to make two tortillas together, then I've struggled with them being too thick to wrap burritos. I've WASTED SO MUCH FLOUR AND TIME! And when i make them, they bubble up like balloons. I always assumed that was bad. But that's perfect!? This is an absolute game changer. Thank you!!!
Omg. Fantastic! I used my gas stove's open flame in place of the blowtorch with good results. The separation of the two tortillas was even easier than expected.
I have a lot of tortilla experience. I've always wanted to make Sonoran style but could never get it right, by that I mean thin enough. Your creative technique took a few times to get it dialed in, but now I make truly amazing tortillas. Thank you for this video!
I’ve been looking for this recipe forever. Thank you for posting this and doing all of the research for us. This is the absolute BEST flour tortilla recipe out there.
These came out exactly as described. They really do peel apart easily and are perfectly chewy and delicious. Definitely my new go to recipe for tortillas. Thanks for the excellent step-by-step instructions. I used ghee for the fat in the recipe and they turned out great.
This was stupidly easy, and the best results I have ever gotten. I'm mexican, but honestly we suck at giving instructions for cooking, that's why I was looking for a recipe for thin tortillas in english. The four tortillas I did with this technique are the equivalet to one of the ones I did yesterday. How this have not going viral? I'm going to buy your book asap.
Wow and Holy Moly I have struggled getting really nice thin retch and chewy tortillas until I found your video. This is ingenious. And it will be my go to recipe and method. This is nothing short of brilliant. My first set already turned out beautiful unlike the ones that I made where you put the fat in right away and you just don’t have that nice stretch. Thank you, thank you thank you for making this wonderful video and taking the time to figuring out a great way for a home cook to make these wonderfully thin, chewy yummy tortillas
I had to watch this video a few times to comprehend all the effort gone into this killer recipe. I was confused because the complete recipe was not mentioned. I was like How much flour, no salt? Then I went to her website for the complete recipe. All makes sense now lol. Thank you thank you
This phyllo like tortilla is so great, I can use it For many more recipes like Turkish börek or savory pastry with spinach etc by usıng 10 or 15 of them. You can even make samosas. Great. Thank you👍👏
This is my first time hearing about Sonoran tortillas. We use this technique in our homemade Yemeni version of samosas. Undercook the bread a little and cut into long rectangles and separate.
well done lady lee. fantastic technique. its amazing how much you learn from cross-over cultures...like the yemenese multilayer bread, french croissant, etc... brilliant application.
I do a 30 minute autolyse, then add fat, then knead. This gives me chewy. Glad to hear someone else touch on this. For flakier tortillas, don't do this, add the fat at the start and only knead lightly.
I love that you left in "bloopers" in the actual video rather than editing it out. It feels raw and real, and I can relate personally to it ❤ Love your content! I have your book and I'm working my way through it!
@@sparkyheberling6115 yes. Aphrodite’s ambrosia shows how she makes it in multiple videos. Also most videos showing strudel or boreka or borek dough also uses it, just stretched in one large sheet and cut. Same thin dough, you should be able to see through it. There is a demonstration video for Idaho statesman where a Bosnian family is demonstrating how to roll out thin dough. Also Craftsy has a class on strudel and he shows how to get the dough that thin, I plan on making strudel and knishes this winter. Leah cooks kosher has a video on knishes and one video is about the dough. She gets it thin then stretches it thinner as she rolls them (I think she needed more space than she had so she made it work). Good luck!
The key to Sonoran thin tortillas is hydration (the dough is slightly sticky) ,taste (by lard and salt) and soft and pliable by kneading thoroughly. Plus the skillet or comal has to be very hot because if its too cold they will crisp or not puff and if too hot they will crisp and burn. (I use just under med heat -(pre heat) this example is unique but they are made very easily in the traditional way.
Daaaammmn! Now I have been on this youtube from one channel to the next but I have never seen such a delicious piece of yum yum in my life. Looks sooooo absolutely edible. I would eat that for hours and hours and hours OH MY GOODNESS!!!!
Lovely recipe..you don’t need though to put any fat on the comal to cook them..I’d be afraid of building up char with the roux. I had no problem using no fat, they set in a couple seconds and then I’d just rotate the tortilla. I painted my living room that same nice dark green, even the ceiling. It was the typical light yellow, cream yellow ceiling for 20 years and I got tired of the brilliant light. It’s not too dark at all, very cozy like an English library.. I’m so glad I found this recipe, I’ve been trumpeting it to every site I visit..!
Sonoran Flour is truly amazing. It is considered an ancient grain and the first grain that was introduced in the US. Hayden Flour Mills has a great selection. I use butter, anyone can eat my tortillas.
Thank you thank you thank you. My grandma's recipe just didn't work here in Colorado no matter how much I altered the recipe. This was the hack it needed.
Absolutely BRILLIANT! I just started making not so thin flour tortillas and I'm looking forward to trying this! I also loved the info and science of working with flour. Mahalo and Aloha from Maui!
Wow Mandy Lee, you really nailed this recipe. I can already tell just from the end result, that this is indeed a legitimate authentic mexican tortilla recipe, having eaten hundreds of burritos in california near mexico, I can safely say so. 10/10
Love this idea....will this be similar to Indian rumali roti ( handkerchief roti)?hope the answer is yes . ..absolutely love how clear the instructions..not over complicated ❤️. excited to to make this..thank you
In North China we use same tips to make a similar tortilla called Chun Bing (春餅） to welcome Spring coming in Chinese calendar. It is almost as thin as the one in the video. We usually put some fried vegetables and some other small amount of dishes on tortilla and roll it like a burrito😊
Thanks for the video Mandy! Currently kneading myself some dough (wish i had a flipping machine) going to try these if they're succesfull with a south american oxtail stew!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Oooohh...my....GAWD!! This is the tortilla of my dreams! I can't tell you how many tortillas and recipes we've tried...all in the hopes of finding/creating the very properties this one has. Do not let yourself or anyone else minimize the sheer brilliance of your recipe and the technique you've just created. It may seem incredibly simple now... but that's only because an absolute genius finally cracked the code and translated it into a comprehensable form. Finally...we are a giant leap forward in our quest for Burrito Nirvana. THANK YOU SOOO MUCH!!!
agreed, anyone who has tried to make a ton of these realizes the details that make this so great!
I completely agree with you! I have tried tons of tortilla recipes looking for the Holy Grail. And I can tell by the stretchiness she showed us, that this is the One! She is a genius!
Cracked the code for sure!
What it is the recipe for the mix that you use to separate the tortillas?
Thank you for simplifying the technique. You did an amazing job
As a chef I am extremely impressed by this recipe
Yep, it works. I just made some smaller ones for flautas. They came out gossamer thin. I put one on the printed recipe and I could see text through the tortilla. Thank you for such a good recipe. ☺ -Dennis
I appreciate the level of detail you went into.
This was the best tortilla I’ve ever had. Absolutely incredible. Thank you.
My grandmother is from Sonora and passed two years ago, I was able to get her tortilla recipe before she died. Last night I tried making them and they kept coming out hard and dry. I used her recipe with your technique and it worked! Thanks
Would it be possible for you to post her recipe? I'm from Sonora and it's hard to find original tortilla recipes from there. Thank you in advance.
Also watch "views on the road' authentic tortillas from scratch. I used Hayden Mills White Sonora Wheat AP flour and John Morrell lard (refrigerted). I followed along with the video during lard incorporation (time) and used her recipe and techniques. The dough turned out soft as silk. Had a hard time making it fit the comal because it stretched so well.
Your grandmother must have been an expert at stretching them out the Sonoran style with her hand and arm.
@@booberries833 it's almost the same recipe, the only difference is the fat. Most people in Sonora use vegetable shortening because it's affordable. You might see a few recipes with lard, but traditionally it's done with crisco
@@linkin20la she used glass bottles instead of rolling pins too!
This is incredible. I've been trying to solve this exact tortilla problem for years. You are a genius. Thank you.
Back here two years later, still wish you posted. Such a great vibe and video. These have been my go tortillas for two years now.
Thanks 🙏
I was skeptical but I literally just ate my words. Hahahah. Truly genius. My husband is in amazement. I am gloriously grateful thank you!!
Work of genius. I grew up in Tucson with tortillas this thin,
Best recipe on earth. I personally prefer eating it without splitting the layers. Its super flaky that way. Love it!!!
You've incorporate science and art. That's a passionate cook's bonus.
Your technical descriptions were offset by your real time demonstrations.
Truly enjoyable video. Thank you for creating and sharing.
18:06 THIS is incredible! ❤❤❤
I so enjoyed getting to hear and see how you figured this technique out.
As a true Sonora Latina I’m excited to make this 😁 idk about the blow torch but I love ❤Sonora tortillas, still reminds me of my Nana who passed away in Mexico. Good job 👏🏻
May your Nana rest in peace. ❤
How is this the first time I've heard of this? I've watched countless videos that apparently taught me to make two tortillas together, then I've struggled with them being too thick to wrap burritos. I've WASTED SO MUCH FLOUR AND TIME! And when i make them, they bubble up like balloons. I always assumed that was bad. But that's perfect!? This is an absolute game changer. Thank you!!!
Omg. Fantastic! I used my gas stove's open flame in place of the blowtorch with good results. The separation of the two tortillas was even easier than expected.
I have a lot of tortilla experience. I've always wanted to make Sonoran style but could never get it right, by that I mean thin enough. Your creative technique took a few times to get it dialed in, but now I make truly amazing tortillas. Thank you for this video!
This is very clever, thank you! I love finding someone who fixates on the details of a recipe, those details make a difference!
This video should have 4 million views. Game changer
Thanks!
I grew up eating these as a kid in Hermosillo and I am THRILLED to try this, thank you so much for sharing
I’ve been looking for this recipe forever. Thank you for posting this and doing all of the research for us. This is the absolute BEST flour tortilla recipe out there.
These came out exactly as described. They really do peel apart easily and are perfectly chewy and delicious. Definitely my new go to recipe for tortillas. Thanks for the excellent step-by-step instructions. I used ghee for the fat in the recipe and they turned out great.
This women is a genius.. I’m obsessed!!
This was stupidly easy, and the best results I have ever gotten. I'm mexican, but honestly we suck at giving instructions for cooking, that's why I was looking for a recipe for thin tortillas in english. The four tortillas I did with this technique are the equivalet to one of the ones I did yesterday. How this have not going viral? I'm going to buy your book asap.
Wow like how peking duck wrappers and dumpling wrappers are made. Amazing!
I was just going to comment that! I think most Asians would recognize this quite ancient recipe right away lol.
Are you a scientist? You have definitely cracked the code. I love your method and explanation. Thank you!
I really enjoy the problem-solving approach to all your videos. It feels like I am figuring it out with you. Thank you so much.
Wow and Holy Moly
I have struggled getting really nice thin retch and chewy tortillas until I found your video. This is ingenious. And it will be my go to recipe and method. This is nothing short of brilliant. My first set already turned out beautiful unlike the ones that I made where you put the fat in right away and you just don’t have that nice stretch. Thank you, thank you thank you for making this wonderful video and taking the time to figuring out a great way for a home cook to make these wonderfully thin, chewy yummy tortillas
I had to watch this video a few times to comprehend all the effort gone into this killer recipe. I was confused because the complete recipe was not mentioned. I was like How much flour, no salt? Then I went to her website for the complete recipe. All makes sense now lol. Thank you thank you
Where’s her website please
I used some beef tallow that I rendered myself and they came out so good we ate them before they could become burritos.. so good. Thx you.
This phyllo like tortilla is so great, I can use it For many more recipes like Turkish börek or savory pastry with spinach etc by usıng 10 or 15 of them. You can even make samosas. Great. Thank you👍👏
This is my first time hearing about Sonoran tortillas. We use this technique in our homemade Yemeni version of samosas. Undercook the bread a little and cut into long rectangles and separate.
I used to live in Tucson, and crave this type of tortilla. Different process, but looks like you nailed it
I second that
Brian’s Tortillas. Best tortillas in the world. My world. I live in Wisconsin now and need to load up with another gross (144)
Thank you! Clear and concise . Well done...that peel...so satisfying
well done lady lee. fantastic technique. its amazing how much you learn from cross-over cultures...like the yemenese multilayer bread, french croissant, etc... brilliant application.
I do a 30 minute autolyse, then add fat, then knead. This gives me chewy. Glad to hear someone else touch on this. For flakier tortillas, don't do this, add the fat at the start and only knead lightly.
your videos are like a work of art themselves!
This is just a beautiful food. It really reminds me of an italian piada. I could wrap foods of all kinds and eat this EVERY day!! Love it!
By far one of the best tortilla videos out there !! Thank you
I love that you left in "bloopers" in the actual video rather than editing it out. It feels raw and real, and I can relate personally to it ❤ Love your content! I have your book and I'm working my way through it!
So basically a dosti roti? The Indians mastered this method. Love the video.
So rolling two tortillas together keeps them from tearing and the roux helps them separate. Freaking brilliant!
Cool! Similar to rolling phyllo dough with cornstarch. I can’t wait to try it.
@mcomeslast
You make phyllo!!! Is there a good recipe/video for making phyllo at home? Can you get it as thin as commercial phyllo?
@@sparkyheberling6115 yes. Aphrodite’s ambrosia shows how she makes it in multiple videos. Also most videos showing strudel or boreka or borek dough also uses it, just stretched in one large sheet and cut. Same thin dough, you should be able to see through it. There is a demonstration video for Idaho statesman where a Bosnian family is demonstrating how to roll out thin dough. Also Craftsy has a class on strudel and he shows how to get the dough that thin, I plan on making strudel and knishes this winter. Leah cooks kosher has a video on knishes and one video is about the dough. She gets it thin then stretches it thinner as she rolls them (I think she needed more space than she had so she made it work). Good luck!
Browning the flour is a clever idea! It gives the insides more of a toasted flavor.
😮 Sheer genius!!! 😵 Cannot wait to make these!! Thank you!!! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Unbelievable technique! Thanks for sharing!
The key to Sonoran thin tortillas is hydration (the dough is slightly sticky) ,taste (by lard and salt) and soft and pliable by kneading thoroughly. Plus the skillet or comal has to be very hot because if its too cold they will crisp or not puff and if too hot they will crisp and burn. (I use just under med heat -(pre heat) this example is unique but they are made very easily in the traditional way.
I can't wait to try these! How much flour, please?
Daaaammmn! Now I have been on this youtube from one channel to the next but I have never seen such a delicious piece of yum yum in my life. Looks sooooo absolutely edible. I would eat that for hours and hours and hours OH MY GOODNESS!!!!
Lovely recipe..you don’t need though to put any fat on the comal to cook them..I’d be afraid of building up char with the roux. I had no problem using no fat, they set in a couple seconds and then I’d just rotate the tortilla. I painted my living room that same nice dark green, even the ceiling. It was the typical light yellow, cream yellow ceiling for 20 years and I got tired of the brilliant light. It’s not too dark at all, very cozy like an English library.. I’m so glad I found this recipe, I’ve been trumpeting it to every site I visit..!
Amazing tutorial
I would die for a kitchen tour, fav tools, how you acquire your pieces video. Your kitchen is a dream space!
they featured her kitchen here ruclips.net/video/MFXCnM75b4Q/видео.html
THANK YOU
this explains and fixes tortillas always being stuck together in the bag!
Thank you so much!!! This is the tortilla recipe that I have been searching for years now!!! BTW, I love all of your videos.
Just made these using your technique and they turned out perfect. Thank you so much for sharing.
Wow you are amazing!!! Im from Arizona and the ultra thin sonora style tortillas are my favorite. Thank you for making this! :)
That tortilla is a work of art! I love it, I’m going to try it. Thank you for this video 💐
This is amazing! Thank you so much for sharing! So really nice of you to help us! Thank you again! ❤❤❤❤
Sonoran Flour is truly amazing. It is considered an ancient grain and the first grain that was introduced in the US. Hayden Flour Mills has a great selection. I use butter, anyone can eat my tortillas.
This is the only way I make tortillas! Thank you for such a game-changing technique! I use it for making egg roll/wonton wrappers, too!
Very ingenious and thoughtful! Thank you for sharing your cool insight. 😊
Thank you thank you thank you. My grandma's recipe just didn't work here in Colorado no matter how much I altered the recipe. This was the hack it needed.
They’re gorgeous!!!
Damn. I love your videos, Mandy. Always so thoughtful and detailed with amazing results. I will try this next time!
Thank you. Sonoran tortillas reign supreme, although the pillowy tortillas of New Mexico are heavenly
Well this is a game changer! The roux trick works so well and the end result is exactly what I wanted.
Absolutely BRILLIANT! I just started making not so thin flour tortillas and I'm looking forward to trying this! I also loved the info and science of working with flour. Mahalo and Aloha from Maui!
Wow this is genius, it's like a Peking duck pancake wrapper burrito!!
Wow Mandy Lee, you really nailed this recipe. I can already tell just from the end result, that this is indeed a legitimate authentic mexican tortilla recipe, having eaten hundreds of burritos in california near mexico, I can safely say so. 10/10
This is truly genius
Incredible recipe!
I love your kitchen! It’s so organic!
brilliant technique thank you for the tips!
This looks like magic. Thanks you Mandy Lee. I will gives these a try.
Looks like you have the perfect method! Oh I am so going to try this! Thanks!!
Beautifully thorough. Thank you.
these tortillas are so beautiful omg
State of Sonora Mexico yes but also the Sonoran Desert area 😉this so Real! I appreciate you!!
Thank you this is recipe I been looking for after being trying so many on internet
Love this idea....will this be similar to Indian rumali roti ( handkerchief roti)?hope the answer is yes .
..absolutely love how clear the instructions..not over complicated ❤️. excited to to make this..thank you
Pure genius…and fun video.
Well done, I love your curiosity and follow through!
That tortilla is Helen Keller, and you are the miracle worker😮
Seriously kudos! Thanks for your work and thought into this.
Thank you, this is pretty amazing!! Wish us luck!
Kitchen science to my Nana's tortillas. She couldn't make them fast enough! Warm tortilla with butter😋
Beautiful tortillas!
You are a genius!!! Thank you so much
Very Impressive.. plan on trying this thanks!
Yes yes yes! You’re a rockstar!
Amazing video, love the vibes.
In North China we use same tips to make a similar tortilla called Chun Bing (春餅） to welcome Spring coming in Chinese calendar. It is almost as thin as the one in the video. We usually put some fried vegetables and some other small amount of dishes on tortilla and roll it like a burrito😊
Thanks for the video Mandy! Currently kneading myself some dough (wish i had a flipping machine) going to try these if they're succesfull with a south american oxtail stew!
CAN'T WAIT TO TRY,
This is the same method I have been using for years to make Moo Shu wrappers.
where is the recipe?
Where did you get that awesome white spatula to remove the dough from the dough hook? Thank you!
Oh man it’s so old I don’t even remember… maybe from my food processor?
Damn that is exactly what i have been looking for. These tortillas look amazing.
They taste amazing too!
Al Pastor and Carne Asada taqueria burritos incoming! Now to get a mixer!